Potential Health-promoting Properties Research Articles

Anticancer Activity of Encapsulated Pearl Millet Polyphenol-Rich Extract against Proliferating and Non-Proliferating Breast Cancer Cells In Vitro.

Plant-derived polyphenols are bioactive compounds with potential health-promoting properties including antioxidant, anti-inflammatory, and anticancer activity. However, their beneficial effects and biomedical applications may be limited due to their low bioavailability. In the present study, we have considered a microencapsulation-based drug delivery system to investigate the anticancer effects of polyphenol-rich (apigenin, caffeic acid, and luteolin) fractions, extracted from a cereal crop pearl millet (Pennisetum glaucum), using three phenotypically different cellular models of breast cancer in vitro, namely triple negative HCC1806, ER-positive HCC1428, and HER2-positive AU565 cells. Encapsulated polyphenolic extract induced apoptotic cell death in breast cancer cells with different receptor status, whereas it was ineffective against non-tumorigenic MCF10F cells. Encapsulated polyphenolic extract was also found to be cytotoxic against drug-resistant doxorubicin-induced senescent breast cancer cells that were accompanied by increased levels of apoptotic and necrotic markers, cell cycle inhibitor p21 and proinflammatory cytokine IL8. Furthermore, diverse responses to the stimulation with encapsulated polyphenolic extract in senescent breast cancer cells were observed, as in the encapsulated polyphenolic extract-treated non-proliferating AU565 cells, the autophagic pathway, here cytotoxic autophagy, was also induced, as judged by elevated levels of beclin-1 and LC3b. We show for the first time the anti-breast cancer activity of encapsulated polyphenolic extract of pearl millet and postulate that microencapsulation may be a useful approach for potentiating the anticancer effects of phytochemicals with limited bioavailability.

Effect of Light Conditions, Trichoderma Fungi and Food Polymers on Growth and Profile of Biologically Active Compounds in Thymus vulgaris and Thymus serpyllum.

The research investigates the influence of different lighting conditions and soil treatments, in particular the application of food polymers separately and in combination with spores of Trichoderma consortium, on the growth and development of herbs-Thymus vulgaris and Thymus serpyllum. The metabolic analysis focuses on detecting changes in the levels of biologically active compounds such as chlorophyll a and b, anthocyanins, carotenoids, phenolic compounds (including flavonoids), terpenoids, and volatile organic compounds with potential health-promoting properties. By investigating these factors, the study aims to provide insights into how environmental conditions affect the growth and chemical composition of selected plants and to shed light on potential strategies for optimising the cultivation of these herbs for the improved quality and production of bioactive compounds. Under the influence of additional lighting, the growth of T. vulgaris and T. serpyllum seedlings was greatly accelerated, resulting in an increase in shoot biomass and length, and in the case of T. vulgaris, an increase in carotenoid and anthocyanin contents. Regarding secondary metabolites, the most pronounced changes were observed in total antioxidant capacity and flavonoid content, which increased significantly under the influence of additional lighting. The simultaneous or separate application of Trichoderma and food polymers resulted in an increase in flavonoid content in the leaves of both Thymus species. The increase in terpenoid content under supplemental light appears to be related to the presence of Trichoderma spores as well as food polymers added to the soil. However, the nature of these changes depends on the thyme species. Volatile compounds were analysed using an electronic nose (E-nose). Eight volatile compounds (VOCs) were tentatively identified in the vapours of T. vulgaris and T. serpyllum: α-pinene, myrcene, α-terpinene, γ-terpinene; 1,8-cineole (eucalyptol), thymol, carvacrol, and eugenol. Tendencies to increase the percentage of thymol and γ-terpinene under supplemental lighting were observed. The results also demonstrate a positive effect of food polymers and, to a lesser extent, Trichoderma fungi on the synthesis of VOCs with health-promoting properties. The effect of Trichoderma and food polymers on individual VOCs was positive in some cases for thymol and γ-terpinene.

Total Content and Composition of Phenolic Compounds from Filipendula Genus Plants and Their Potential Health-Promoting Properties.

