Intermittent fasting associated with coconut oil (Cocos nucifera L.) alters gut-liver axis parameters in diet-induced obese rats.

OBJECTIVE: The aim of this article is to investigate the effect of intermittent fasting, associated or not with coconut oil intake, on the gut-liver axis of obese rats. METHODS: A total of 50 rats were divided into five groups: control, obese, obese with intermittent fasting, obese with intermittent fasting plus coconut oil, and obese with caloric restriction. The rats were induced to obesity with a high-sugar diet for 17 wk. The respective interventions were carried out in the last 4 wk. RESULTS: The groups with intermittent fasting protocols had reduced total cholesterol (on average 54.31%), low-density lipoprotein (on average 53.39%), and triacylglycerols (on average 23.94%) versus the obese group; and the obese with intermittent fasting plus coconut oil group had the highest high-density lipoprotein compared with all groups. The obese with intermittent fasting plus coconut oil and obese with caloric restriction groups had lower metabolic load compared with the other groups. The obese group had high citric and succinic acid concentrations, which affected the hepatic tricarboxylic acid cycle, while all the interventions had reduced concentrations of these acids. No histologic changes were observed in the intestine or liver of the groups. CONCLUSION: Intermittent fasting, especially when associated with coconut oil, had effects comparable with caloric restriction in modulating the parameters of the gut-liver axis.

Effect of coating material on microencapsulated phenolic compounds extracted from agroindustrial ciriguela peel residue.

BACKGROUND: Extract of ciriguela residue was microencapsulated by spray-drying and freeze-drying using maltodextrin (M), gum arabic (GA) and their mixture (50% M; 50% GA on dry basis) as encapsulating agents. Total phenolic compounds (TPC), antioxidant activity, physicochemical properties, profile of phenolic compounds by HPLC with diode-array detection and storage stability were evaluated. RESULTS: TPC content of powders ranged from 306.9 to 451.2 mg gallic acid equivalent g-1 dry powder. The spray-dried powder prepared using GA as encapsulating agent had higher TPC content and antioxidant activity, whereas the freeze-dried powder had lower moisture and water activity. Spray-dried microcapsules had spherical shape, whereas freeze-dried products had irregular structures. The profile of phenolic compounds identified in samples was similar, with rutin (342.59 and 72.92 µg g-1 ) and quercetin (181.02 and 43.24 µg g-1 ) being the major compounds in liquid and freeze-dried extracts, respectively, whereas myricetin (97.41 µg g-1 ) was predominant in spray-dried ones. Storage stability tests carried out for 45 days at 7 or 25 °C revealed no statistically significant difference in TPC. CONCLUSION: Ciriguela residue can be considered a source of TPC and used as ingredient with good antioxidant activity in the food industry. © 2023 Society of Chemical Industry.

Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics.

Physicochemical parameters, microbial diversity using sequencing and amplicon, and metabolite concentrations from Ginger Bug and Ginger Beer were characterized. Furthermore, the sensory aspects of the beverage were determined. The longer ginger bug activation time (96 h) resulted in higher production of organic acids and alcohols, increased phenolic and volatile compounds concentration, greater microbial diversity, and increased lactic acid bacteria and yeasts. In the same way, the longer fermentation time (14 days) of ginger beer resulted in higher ethanol content, volatile compounds, and phenolic compounds, in addition to better sensory characteristics. Our results showed that ginger beer produced with ginger bug and fermented for 14 days showed better volatile and phenolic compound profiles, physicochemical parameters, microbial diversity, and sensory characteristics.

Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel and sustainable prebiotic ingredients.

