Levels Of Polyphenols Research Articles

Nutrients and Nutraceuticals from Vitis vinifera L. Pomace: Biological Activities, Valorization, and Potential Applications

Grape pomace, also known as wine pomace, is a by-product of winemaking that has traditionally been discarded. However, recent studies have highlighted its rich nutritional and bioactive potential, positioning it as a promising resource for various applications in the functional food, pharmaceutical, and cosmetic sectors. This review explores the nutrient and nutraceutical contents of grape pomace, including its high levels of polyphenols, dietary fiber, vitamins, minerals, and melatonin. The biological activities of grape pomace, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer effects, are also discussed, emphasizing its potential as raw material endowed with multifunctional properties. Additionally, the valorization of grape pomace as a food supplement and for the development of cosmetics is examined, focusing on its incorporation into dietary products and skincare formulations. The growing interest in the sustainable utilization of grape pomace is underscored, highlighting its significant role in promoting human health and contributing to a circular economy.

Morphological digital assessment and transcripts of gastric and duodenal visfatin in growing piglets fed with increasing amounts of polyphenols from olive mill waste extract.

Visfatin is an adipokine with mediatory effects on inflammation. It is expressed at low levels in the pig stomach, but its role in the gastrointestinal (GI) tract is not well understood. This study explored visfatin expression and localisation in the stomach and duodenum of piglets fed varying levels of polyphenols derived from olive mill waste extract, known for their antioxidant and immunomodulatory properties. Twenty-seven piglets were assigned to three dietary groups: control (commercial feed), low polyphenol (120 ppm), and high polyphenol (240 ppm) groups. After 14 days of feeding, samples from the glandular stomach and duodenum were collected from 13 piglets. Immunohistochemistry (IHC), digital image analysis (DIA) using QuPath software, and double-labelled immunofluorescence were performed to detect visfatin-positive cells and co-localise them with serotonin. Additionally, relative gene expression of visfatin was assessed via RT-qPCR. Visfatin-positive cells were identified in 5 out of 13 piglets, localised mainly in the basal portion of gastric and intestinal glands. The morphology of those cells was consistent with neuroendocrine cells and confirmed by co-localisation of visfatin and serotonin. No significant differences were found in cell positivity or morphology between dietary groups or between tissues. However, visfatin transcript levels increased with the dose of polyphenolic extract. These findings suggest that dietary polyphenols may modulate visfatin gene expression in the GI tract. The study also highlights the value of digital anatomy for enhancing the accuracy and reproducibility of anatomical research. Further studies are needed to elucidate the functional role of visfatin transcript and protein in the porcine GI tract.

ANALISIS TEH CELUP DARI BIJI PEPAYA VARIETAS CALIFORNIA

Tea bags made from California papaya seeds were developed to utilize papaya seed waste into a functional and economically valuable product. This study aimed to evaluate the sensory and chemical characteristics of the processed food product. The tea bag production process involved washing, drying, grinding, and packaging. Sensory analysis covered color, aroma, taste, aftertaste, and overall preference, while chemical tests included measurements of moisture content, crude fiber, ash content, antioxidant activity, and polyphenol levels. Results showed that a drying temperature of 200°C produced the formulation with the best sensory characteristics. Chemical analysis revealed a moisture content of 1.04%, ash content of 8.72%, crude fiber of 49.07%, total phenols of 0.12%, and antioxidant activity of 48.77%. Although some parameters did not meet the standards of SNI 3753:2014 for black tea bags, this product shows potential as a functional beverage with health benefits. Economic analysis demonstrated that the production of papaya seed tea bags is financially feasible, adding value to papaya seed waste. This product is expected to support food diversification, reduce waste, and offer a natural tea alternative with health benefits

Development of Advanced Processing Techniques for Pigeon Pea Dal to Enhance In vitro Protein Digestibility

