Role of prebiotics in enhancing the function of next-generation probiotics in gut microbiota

Critical Reviews in Food Science and Nutrition, Journal Year: 2021, Volume and Issue: 63(8), P. 1037 - 1054

Published: July 29, 2021

With the development of high-throughput DNA sequencing and molecular analysis technologies, next-generation probiotics (NGPs) are increasingly gaining attention as live bacterial therapeutics for treatment diseases. However, compared to traditional probiotics, NGPs much more vulnerable harsh conditions in human gastrointestinal tract, their functional mechanisms gut complex. Prebiotics have been confirmed play a critical role improving function viability probiotics. Defined substrates that selectively utilized by host microorganisms conferring health benefit, prebiotics also important NGPs. This review summarizes potential use with clarifies characteristics mechanisms. Then we particularly focus on illustrating protective effects various enhancing antioxidant capacity resistance digestive fluids. We elucidate regulating anti-bacterial effects, intestinal barrier maintenance, cross-feeding NPGs. expanding range candidate prebiotic substrates, studies need be conducted comprehensively interactions between outside inside hosts, order boost nutritional healthcare applications.

Language: Английский

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Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans

Journal of Agricultural and Food Chemistry, Journal Year: 2022, Volume and Issue: 70(7), P. 2092 - 2107

Published: Feb. 14, 2022

The health effects of (poly)phenols (PPs) depend upon their bioavailability that, in general, is very low and shows a high interindividual variability. PPs mainly attributed to absorption the upper gastrointestinal tract as result water solubility, presence foods polymers or glycosylated forms, tight bond food matrices. Although many studies have investigated how technological biotechnological processes affect phenolic composition fruits vegetables, limited information exists regarding on PP humans. In present review, effect processing (mechanical, thermal, non-thermal treatments), oral-delivery nanoformulations, enzymatic hydrolysis, fermentation, co-administration with probiotics, generation postbiotics been overviewed, focusing evidence provided

Language: Английский

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The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)

Molecules, Journal Year: 2021, Volume and Issue: 26(12), P. 3623 - 3623

Published: June 13, 2021

Cucurbita moschata Duchesne (Cucurbitaceae) is a plant food highly appreciated for the content of nutrients and bioactive compounds, including polyphenols carotenoids, which contribute to its antioxidant antimicrobial capacities. The purpose this study was identify phenolic acids flavonoids using high-performance liquid chromatography–diode array detection–electrospray ionization tandem mass spectrometry (HPLC–DAD–ESI-MS) at different ripening stages (young, mature, ripened) determine activities. According results, were dependent on maturity stage. mature fruits contain highest total contents (97.4 mg GAE. 100 g−1 28.6 QE. g−1).A 33 compounds identified. Syringic acid most abundant compound (37%), followed by cinnamic (12%) protocatechuic (11%). Polyphenol extract showed activity when measured DPPH (0.065 μmol TE/g) ABTS (0.074 assays. In assay, second stage had antibacterial activity. Staphylococcus aureus sensitive strain with an inhibition zone 12 mm MIC 0.75 L−1. lowest obtained Salmonella typhimurium (5 mm), value 10

Language: Английский

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Effect of food processing on antioxidants, their bioavailability and potential relevance to human health

Food Chemistry X, Journal Year: 2022, Volume and Issue: 14, P. 100334 - 100334

Published: May 18, 2022

It has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due use of food processing strategies involving thermal/non-thermal treatments. Current research mostly focuses on determining what vegetative starting materials; how this altered during processing; influences activity gut and following uptake into bloodstream; which vivo physiological effects have human body. Having a better understanding these steps their importance health-and-nutrition-context will place us position breed for improved crop varieties advise industry optimize enhance biochemical composition processed review provides an overview currently known about influence treatments can gives some pointers as potential relevance.