This study investigated the effects of freeze-dried red beet root (FDBR) and freeze-dried red beet stem and leaves (FDBSL) on target bacterial groups and metabolic activity of human colonic microbiota in vitro. The capability of FDBR and FDBSL to cause alterations in the relative abundance of different selected bacterial groups found as part of human intestinal microbiota, as well as in pH values, sugar, short-chain fatty acid, phenolic compounds, and antioxidant capacity were evaluated during 48 h of in vitro colonic fermentation. FDBR and FDBSL were submitted to simulated gastrointestinal digestion and freeze-dried prior to use in colonic fermentation. FDBR and FDBSL overall increased the relative abundance of Lactobacillus spp./Enterococcus spp. (3.64-7.60%) and Bifidobacterium spp. (2.76-5.78%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (9.56-4.18%), Clostridium histolyticum (1.62-1.15%), and Eubacterium rectale/Clostridium coccoides (2.33-1.49%) during 48 h of colonic fermentation. FDBR and FDBSL had high positive prebiotic indexes (>3.61) during colonic fermentation, indicating selective stimulatory effects on beneficial intestinal bacterial groups. FDBR and FDBSL increased the metabolic activity of human colonic microbiota, evidenced by decreased pH, sugar consumption, short-chain fatty acid production, alterations in phenolic compound contents, and maintenance of high antioxidant capacity during colonic fermentation. The results indicate that FDBR and FDBSL could induce beneficial alterations in the composition and metabolic activity of human intestinal microbiota, as well as that conventional and unconventional red beet edible parts are candidates to use as novel and sustainable prebiotic ingredients.

Juá (Ziziphus joazeiro Mart.) mucilage and juá by-product phenolic extract improve quality parameters and retain bioactive compounds in fresh-cut pineapple during storage.

This study evaluated the effects of coatings with juá mucilage (JM), juá mucilage incorporated with phenolic extract from juá (JMPE), and juá mucilage with gum arabic (JM-GA) on quality parameters, bioactive compounds and antioxidant activity of fresh-cut pineapple during 9 days at 5 ± 1 °C. JM and JMPE coatings were effective in reducing enzymatic activity, consequently reducing changes in fruit color compared to uncoated fresh-cut pineapple (C). JM coating was more efficient in reducing metabolic activity with the lowest conversion of sugars into glucose, fructose and organic acids. In addition, JMPE coating showed the highest retention of phenolics. On the other hand, JM had a minor reduction in antioxidant activity in FRAP (39.55 %) and ORAC (33.46 %) assay compared to other coatings (p ≤ 0.05). Findings indicate that JM and JMPE are promising for application to preserve the overall quality and to extend the shelf life of fresh-cut pineapple.

New trends in the use of enzymes for the recovery of polyphenols in grape byproducts.

Residues from wine and juice processing still contain about 70% of the phenolic compounds in grapes. These compounds are valued for having several bioactive properties that are explored in the pharmaceutical and food sectors. This paper aims to summarize the most recent advances in the use of enzymatic techniques for the recovery of bioactive compounds from GP for industrial application. For this, we analyzed scientific articles and patent applications from the last 20 years in the main indexed and patent databases. Among the most used enzymes in the recovery of bioactive compounds in wastes, cellulases, pectinases, tannases, glucoamylases, and proteases such as trypsin and chymotrypsin, are the most important. As a result, extracts are obtained with greater retrieval of compounds such as anthocyanins, gallic acid, catechins, epicatechins, and trans-resveratrol and the improvement of coloring, anti-inflammatory, antioxidant and vasoprotective properties. Although the use of enzymes for the recovery of phenolics is an old strategy, the number of studies focusing on the functional characteristics and industrial applicability of the extracts obtained has been recently growing. PRACTICAL APPLICATIONS: Phenolic compounds have acted as anti-inflammatories, antioxidants, anticarcinogens, and antimicrobials, being additives or relevant ingredients for various products in the food and pharmaceutical industry. Although there are several techniques for extracting/recovering phenolics from grape pomace, there is still no agreement on which method is ideal. In recent years, several extractions methods have been applied in seeking optimized conditions to recover phenolics from grape residues. Among them, the use of enzymes has been gaining attention for being considered a green and promising technology. The present study aims to carry out a review that would bring a new perspective to the recovery of bioactive compounds from grape residues by enzymatic techniques, with a view to industrial purpose.

Coatings with chitosan and phenolic-rich extract from acerola (Malpighia emarginata D.C.) or jabuticaba (Plinia jaboticaba (Vell.) Berg) processing by-product to control rot caused by Lasiodiplodia spp. in papaya (Carica papaya L.) fruit.