Pigeon pea (Cajanus cajan) is a nutritionally significant legume, rich in protein (18–25%), carbohydrates (57.6%), and essential micronutrients such as ascorbic acid, folic acid, niacin, and pantothenic acid. However, the presence of antinutritional factors such as polyphenols, phytic acid, and enzyme inhibitors adversely impacts protein digestibility and bioavailability. This study was conducted to develop advanced, energy-efficient thermal processing methods, including hydrothermal treatment, autoclaving, and infrared heating, to enhance the in vitro protein digestibility (IVPD) and reduce the polyphenol content of pigeon pea dals. Each treatment was applied at varying intensities, followed by different drying durations, and evaluated for moisture content, IVPD, and polyphenol levels. The moisture content across treatments ranged from 8.45% to 16.78%, with the lowest levels achieved under extended drying durations (5 hours for hydrothermal and infrared heating, and 8 hours for autoclaving). IVPD significantly increased with thermal exposure, reaching 82.81% in hydrothermal (HT30+DT5), 85.72% in autoclaving (AC60+DT8), and 85.12% in infrared heating (IRH30+DT5). Polyphenol content exhibited a decreasing trend with increasing duration of thermal treatment. This reduction is attributed to thermal degradation of polyphenols during treatment. Thermal processing disrupted protein matrices and degraded polyphenols, contributing to improved digestibility.

Effect of Different Enzyme Treatments on Juice Yield, Physicochemical Properties, and Bioactive Compound of Several Hybrid Grape Varieties

This study investigates the effects of four enzymatic treatments on the yield, physicochemical properties, and bioactive compounds of grape juices from two red (Golubok, Regent) and two white (Muscaris, Aurora) hybrid grape varieties. A total of 20 samples were prepared using four commercial enzyme formulations (Pectinex Ultra, Safizym Clear Plus, Safizym Press, and Rapidase color) applied at a concentration of 0.02% (w/w). The juices were evaluated for yield, total phenolic content, antioxidant capacities (ABTS, DPPH, FRAP), titratable acidity, turbidity, total soluble solids, and phenolic profile. The addition of enzymes significantly improved juice yield by 10% to 20%, with the effect varying depending on the type of enzyme and the variety of grapes. Pectinex Ultra was the most effective enzyme in reducing turbidity, while enzyme treatments had minimal impact on Brix levels and sugar concentration, which were primarily determined by the characteristics of each grape variety. The enzyme addition showed a minor influence on the titratable acidity of the juices, with slight increases observed in Muscaris, but the grape variety played a major role in determining the titratable acidity levels. Color parameters revealed that white grape juices (Muscaris and Aurora) were brighter than red varieties (Golubok and Regent). Additionally, enzyme treatments influenced the color, enhancing the red hues in red grape juices. Enzyme treatments also improved the antioxidant capacity of grape juices, especially in Aurora and Muscaris, although the effect on polyphenol content was more dependent on the variety of grapes, with red varieties showing higher levels of polyphenols than white varieties. These findings highlight the significant role of both enzyme treatments and grape variety in determining the quality and health-promoting properties of grape juice.

Milk Performance and Grazing Behaviour of Cinisara Cows Supplemented with Low- and High-Polyphenols Faba Bean Varieties

The high degradability of crude protein (CP) from fresh grass can impair its utilization in ruminants. The presence of a moderate level of polyphenolic substances in the diet of grazing animals could help to overcome this problem. The study aimed to evaluate the effects of supplementation with two varieties of faba bean, with different polyphenol contents, on milk yield and quality, as well as on grazing behaviour, in Cinisara grazing cows. A total of 30 cows, homogeneous per days in milk (61 ± 29) and milk yield (12.9 kg ± 3.2), fed on a mixed pasture (CP 17.9% DM) and supplied with grains (an equal mixture of barley, oats, and wheat) and mixed hay (CP 10.2% DM), were assigned to three dietary treatments and supplemented as follows: control group (C, 10 cows), 1 kg of hay, 6 kg of grains mixture, and 0.4 kg soybean meal; low polyphenols group (LP, 10 cows), 1 kg of hay, 4 kg of grains mixture, and 2 kg/d of faba bean var. Torrelama (total polyphenols 4.4 mg GAE/g DM; CP 28.4% DM); high polyphenols group (HP, 10 cows), 2 kg of hay, 4 kg of grains mixture, and 2 kg/d of faba bean var. Fanfare (total polyphenols 16.4 mg GAE/g DM; CP 28.9% DM). All groups were allowed to graze for 20 h/d on natural pasture forage. The HP supplement tended to increase the milk yield compared to that of the LP and C groups (17.1 vs. 15.3 and 14.6 kg/d, respectively; p = 0.057) but reduced the protein (3.20 vs. 3.39 and 3.47%; p = 0.009) and casein proportions (2.45 vs. 2.67 and 2.74%, respectively; p = 0.007) compared to those from the LP and C treatments. HP milk also showed a higher milk urea nitrogen (MUN) value compared to that of C milk, while an intermediate level was measured in LP milk (25.5 vs. 22.9 and 20.9 mg/dl, respectively; p = 0.036). No dietary effect was evident in the milk fatty acid profile. Eating time at pasture and biting rate were not affected by supplementation. The results do not seem to suggest a difference in the efficiency of use of supplements with different polyphenol contents. In any case, they seem to demonstrate that the use of faba beans, regardless of their polyphenol content, represents a valid alternative to soyabeans, also taking into account the tendency for an increased milk yield found by integrating pasture grazing with faba beans possessing a high level of polyphenols, without significant worsening of the qualitative characteristics of the milk or negatively affecting grazing behaviour.