This current article was dedicated to the determination of the composition of phenolic compounds in extracts of four species of the genus Filipendula in order to establish a connection between the composition of polyphenols and biological effects. A chemical analysis revealed that the composition of the extracts studied depended both on the plant species and its part (leaf or flower) and on the extractant used. All four species of Filipendula were rich sources of phenolic compounds and contained hydrolyzable tannins, condensed tannins, phenolic acids and their derivatives, and flavonoids. The activities included data on those that are most important for creating functional foods with Filipendula plant components: the influence on blood coagulation measured by prothrombin and activated partial thromboplastin time, and on the activity of the digestive enzymes (pancreatic amylase and lipase). It was established that plant species, their parts, and extraction methods contribute meaningfully to biological activity. The most prominent result is as follows: the plant organ determines the selective inhibition of either amylase or lipase; thus, the anticoagulant activities of F. camtschatica and F. stepposa hold promise for health-promoting food formulations associated with general metabolic disorders.

Prebiotic Systems Containing Anthocyanin-Rich Pomegranate Flower Extracts with Antioxidant and Antidiabetic Effects.

Pomegranate flower extract, rich in anthocyanins, demonstrates beneficial health-promoting properties such as an anti-diabetic and antioxidant effect, among others. However, the potential health-promoting properties may be hindered by the low stability of anthocyanins. Therefore, the aim of our study was to assess whether stabilizing carriers, namely HP-γ-cyclodextrin (HP-γ-CD), α-cyclodextrin (α-CD), Methyl-β-cyclodextrin (Me-β-CD), Inulin (Inu) and Arabic gum (AGu) affect the antioxidant and antidiabetic activity of lyophilized pomegranate flower extract, how they influence stability, release profile, and whether the systems exhibit prebiotic activity. Interactions between pomegranate flower extract and these factors were analyzed using FT-IR. The structures were examined through microscopic imaging while for the prepared prebiotic systems, antidiabetic activity was determined and confirmed by the inhibition of α-amylase and α-glucosidase; antioxidant activity was expressed by DPPH and CUPRAC assays. The content of pelargonidin-3,5-glucoside in these systems was assessed using the HPLC method. The release profiles of pelargonidin-3,5-glucoside were examined in a medium at pH = 6.8 and pH = 1.2, and the stability was assessed after subjecting the systems to high temperatures (T = 90 °C). The prebiotic potential was evaluated for 10 prebiotic bacterial strains (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis Lactobacillus rhamnosus gg, Lactobacillus reuteri, Pediococcus pentosaceus, Lactococcus lactis, Lactobacillus fermentum lf, Streptococcus thermophilus). As a result of the conducted research, better functionalities of the obtained systems containing Pomegranate flower extract were proven in terms of prebiotic and antidiabetic effects. The obtained delivery systems for pelargonidin-3,5-glucoside allow for better use of its health-promoting effects.

Mango Peel: An Eminent Food Source

India has been cultivating mangoes for over 4000 years, and among tropical fruits, mango stands out as the most popular dessert globally. The perishable nature of mangoes, characterized by a relatively short post-harvest lifespan, makes it an ideal fruit for processing. Indeed, mango processing generates a significant amount of peel as a by-product. However, this peel, often considered waste, contributes to environmental pollution as landfills. Interestingly the peel has emerged as an eminent and underexplored food source with a multitude of potential benefits. It can be utilized to create valuable post-harvest value-added products. This review systematically examines the nutritional composition, bioactive compounds, and functional properties present in mango peel. The peel of the mango fruit is found to be rich in dietary fibers, vitamins, minerals, and various phytochemicals such as polyphenols and carotenoids, which contribute to its potential health-promoting properties. Additionally, the antioxidant and antimicrobial activities associated with mango peel highlight its potential applications in food preservation and as a natural additive. The review also discusses the potential use of mango peel extracts in the development of functional foods and nutraceuticals. Furthermore, the sustainable utilization of mango peel as a value-added product aligns with the principles of circular economy and waste reduction. This comprehensive exploration of mango peel as a valuable food source underscores the need for further research and development to unlock its full potential, promoting a more sustainable and holistic approach to food utilization.

