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The presented case study illustrates the possibility of adding value to the biological surplus remaining from the mushroom cultivation industry. In essence, the unused mushroom parts were submitted to UV-C irradiation, with the purpose of increasing the vitamin D2 content and validating its extraction. Vitamin D2 concentration in three different mushroom species (Agaricus bisporus, A. bisporus Portobello, and Pleurotus ostreatus) was obtained by high-performance liquid chromatography (HPLC), by means of an ultraviolet (UV) detector. The method was validated using an A. bisporus Portobello sample, and its reproducibility and accuracy were confirmed. Independently of the UV-C irradiation dose, the effect on vitamin D2 concentration was significant, allowing it to increase from less than 4 µg/g dry weight (dw) to more than 100 µg/g dw in all mushroom species. These results are good indicators of the feasibility of industrial surplus mushrooms as sustainable vitamin D2 food sources, besides contributing to strengthen the circularity principals associated to the mushroom production chain.
Rossana Cardoso; Ângela Fernandes; João Barreira; Rui Abreu; Filipa Mandim; Ana Gonzaléz-Paramás; Isabel Ferreira; Lillian Barros. A Case Study on Surplus Mushrooms Production: Extraction and Recovery of Vitamin D2. Agriculture 2021, 11, 579 .
AMA StyleRossana Cardoso, Ângela Fernandes, João Barreira, Rui Abreu, Filipa Mandim, Ana Gonzaléz-Paramás, Isabel Ferreira, Lillian Barros. A Case Study on Surplus Mushrooms Production: Extraction and Recovery of Vitamin D2. Agriculture. 2021; 11 (7):579.
Chicago/Turabian StyleRossana Cardoso; Ângela Fernandes; João Barreira; Rui Abreu; Filipa Mandim; Ana Gonzaléz-Paramás; Isabel Ferreira; Lillian Barros. 2021. "A Case Study on Surplus Mushrooms Production: Extraction and Recovery of Vitamin D2." Agriculture 11, no. 7: 579.
Supplementation of the substrate of mushrooms with calcium silicate and other minerals is usually used as a preventive measure against pests and other contaminants during the production of oyster mushrooms. Little is known of the effects of this supplementation on the quality of the mushrooms produced. In the work described herein, the supplementation of oyster mushrooms was performed with 5 supplementation levels (0%, 0.5%, 1%, 2% and 4%) on mushrooms from two different locations in Brazil, the two flushes of mushrooms produced were analysed in terms of phenolic compounds, organic acids, and the antioxidant, antibacterial and antifungal activities, and finally the data was subjected to a linear discriminant analysis to understand the discrimination of the supplementation percentages. Overall, intermediate supplementation until 1% seemed to have a positive effect on the mushrooms from Mogi-das-Cruzes region, while high supplementation favoured the mushrooms from the region of Presidente Prudente. Supplementation showed positive effects on the mushrooms by increasing the production of some secondary metabolites while not showing any negative cytotoxic effects.
Rossana Cardoso; Márcio Carocho; Ângela Fernandes; José Pinela; Dejan Stojković; Marina Soković; Diego Zied; Juan Cobos; Ana González-Paramás; Isabel Ferreira; Lillian Barros. Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate. Sustainability 2021, 13, 5019 .
AMA StyleRossana Cardoso, Márcio Carocho, Ângela Fernandes, José Pinela, Dejan Stojković, Marina Soković, Diego Zied, Juan Cobos, Ana González-Paramás, Isabel Ferreira, Lillian Barros. Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate. Sustainability. 2021; 13 (9):5019.
Chicago/Turabian StyleRossana Cardoso; Márcio Carocho; Ângela Fernandes; José Pinela; Dejan Stojković; Marina Soković; Diego Zied; Juan Cobos; Ana González-Paramás; Isabel Ferreira; Lillian Barros. 2021. "Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate." Sustainability 13, no. 9: 5019.
Caffeic and dihydrocaffeic acid are relevant microbial catabolites, being described as products from the degradation of different phenolic compounds i.e., hydroxycinnamoyl derivatives, anthocyanins or flavonols. Furthermore, caffeic acid is found both in free and esterified forms in many fruits and in high concentrations in coffee. These phenolic acids may be responsible for a part of the bioactivity associated with the intake of phenolic compounds. With the aim of progressing in the knowledge of the health effects and mechanisms of action of dietary phenolics, the model nematode Caenorhabditis elegans has been used to evaluate the influence of caffeic and dihydrocaffeic acids on lifespan and the oxidative stress resistance. The involvement of different genes and transcription factors related to longevity and stress resistance in the response to these phenolic acids has also been explored. Caffeic acid (CA, 200 μM) and dihydrocaffeic acid (DHCA, 300 μM) induced an increase in the survival rate of C. elegans under thermal stress. Both compounds also increased the mean and maximum lifespan of the nematode, compared to untreated worms. In general, treatment with these acids led to a reduction in intracellular ROS concentrations, although not always significant. Results of gene expression studies conducted by RT-qPCR showed that the favorable effects of CA and DHCA on oxidative stress and longevity involve the activation of several genes related to insulin/IGF-1 pathway, such as daf-16, daf-18, hsf-1 and sod-3, as well as a sirtuin gene (sir-2.1).
Sofia Gutierrez-Zetina; Susana González-Manzano; Begoña Ayuda-Durán; Celestino Santos-Buelga; Ana González-Paramás. Caffeic and Dihydrocaffeic Acids Promote Longevity and Increase Stress Resistance in Caenorhabditis elegans by Modulating Expression of Stress-Related Genes. Molecules 2021, 26, 1517 .
