Health-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage.

In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (<40) and could inhibit digestive carbohydrases. The combination of ingredients also helped to reduce gas production during AS fermentation from 56.77 cm3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.

Use of food and food-derived products in the treatment of gastritis: A systematic review.

Gastritis is the acute or chronic inflammation of gastric mucosa and is triggered by diverse factors. Treatments used for non-bacterial gastritis include proton pump inhibitors, histamine H2 receptor inhibitors, and antacids, and their use is linked to various side effects. Research on alternative therapeutics using food or food-based products is extensive, mostly in preclinical research. We aimed at documenting the clinical advances in food-based therapies as alternative therapeutics for gastritis. Articles with information on the treatment of gastritis with food or food-based products published until December 1, 2020 were identified through a systematic search in PubMed Medline Database. Additionally, references of retrieved articles were screened for relevant reviews and meta-analyses. Two investigators independently selected and reviewed the titles and abstracts of articles and extracted the study characteristics (PICO framework) and key findings. Dual quality assessment and data extraction were performed. We found 28 clinical studies evaluating garlic, turmeric, red peppers, broccoli sprouts, cranberry juice, honey, oils, and probiotics contained in different foods, such as juices, yogurt, and cheese. The existing literature presents a high risk of bias, and results of the same should be evaluated and replicated with precaution; more rigorous clinical studies are lacking.

Aloe vera and Fermented Extracts Exhibit an Anti-Inflammatory Effect on Human Glioblastoma/Astrocytoma U373 MG Cells.

The anti-inflammatory effects of Aloe vera (AV), polysaccharide extract from AV, and extracts from the digestion and colonic fermentation of AV were evaluated using an immortal astrocyte cell line (U373 MG) that develops a neuro-inflammatory profile. Cell viability and inflammatory markers were assessed after stimulation with neuropeptide substance P (SP) that activates the pro-inflammatory MAPK (mitogen-activated protein kinase) pathway. Cell viability after SP treatment was over 50% at 10 mg/mL AV, polysaccharide extract from AV, extracts from the digestion: non-digestible fraction of AV non-digestible fraction of polysaccharide extract from AV and extracts from the colonic fermentation of AV, at 4 and 24 h. Moreover, cells exposed to SP and treated with these extracts showed lower protein-activated ERK1/ERK2 (extracellular signal-regulated kinases 1 and 2), p38 (MAPK protein p38), and NFκB (nuclear factor κB) levels with respect to the SP-stimulated control. Inflammation inhibition by extracts of polysaccharide extract from AV and extracts from the colonic fermentation of AV, at 24 h in the study of p38 was not as statistically significant in ERK1/ERK2 and NFκB. Nevertheless, there was a significant decrease (p < 0.05) in pro-inflammatory cytokine IL-6 levels in cells exposed to all samples. Samples with extracts from the colonic fermentation of AV, at 4 or 24 h showed the highest inhibitory effect on IL-6 production.

Antioxidant Activity of Bioactive Peptide Fractions from Germinated Soybeans Conjugated to Fe3O4 Nanoparticles by the Ugi Multicomponent Reaction.

The conjugation of biomolecules to magnetic nanoparticles has emerged as promising approach in biomedicine as the treatment of several diseases, such as cancer. In this study, conjugation of bioactive peptide fractions from germinated soybeans to magnetite nanoparticles was achieved. Different fractions of germinated soybean peptides (>10 kDa and 5-10 kDa) were for the first time conjugated to previously coated magnetite nanoparticles (with 3-aminopropyltriethoxysilane (APTES) and sodium citrate) by the Ugi four-component reaction. The crystallinity of the nanoparticles was corroborated by X-ray diffraction, while the particle size was determined by scanning transmission electron microscopy. The analyses were carried out using infrared and ultraviolet-visible spectroscopy, dynamic light scattering, and thermogravimetry, which confirmed the coating and functionalization of the magnetite nanoparticles and conjugation of different peptide fractions on their surfaces. The antioxidant activity of the conjugates was determined by the reducing power and hydroxyl radical scavenging activity. The nanoparticles synthesized represent promising materials, as they have found applications in bionanotechnology for enhanced treatment of diseases, such as cancer, due to a higher antioxidant capacity than that of fractions without conjugation. The highest antioxidant capacity was observed for a >10 kDa peptide fraction conjugated to the magnetite nanoparticles coated with APTES.