Effect of Short-Term Storage in Modified Atmosphere Packaging (MAP) and Controlled Atmosphere (CA) on Total Polyphenol Content and Antioxidant Activity in Juices from Haskap Berry (Lonicera caerulea L.)

This article focuses on analysing the properties of six varieties of haskap berry (honeyberry) as a valuable raw material for producing health-promoting juices. Significant differences in the content of bioactive compounds were observed between juices derived from fruits of the same species. This study demonstrated that controlled atmosphere (CA) conditions (20% CO2 and 5% O2) and modified atmosphere packaging (MAP) in Xtend bags affected juice quality by minimising nutritional losses. The analysis of polyphenol content in the juices revealed significant differences between varieties and years (2021 and 2022), primarily due to varying weather conditions. In 2022, the polyphenol content of the varieties ‘Usłada’, ‘Candy Blue’, ‘Boreal Beauty’, and ‘Boreal Beast’ was from 69% to twice as high compared to values recorded in 2021. CA and MAP storage conditions were found to be more effective than normal atmosphere (NA) in preserving bioactive components, and thus the antioxidant activity of the fruits, as measured by the DPPH method. The variety ‘Sinij Utes’ had the highest total polyphenol contents and their lowest loss during storage. Conversely, the variety ‘Boreal Beauty’ contained the lowest polyphenol levels both after harvest and storage. This study confirmed the importance of proper storage conditions for maintaining the antioxidant properties of haskap berries.

JrMYB44 is required for the accumulation of polyphenols and contributes to drought tolerance in Juglans regia

Juglans regia, an important economic tree species, is planted all over the world, and drought is one of the crucial factors limiting its growth and development. The various polyphenol content in walnut plants constitutes one of the material bases for the differences in stress resistance among various germplasms. However, the molecular mechanism underlying stress response mediated by polyphenol -dependent pathways remains unclear. v-Myb avian myeloblastosis viral oncogene homolog (MYB) protein of transcription factors play important regulatory roles in the process of plant stress responses. Previously, we identified JrMYB44 could be involved in osmotic stress response in walnut. In this study, we confirmed that the drought resistance of four walnut cultivars (‘Chandler’, ‘Xiangling’, ‘Xilin2’ and ‘Xifu1’) is positively correlated with the accumulation of polyphenols. The content and component changes of polyphenols in JrMYB44 overexpression (OE) and suppression (SE) lines in both walnut and Arabidopsis thaliana demonstrated that JrMYB44 positively regulated polyphenols accumulation. The variation of JrMYB44 expression and polyphenol levels under drought treatment indicated significant correlation between JrMYB44-induced drought tolerance and polyphenol accumulation, which was involved in reactive oxidative species (ROS) balance. The differentially expressed genes (DEGs) between OE and WT implied that JrMYB44 could positively activate downstream genes to participate in the drought stress response. Yeast one-hybrid (Y1H), transient GUS expression assay and dual-luciferase reporter assay (DLR) confirmed that JrMYB44 could recognize downstream JrWRKY7 and JrDREB2A, two transcription factors previously reported to be involved in drought response. Meanwhile, it was confirmed by Y2H, GST-pull down and luciferase complementation imaging assay (LCI) that JrMYB44 could interact with JrMYC2 and JrDof1, another two previously reported potential drought response regulators. Collectively, these results indicated that JrMYB44 could activate JrWRKY7, JrDREB2A and interact with JrMYC2 and JrDof1 to promote walnut polyphenol accumulation and improve drought resistance in a ROS dependent manner.