AMA StyleSofia Gutierrez-Zetina, Susana González-Manzano, Begoña Ayuda-Durán, Celestino Santos-Buelga, Ana González-Paramás. Caffeic and Dihydrocaffeic Acids Promote Longevity and Increase Stress Resistance in Caenorhabditis elegans by Modulating Expression of Stress-Related Genes. Molecules. 2021; 26 (6):1517.
Chicago/Turabian StyleSofia Gutierrez-Zetina; Susana González-Manzano; Begoña Ayuda-Durán; Celestino Santos-Buelga; Ana González-Paramás. 2021. "Caffeic and Dihydrocaffeic Acids Promote Longevity and Increase Stress Resistance in Caenorhabditis elegans by Modulating Expression of Stress-Related Genes." Molecules 26, no. 6: 1517.
Supplementation of mushroom substrates has been linked to a higher resistance against insect pests, although few studies show the impact of this supplementation on the different agronomical parameters of mushrooms or even their chemical composition. In this work, the variation in the biological and chemical composition of oyster mushroom (Pleurotus ostreatus var. florida (Jacq.) P. Kumm) was analysed after varying the substrate supplementation of calcium silicate (0, 0.5, 1, 2, and 4% (w/w%)) during two harvest flushes. Overall, supplementation did not change the weight, the number of fruiting bodies, biological efficiency, yield ratio, and productivity rate of the mushrooms, although the harvest flushes did show significant differences. Furthermore, slight changes were found in the chemical composition with an increase in vitamin D2 and tocopherols for the mushrooms with higher amounts of calcium silicate. Overall, the substrate supplementation did not seem to induce expressive changes or decrease production yields, and can, therefore, continue to be researched as a potential application to fight agronomical pests.
Rossana Cardoso; Márcio Carocho; Ângela Fernandes; Diego Zied; Juan Cobos; Ana González-Paramás; Isabel Ferreira; Lillian Barros. Influence of Calcium Silicate on the Chemical Properties of Pleurotus ostreatus var. florida (Jacq.) P. Kumm. Journal of Fungi 2020, 6, 299 .
AMA StyleRossana Cardoso, Márcio Carocho, Ângela Fernandes, Diego Zied, Juan Cobos, Ana González-Paramás, Isabel Ferreira, Lillian Barros. Influence of Calcium Silicate on the Chemical Properties of Pleurotus ostreatus var. florida (Jacq.) P. Kumm. Journal of Fungi. 2020; 6 (4):299.
Chicago/Turabian StyleRossana Cardoso; Márcio Carocho; Ângela Fernandes; Diego Zied; Juan Cobos; Ana González-Paramás; Isabel Ferreira; Lillian Barros. 2020. "Influence of Calcium Silicate on the Chemical Properties of Pleurotus ostreatus var. florida (Jacq.) P. Kumm." Journal of Fungi 6, no. 4: 299.
Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product; a small variation in the parameters during baking can lead to significant changes in the end baked product, as it significantly affects the food nutrient profile and bioactive compounds. Response surface methodology (RSM) was used for mapping a response surface over a particular region of interest of baking conditions. The combined effect of the two factors (baking temperature and time) on the selected quality and bioactive parameters as dependent factors was evaluated in order to predict the optimal baking conditions which can facilitate the extended shelf-life of the product through maximizing the antioxidant bioactive properties. This design was used to develop models to predict the effect of the temperature and time baking profile and select those conditions where the quality and bioactive parameters reached a balance to obtain pulse snacks with a high quality, enhanced bioactive properties, and thus a longer shelf-life. Simultaneous optimization by the desirability function showed that a maximum temperature of 210 °C and a time of 14 min were the optimum conditions to produce a pulse-based snack with high antioxidant-antihypertensive activity and nutritional quality.
Daniel Rico; Ana M. González-Paramás; Cristina Brezmes; Ana Belén Martín-Diana. Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks. Molecules 2020, 25, 3716 .
AMA StyleDaniel Rico, Ana M. González-Paramás, Cristina Brezmes, Ana Belén Martín-Diana. Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks. Molecules. 2020; 25 (16):3716.
Chicago/Turabian StyleDaniel Rico; Ana M. González-Paramás; Cristina Brezmes; Ana Belén Martín-Diana. 2020. "Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks." Molecules 25, no. 16: 3716.
The nematode Caernohabditis elegans was introduced as a model organism in biological research by Sydney Brenner in the 1970s. Since then, it has been increasingly used for investigating processes such as ageing, oxidative stress, neurodegeneration, or inflammation, for which there is a high degree of homology between C. elegans and human pathways, so that the worm offers promising possibilities to study mechanisms of action and effects of phytochemicals of foods and plants. In this paper, the genes and pathways regulating oxidative stress in C. elegans are discussed, as well as the methodological approaches used for their evaluation in the worm. In particular, the following aspects are reviewed: the use of stress assays, determination of chemical and biochemical markers (e.g., ROS, carbonylated proteins, lipid peroxides or altered DNA), influence on gene expression and the employment of mutant worm strains, either carrying loss-of-function mutations or fluorescent reporters, such as the GFP.
Begoña Ayuda-Durán; Susana González-Manzano; Ana M. González-Paramás; Celestino Santos-Buelga. Caernohabditis elegans as a Model Organism to Evaluate the Antioxidant Effects of Phytochemicals. Molecules 2020, 25, 3194 .