Health Benefits of Tea Polyphenols and Mechanisms via Regulating Gut Microbiota

Tea has been a beloved beverage for centuries, enjoyed by people all over the world. Tea polyphenols, natural bioactive compounds abundant in tea, have gained increasing attention for their potential health-promoting properties. This study provides a comprehensive overview of the multifaceted interactions between tea polyphenols and gut microbiota, shedding light on their roles in health and disease prevention. The opening section provides an in-depth examination of the definition and categorization of tea polyphenols, and their prevalence in various types of tea. Subsequently, the following section conducts an extensive analysis of the crucial role played by gut microbiota and the ways in which tea polyphenols modulate their composition, including their potential as prebiotic agents. In addition, this paper discusses the diverse health-promoting aspects of tea polyphenols, such as their antioxidative properties, anti-inflammatory effects, and their potential impact on conditions like inflammatory bowel diseases (IBD) and colorectal cancer, furthermore, explores their role in addressing functional disorders like depression and combating fatigue. This paper highlights the intricate interplay between tea polyphenols and gut microbiota and underscores the potential significance of these interactions in promoting health, advancing the understanding of the role of tea polyphenols in wellness and disease prevention.

Exploring the multimodal health-promoting properties of resveratrol: A comprehensive review.

Resveratrol, a natural polyphenol in various plants, has gained significant attention for its potential health-promoting properties. It has been demonstrated, after reviewing various clinical and invitro studies, that resveratrol possesses potent antioxidant potential. Resveratrol demonstrates cellular component protection by directly neutralizing free radicals (FRs) and enhancing the expression of natural antioxidant enzymes, thereby mitigating oxidative damage to proteins, lipids, and nucleic acids. Clinical trials have shown promising results, indicating that resveratrol supplementation can enhance antioxidant defenses and reduce oxidative damage markers in various populations. In addition to its antioxidant effects, resveratrol exhibits potent anti-inflammatory properties. It can modulate key inflammatory pathways, such as nuclear factor-kappa B (NF-κB) and mitogen-activated protein kinases (MAPKs), thereby suppressing the production of pro-inflammatory cytokines and chemokines. Furthermore, resveratrol's multimodal effects extend beyond its antioxidant and anti-inflammatory properties. It has been discovered to exert regulatory effects on various cellular processes, including apoptosis, cell cycle progression, angiogenesis, and immunological responses. The primary aim of this review paper is to provide a thorough overview of the current knowledge on resveratrol, including its chemical composition, bioaccessibility, clinical effectiveness, and utilization in nanotechnology to enhance its bioavailability. From future perspectives, revising the administration methods for certain contexts and understanding the underlying systems responsible for resveratrol's effects will require further inquiry. For the highest potential health results, advanced trial-based research is necessary for combinational nano-delivery of resveratrol.

Lactobacillus johnsonii and host communication: insight into modulatory mechanisms during health and disease

Lactobacillus johnsonii is a commensal bacterium that has been isolated from vaginal and gastrointestinal (GI) tracts of vertebrate hosts, including humans, rodents, swine, and poultry. Lactobacillus-based probiotic supplements are popular because of the health advantages they offer. Species such as L. johnsonii are particularly interesting due to their potential health-promoting properties. Here, we reviewed the research on specific strains of L. johnsonii that have been studied in the context of health and disease and delved into the underlying mechanisms that aid in preserving host homeostasis. The utilization of L. johnsonii strains has been widely linked to numerous health benefits in the host. These include pathogen antagonism, control of mucosal and systemic immune responses, reduction of chronic inflammation, modulation of metabolic disorders, and enhanced epithelial barrier. These findings suggest that L. johnsonii plays a critical role in maintaining host homeostasis, highlighting its potential as a probiotic.

Evaluation of Phytochemical and Antioxidant Potential of Lepidagathis Pungens Nees: A Therapeutic Application

ANTIOXIDANT POTENTIAL AND PHYTOCHEMICAL PROFILING OF LEPIDAGATHIS PUNGENS NEES: A COMPREHENSIVE ANALYSIS FOR THERAPEUTIC APPLICATIONS
 