Predicting in vivo concentrations of dietary hop phytoestrogens by physiologically based kinetic modeling.

Hop extracts containing prenylated polyphenols such as 8-prenylnaringenin (8-PN) and its precursor isoxanthohumol (iXN) are popular among women seeking natural alternatives to hormone therapy for postmenopausal symptoms. Due to structural similarities with estrogens, these compounds act as estrogen receptor agonists. Especially 8-PN, described as the most potent phytoestrogen known to date, poses a potential risk for endocrine disruption. Therefore, its use as a hormone replacement raises concerns for human health. However, a significant challenge in assessing the potential endocrine-disruptive effects of hop polyphenols is the lack of data on their toxicokinetics. Particularly, information on in vivo concentrations in target tissues is lacking. To address this gap, we developed a physiologically based kinetic (PBK) model tailored to female physiology. The model was used to predict the levels of hop polyphenols in human blood and target tissues under realistic exposure scenarios. The predictions suggest that iXN and 8-PN concentrations in target tissues reach the low nanomolar range after dietary supplementation. This study enhances our understanding of internal concentrations of iXN and 8-PN after dietary consumption and is of direct applicability for respective risk assessment.

The assessment of chemical composition and biological activity of faba bean pods as a potential feed additive utilized in piglets nutrition

The study addresses the utilization of food waste by-products from faba bean (Vicia faba L.) pods (FBP) as an alternative feed supplement to promote sustainable piglet growth by reducing antimicrobial use. Objectives include evaluation of FBP in terms of nutritional components (proximate composition, fibres, minerals), phytochemical composition (total phenols, HPLC-MS profiling), and in vitro biological activities. Air-dried FBP from the cultivar ‘Bizon’ contained high levels of crude protein (144 g/kg), dietary fibre (413 g/kg), potassium (27.8 g/kg), and iron (126 mg/kg). Phytochemical analysis of methanolic extract from FBP revealed significant levels of polyphenols, including vestitol, piscidic acid, hydroxyeucomic acid, quercetin, and kaempferol glycosides with no detectable tannins. The extract showed negligible activity against porcine digestive enzymes (α-amylase, lipase, and trypsin) (IC50 > 4 mg/mL) and demonstrated a dose-dependent antibacterial activity against Escherichia coli and Salmonella enterica in concentrations of 1–8 mg/mL. The extract had low cytotoxicity (IC50 = 432.6 µg/mL) against IPEC-J2 – cells derived from porcine jejunal epithelium. The results indicate that FBP ‘Bizon’ is a valuable source of bioactive compounds with antibacterial properties, without adverse effects on porcine enzymes or IPEC-J2 cells, supporting its potential as a sustainable feed in piglet nutrition, in line with circular economy concepts.

Hydrodynamic cavitation induced fabrication of soy protein isolate-polyphenol complexes: Structural and functional properties.

The combination of polyphenols and protein can improve the functional characteristics of protein. How to effectively promote the binding of polyphenols to protein is still a difficult topic. In this study, hydrodynamic cavitation (HC) was used to induce the fabrication of complexes between soy protein isolate (SPI) and different polyphenols (tannic acid (TA), chlorogenic acid (CGA), ferulic acid (FA), caffeic acid (CA), and gallic acid (GA)). The effect of HC on the interaction between polyphenols and SPI was investigated, and the structural and functional properties of the formed complexes were characterized. The results showed that HC treatment led to SPI structure stretching, which increased the binding level of polyphenols, especially that of TA (increased from 35.08±0.73% to 66.42±1.35%). The increase in ultraviolet-visible absorption intensity and quenching of fluorescence intensity confirmed that HC enhanced the interaction between polyphenols and protein. HC treatment reduced the contents of free sulfhydryl and amino groups in SPI-polyphenol complexes and altered their Fourier transform infrared spectroscopy, indicating that HC treatment promoted the formation of C-N and C-S bonds between SPI and polyphenols. Circular dichroism spectroscopy indicated that HC treatment altered the secondary structure of SPI-polyphenol complexes, inducing an increase in α-helix and random coil contents and a decrease in β-sheet content. Regarding functional properties, HC treatment improved the emulsification and antioxidant activity of SPI-polyphenol complexes. Therefore, HC is an effective technique for promoting the binding of polyphenols to protein.

