Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds.

Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive compounds such as tocopherols, glutathione, or antioxidant capacity. About a 30% decrease in the content of available lysine in the roll was observed compared to the value obtained for fermented dough. Free FIC, FAST index, and browning index were highest for the final products. The increase of analyzed tocopherols (α-, ß-,γ-, and δ-T) was noticed during the technological steps, with the highest values found for the roll with 3% of buckwheat hull. A significant reduction in GSH and GSSG content occurred during the baking process. The observed increase in the value of the antioxidant capacity after the baking process may be the result of the formation of new antioxidant compounds.

Changes in glucosinolates and their breakdown products during the fermentation of cabbage and prolonged storage of sauerkraut: Focus on sauerkraut juice.

Sauerkraut juice has not gained much scientific attention to date. Therefore, this study aimed to track changes in glucosinolates (GLS) during fermentation of white cabbage and the formation of corresponding breakdown products in sauerkraut and sauerkraut juice separately and to evaluate their stability during prolonged storage of the final products. The results obtained indicate that both sauerkraut and sauerkraut juice are a good source of bioactive compounds: ascorbigen and isothiocyanates. The stability of individual compounds during storage varied, and the absolute content of phytochemicals depended on the content of native GLS in the raw material and its bacterial composition. The dominant compound was ascorbigen, stable in acidic pH in both sauerkraut and sauerkraut juice, even after prolonged storage. Sauerkraut juice was also found as a rich source of bioactive isothiocyanates. One 250 mL glass of sauerkraut juice (after two weeks) can deliver approx. 75 µmol of bioactive ascorbien and isothiocyanates, hence it can be considered as functional food, delivering beneficial health effects.

In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria.

The expanded bioaccessibility of rutin (Ru) and quercetin (Q) from buckwheat biscuits (BBs) formulated from liquid-state fermented flours by selected lactic acid bacteria (LAB) were determined after gastrointestinal digestion. Fermentation of buckwheat flours caused a LAB-dependent variation in Ru and Q content. BBs baked at 220 °C for 30 min showed lower content of Ru and Q, and no correlation was found between the content of these compounds in fermented flours and BBs. The expanded bioaccessibility of Ru from BBs was low when its content in the soluble and insoluble fractions remaining after digestion in vitro was taken into account. Contrary results were found for Q bioaccessibility which had an index greater than 1, indicating the high Q bioaccessibility from BBs. Since very low Q content was noted in the insoluble fraction remaining after BBs digestion, the high Q bioaccessibility was determined to be due to its concentration in the soluble fraction.

Caffeic Acid Modulates Processes Associated with Intestinal Inflammation.

Caffeic acid is one of the most abundant hydroxycinnamic acids in fruits, vegetables, and beverages. This phenolic compound reaches relevant concentrations in the colon (up to 126 µM) where it could come into contact with the intestinal cells and exert its anti-inflammatory effects. The aim of this investigation was to study the capacity of caffeic acid, at plausible concentrations from an in vivo point of view, to modulate mechanisms related to intestinal inflammation. Consequently, we tested the effects of caffeic acid (50-10 µM) on cyclooxygenase (COX)-2 expression and prostaglandin (PG)E2, cytokines, and chemokines (IL-8, monocyte chemoattractant protein-1 -MCP-1-, and IL-6) biosynthesis in IL-1ß-treated human myofibroblasts of the colon, CCD-18Co. Furthermore, the capacity of caffeic acid to inhibit the angiotensin-converting enzyme (ACE) activity, to hinder advanced glycation end product (AGE) formation, as well as its antioxidant, reducing, and chelating activity were also investigated. Our results showed that (i) caffeic acid targets COX-2 and its product PGE2 as well as the biosynthesis of IL-8 in the IL-1ß-treated cells and (ii) inhibits AGE formation, which could be related to (iii) the high chelating activity exerted. Low anti-ACE, antioxidant, and reducing capacity of caffeic acid was also observed. These effects of caffeic acid expands our knowledge on anti-inflammatory mechanisms against intestinal inflammation.

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat.

The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease in ACE inhibitory activity as compared to the non-fermented flour. The baking process significantly reduced the ACE inhibitory activity of biscuits obtained from fermented flours, whereas digestion significantly increased these properties. In non-fermented and fermented flours and buckwheat biscuits before and after in vitro digestion samples, ten phenolic acids and eight flavonoids were found. Highly significant correlations were found between sample concentration of 50% inhibition of ACE (IC50) and total phenolic compounds of fermented flour and biscuits before and after digestion for each applied LAB, thus indicating a link between phenolic compound content and ACE inhibitory activity. In the digested biscuits, the input to ACE inhibitory activity was provided by p-coumaric, sinapic, syringic, vanillic, and protocatechuic acids as well as by kaempherol, quercetin, apigenin, and orientin. Therefore, it can be concluded that cumulative action of those phenolic acids and flavonoids released after digestion is responsible, in part, for the bioaccessible ACE inhibitory activity of buckwheat biscuits.