Language: Английский

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Flavonoids: Food associations, therapeutic mechanisms, metabolism and nanoformulations

Food Research International, Journal Year: 2022, Volume and Issue: 157, P. 111442 - 111442

Published: May 30, 2022

Language: Английский

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Bioaccessibility and Antioxidant Capacity of Bioactive Compounds From Various Typologies of Canned Tomatoes

Frontiers in Nutrition, Journal Year: 2022, Volume and Issue: 9

Published: March 8, 2022

Tomato (Solanum lycopersicum L.) is one of the most consumed vegetables in world; it contains high amounts antioxidant phytochemicals and essential nutrients. Although commonly fresh, more than 80% its consumption derives from processed products. Since limited information on changes bioaccessibility bioactive compounds during gastrointestinal digestion was reported, this current study aimed to monitor activity, total polyphenolic carotenoid content, vitro different typologies (n = 7) canned tomatoes. A comprehensive evaluation profile digested not samples ascertained by ultra-high-performance liquid chromatography combined with high-resolution Orbitrap mass spectrometry. The results highlighted a considerable content rutin (1.191-9.516 mg/100 g), naringenin (0.359-1.452 chlorogenic acid (1.857-11.236 lycopene (50.894-222.061 mg/kg) analyzed matrices. After digestion, large variability, losses low recovery were recorded. An appreciable percentage (30.7%), (29.6%), (25.8%), (varied between 9.3 20%) remained bioaccessible after digestion. Our could be valid support evaluate which really exercise beneficial effects human health.

Language: Английский

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The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life

Food Chemistry X, Journal Year: 2022, Volume and Issue: 16, P. 100465 - 100465

Published: Sept. 30, 2022

Berries are among the fruits with highest nutritional and commercial value. This paper reviews conventional emerging dehydration methods most commonly used as postharvest treatment discusses their efficacy in maintaining and/or improving functional qualities of dried berries. The characteristics (e.g., convective drying, freeze-drying, spray-drying, osmotic dehydration), pre-treatments, combination, intermittent well potential disadvantages discussed. use techniques electromagnetic radiation explosion puffing heat pump low-pressure superheated steam microwave drying) allows to improve quality berries compared techniques, addition reducing drying times, increasing speed energy efficiency. Finally, pre-treatments combination technologies can enhance final product a result improvement effectiveness process.

Language: Английский

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Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: unknown, P. 1 - 19

Published: May 24, 2023

Advanced glycation end products (AGEs), the of non-enzymatic browning reactions between active carbonyl groups reducing sugars and free amines amino acids, are largely considered oxidative derivatives resulting from diabetic hyperglycemia, which further recognized as a potential risk for insulin resistance (IR) type 2 diabetes (T2D). The accumulation AGEs can trigger numerous negative effects such stress, inflammation, autophagy dysfunction imbalance gut microbiota. Recently, studies have shown that cereal polyphenols ability to inhibit formation AGEs, thereby preventing alleviating T2D. In meanwhile, phenolics compounds could produce different biological due quantitative structure activity-relationship. This review highlights nonpharmacologic intervention in anti-AGEs T2D based on autophagy, microbiota, also provides new perspective etiology treatment diabetes.

Language: Английский

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Phytochemicals and bioactive constituents in food packaging - A systematic review

Heliyon, Journal Year: 2023, Volume and Issue: 9(11), P. e21196 - e21196

Published: Oct. 24, 2023

Designing and manufacturing functional bioactive ingredients pharmaceuticals have grown worldwide. Consumers demand for safe concerns over harmful synthetic additives prompted food manufacturers to seek safer sustainable alternative solutions. In recent years the preference by consumers natural agents compounds increased exponentially, consequently, naturally derived phytochemicals compounds, with antimicrobial antioxidant properties, becoming essential in packaging field. response societal needs, needs be developed based on practices, marketing strategies, consumer behaviour, environmental concerns, emergence of new technologies, particularly bio- nanotechnology. This critical systematic review assessed role from resources behaviour patterns relation phytochemical biologically active substances used development packaging. The use inside materials industry could generate unpleasant odours diffusion most volatile material environment. These must addressed understand minimum concentrations that will not affect sensory aroma negative perceptions. research articles were carefully chosen selected following Preferred Reporting Items Systematic Reviews (PRISMA) guidelines.

Language: Английский

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Optimization of the Extraction Conditions of Antioxidant Phenolic Compounds from Strawberry Fruits (Fragaria x ananassa Duch.) Using Response Surface Methodology

Food Analytical Methods, Journal Year: 2023, Volume and Issue: 16(6), P. 1030 - 1042

Published: March 29, 2023

Language: Английский

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