 Abstract:
 This study aimed to investigate the physicochemical properties, heavy metal content, inorganic elements, extract parameters, and antioxidant activities of Lepidagathis pungens Nees, a plant with potential health-promoting properties. The physicochemical analysis revealed the presence of ash values, moisture content, total fiber content, swelling index, and foaming index. Heavy metal content analysis showed that cadmium, nickel, mercury, lead, chromium, and arsenic levels were within the safe limits set by the World Health Organization, indicating the plant's safety for consumption. The presence of various essential inorganic elements such as calcium, chloride, copper, iron, magnesium, nitrate, phosphate, and potassium was also confirmed. Five different solvent extracts, including Oil ether, chloroform, ethyl acetate, methanol, and absolute ethanol extracts of the plant were obtained. from the whole plant, and their extractive values, colors, odors, and consistencies A determination was made. The methanol and aqueous extracts had the highest extractive values. The fluorescent analysis of the whole plant powder revealed various colors under daylight, long UV, and short UV light, depending on the solvent used. The antioxidant properties of the Lepidagathis pungens Nees extracts were assessed through their product scavenges superoxide radicals, hydroxyl radicals, and lipid peroxidations. An aqueous and methanol extract demonstrated the highest scavenging activities across all concentrations for both Lipid peroxidation and hydroxyl radicals. The scavenging activity increased in an inverse relationship between dose and response. In conclusion, this study demonstrated the potential of Lepidagathis pungens Nees as a source of antioxidant compounds, particularly in methanol and aqueous extracts. The safety profile and presence of essential inorganic elements in the plant suggest its potential for use in traditional medicine or as a dietary supplement. Further research into the Inhibitors of antioxidant activity: specific compounds could lead to the development of health-promoting products or therapeutic interventions utilizing the extracts' antioxidant properties.

The effectiveness of enhanced Moringa oleifera leaves extract powder (MOLEP) in beef patties as a fortification on a well-done cooking method

Fast food like patties has become more popular with the lifestyle changes. However after the pandemic, consumers have shown an increased interest in functional foods that not only provide essential nutrients but also possess potential health-promoting properties. The tree that is rich in nutrition and also has health benefits is Moringa oleifera called the “miracle tree”. The cooking method used when serving will also help to keep you safe and will have an impact on beef patties quality. This study investigates the effectiveness of enhanced Moringa oleifera leaves powder in beef patties on the well-done cooking method. The ingredients used in this study were beef ground meat, Moringa oleifera leaves extract powder (MOLEP), tapioca meal, seasonings, salt, sugar, egg whites, and cold water. The commercial beef meat that used as a raw material of beef patties with the ratio of MOLEP as fortification are 0 (P0), 1 (P1), 2 (P2), 3 (P2), and 4% (P4). The data were analyzed using analysis of variance (ANOVA). The results of the analysis showed that there was a significant difference (P<0.05) in the pH value after cooking, diameter patties after cooking, Springiness, Water holding capacity, and also cooking loss. The general conclusion of this research are The general conclusion of this research is that MOLEP can be applied and enhanced into beef patties as a fortification but not more than 0,3%. Enhancement of MOLEP in beef patties can inhibit the shrinkage of the product when it is cooked in a well-done cooking method.

Trans-Resveratrol as a Health Beneficial Molecule: Activity, Sources, and Methods of Analysis

Trans-Resveratrol, a natural polyphenol found in various plant species, has gained significant attention due to its potential health-promoting properties. This article reviews the biological activities attributed to trans-Resveratrol, its dietary sources, and the analytical methods employed for its quantification. The compound antioxidant, anti-inflammatory, anticancer, cardioprotective, and neuroprotective activities are discussed in detail. Furthermore, the sources of trans-Resveratrol, including grapes, berries, and certain nuts, are examined in terms of their content variability and factors influencing production. Various chromatographic, spectroscopic, and immunoassay methods for the analysis of trans-Resveratrol in different matrices are also explored. This comprehensive overview underscores the significance of trans-Resveratrol as a potential molecule for enhancing human health and longevity.

Determination of Phenolics and Biological Activity of Viola dalatensis Gagnep. by High-Performance Liquid Chromatography (HPLC) and Multivariate Analysis

Viola dalatensis, belonging to the Violaceae family, is an endemic species to Vietnam. The present study aimed to determine phenolic compounds in extracts from aerial parts of the plant species using high performance liquid chromatography with diode-array detection (HPLC-DAD). In addition, free radical scavenging and bovine albumin denaturation inhibition assays were performed to evaluate the antioxidant and in vitro anti-inflammatory activities of the extracts. Most of the phenolic compounds in the methanolic extract were detected at the greatest concentrations compared to the other extracts, which was also supported by the highest total phenolic content (26.70 ± 0.1059 mg GAE/g). In general, the antioxidant activities of the methanolic and ethanolic extracts were found to be stronger than those of the other extracts. The aqueous extract exhibited the most potent inhibitory effect on albumin denaturation (IC50 = 90.39 ± 8.415 µg/mL), comparable with that of diclofenac. Through principal component analysis, 88.60% of the total variance in the phenolic dataset was explained. The correlation analysis showed that chlorogenic acid, ferulic acid, epigallocatechin gallate, rutin, and kaempferol may play important roles in antioxidant activity while gallic acid could contribute to in vitro anti-inflammatory activity of the extracts. The findings of this study provide the first evidence of the bioactive compounds present in V. dalatensis and shed light on the potential health-promoting properties linked to its aerial parts.