Quercetin from shallots (Allium cepa L. var. aggregatum) is more bioavailable than its glucosides.

The lipophilic character of quercetin suggests that it can cross enterocyte membranes via simple diffusion. Therefore, it should be more bioavailable than its glucosides, which require preliminary hydrolysis or active transport for absorption. However, the published human studies show that quercetin is less bioavailable than its glucosides. Assuming that low bioavailability of quercetin aglycone provided to humans as a pure substance is the result of its low solubility in the digestive tract, we studied its bioavailability from dietary sources in which quercetin was dispersed in the food matrix. In a randomized crossover study, 9 volunteers took a single dose of either shallot flesh (99.2% quercetin glucosides and 0.8% quercetin aglycone) or dry shallot skin (83.3% quercetin aglycone and 16.7% quercetin glucosides), providing 1.4 mg quercetin per kg of body weight. Blood samples were collected before and after consumption of shallot preparations. Plasma quercetin was measured on HPLC with electrochemical detection after plasma enzymatic treatment. The maximum plasma quercetin concentration of 1.02 +/- 0.13 micromol/L was reached at 2.33 +/- 0.50 h after shallot flesh consumption compared with 3.95 +/- 0.62 micromol/L at 2.78 +/- 0.15 h after dry skin consumption. The area under the concentration-time curve after dry skin consumption was 47.23 +/- 7.53 micromol x h(-1) x L(-1) and was significantly higher than that after shallot flesh intake (22.23 +/- 2.32 micromol x h(-1) x L(-1)). When provided along with dietary sources, quercetin aglycone is more bioavailable than its glucosides in humans. Results point to the food matrix as a key factor.

Drying-induced physico-chemical changes in cranberry products.

Sugar-free cranberry juice (XAD) and juice with 15% of maltodextrin were dried by freeze-, vacuum and spray drying methods. Total phenolics (589-6435mg/kg dry matter) including 5 flavonols, 3 phenolic acids, 2 procyanidins and 5 anthocyanins were stronger affected by juice formulation than by drying methods. Spray drying of juice, regardless of its formulation, was competitive to freeze drying in terms of polyphenols' retention. Increase in temperature up to 100°C during vacuum drying of XAD extracts resulted in degradation of polyphenolics (down to 4%), except chlorogenic acid. Its content increased with rise in temperature and accelerated hydroxymethylfurfural formation. The stronger the impact of drying, the more chlorogenic acid is present in cranberry products. In all powders analysed, formation of furoylmethyl amino acids was noted. Antioxidant capacity of cranberry products was influenced by juice formulation and was linked to content of polyphenols.

Myo-inositol hexakisphosphate degradation by Bifidobacterium infantis ATCC 15697.

The ability of five strains of different bifidobacterial species (Bifidobacterium animalis, B. bifidum, B. infantis, B. longum, B. pseudolongum) isolated from human and animal gut to degrade myo-inositol hexaphosphate or phytic acid (InsP(6)) has been evaluated. The disappearance of phytate and the generation of lower myo-inositol phosphates were determined in a complex medium in which phytic acid was the only source of phosphorus. Bifidobacterium infantis ATCC 15697 showed the highest level of phytate-degrading activity. This strain displayed optimal activity at slight acid pH (6.0-6.5) and 50 degrees C, but also retained high activity levels at neutral pH and 37 degrees C. B. infantis ATCC 15697 produced maximum activity during the stationary phase of growth and when 1% lactose was used as carbon source. In contrast, the presence of inorganic phosphate in the growth medium inhibited phytase activity. The ability of B. infantis ATCC 15697 to generate lower myo-inositol phosphates and, particularly, accumulate myo-inositol tri-phosphates (InsP(3)) from partial hydrolysis of InsP(6) could contribute to the reduction of the anti-nutritional properties of InsP(6) and the generation of intermediate compounds with beneficial properties during food processing and gastrointestinal transit.

Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage.