AMA StyleBegoña Ayuda-Durán, Susana González-Manzano, Ana M. González-Paramás, Celestino Santos-Buelga. Caernohabditis elegans as a Model Organism to Evaluate the Antioxidant Effects of Phytochemicals. Molecules. 2020; 25 (14):3194.
Chicago/Turabian StyleBegoña Ayuda-Durán; Susana González-Manzano; Ana M. González-Paramás; Celestino Santos-Buelga. 2020. "Caernohabditis elegans as a Model Organism to Evaluate the Antioxidant Effects of Phytochemicals." Molecules 25, no. 14: 3194.
Anthocyanins have been associated with several health benefits, although the responsible mechanisms are not well established yet. In the present study, an anthocyanin-rich extract from bilberry (Vaccinium myrtillus L.) was tested in order to evaluate its capacity to modulate reactive oxygen species (ROS) production and resistance to thermally induced oxidative stress, using the nematode Caenorhabditis elegans as an in vivo model. The assays were carried out with the wild-type N2 strain and the mutant strains daf-16(mu86) I and hsf-1(sy441), which were grown in the presence of two anthocyanin extract concentrations (5 and 10 μg/mL in the culture medium) and further subjected to thermal stress. The treatment with the anthocyanin extract at 5 μg/mL showed protective effects on the accumulation of ROS and increased thermal resistance in C. elegans, both in stressed and non-stressed young and aged worms. However, detrimental effects were observed in nematodes treated with 10 μg/mL, leading to a higher worm mortality rate compared to controls, which was interpreted as a hormetic response. These findings suggested that the effects of the bilberry extract on C. elegans might not rely on its direct antioxidant capacity, but other mechanisms could also be involved. Additional assays were performed in two mutant strains with loss-of-function for DAF-16 (abnormal DAuer Formation factor 16) and HSF-1 (Heat Shock Factor 1) transcription factors, which act downstream of the insulin/insulin like growth factor-1 (IGF-1) signaling pathway. The results indicated that the modulation of these factors could be behind the improvement in the resistance against thermal stress produced by bilberry anthocyanins in young individuals, whereas they do not totally explain the effects produced in worms in the post-reproductive development stage. Further experiments are needed to continue uncovering the mechanisms behind the biological effects of anthocyanins in living organisms, as well as to establish whether they fall within the hormesis concept.
Ana M. González-Paramás; Virginia Brighenti; Laura Bertoni; Laura Marcelloni; Begoña Ayuda-Durán; Susana González-Manzano; Federica Pellati; Celestino Santos-Buelga. Assessment of the In Vivo Antioxidant Activity of an Anthocyanin-Rich Bilberry Extract Using the Caenorhabditis elegans Model. Antioxidants 2020, 9, 509 .
AMA StyleAna M. González-Paramás, Virginia Brighenti, Laura Bertoni, Laura Marcelloni, Begoña Ayuda-Durán, Susana González-Manzano, Federica Pellati, Celestino Santos-Buelga. Assessment of the In Vivo Antioxidant Activity of an Anthocyanin-Rich Bilberry Extract Using the Caenorhabditis elegans Model. Antioxidants. 2020; 9 (6):509.
Chicago/Turabian StyleAna M. González-Paramás; Virginia Brighenti; Laura Bertoni; Laura Marcelloni; Begoña Ayuda-Durán; Susana González-Manzano; Federica Pellati; Celestino Santos-Buelga. 2020. "Assessment of the In Vivo Antioxidant Activity of an Anthocyanin-Rich Bilberry Extract Using the Caenorhabditis elegans Model." Antioxidants 9, no. 6: 509.
Interactions between polyphenols and gut microbiota are indeed a major issue of current interest in food science research. Knowledge in this subject is progressing as the experimental procedures and analysis techniques do. The aim of this article is to critically review the more leading-edge approaches that have been applied so far in the study of the interactions between grape/wine polyphenols and gut microbiota. This is the case of in vitro dynamic gastrointestinal simulation models that try to mitigate the limitations of simple static models (batch culture fermentations). More complex approaches include the experimentation with animals (mice, rats, pigs, lambs and chicks) and nutritional intervention studies in humans. Main advantages and limitations as well as the most relevant findings achieved by each approach in the study of how grape/wine polyphenols can modulate the composition and/or functionality of gut microbiota, are detailed. Also, common findings obtained by the three approaches (in vitro, animal models and human nutritional interventions) such as the fact that the Firmicutes/Bacteroidetes ratio tends to decrease after the feed/intake/consumption of grape/wine polyphenols are highlighted. Additionally, a nematode (Caenorhabditis elegans) model, previously used for investigating the mechanisms of processes such as aging, neurodegeneration, oxidative stress and inflammation, is presented as an emerging approach for the study of polyphenols interacting gut microbiota. © 2020 Society of Chemical Industry.
Irene Zorraquín; Eva Sánchez‐Hernández; Begoña Ayuda‐Durán; Mariana Silva; Ana M. González‐Paramás; Celestino Santos‐Buelga; M. Victoria Moreno‐Arribas; Begoña Bartolomé. Current and future experimental approaches in the study of grape and wine polyphenols interacting gut microbiota. Journal of the Science of Food and Agriculture 2020, 100, 3789 -3802.
AMA StyleIrene Zorraquín, Eva Sánchez‐Hernández, Begoña Ayuda‐Durán, Mariana Silva, Ana M. González‐Paramás, Celestino Santos‐Buelga, M. Victoria Moreno‐Arribas, Begoña Bartolomé. Current and future experimental approaches in the study of grape and wine polyphenols interacting gut microbiota. Journal of the Science of Food and Agriculture. 2020; 100 (10):3789-3802.