Antioxidant and anti-inflammatory properties of yeasts fermented passion fruit and soursop pulps: A focus on bioactive volatile compounds profile

This work aimed to ferment pasteurized soursop (SF) and passion fruit (PF) pulps inoculated with different yeast strains (Saccharomyces cerevisiae subsp. boulardii CNCM I-745 and Saccharomyces bayanus Safcider AB-1) incubated at 37 °C for 30 h. Throughout fermentation, the concentration of viable cells, soluble solids, and pH were evaluated. In vitro antioxidant and anti-inflammatory activities were determined in the fermented pulps. Additionally, volatile compounds and fatty acids were analyzed by gas chromatography-mass spectrometry. Fermented pulps showed viable cell counts higher than 109 CFU/mL from 12 to 30 h of fermentation, with a significant decrease (p < 0.05) in soluble solids, and constant pH values (3.30 and 4.09 in PF and SF, respectively). PF and SF pulps fermented by S. boulardii, and PF pulp fermented by S. bayanus showed antioxidant activities of 5.142, 5.011, 5.142 and 1.615 mg eq. Trolox/mL by ABTS, respectively. PF pulp fermented by S. bayanus as well as PF and SF pulps fermented by S. boulardii showed antioxidant activities of 0.628, 0.811 and 1.170 mg eq. Trolox/mL by FRAP, respectively. The PF and SF pulps fermented by S. bayanus showed inhibition of protein denaturalization activity (ca. 70% and 85%, respectively), while in SF pulp fermented by S. boulardii the inhibition of heat-induced hemolysis was ca. 90%. Alcohols, esterified carboxylic acids, unsaturated fatty acids (linolenic > linoleic > oleic), and polyphenols were identified in fermented pulps. These findings demonstrate that through controlled yeast fermentation, the potential health-promoting properties of fruit pulps can be improved, generating new fermented functional foods.

A Review on Nutritional and Health Benefits of Millets

Millets are esteemed for their healthy benefit incorporates nutrients, minerals, carbohydrates, and dietary filaments source and potential medical advantages. Millets have gained attention in recent years due to their remarkable nutritional composition and potential health-promoting properties. This review examines the diverse types of millets, their historical significance, and their distribution across different cultures. The paper highlights millets' rich nutrient content, including proteins, dietary fibers, vitamins, and minerals, making them a valuable addition to a balanced diet. Furthermore, it explores the gluten-free nature of millets, catering to individuals with specific dietary requirements. The health benefits of millet consumption are discussed, focusing on their potential in preventing and managing chronic diseases like diabetes and cardiovascular disorders. The presence of bioactive compounds, such as antioxidants and polyphenols, is investigated for their role in supporting these health benefits. Additionally, the review discusses the impact of millets on gut health and their future prospects to global food security and sustainability. Overall, the findings underscore millet as a promising and nutritious option for enhancing human health.

Integrative HPLC profiling and transcriptome analysis revealed insights into anthocyanin accumulation and key genes at three developmental stages of black rice (Oryza sativa. L) caryopsis.