Correlation of Total Polyphenol and Flavonoid Content With Antioxidant Activity of Caucasian Bee Honey.

Honey is a natural product gathered by honeybees from the pollen and nectar of various plants and flowers. The homeland of the Caucasian honey bee, which draws attention with its honey production and is one of the most productive bee races known in the world, is Northeastern Anatolia in Türkiye. This study aims to determine and correlate the phenolic content and antioxidant activity of 54 honey samples obtained from the most important gene centers of the Caucasian bee in Türkiye. Total polyphenol and flavonoid contents and ferric reducing antioxidant power of aqueous honey extracts were in the range of 9.95-66.34 mg GA/100 g, 0.76-14.24 mg Q/100 g, 63.00-150.00 mg T/100 g, respectively. All analysis methods of Caucasian bee honey samples showed statistically significant differences according to location. The variation in phenolic content and antioxidant activities in Caucasian bee honey is attributed to the region's specific geographical location and vegetation. Furthermore, a robust and significant correlation was identified between the antioxidant activity of the honey samples and the total levels of polyphenols and flavonoids. Thanks to these features, Caucasian bee honey can be an important nutritional and commercial product.

Phytochemical Compositions and Antioxidant Activities of Different Cultivars of Prunus salicina Lindl. in Southern China.

There are representative Prunus salicina Lindl. (plum) cultivars in the different provinces of Southern China. However, little data are available on the physiochemical characteristics of those plums. In this study, the fruit weight and size, edible rate, rate of juice, color, moisture, total soluble solids, total acids, ascorbic acid (AA), reducing sugar, polysaccharide, total polyphenols, total tannins, total anthocyanins, antioxidant activity, and phenolic composition of 11 plum varieties in Southern China were analyzed. The results showed that the content of reducing sugar, AA, polysaccharide, total polyphenols, total tannins, and total anthocyanins in different cultivars was in the range of 3.09-10.48g/100g, 2.30-14.75mg/100g dry weight (DW), 0.78-2.20g/100g, 20.73-41.18mg/g DW, 0.42-1.09mg/g DW, and 1.80-8.95mg/g DW, respectively. A total of 11 phenolic compounds were identified in plums by ultra high pressure liquid chromatography (UPLC)-QqQ-MS/MS. Cultivar "Da Pao" showed the highest level of total polyphenols, and ferric ion reducing antioxidant power values, whereas cultivar "San Hua" had the highest content of total anthocyanins, 1,1-diphenyl-2-picrylhydrazyl, and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt values. Principal component analysis separated cultivars according to their physiochemical characteristics. This study provides reference information for consumers and the further deep processing of those plums.

Grape Pomace Valorisation: Nutritional Properties and Sustainable Applications in Agriculture and Food Technology

The wine industry generates a significant amount of waste, producing over 14 million tons of by-products from wineries in Europe alone. The resulting waste has an acidic composition and high levels of polyphenols. Thus, it is resistant to decomposition, making it an environmental threat. Grape pomace contains important nutrients for valorisation, which are dietary fiber, proteins, lipids, and polyphenols. This review summarizes the nutritional composition of grape pomace and discusses various strategies for its sustainable utilization, including animal feed, composting, advanced extraction techniques of phenolic compounds, fermentation, and food fortification. The current review aims to underline the importance of grape pomace valorisation in terms of environmental sustainability and human health, thereby justifying further research and implementation in this field.