Chicago/Turabian StyleIrene Zorraquín; Eva Sánchez‐Hernández; Begoña Ayuda‐Durán; Mariana Silva; Ana M. González‐Paramás; Celestino Santos‐Buelga; M. Victoria Moreno‐Arribas; Begoña Bartolomé. 2020. "Current and future experimental approaches in the study of grape and wine polyphenols interacting gut microbiota." Journal of the Science of Food and Agriculture 100, no. 10: 3789-3802.
Pechiche fruits (Vitex cymosa Berteo ex Speng) from Ecuador were studied to determine their phenolic acid profile, nutrient minerals and capacity to protect primary human dermal fibroblasts (HDFa) against oxidative-induced damage. Up to five phenolic acids were identified, with homovanillic acid as the main one. Vitamin C, β-carotene and lutein were also determined. Phosphorus and potassium were the main macrominerals, while iron was the principal micromineral. HDFa were preincubated with a crude pechiche extract (PCext) and then subjected to oxidative stress. The activity of five antioxidant enzymes, intracellular reactive oxygen species (ROS) and ATP levels and lipid peroxidation and protein oxidation were used as markers of oxidative damage. Preincubation with PCext for 24 h allowed for the significant reduction of intracellular ROS levels, improved the intracellular ATP levels and protected lipids and proteins against oxidative damage (p < 0.05). Additionally, preincubation with PCext was also able to significantly (p < 0.05) improve the activity of the antioxidant enzymes catalase, superoxide dismutase, glutathione peroxidase, glutathione reductase and glutathione transferase, compared to the stressed group without pretreatment. The results obtained in this study suggest the potential of pechiche as a source of bioactive compounds, as well as its beneficial effect against oxidative stress.
Mabel Guevara; Luis A Valdes Silverio; María G. Granda-Albuja; Gabriel Iturralde; Tatiana Jaramillo-Vivanco; Francesca Giampieri; Celestino Santos-Buelga; Ana M. González-Paramás; Maurizio Battino; José M. Álvarez-Suarez. Pechiche (Vitex cymosa Berteo ex Speng), a Nontraditional Fruit from Ecuador, is a Dietary Source of Phenolic Acids and Nutrient Minerals, in Addition to Efficiently Counteracting the Oxidative-Induced Damage in Human Dermal Fibroblasts. Antioxidants 2020, 9, 109 .
AMA StyleMabel Guevara, Luis A Valdes Silverio, María G. Granda-Albuja, Gabriel Iturralde, Tatiana Jaramillo-Vivanco, Francesca Giampieri, Celestino Santos-Buelga, Ana M. González-Paramás, Maurizio Battino, José M. Álvarez-Suarez. Pechiche (Vitex cymosa Berteo ex Speng), a Nontraditional Fruit from Ecuador, is a Dietary Source of Phenolic Acids and Nutrient Minerals, in Addition to Efficiently Counteracting the Oxidative-Induced Damage in Human Dermal Fibroblasts. Antioxidants. 2020; 9 (2):109.
Chicago/Turabian StyleMabel Guevara; Luis A Valdes Silverio; María G. Granda-Albuja; Gabriel Iturralde; Tatiana Jaramillo-Vivanco; Francesca Giampieri; Celestino Santos-Buelga; Ana M. González-Paramás; Maurizio Battino; José M. Álvarez-Suarez. 2020. "Pechiche (Vitex cymosa Berteo ex Speng), a Nontraditional Fruit from Ecuador, is a Dietary Source of Phenolic Acids and Nutrient Minerals, in Addition to Efficiently Counteracting the Oxidative-Induced Damage in Human Dermal Fibroblasts." Antioxidants 9, no. 2: 109.
Quercetin is one the most abundant flavonoids in the human diet. Although it is well known that quercetin exhibits a range of biological activities, the mechanisms behind these activities remain unresolved. The aim of this work is to progress in the knowledge of the molecular mechanisms involved in the biological effects of quercetin using Caenorhabditis elegans as a model organism. With this aim, the nematode has been used to explore the ability of this flavonoid to modulate the insulin/insulin-like growth factor 1(IGF-1) signaling pathway (IIS) and the expression of some genes related to stress response. Different methodological approaches have been used, i.e., assays in knockout mutant worms, gene expression assessment by RT-qPCR, and C. elegans transgenic strains expressing green fluorescent protein (GFP) reporters. The results showed that the improvement of the oxidative stress resistance of C. elegans induced by quercetin could be explained, at least in part, by the modulation of the insulin signaling pathway, involving genes age-1, akt-1, akt-2, daf-18, sgk-1, daf-2, and skn-1. However, this effect could be independent of the transcription factors DAF-16 and HSF-1 that regulate this pathway. Moreover, quercetin was also able to increase expression of hsp-16.2 in aged worms. This observation could be of particular interest to explain the effects of enhanced lifespan and greater resistance to stress induced by quercetin in C. elegans, since the expression of many heat shock proteins diminishes in aging worms.
María Begoña Ayuda Duran; Susana González-Manzano; Antonio Miranda-Vizuete; Eva Sánchez-Hernández; Marta R. Romero; Montserrat Dueñas; Celestino Santos-Buelga; Ana M. González-Paramás. Exploring Target Genes Involved in the Effect of Quercetin on the Response to Oxidative Stress in Caenorhabditis elegans. Antioxidants 2019, 8, 585 .