In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids.

Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus strains, among others, which can fight against chronic diseases since colonic fermentation produces short chain fatty acids (SCFAs). The present work studied the changes produced in the fibre and polyphenolic compounds during in vitro digestion of gel (AV) and a polysaccharide extract (AP) from Aloe vera, after which, these fractions were subjected to in vitro colonic fermentation to evaluate the changes in antioxidant capacity and SCFAs production during the fermentation. The results showed that the phenolic compounds increased during digestion, but were reduced in fermentation, as a consequence, the antioxidant activity increased significantly in AV and AP after the digestion. On the other hand, during in vitro colon fermentation, the unfermented fibre of AV and AP responded as lactulose and the total volume of gas produced, which indicates the possible use of Aloe vera and polysaccharide extract as prebiotics.

Bioactive Peptides from Germinated Soybean with Anti-Diabetic Potential by Inhibition of Dipeptidyl Peptidase-IV, α-Amylase, and α-Glucosidase Enzymes.

Functional foods containing peptides offer the possibility to modulate the absorption of sugars and insulin levels to prevent diabetes. This study investigates the potential of germinated soybean peptides to modulate postprandial glycaemic response through inhibition of dipeptidyl peptidase IV (DPP-IV), salivary α-amylase, and intestinal α-glucosidases. A protein isolate from soybean sprouts was digested by pepsin and pancreatin. Protein digest and peptide fractions obtained by ultrafiltration (<5, 5⁻10 and >10 kDa) and subsequent semipreparative reverse phase liquid chromatography (F1, F2, F3, and F4) were screened for in vitro inhibition of DPP-IV, α-amylase, maltase, and sucrase activities. Protein digest inhibited DPP-IV (IC50 = 1.49 mg/mL), α-amylase (IC50 = 1.70 mg/mL), maltase, and sucrase activities of α-glucosidases (IC50 = 3.73 and 2.90 mg/mL, respectively). Peptides of 5⁻10 and >10 kDa were more effective at inhibiting DPP-IV (IC50 = 0.91 and 1.18 mg/mL, respectively), while peptides of 5⁻10 and <5 kDa showed a higher potency to inhibit α-amylase and α-glucosidases. Peptides in F1, F2, and F3 were mainly fragments from ß-conglycinin, glycinin, and P34 thiol protease. The analysis of structural features of peptides in F1⁻F3 allowed the tentative identification of potential antidiabetic peptides. Germinated soybean protein showed a promising potential to be used as a nutraceutical or functional ingredient for diabetes prevention.

Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate.

A central composite design using RMS (Response Surface Methodology) successfully described the effect of independent variables (feed moisture, die temperature and soybean proportion) on the specific parameters of product quality as expansion index (EI), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE) studied. The regression model indicated that EI, WAI, WSI and ΔE were significant (p < 0.05) with coefficients of determination (R(2)) of 0.7371, 0.7588, 0.7622, 0.8150, respectively. The optimized processing conditions were obtained with 25.8 % feed moisture, 160 °C die temperature and 58 %/42 % soybean/corn proportion. It was not found statistically changes in amino acid profile due to extrusion process. The electrophoretic profile of extruded soybean/corn mix presented low intensity molecular weight bands, compared to the unprocessed sample. The generation of low molecular weight polypeptides was associated to an increased in In vitro protein digestibility (IVPD) of the extrudate. The FTIR spectra of the soybean/corn mix before and after extrusion showed that the α-helix structure remained unchanged after extrusion. However, the band associated with ß-sheet structure showed to be split into two bands at 1624 and 1640 cm(-1) . The changes in the ß-sheet structures may be also associated to the increased in IVPD in the extruded sample.

In vitro gastrointestinal digestion methods of carbohydrate-rich foods.