Adaptation of sterile wheat plants to soil under conditions of root treatment with exometabolites of basidiomycetes

In 2023-2024 the adaptation of wheat at the in vitro stage to ex vitro was studied after transfer to soil and root treatment (50 ml) with the сulture filtrate (CF) of xylotrophic basidiomycetes: Phellinus igniarius PI1, Ganoderma lucidum GL, Ganoderma applanatum GA, Fomes fomentarius FF2 and Lentinula edodes LE. Treatment with CF (without dilution, diluted 10 and 100 times) was carried out when planting the plants in the soil and on the 25th day of their growth. The adaptive capacity of sterile plants to soil was assessed by the survival rate, growth indicators and the content of polyphenols in plant tissue. G. lucidum CL, regardless of 10-and 100-fold dilution, reduced the survival (by 40–60 %) and subsequent growth of wheat (tillering by 1.4–1.6 times, stem biomass by 1.2–7.3 times аnd root growth by 1.8–3.5 times relative to the control without treatment with CF). Against the background of various concentrations of F. fomentarius and L. edodes CF, tillering increased by 1.3–2,0 times, the mass of the aboveground part by 1.3–1.5 times, and roots by 2–6 times. The content of polyphenols in plants depended on the fact of treatment with CF and the type of fungi: in the aboveground part it varied from 16.8 to 25.4 mg/g, in the roots from 19.0 to 29.1 mg/g. In the total structure of polyphenols, the proportion of free forms in the aboveground biomass was 23.7–43.1 % and in the roots – 5.1–9.2 %. An increase in the level of free polyphenols was noted in wheat roots upon application of CF of all tested fungi (except G. lucidum GL). A conclusion was made about the effect of CF on the efficiency of adaptation of sterile plants to soil during the transition period in vitro/ex vitro – positive for F. fomentarius FF2 and L. edodes LE, negative for G. lucidum GL, no significant effect for P. igniarius PI1 and G. applanatum GA.

Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition

BackgroundRosa roxburghii Tratt pomace (RRTP) contains valuable components like polyphenols and polysaccharides, which have high utilization value. Fermentation is an effective technique for creating beneficial nutrients that can improve the taste, appearance, and nutritional benefits of foods. Nevertheless, there is a lack of research on the alterations in chemical composition of RRTP during fermentation.Objective and MethodsThis study aimed to ferment RRTP using Bacillus subtilis and Saccharomyces cerevisiae to improve its chemical composition. The optimal fermentation conditions for RRTP were determined through single-factor experiments and Box–Behnken design (BBD). Total phenols, total flavonoids, total triterpenes, ellagic acid, and vitamin C levels were higher in the fermented group with different strains and in the optimized group with mixed bacteria post-fermentation compared to the uninoculated group. Fermentation with different strains led to an increase in the ABTS radical scavenging capacity, DPPH radical scavenging capacity, and total antioxidant capacity (T-AOC) of RRTP.ConclusionThe HPLC-ESI-Q-Exactive Plus Orbitrap-MS method identified 20 compounds before fermentation and 34 compounds after optimized fermentation with mixed bacteria. The levels of polyphenols, flavonoids, and triterpenoids increased after the optimization with mixed bacteria. This research offers a potential approach to enhance the nutritional profile of RRTP and utilize it for the production of high-value food or feed materials.

Bioactivity Evaluation and Phytochemical Characterization of Euonymus alatus (Thunb.) Siebold Leaf Extract.

Euonymus alatus (E. alatus) has traditionally been used for medicinal purposes, and its leaves are considered edible. While E. alatus is known for its diverse biological activities, the antioxidant, antidiabetic, and anticancer effects of its leaves extracted using different solvents have not been thoroughly investigated. This study examined the antioxidant, antidiabetic, anticancer, and life-prolonging effects of Euonymus alatus (E. alatus) leaf extract. The phytochemical analysis showed that the ethanol extract contained the highest levels of polyphenols (347.2 mg/mL) and flavonoids (317.7 mg/mL) compared to the water and methanol extracts. In addition, specific phenolics, such as rutin, ellagic acid, and quercetin, were found in the ethanol extract. Antioxidant assays showed that the ethanol extract exhibited superior DPPH, ABTS radical, and H2O2-scavenging activities, as well as reducing power. In addition, the ethanol extract displayed strong α-glucosidase inhibitory activity in a dose-dependent manner. In cancer cell studies, the ethanol extract selectively inhibited the proliferation of MDA-MB-231 (breast) and LNCaP (prostate) cancer cells without affecting normal cells. Apoptosis induction was confirmed by nuclear condensation and increased caspase-3 activity. Furthermore, treatment with 30 mg/kg/day of the extract extended the lifespan of the tumor-bearing mice to 50 days, with no fatalities, indicating a dose-dependent protective effect. E. alatus leaf ethanol extract has potential as an antioxidant, antidiabetic, anticancer, and life-prolonging agent.