AMA StyleMaría Begoña Ayuda Duran, Susana González-Manzano, Antonio Miranda-Vizuete, Eva Sánchez-Hernández, Marta R. Romero, Montserrat Dueñas, Celestino Santos-Buelga, Ana M. González-Paramás. Exploring Target Genes Involved in the Effect of Quercetin on the Response to Oxidative Stress in Caenorhabditis elegans. Antioxidants. 2019; 8 (12):585.
Chicago/Turabian StyleMaría Begoña Ayuda Duran; Susana González-Manzano; Antonio Miranda-Vizuete; Eva Sánchez-Hernández; Marta R. Romero; Montserrat Dueñas; Celestino Santos-Buelga; Ana M. González-Paramás. 2019. "Exploring Target Genes Involved in the Effect of Quercetin on the Response to Oxidative Stress in Caenorhabditis elegans." Antioxidants 8, no. 12: 585.
Response surface methodology was applied to optimize the recovery of ergosterol from an agroindustrial residue of Agaricus blazei Murrill, by comparing conventional (heat-assisted extraction, HAE) and more sustainable non-conventional approaches (ultrasound and microwave-assisted extractions, UAE and MAE, respectively). A circumscribed central composite design was employed to optimize and describe the interactive effects among variables of the HAE, MAE (time and temperature) and UAE systems (time and ultrasound power), and their performances compared with the standard soxhlet extraction system. The optimum conditions were predicted as 150 min, 81.6 °C for HAE, 30 min, 400 W for UAE, and 25 min, 134.6 °C, for the MAE system. The UAE system was identified as the most appropriate technique to obtain extracts with the highest amount of ergosterol, followed by MAE and HAE. Overall, these results demonstrate the potential of using the fruiting bodies of A. blazei as a suitable source to obtain ergosterol-rich extracts, which can be used as an ingredient for various bio-based industrial applications.
Oludemi Taofiq; Rúbia Carvalho Gomes Corrêa; Lillian Barros; Miguel A. Prieto; Adelar Bracht; Rosane M. Peralta; Ana María González-Paramás; Filomena Barreiro; Isabel C.F.R. Ferreira. A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill. Food Research International 2019, 125, 108541 .
AMA StyleOludemi Taofiq, Rúbia Carvalho Gomes Corrêa, Lillian Barros, Miguel A. Prieto, Adelar Bracht, Rosane M. Peralta, Ana María González-Paramás, Filomena Barreiro, Isabel C.F.R. Ferreira. A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill. Food Research International. 2019; 125 ():108541.
Chicago/Turabian StyleOludemi Taofiq; Rúbia Carvalho Gomes Corrêa; Lillian Barros; Miguel A. Prieto; Adelar Bracht; Rosane M. Peralta; Ana María González-Paramás; Filomena Barreiro; Isabel C.F.R. Ferreira. 2019. "A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill." Food Research International 125, no. : 108541.
The nutritional values, the identification of individual phenolic compounds as well as the functional properties (in vitro acetylcholinesterase (AChE) and pancreatic lipase inhibition) of Tunisian Feijoa sellowiana (O.Berg) leaves were determined by high-performance liquid chromatography coupled with diode array and mass spectrometry detector. Feijoa Sellowiana leaves Extract (FSLE) were evaluated in the present work. Macronutrient components (proteins, carbohydrates, dietary fiber, lipids, and ashes) of FSLE as well as their fatty acids and mineral content were determined. The individual phenolic composition was characterized by the presence of flavonols (mostly quercetin glycosides), flavan-3-ols (procyanidins and catechins), and phenolic acid derivatives. To understand the possible inhibition mechanism exerted by the extract components, enzyme kinetic studies using derived Lineweaver-Burk (LB) plots and Michaelis-Menten were performed. The obtained results evidenced that FSLE exhibited important AChE inhibitory effect, behaving as a noncompetitive inhibitor. Furthermore, the leaves' extract inhibited irreversibly the pancreatic lipase, with maximum inhibition (70%) achieved at 1 mg/ml. PRACTICAL APPLICATIONS: In many countries of the world, Feijoa Sellowiana leaves are used as an alternative to tea drinks and as a folkloric medicine. Moreover, it is well known that the phytochemical compounds are a practical alternative for the prevention of many chronic diseases such as Alzheimer's and obesity. For this reason, the present study aimed to evaluate the nutritional, individual phenolic compounds, and functional properties of Feijoa Sellowiana leaves to valorize them as a food and pharmaceutical bioactive human source.
Habib Mosbah; Hassiba Chahdoura; Khaoula Adouni; Jannet Kamoun; Mohamed Ali Boujbiha; Ana María González-Paramás; Celestino Santos-Buelga; María Ciudad‐Mulero; Patricia Morales; Virginia Fernández-Ruiz; Lotfi Achour; Boulbaba Selmi. Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves. Journal of Food Biochemistry 2019, 43, e13012 .
AMA StyleHabib Mosbah, Hassiba Chahdoura, Khaoula Adouni, Jannet Kamoun, Mohamed Ali Boujbiha, Ana María González-Paramás, Celestino Santos-Buelga, María Ciudad‐Mulero, Patricia Morales, Virginia Fernández-Ruiz, Lotfi Achour, Boulbaba Selmi. Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves. Journal of Food Biochemistry. 2019; 43 (11):e13012.
Chicago/Turabian StyleHabib Mosbah; Hassiba Chahdoura; Khaoula Adouni; Jannet Kamoun; Mohamed Ali Boujbiha; Ana María González-Paramás; Celestino Santos-Buelga; María Ciudad‐Mulero; Patricia Morales; Virginia Fernández-Ruiz; Lotfi Achour; Boulbaba Selmi. 2019. "Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves." Journal of Food Biochemistry 43, no. 11: e13012.