The aim of the study was to investigate the effect of storage on the contents of glucosinolates (GLS) and their degradation products in a boiled white cabbage. A 24h storage at 4 °C resulted in a decrease in GLS content (20-40%, depending on the cooking time applied) in the edible parts. The most significant losses were observed for sinigrin (20-45%), and the least for glucobrassicin (12-32%). Storage had a diversified effect on GLS breakdown products (indole-3-acetonitrile, indole-3-carbinol, ascorbigen and 3,3'-diindolylmethane released from glucobrassicin and 4-methylsulfinylbutanenitrile released from glucoiberin) in the boiled cabbage. The increase in the content of indole-3-acetonitrile, especially considerable within the first 24h of storage (and a simultaneous decrease in glucobrassicin) clearly indicates that degradation of GLS may occur during storage or cooling to 4 °C.

Exposure of breastfed infants to quercetin after consumption of a single meal rich in quercetin by their mothers.

SCOPE: The exposure to quercetin (Q) has not been studied in breastfed infants whose mothers were consuming a Q-rich diet. The objective of the study was to determine whether plant-origin antioxidant-Q passes from the mother's diet to her milk and to calculate the pharmacokinetic parameters of this phenomenon. METHODS AND RESULTS: Eleven breastfeeding women were included in this controlled case study. Volunteers followed a Q-restricted diet for 5 consecutive days with the exception of the 3rd day when they received a single meal providing 1 mg of Q per kg of body weight. Urine analysis showed the presence of Q already in the first collected samples after the test (1.5-4 h), which indicated its rapid absorption from the meal. The Cmax = 68 ± 8.44 nmol/L concentration of Q in the milk was calculated for Tmax = 11.89 ± 3.37 h. It was significantly different (p = 0.007) from 40 nmol/L and (p = 0.016) from 42 nmol/L of Q concentration before and 48 h after the test, respectively. CONCLUSIONS: Q was shown to be a component of human milk at the nmol/L level. Infants breastfed by mothers consuming a diet rich in Q are exposed to a dose of approximately 0.01 mg of Q daily.

Effect of the pasteurization process on the contents of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage.

The aim of the study was to investigate the effect of the pasteurization process on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage. Pasteurization was run at a temperature of 80 °C for 5-30 min. Significant changes were only observed in contents of ascorbigen and 3,3'-diindolylmethane. The total content of the compounds analyzed in cabbage pasteurized for 10-30 min was found to be decreased by ca. 20%, and the losses were due to thermal degradation of the predominating ascorbigen. Pasteurization was found not to exert any considerable effect on contents of indole-3-acetonitrile and indole-3-carbinol in cabbage nor did it affect contents of the compounds analyzed in juice.

Effect of boiling on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage.

The aim of the study was to investigate the effect of the boiling process on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage. The cabbage was boiled for 5 to 60 min. Boiling resulted in a decrease of the total content of the compounds analysed. The changes were mainly caused by leaching of ascorbigen predominating in cabbage into cooking water and by its thermal hydrolysis. Ascorbigen losses resulting from thermal hydrolysis accounted for 30% after 10 min of boiling and for 90% after 60 min of boiling. One of the ascorbigen breakdown products was indole 3 carbinol; the decrease in ascorbigen content was accompanied by a drastic increase in the content of 3,3'-diindolylmethane, a condensation product of indole-3-carbinol. After 40 and 50 min of boiling, the total content of 3,3'-diindolylmethane in cabbage and cooking water was approximately 0.2 micromol/100 g and was 6-fold higher than that in uncooked cabbage. 3,3'-Diindolylmethane synthesis proceeded within the plant tissue. After 10 min of boiling, the content of free indole-3-carbinol and indole-3-acetonitrile stabilized at the level of about 80% as compared to the uncooked cabbage.

Effect of light conditions on the contents of glucosinolates in germinating seeds of white mustard, red radish, white radish, and rapeseed.

The study was aimed at determining the effect of light conditions on contents of glucosinolates (GLS) in germinating seeds of white mustard, red radish, white radish, and rapeseed. The seeds were germinated in light and dark, at 25 degrees C, for up to 7 days. As compared to the nongerminated seeds, in seeds exposed to light and germinated for 4, 5, 6, and 7 days the content of total GLS was observed to decrease by 30 to 70% depending on the species. Germination in conducted the dark for the respective periods of time resulted in decreases of total GLS not exceeding 25%. The changes in the concentration of total GLS were attributed to aliphatic GLS predominating in seeds, yet in the case of white mustard to sinalbin belonging to aralkyl glucosinolates. Although seeds germinated in the dark, as compared to those exposed to light, were characterized by a higher total content of indole GLS, the percentage contribution of that group of compounds in white mustard, red radish, and white radish remained at a similar level, irrespective of germination time. Only in the case of rapeseed was the percentage of the sum of indole GLS observed to increase from 17 to up to 45% once the seeds were exposed to light and to 50% once they were germinated in the dark.