Anthocyanins are plants' secondary metabolites belonging to the flavonoid class with potential health-promoting properties. They are greatly employed in the food industry as natural alternative food colorants for dairy and ready-to-eat desserts and pH indicators. These tremendous advantages make them economically important with increasing market trends. Black rice is a rich source of anthocyanin that can be used to ensure food and nutritional security around the world. However, research on anthocyanin accumulation and gene expression during rice caryopsis development is lacking. In this study, we combined high-performance liquid chromatography (HPLC) and transcriptome analysis to profile the changes in anthocyanin content and gene expression dynamics at three developmental stages (milky, doughy, and mature). Our results showed that anthocyanin accumulation started to be visible seven days after flowering (DAF), increased rapidly from milky (11 DAF) to dough stage, then started decreasing after the peak was attained at 18 DAF. RNA-seq showed that 519 out of 14889, 477 out of 17914, and 1614 out of 18810 genes were uniquely expressed in the milky, doughy, and mature stages, respectively. We performed three pairwise comparisons: milky vs. dough, milky vs. mature, and dough vs. mature, and identified 6753, 9540, and 2531 DEGs, respectively. The DEGs' abundance was higher in milky vs. mature, with 5527 up-regulated genes and 4013 down-regulated genes, while it was smaller in dough vs. mature, with 1419 up-regulated genes and 1112 down-regulated DEGs. This result was consistent with the changes in anthocyanin profiling, and the expression of structural, regulatory, and transporter genes involved in anthocyanin biosynthesis showed their highest expression at the dough stage. Through the gene expression profile and protein interaction network, we deciphered six main contributors of the anthocyanin peak observed at dough stage, including OsANS, OsDFR, OsGSTU34, OsMYB3, OsbHLH015, and OsWD40-50. This study is the first to report the investigation of anthocyanin and gene expression at three developmental stages of black rice caryopsis. The findings of this study could aid in predicting the best harvesting time to achieve maximum anthocyanin content and the best time to collect samples for various gene expression analysis, laying the groundwork for future research into the molecular mechanisms underlying rice caryopsis coloration.

Physicochemical, rheological, and bioactive properties of exopolysaccharide produced by a potential probiotic Enterococcus faecalis 84B

Exopolysaccharides (EPS) have attracted a great interest due to their potential health-promoting properties and industrial applications. This study aimed to investigate the physicochemical, rheological, and biological properties of an EPS produced by a potential probiotic strain Enterococcus faecalis 84B. The results show that the extracted EPS, designated EPS-84B, had an average molecular weight of 604.8 kDa, particles size diameter of 322.0 nm, and mainly composed of arabinose and glucose with a molar ratio of 1:2. Furthermore, EPS-84B exhibited a shear-thinning behavior and had a high melting point. The rheological properties of EPS-84B were strongly influenced by the type of salt than by the pH value. EPS-84B displayed ideal viscoelastic properties, with both viscous and storage moduli increasing with frequency. The antioxidant activity of EPS-84B at a concentration of 5 mg/mL was 81.1 % against DPPH and 35.2 % against ABTS. At 5 mg/mL, the antitumor activity of EPS-84B against Caco-2 and MCF-7 cell lines was 74.6 and 38.6 %, respectively. In addition, the antidiabetic activity of EPS-84B towards α-amylase and α-glucosidase was 89.6 and 90.0 %, respectively at 100 μg/mL. The inhibition of foodborne pathogens by EPS-84B was up to 32.6 %. Overall, EPS-84B has promising properties that could be utilized in food and pharmaceutical industries.

Synergistic Inhibitory Effect of Lactobacillus Cell Lysates and Butyrate on Poly I:C-Induced IL-8 Production in Human Intestinal Epithelial Cells.

Postbiotics include cell lysates (CLs), enzymes, cell wall fragments, and heat-killed bacteria derived from probiotics. Although postbiotics are increasingly being considered for their potential health-promoting properties, the effects of postbiotics on virus-mediated inflammatory responses in the intestine have not been elucidated. Hence, the present study aimed to examine whether CLs of Lactipantibacillus plantarum (LP CL) and Lacticaseibacillus rhamnosus GG (LR CL) could inhibit virus-mediated inflammatory responses in the human intestinal epithelial cell line HT-29 in vitro. Pretreatment with LP CL and LR CL significantly inhibited interleukin (IL)-8 production, which was induced by poly I:C, a synthetic analog of double-stranded RNA (dsRNA) viruses, at the mRNA and protein levels in HT-29 cells. However, peptidoglycans and heat-killed L. plantarum and L. rhamnosus GG did not effectively inhibit IL-8 production. LP CL and LR CL attenuated the poly I:C-induced phosphorylation of ERK and JNK and the activation of NF-κB, suggesting that these CLs could inhibit poly I:C-induced IL-8 production by regulating intracellular signaling pathways in HT-29 cells. Furthermore, among the short-chain fatty acids, butyrate enhanced the inhibitory effect of CLs on poly I:C-induced IL-8 production at the mRNA and protein levels in HT-29 cells, while acetate and propionate did not. Taken together, these results suggest that both LP CL and LR CL could act as potent effector molecules that can inhibit virus-mediated inflammatory responses and confer synergistic inhibitory effects with butyrate in human intestinal epithelial cells.