Deficiencies of micronutrients, essentially vitamins and minerals, have mainly cause several illnesses, especially in children and women worldwide. Governments and world organizations have focused great efforts to address these shortcomings and improve the health of the populations. This malnutrition can be combated by fortifying basic foods that are consumed daily. Thus, flours, especially wheat, maize and rice, are a popular and common food in the world's populations diet and are gaining considerable attention as a suitable vehicle for micronutrient fortification. There are some studies that show the effectiveness of flour fortification in combating micronutrient deficiencies and several diseases and the flour fortification strategies are directed to meet nutritional and health needs of the populations. The main points discussed in this review are food fortification, with great focus in flour fortification, health benefits, and legislative issues. This review also highlights multifaceted issues related to flour fortification to meet nutritional needs and to improve the health of vulnerable populations.
Rossana V.C. Cardoso; Ângela Fernandes; Ana María González-Paramás; Lillian Barros; Isabel C.F.R. Ferreira. Flour fortification for nutritional and health improvement: A review. Food Research International 2019, 125, 108576 .
AMA StyleRossana V.C. Cardoso, Ângela Fernandes, Ana María González-Paramás, Lillian Barros, Isabel C.F.R. Ferreira. Flour fortification for nutritional and health improvement: A review. Food Research International. 2019; 125 ():108576.
Chicago/Turabian StyleRossana V.C. Cardoso; Ângela Fernandes; Ana María González-Paramás; Lillian Barros; Isabel C.F.R. Ferreira. 2019. "Flour fortification for nutritional and health improvement: A review." Food Research International 125, no. : 108576.
The chemical composition and biological properties of palm Washingtonia filifera (Lindl.) H. Wendl. seeds are seldom studied.
Sonia Floris; Antonella Fais; Antonella Rosa; Alessandra Piras; Hanen Marzouki; Rosaria Medda; Ana M. González-Paramás; Amit Kumar; Celestino Santos-Buelga; Benedetta Era. Phytochemical composition and the cholinesterase and xanthine oxidase inhibitory properties of seed extracts from the Washingtonia filifera palm fruit. RSC Advances 2019, 9, 21278 -21287.
AMA StyleSonia Floris, Antonella Fais, Antonella Rosa, Alessandra Piras, Hanen Marzouki, Rosaria Medda, Ana M. González-Paramás, Amit Kumar, Celestino Santos-Buelga, Benedetta Era. Phytochemical composition and the cholinesterase and xanthine oxidase inhibitory properties of seed extracts from the Washingtonia filifera palm fruit. RSC Advances. 2019; 9 (37):21278-21287.
Chicago/Turabian StyleSonia Floris; Antonella Fais; Antonella Rosa; Alessandra Piras; Hanen Marzouki; Rosaria Medda; Ana M. González-Paramás; Amit Kumar; Celestino Santos-Buelga; Benedetta Era. 2019. "Phytochemical composition and the cholinesterase and xanthine oxidase inhibitory properties of seed extracts from the Washingtonia filifera palm fruit." RSC Advances 9, no. 37: 21278-21287.
The phytochemical composition and the antioxidant and anti-inflammatory activities of a mixture of 23 plants, named Horchata, traditionally consumed in Ecuador, have been evaluated. The study was carried out using the hydroalcoholic extract (HHext) and infusion (IHext) of the horchata plant mixture. It was verified that thermal treatment affected the contents of vitamin C and carotenoids, but hardly those of polyphenols, which would be the main bioactive compounds in the infusion, the common form of preparation of horchata for consumption. Among phenolic compounds, caffeoylquinic acids, flavones and flavonols (mostly quercetin glycosides) were prominent. Both HHext and IHext extracts managed to protect RAW 264.7 macrophages against LPS-induced cytotoxic damage, increasing the levels of endogenous antioxidant enzymes and modulating the production of pro-inflammatory and anti-inflammatory cytokines. Greater protective effects were obtained for HHext compared to IHext, which was in agreement with its higher content of phenolic compounds favoured by a more efficient extraction in the hydroalcoholic medium. Nonetheless, the infusion still maintained a significant antioxidant and anti-inflammatory activity, which would support the protective effects on health traditionally attributed to its consumption by the population.
Mabel Guevara; Eduardo Tejera; Gabriel A. Iturralde; Tatiana Jaramillo-Vivanco; María G. Granda-Albuja; Silvana Granja-Albuja; Celestino Santos-Buelga; Ana M. González-Paramás; José M. Álvarez-Suarez. Anti-inflammatory effect of the medicinal herbal mixture infusion, Horchata, from southern Ecuador against LPS-induced cytotoxic damage in RAW 264.7 macrophages. Food and Chemical Toxicology 2019, 131, 110594 .
AMA StyleMabel Guevara, Eduardo Tejera, Gabriel A. Iturralde, Tatiana Jaramillo-Vivanco, María G. Granda-Albuja, Silvana Granja-Albuja, Celestino Santos-Buelga, Ana M. González-Paramás, José M. Álvarez-Suarez. Anti-inflammatory effect of the medicinal herbal mixture infusion, Horchata, from southern Ecuador against LPS-induced cytotoxic damage in RAW 264.7 macrophages. Food and Chemical Toxicology. 2019; 131 ():110594.