Effect of a Steaming Treatment on the Alpha-Glucosidase Inhibitory Components in the Brown Alga Sargassum fusiforme.

The brown alga Sargassum fusiforme (SF) is historically consumed as a food material in Japan. A steaming process is often required for SF products on the market due to their moderate hardness and astringent taste. This investigation aimed to elucidate the effect of steaming on the anti-diabetic activity of SF and its related chemical components. Acetone extracts of SF were prepared after it were steamed for 0, 1, 2, or 4 h (SF-0h, SF-1h, SF-3h, and SF-4h, respectively). Alpha-glucosidase inhibitory profiles of each SF extract were made based on activity-guided separation. The active fractions were collected and NMR was applied for a further chemical composition analysis. Our results suggested that total polyphenol levels decreased drastically after steaming, which resulted in a drop in α-glucosidase inhibitory activity. The fatty acid, pheophytin a, and pyropheophytin a contents were elevated significantly after steaming, which contributed to the majority of the activity of steamed SF (SF-1h). However, prolonging the steaming time did not significantly affect the activity of SF further since the content of free fatty acids in steamed SF (SF-2h and SF-4h) almost did not change with a longer time of steaming. Moreover, palmitic acid, 8-octadecenoic acid, and tetradecanoic acid were identified as the top three important fatty acids for the inhibition of α-glucosidase by steamed SF. Further molecular docking results revealed that these fatty acids could interact with residues of α-glucosidase via hydrogen bonds, salt bridges, and hydrophobic interactions. In conclusion, steaming altered the α-glucosidase inhibitory properties of SF by changing the contents of polyphenols, fatty acids, and chlorophyll derivatives.

Protective Effects of Cereal-Based Fermented Beverages Against 5-Fluorouracil-Induced Intestinal Damage in Mice.

5-Fluorouracil (5-FU) is a common chemotherapeutic medication used to treat cancer. However, the intestinal tract may sustain oxidative damage as a result. The purpose of this study was to clarify the underlying molecular mechanisms and examine the preventive benefits of cereal-based fermented drinks (CFBs) against intestinal injury in mice caused by 5-FU. The mice were injected intraperitoneally with 5-FU to induce intestinal mucosal and treated with CFB. The factors for intestinal barrier integrity, oxidative stress and inflammation were measured. The findings demonstrated that CFBs had high levels of polyphenol, flavonoids, and peptides and had in vitro high free radical scavenging capacity. Furthermore, CFBs effectively ameliorated 5-FU-induced intestinal epithelium damage, characterized by increasing intestinal tight junctions and reducing apoptosis in intestinal cells. These protective effects may attribute to the increased activity of antioxidant-related enzymes (SOD, CAT, and GSH) as well as decreased amounts of inflammatory and oxidative damage markers (IL-1β, TNF-α, and MDA) in the intestinal tract. Overall, these results show that CFBs can mitigate intestinal damage caused by 5-FU by reducing oxidative stress, suggesting the potential utility of CFBs for therapeutic treatment against intestinal mucositis.

Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties.

The chemical composition and quality attributes of wheat bread enriched with cereal coffee were analyzed, with additive incorporated as a partial replacement for wheat flour at levels of 2%, 4%, 6%, 8%, and 10%. The rheological properties of the bread dough, consisting of wheat flour and cereal coffee blends, were evaluated using farinograph and extensograph analyses. Results indicated that the addition of cereal coffee decreased flour water absorption, extended dough stability, and increased dough softening. Dough containing cereal coffee showed greater resistance to stretching and reduced extensibility. However, the incorporation of cereal coffee led to a reduction in bread volume and an increase in crumb hardness and density, especially when the substitution level exceeded 6%. In terms of nutritional composition, the levels of dietary fiber, ash, fat, and total polyphenols increased with higher cereal coffee content, while crumb brightness decreased, and yellowness and redness intensified. Overall, the study suggests that cereal coffee can function as a valuable ingredient in bread; however, substitution levels should ideally be kept below 8% to preserve acceptable sensory qualities.