Bioavailability of Korean mint (Agastache rugosa) polyphenols in humans and a Caco-2 cell model: a preliminary study exploring the efficacy.

Agastache rugosa, commonly known as Korean mint (KM), is a medicinal plant renowned for its potential health-promoting properties. However, the lack of bioavailability studies has hindered the acquisition of conclusive evidence. In this study, we investigated the bioavailability of six key polyphenols present in KM, including rosmarinic acid (RA), acacetin (AC), and four glycosides of AC. Utilizing UPLC-MS/MS, we analyzed their presence in human plasma and Caco-2 monolayers grown in permeable filter supports. Following single ingestion, we were able to detect RA, AC, and tilianin (TA) in the plasma. Consistent results were obtained for AC and TA but no transport was found for RA in a highly tight Caco-2 cell monolayer, indicating transport through the intercellular space for RA and transepithelial transport for AC and TA. Other AC glucosides with acetyl and/or malonyl groups were rarely found in the plasma. Interestingly, AC glucosides with only an acetyl group appeared at the basolateral side in Caco-2 monolayers, suggesting exclusive hydrolysis of malonyl glucosides in the colon. These findings highlight the high potential of RA, AC, and TA as bioactive compounds that may confer health benefits.

Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions.

Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compounds from the coffee pulp are physiologically limited to their bioaccessibility, bioavailability, and biotransformation occurring during gastrointestinal digestion. Hence, this study explored the phenolic and caffeine profile in the coffee pulp flour (CPF) and extract (CPE), their intestinal bioaccessibility through in vitro digestion, and their potential bioavailability and colonic metabolism using in silico models. The CPE exhibited a higher concentration of phenolic compounds than the CPF, mainly phenolic acids (protocatechuic, chlorogenic, and gallic acids), followed by flavonoids, particularly quercetin derivatives. Caffeine was found in higher concentrations than phenolic compounds. The antioxidant capacity was increased throughout the digestive process. The coffee pulp matrix influenced phytochemicals’ behavior during gastrointestinal digestion. Whereas individual phenolic compounds generally decreased during digestion, caffeine remained stable. Then, phenolic acids and caffeine were highly bioaccessible, while flavonoids were mainly degraded. As a result, caffeine and protocatechuic acid were the main compounds absorbed in the intestine after digestion. Non-absorbed phenolic compounds might undergo colonic biotransformation yielding small and potentially more adsorbable phenolic metabolites. These results contribute to establishing the coffee pulp as an antioxidant food ingredient since it contains bioaccessible and potentially bioavailable phytochemicals with potential health-promoting properties.

Flavonoid and Phenolic Acid Profiles of Dehulled and Whole Vigna subterranea (L.) Verdc Seeds Commonly Consumed in South Africa.

Bambara groundnut (BGN) is an underexploited crop with a rich nutrient content and is used in traditional medicine, but limited information is available on the quantitative characterization of its flavonoids and phenolic acids. We investigated the phenolic profile of whole seeds and cotyledons of five BGN varieties consumed in South Africa using UPLC-qTOF-MS and GC-MS. Twenty-six phenolic compounds were detected/quantified in whole seeds and twenty-four in cotyledon, with six unidentified compounds. Flavonoids include flavan-3-ol (catechin, catechin hexoside-A, catechin hexoside-B), flavonol (quercetin, quercetin-3-O-glucoside, rutin, myricetin, kaempherol), hydroxybenzoic acid (4-Hydroxybenzoic, 2,6 Dimethoxybenzoic, protocatechuic, vanillic, syringic, syringaldehyde, gallic acids), hydroxycinnamic acid (trans-cinnamic, p-coumaric, caffeic, ferulic acids) and lignan (medioresinol). The predominant flavonoids were catechin/derivatives, with the highest content (78.56 mg/g) found in brown BGN. Trans-cinnamic and ferulic acids were dominant phenolic acid. Cotyledons of brown and brown-eyed BGN (317.71 and 378.59 µg/g) had the highest trans-cinnamic acid content, while red seeds had the highest ferulic acid (314.76 µg/g) content. Colored BGN had a significantly (p < 0.05) higher content of these components. Whole BGN contained significantly (p < 0.05) higher amount of flavonoids and phenolic acids, except for the trans-cinnamic acid. The rich flavonoid and phenolic acid content of BGN seeds highlights the fact that it is a good source of dietary phenolics with potential health-promoting properties.