Chicago/Turabian StyleMabel Guevara; Eduardo Tejera; Gabriel A. Iturralde; Tatiana Jaramillo-Vivanco; María G. Granda-Albuja; Silvana Granja-Albuja; Celestino Santos-Buelga; Ana M. González-Paramás; José M. Álvarez-Suarez. 2019. "Anti-inflammatory effect of the medicinal herbal mixture infusion, Horchata, from southern Ecuador against LPS-induced cytotoxic damage in RAW 264.7 macrophages." Food and Chemical Toxicology 131, no. : 110594.
Phenolic compounds have attracted much attention in recent times as their dietary intake has been associated with the prevention of some chronic and degenerative diseases that constitute major causes of death and incapacity in developed countries, such as cardiovascular diseases, type II diabetes, some types of cancers or neurodegenerative disorders like Alzheimer's and Parkinson's diseases. Nowadays it is considered that these compounds contribute, at least in part, for the protective effects of fruit and vegetable-rich diets, so that the study of their role in human nutrition has become a central issue in food research. This chapter reviews the current knowledge on the phenolic compounds as food components, namely their occurrence in the diet, bioavailability and metabolism, biological activities and mechanisms of action. Besides, the approaches for their extraction from plant matrices and technological improvements regarding their preparation, stability and bioavailability in order to be used as functional food ingredients are also reviewed, as well as their legal situation regarding the possibility of making “health claims” based on their presence in food and beverages.
Celestino Santos-Buelga; Ana M. González-Paramás; Taofiq Oludemi; Begoña Ayuda-Durán; Susana González-Manzano. Plant phenolics as functional food ingredients. Advances in Food and Nutrition Research 2019, 90, 183 -257.
AMA StyleCelestino Santos-Buelga, Ana M. González-Paramás, Taofiq Oludemi, Begoña Ayuda-Durán, Susana González-Manzano. Plant phenolics as functional food ingredients. Advances in Food and Nutrition Research. 2019; 90 ():183-257.
Chicago/Turabian StyleCelestino Santos-Buelga; Ana M. González-Paramás; Taofiq Oludemi; Begoña Ayuda-Durán; Susana González-Manzano. 2019. "Plant phenolics as functional food ingredients." Advances in Food and Nutrition Research 90, no. : 183-257.
The global cosmetic industry is constantly searching for new ingredients with multifunctional properties. In this context, phenolic compounds (p-hydroxybenzoic, p-coumaric, and protocatechuic acids), cinnamic acid and ergosterol were evaluated for their anti-inflammatory, anti-tyrosinase and antimicrobial activities, and thereafter microencapsulated by the atomization/coagulation technique. After characterization (morphology, particle size distribution and encapsulation efficiency), the microencapsulated compounds were incorporated into a semi-solid base cream and their performance evaluated comparatively with the use of the free forms. The cosmeceutical formulations were checked regarding the presence of the bioactive compounds by HPLC-DAD, and for their physicochemical properties (colour and pH). The obtained results demonstrated the anti-tyrosinase, anti-inflammatory and antimicrobial activities of the individual compounds that, after incorporation, have shown a decreasing pattern along time. On the contrary, the formulations incorporating the microencapsulated bioactive compounds gave rise to a gradual release, ensuring bioactivity maintenance. These results underline the advantage of using microencapsulation to preserve and ensure the controlled release of bioactive species in cosmeceutical formulations.
Oludemi Taofiq; Sandrina A. Heleno; Ricardo C. Calhelha; Isabel P. Fernandes; Maria José Alves; Lillian Barros; Ana M. González-Paramás; Isabel C.F.R. Ferreira; Maria F. Barreiro. Phenolic acids, cinnamic acid, and ergosterol as cosmeceutical ingredients: Stabilization by microencapsulation to ensure sustained bioactivity. Microchemical Journal 2019, 147, 469 -477.
AMA StyleOludemi Taofiq, Sandrina A. Heleno, Ricardo C. Calhelha, Isabel P. Fernandes, Maria José Alves, Lillian Barros, Ana M. González-Paramás, Isabel C.F.R. Ferreira, Maria F. Barreiro. Phenolic acids, cinnamic acid, and ergosterol as cosmeceutical ingredients: Stabilization by microencapsulation to ensure sustained bioactivity. Microchemical Journal. 2019; 147 ():469-477.
Chicago/Turabian StyleOludemi Taofiq; Sandrina A. Heleno; Ricardo C. Calhelha; Isabel P. Fernandes; Maria José Alves; Lillian Barros; Ana M. González-Paramás; Isabel C.F.R. Ferreira; Maria F. Barreiro. 2019. "Phenolic acids, cinnamic acid, and ergosterol as cosmeceutical ingredients: Stabilization by microencapsulation to ensure sustained bioactivity." Microchemical Journal 147, no. : 469-477.
The aim of this work was to evaluate the biological activity of four grape pomace (GP) extracts that are rich in polyphenols using C. elegans as an in vivo model. Different concentrations of the GP extracts were assessed for their effects on the resistance of C. elegans against thermally induced oxidative stress, accumulation of reactive oxygen species (ROS), and lifespan. The cultivation of C. elegans with relatively low concentrations of GP extracts increased their resistance against thermal stress and prolonged their lifespan, while high levels displayed detrimental effects. In the studied extracts, maximum protection was observed for levels of polyphenols around 7 to 9 µg gallic acid equivalents per cultivation plate. The obtained results suggested that small changes in the ROS levels could have beneficial effects, although further studies are required to fully understand the impact of the extracts and assayed doses on ROS levels to explain the mechanism that is involved in the observed effects.