The trend toward healthier food products has led to an increase in the research of in vitro gastrointestinal digestion methods. Among the most used models, static models are the simplest. Most static models have three stages: oral, gastric, and intestinal, simulating the enzymatic, electrolyte, pH, temperature, and bile salt conditions. The studies that have taken the most notice are those related to antioxidant activity, followed by those dealing with proteins and carbohydrates using most of them static in vitro digestion models. The number of these studies has increased over the years, passing from 45 to 415 in a 10-year period (2012-2023) and showing an interest in knowing the impact of food on human health. Nevertheless, published papers report different methodologies and analytical approaches. This review discusses the similarities and differences between the published static in vitro gastrointestinal digestion methods, with a focus on carbohydrates, finding that the most used protocol is Infogest, but with differences, mainly in the type of enzymes and their activity. Regarding in vitro gastrointestinal digestion of carbohydrates, many of the published studies are related to food and biomacromolecules, being the oral phase the most omitted, while the intestinal phase in the most diverse. Other methodologies to study the intestinal phase have been recommended, but the number of in vitro digestion studies using these methodologies (RSIE and BBMV) is still scarce but could represent a good alternative to analyze carbohydrates foods when combining with Infogest. More studies are required in this area.

A peptide fraction from germinated soybean protein down-regulates PTTG1 and TOP2A mRNA expression, inducing apoptosis in cervical cancer cells.

The aim of this study was to evaluate the effect of a peptide fraction, obtained from a germinated soybean protein hydrolysate, on the viability, apoptosis and cancer related gene expression in HeLa cells. Soybean was germinated for 0-6 days and proteins were isolated from the seeds. Protein isolates, without ethanol-soluble phytochemicals, were hydrolyzed with digestive enzymes and their effect on growth in HeLa cells was evaluated. The most active hydrolysate was separated by ultrafiltration into five peptide fractions. A >10 kDa fraction was the most active against cancer cells. This fraction down-regulated PTTG1 and TOP2A mRNA expression (two genes considered as therapeutic targets) and induced apoptosis in cancer cells activating the caspase cascade and causing DNA fragmentation. Germinated soy protein isolates could be a bioactive ingredient of functional food.

Effect of germinated soy protein on the growth of HeLa cervical cancer cells in female athymic mice.

Previous studies showed that germination could improve the antiproliferative effect of soy protein on cervical cancer cells and that a peptide fraction (MAPF) from germinated soybeans decreases the expression of PTTG1 and TOP2A (2 genes considered as therapeutic targets) causing apoptosis of cancer cells. The aim of this work was to study the effect of feeding germinated soybean protein diets on the tumor growth in nude mice inoculated with cervical cancer cells and identify the bioactive component. Mice were randomly assigned to 1 of the 6 dietary groups based in AIN-93G formulation with 6 protein sources: casein, ungerminated soy protein (SP), and SP from 2 and 6 days of germination, with and without ethanol-soluble phytochemicals (ESPC). Compared with casein-fed controls, the tumor volumes after 5 wk were reduced by 44.6% by ungerminated SP, 98.9% by 2-day-germinated SP, 97.7% by 2-day-germinated SP without ESPC, 94.7% by 6-day-germinated SP, and 92.7% by 6-day-germinated SP without ESPC (P < 0.05). Liquid chromatography coupled with tandem mass spectrometry analysis of MAPF showed that the bioactive peptide might be the leginsulin, a peptide involved in signal transduction of soybean cells. Germination is a simple procedure that could help to increase the anticancer activity of soy protein probably through generation of biologically active peptides.

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development.

Jicama root applications have focused on their nutraceutical properties without clearly specifying which compounds are related to this effect. Thus, the aim of the present study was to identify the changes in polysaccharides of nutraceutical interest in two commercial jicama roots (YS - Yellow Seed; PS - Purple Seed) during four stages of maturation, focusing on starch, fructooligosaccharides, and pectin (via galacturonic acid), and on their glycemic index, with the goal of determining, if possible, the best cost-effectiveness between jicama growing stages and nutraceutical effect. Both materials (YS, PS) presented similar growth rates (0.069 and 0.072 cm/day) and final sizes (12.7 ± 1.25, 12.3 ± 1.63 cm). Changes in size were accompanied by changes in protein, fiber, ashes, lipids, and carbohydrates, after 106 or 127 days of growing. It was also found that fructose content was higher than glucose during the maturing stages, possibly because of the hydrolysis of fructooligosaccharides or sucrose for starch production. Concerning inulin, its levels decreased (<6.0%), after the first days (YS: 13.4% ± 0.7%; PS: 8.4% ± 0.2%, 106 days); however, during development, the presence of other fructooligosaccharides was observed (nystose-YS 106 days 15.8% ± 0.9% and PS-106 days 18.5% ± 0.1%), while galacturonic acid and native starch levels increased, which must be related to the jicama's low glycemic index found (<25%), and their nutraceutical properties. This work proves the presence of inulin in jicama roots by analytical methods, its dependence on root development and classifies jicama as a low glycemic index food, supporting its nutraceutical character.