This study evaluated if coatings with chitosan (Chi) and phenolic-rich extract from acerola (Malpighia emarginata D.C., PEA) or jabuticaba (Plinia jaboticaba (Vell.) Berg, PEJ) processing by-products are effective to control the development of rot caused by Lasiodiplodia pseudotheobromae, L. viticola, L. euphorbicola, L. theobromae and L. hormozganensis in papaya (Carica papaya L.) fruit. Effects of formulated coatings on some physicochemical parameters indicative of postharvest quality of papaya were investigated. Twenty-six different phenolics were found in PEA and PEJ, including flavonoids, stilbenes, tannins and phenolic acids. Chi (1-5 mg/mL), PEA and PEJ (25-100 mg/mL) separately caused mycelial growth inhibition on all isolates. Combinations of Chi (3 and 4 mg/mL) and PEA (50 and 75 mg/mL) or PEJ (75 and 100 mg/mL) had additive interactions. Coatings with Chi (4 mg/mL) and PEA (50 or 75 mg/mL) or PEA (75 or 100 mg/mL) inhibited rot development in papaya fruit infected with Lasiodiplodia isolates during 8 days of room temperature storage. Coatings with 4 mg/mL Chi and 75 mg/mL PEA or 100 mg/mL PEJ were the most effective to control rot development. These coatings did not affect negatively physicochemical parameters indicative of postharvest quality of papaya fruit during storage. Coatings with combined Chi and PEA or PEJ could be novel strategies to control postharvest rot caused by Lasiodiplodia in papaya fruit.

Juá fruit (Ziziphus joazeiro) from Caatinga: A source of dietary fiber and bioaccessible flavanols.

Fruits from Ziziphus joazeiro from Mata Paraibana (MP), Borborema (BB), Agreste (AG) and Sertão Paraibano (SP) were assessed to determine their morphological characteristics, nutritional composition, content and bioaccessibility of phenolic compounds and antioxidant activity. In general, juá fruits presented ovoid shape, high moisture (65.33-72.53%), low acidity, with succinic acid being the predominant organic acid, and high dietary fiber content (8.98-10.81%), mostly insoluble fibers (5.72-8.02%). Fruits from MP presented the highest amounts of free phenolic compounds (24.27 mg/100 g) and the highest antioxidant activity in the DPPH, FRAP and ORAC assays. In MP fruits, epigallocatechin gallate (12.04 mg/100 g) was the major compound, while in fruits from other states, phenolic compounds were the major compounds. The bioaccessibility of catechin, epicatechin, epicatechin gallate, epigallocatechin gallate, procyanidin and syringic acid varied among fruits from different regions. Fruits from SP presented the highest phenolic content in the bioaccessible fraction and highest antioxidant activity in all assays. The findings of this study indicate that juá is a non-acidic fruit with highest moisture, source of fiber, majority insoluble fibers and bioaccessible flavanols.

Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp.

This study assessed the effects of the incorporation of Lactobacillus acidophilus LA-05 or Bifidobacterium animalis ssp. lactis BB-12 in the content and bioaccessibility of phenolics in red pitaya pulp. The oxygen radical absorbance capacity (ORAC) of the dialyzed (bioaccessible) fraction of red pitaya pulp fermented by these probiotics was also assessed. After 48 h of cultivation in red pitaya pulp, the pH and sugar contents decreased, while organic acids and viable counts of the tested probiotics increased (p < 0.05). After exposure to simulated gastrointestinal conditions the viable counts of L. acidophilus LA-05 and B. lactis BB-12 in fermented red pitaya pulp were close to 8 and 7 log CFU/mL, respectively. Fermentation with probiotics decreased (p < 0.05) the contents of phenolic acids and flavonoids in red pitaya pulp. Both, L. acidophilus LA-05 and B. lactis BB-12 increased the presence of phenolics in the non dialyzed fraction of the red pitaya pulp. The bioaccessibility of catechin, epigallocatechin gallate, and procyanidin B2 increased (p < 0.05) in red pitaya pulp fermented by L. acidophilus LA-05 or B. lactis BB-12. The bioaccessible fraction of red pitaya pulp fermented by L. acidophilus LA-05 or B. lactis BB-12 showed higher antioxidant activity than that of the non-fermented red pitaya pulp. These findings indicate the fermentation of red pitaya by probiotics as an alternative to increase the bioaccessibility of specific phenolics, as well as the antioxidant activity in this fruit.