Begoña Ayuda-Durán; Susana González-Manzano; Irene Gil-Sánchez; M. Victoria Moreno-Arribas; Begoña Bartolomé; Marisa Sanz-Buenhombre; Alberto Guadarrama; Celestino Santos-Buelga; Ana M. González-Paramás. Antioxidant Characterization and Biological Effects of Grape Pomace Extracts Supplementation in Caenorhabditis elegans. Foods 2019, 8, 75 .
AMA StyleBegoña Ayuda-Durán, Susana González-Manzano, Irene Gil-Sánchez, M. Victoria Moreno-Arribas, Begoña Bartolomé, Marisa Sanz-Buenhombre, Alberto Guadarrama, Celestino Santos-Buelga, Ana M. González-Paramás. Antioxidant Characterization and Biological Effects of Grape Pomace Extracts Supplementation in Caenorhabditis elegans. Foods. 2019; 8 (2):75.
Chicago/Turabian StyleBegoña Ayuda-Durán; Susana González-Manzano; Irene Gil-Sánchez; M. Victoria Moreno-Arribas; Begoña Bartolomé; Marisa Sanz-Buenhombre; Alberto Guadarrama; Celestino Santos-Buelga; Ana M. González-Paramás. 2019. "Antioxidant Characterization and Biological Effects of Grape Pomace Extracts Supplementation in Caenorhabditis elegans." Foods 8, no. 2: 75.
The nematode Caenorhabditis elegans has been used to examine the influence of epicatechin (EC), an abundant flavonoid in the human diet, in some stress biomarkers (ROS production, lipid peroxidation and protein carbonylation). Furthermore, the ability of EC to modulate the expression of some key genes in the insulin/IGF-1 signaling pathway (IIS), involved in longevity and oxidative or heat shock stress response, has also been explored. The final aim was to contribute to the elucidation of the mechanisms involved in the biological effects of flavonoids. The results showed that EC-treated wild-type C. elegans exhibited increased survival and reduced oxidative damage of biomolecules when submitted to thermal stress. EC treatment led to a moderate elevation in ROS levels, which might activate endogenous mechanisms of defense protecting against oxidative insult. The enhanced stress resistance induced by EC was found to be mediated through the IIS pathway, since assays in daf-2, age-1, akt-1, akt-2, sgk-1, daf-16, skn-1 and hsf-1 loss of function mutant strains failed to show any heat-resistant phenotype against thermal stress when treated with EC. Consistently, EC treatment upregulated the expression of some stress resistance associated genes, such as gst-4, hsp-16.2 and hsp-70, which are downstream regulated by the IIS pathway.
Begoña Ayuda-Durán; Susana González-Manzano; Antonio Miranda-Vizuete; Montserrat Dueñas; Celestino Santos-Buelga; Ana M. González-Paramás. Epicatechin modulates stress-resistance in C. elegans via insulin/IGF-1 signaling pathway. PLOS ONE 2019, 14, e0199483 .
AMA StyleBegoña Ayuda-Durán, Susana González-Manzano, Antonio Miranda-Vizuete, Montserrat Dueñas, Celestino Santos-Buelga, Ana M. González-Paramás. Epicatechin modulates stress-resistance in C. elegans via insulin/IGF-1 signaling pathway. PLOS ONE. 2019; 14 (1):e0199483.
Chicago/Turabian StyleBegoña Ayuda-Durán; Susana González-Manzano; Antonio Miranda-Vizuete; Montserrat Dueñas; Celestino Santos-Buelga; Ana M. González-Paramás. 2019. "Epicatechin modulates stress-resistance in C. elegans via insulin/IGF-1 signaling pathway." PLOS ONE 14, no. 1: e0199483.
Protocatechuic acid (3,4-dihydroxybenzoic acid; PCA) is a phenolic acid present in plants as a secondary metabolite and is also produced in the human organism as a metabolite from the degradation of polyphenols by the intestinal microbiota, particularly of flavonoids. However, PCA, like most polyphenols, is biotransformed in the human body to different conjugates as sulfates, which are found circulating in blood and could be involved in the bioactivity of the original compound. This paper describes a simple process for the preparation of PCA monosulfates with satisfactory yields. Two compounds were obtained that were identified as PCA-3-sulfate and PCA-4-sulfate by mass spectrometry and 1H and 13C nuclear magnetic resonance using one- and two-dimensional techniques (heteronuclear single-quantum coherence and heteronuclear multiple-bond correlation). Differential MS fragmentation behavior and UV spectra were observed for each compound, which could be used for their identification in samples of unknown composition. The described procedure can be used for the preparation of these polyphenol metabolites in view of their use in in vivo and in vitro studies, as well as standards for their analysis in biological fluids, to contribute to the elucidation of biological effects of dietary polyphenols.
Sofia M. Gutierrez-Zetina; Susana Gonzalez-Manzano; Jose J. Perez-Alonso; Ana M. Gonzalez-Paramas; Celestino Santos-Buelga. Preparation and Characterization of Protocatechuic Acid Sulfates. Molecules 2019, 24, 307 .
AMA StyleSofia M. Gutierrez-Zetina, Susana Gonzalez-Manzano, Jose J. Perez-Alonso, Ana M. Gonzalez-Paramas, Celestino Santos-Buelga. Preparation and Characterization of Protocatechuic Acid Sulfates. Molecules. 2019; 24 (2):307.
Chicago/Turabian StyleSofia M. Gutierrez-Zetina; Susana Gonzalez-Manzano; Jose J. Perez-Alonso; Ana M. Gonzalez-Paramas; Celestino Santos-Buelga. 2019. "Preparation and Characterization of Protocatechuic Acid Sulfates." Molecules 24, no. 2: 307.