Effect of L-arginine oral supplementation on response to myocardial infarction in hypercholesterolemic and hypertensive rats.

The well known metabolic functions of L-arginine have been recently increased with the discovery of its role as the substrate for the synthesis of nitric oxide (NO), which has emerged as an endogenous signaling molecule with potential therapeutic implications for cardiovascular disease. Steady-state levels of NO are derived in part from dietary sources. It has been reported that supplementation of L-arginine reduces atherosclerosis in rabbits and reduces the arterial pressure in hypertensive rats. Therefore, we investigated the effect of L-arginine supplementation using a group of induced hypercholesterolemic rats and a group of spontaneously hypertensive rats; the infarcted area in cardiac tissue of both groups was measured during the response to myocardial infarction in the ischemia-reperfusion model. Hypercholesterolemic rats supplemented with 170 mg kg(-1) of L-arginine showed a significant (P

Peptides derived from in vitro gastrointestinal digestion of germinated soybean proteins inhibit human colon cancer cells proliferation and inflammation.

The aim was to investigate the potential of germinated soybean proteins asa source of peptides with anticancer and anti-inflammatory activities produced after simulated gastrointestinal digestion. Protein concentrate from germinated soybean was hydrolysed with pepsin/pancreatin and fractionated by ultrafiltration. Whole digest and fractions>10, 5-10, and<5kDa caused cytotoxicity to Caco-2, HT-29, HCT-116 human colon cancer cells, and reduced inflammatory response caused by lipopolysaccharide in macrophages RAW 264.7. Antiproliferative and anti-inflammatory effects were generally higher in 5-10kDa fractions. This fraction was further purified by semi-preparative chromatography and characterised by HPLC-MS/MS. The most potent fraction was mainly composed of ß-conglycinin and glycinin fragments rich in glutamine. This is the first report on the anti-cancer and anti-inflammatory effects of newly isolated and identified peptides from germinated soybean released during gastrointestinal digestion. These findings highlight the potential of germination as a process to obtain functional foods or nutraceuticals for colon cancer prevention.

A pH-stating mechanism in isolated wheat (Triticum aestivum) aleurone layers involves malic acid transport.

Acidification of the starchy endosperm by the aleurone layer following germination has been established; however, the physiological and metabolic responses of this tissue to external pH have been incompletely investigated. In this investigation, isolated wheat (Triticum aestivum) aleurone layers were incubated in different solutions at initial pH values of 3, 4 and 6 in the absence of phytohormones. After 24 h of incubation, the initial pH of all malate and succinate buffers shifted towards a value close to 4.2. These results suggest the existence of a pH-stating mechanism, instead of the simple acidification process reported previously. The rise of initial pH 3 by aleurone layers was accompanied by a high net uptake of external malic- or succinic acid. In contrast, incubation in glycyl-glycine buffer (a supposedly non-permeating cation at pH 3) partially prevented that pH rise in a pH-3 solution. The 14C-malate taken up from media at pH 3 was mostly broken down to CO2, indicating that an effective metabolic control of the intracellular malate level was operating. At pH 6, an uptake of 14C-malate and 14CO2 production occurred as well, but at slower rates than at pH 3. When buffer concentration was increased, at initial pH values of 3 or 6, a higher uptake or secretion of malic acid, respectively, was carried out by the aleurone layers. The pH of these buffers varied less than that of dilute ones, but always showed a tendency toward a pH near 4. These results suggest that a balance between secretion and uptake of malic acid, accompanied by the corresponding biosynthesis or degradation, is the basis of this pH-stating mechanism.

Evaluation of extracts from potato and tomato wastes as natural antioxidant additives

The industrialization of potato and tomato produces large amount of wastes. Previous studies have demonstrated that these by-products are rich in antioxidant compounds. In this study, the composition and antioxidant efficacy of extracts from potato and tomato by-products were determined in order to evaluate their potential as food additives. Potato and tomato wastes showed to be good sources of fiber, protein and antioxidants. The antioxidant activity and total phenolic, carotenoid and lycopene contents were determined in methanol, ethanol and acetone extracts of the residues. Methanol was the best solvent for the extraction of phenolics while acetone was the best in the extraction of carotenoids in both residues. The greatest antioxidant activity (14.10 µmol Trolox/g) resulted when potato peels were extracted with ethanol. The oxidative stability of canola oil containing either ethanol extracts of potato and tomato wastes (200 and 400 mg/kg) or the synthetic antioxidant BHT (200 mg/kg), compared to oil without antioxidants, was evaluated by measuring their peroxide values, conjugated dienes and p-anisidine value after 72 and 144 h storage at 65 °C. The order of antioxidant efficacy was as follows: potato peels > BHT > tomato residues. The results showed that ethanol extracts of potato and tomato waste could be used as natural antioxidant additives in the protection of vegetable oils(AU)

La industrialización de la papa y el jitomate genera grandes cantidades de desechos. Estudios previos han demostrado que estos subproductos son ricos en compuestos antioxidantes. En este trabajo se determinaron la composición y la eficacia antioxidante de subproductos de papa y jitomate con el fin de evaluar su potencial como aditivos alimentarios. Los desechos de papa y jitomate demostraron ser buenas fuentes de fibra, proteína y antioxidantes. Se determinó la actividad antioxidante y el contenido de compuestos fenólicos, carotenoides y licopeno en extractos metanólicos, etanólicos y acetónicos de los residuos. El mejor disolvente para la extracción de compuestos fenólicos fue el metanol mientras que la acetona fue el mejor disolvente para extraer los carotenoides. La mayor actividad antioxidante (14.10 µmol Trolox/g) se obtuvo cuando las cáscaras de papa se extrajeron con etanol. La estabilidad oxidativa de aceite de canola adicionado con los extractos etanólicos de desechos de papa o jitomate (200 y 400 mg/kg) o con el antioxidante sintético BHT (200 mg/kg), comparándolos con aceite sin antioxidantes, se evaluó mediante la medición de su índice de peróxidos, dienos conjugados e índice de anisidina, después de almacenarlo a 65°C durante 72 y 144 h. El orden de eficacia antioxidante fue como sigue: cáscara de papa > BHT > residuos de jitomate. Los resultados demostraron que los extractos etanólicos de los desperdicios de papa y jitomate podrían ser usados como aditivos antioxidantes naturales en la protección de aceites vegetales(AU)

In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.

The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.

Structural and farinographic changes during mixing of a yeast sweet dough.

Sweet dough requires longer mixing time than salty or white pan bread doughs to reach a developed stage. Although many studies have dealt with the effect of mixing time on dough, few have referred to yeast sweet doughs. The aim of this study was to evaluate if the changes in dough microstructure during different stages of mixing were the same between sweet pan bread and white pan bread, using as control a flour water system. Scanning electronic microscopy (SEM) and some bread characteristics were used as evaluation parameters. Doughs were prepared in a Brabender Farinograph instrument. Different mixing times were used for each formulation, which correspond to common farinographic parameters such as: arrival time, peak time, departure time, etc. Farinographic consistency was evaluated at those times. Results showed that sweet dough farinogram was quite different from those obtained from the other two samples; it starts with a low consistency value (260 BU), and after 8 min of mixing it began to increase until almost reaching the 500 BU line; then the graphic follows the classical curve. Larger products were obtained from arrival time to departure time for both formulations. SEM showed that as mixing proceeds the dough structure opens, changing its appearance from a compact structure at the beginning to a very open one at the end of the mixing process. SEM also showed that the process of mixing is the same for the two samples and control; however, the time needed to reach each stage was different among samples. Farinogram can be used to get information about mixing behavior of yeast sweet doughs. The study of mixing can be easier using sweet dough formulations because it was possible to get more points between the onset of mixing and full dough development, and the process was very similar no matter the formulation.