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Active Ingredients Interactions in Natural Products from Foods

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 30411

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Special Issue Editors

Dr. Hongyan Li

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Guest Editor

State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
Interests: food nutrition and chemistry; development of functional food; food-derived bioactive molecules
Special Issues, Collections and Topics in MDPI journals

Dr. Yong Sun

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Guest Editor

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Interests: antioxidants; functional foods; gut health; metabolism; bioactivity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Active ingredients in natural products, such as vitamins, phytochemicals, enzymes, proteins, peptides, and dietary fibers, are recommended due to their health benefits such as the prevention of multiple chronic diseases, including cardiovascular diseases, type 2 diabetes, and cancers. Often, the consumption of whole natural products showed enhanced effects compared to the consumption of individual dietary supplements, which is widely explained by the interactions of active ingredients in whole foods and dietary food variety. Interactions among bioactive compounds can be classified into synergy, antagonism, and additive interactions. Synergy effects are defined as the enhanced effects of the combined ones and are more enhanced than the sum of the individual effects of compounds. Antagonistic effects refer to combined effects that are inferior to additive effects. Additive effects refer to the combined effects of several substances and are equal to the sum of each substance. Interactions have been identified from the combinations of diverse bioactive compounds, including purified compounds, crude extracts, and enzymes. Additionally, the interactions were examined using different in vitro and in vivo models (chemical-based assays, cell assays, and animal assays). The interactions of active ingredients underpin theoretical foundations for developing synergistic prevention treatments of chronic disease or guiding a healthier daily diet with finely proportioned combinations.

Dr. Hongyan Li
Dr. Yong Sun
Guest Editors

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Keywords

active ingredients
interactions
natural products

Published Papers (13 papers)

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Research

14 pages, 2076 KiB

Open AccessArticle

The Interactional Characterization of Lentil Protein Isolate (LPI) with Cyanidin-3-O-Glucoside (C3G) and Their Effect on the Stability and Antioxidant Activity of C3G

by Hongxia Qian, Fanghua Guo, Hua Xiong, Hua Zhang, Li Jiang and Yong Sun

Foods 2023, 12(1), 104; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12010104 - 25 Dec 2022

Cited by 2 | Viewed by 2181

Abstract

The interaction between lentil protein isolate (LPI) and cyanidin-3-O-glucoside (C3G) was investigated via with UV–vis spectroscopy, circular dichroism, and fluorescence spectroscopy and the stability of anthocyanin was also evaluated. After LPI mixed with C3G, the turbidity and foaming capacity increased and the particle size and surface charge did not change significantly, while the surface hydrophobicity decreased significantly (p < 0.05). The fluorescence results indicated that C3G quenched the intrinsic of LPI by static quenching and LPI bound with C3G via hydrophobic effects with Ka of 3.24 × 106 M⁻¹ at 298 K. The addition of LPI significantly (p < 0.05) slightly decreased the thermal and oxidation degradation of C3G by up to 90.23% and 54.20%, respectively, while their antioxidant activity was inhibited upon mixing. These alterations of physicochemical properties might be attributed to their structural changes during the interaction. The obtained results would be of help in stabilizing bioactive compounds and the development of functional foods. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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15 pages, 8954 KiB

Open AccessArticle

The Effect of Ferulic Acid-Grafted Chitosan (FA-g-CS) on the Transmembrane Transport of Anthocyanins by sGLT1 and GLUT2

by Yi Ma, Xiaojiao Chen, Tiwei Diao, Yinjiang Leng, Xiaoqin Lai and Xin Wei

Foods 2022, 11(20), 3299; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11203299 - 21 Oct 2022

Cited by 2 | Viewed by 1255

Abstract

This work aims to evaluate the effect of ferulic acid-grafted chitosan (FA-g-CS) on the interaction between anthocyanin (ANC) and sGLT1/GLUT2 and their functions in ANC transmembrane transport using Caco-2 cells. The transmembrane transport experiments of ANC showed its low transport efficiency (Papp < 10⁻⁶ cm/s), whereas the phenomenon of a significantly rise in anthocyanins transport efficiency was observed with the incubation of FA-g-CS (p < 0.05). In order to investigate the mechanism of FA-g-CS improving ANC transmembrane transport, Caco-2 cells were transfected with small interfering RNA (siRNA) specific for transporters sGLT1 and GLUT2, and incubated with ANC, FA-g-CS, or their combination. Subsequently, Western blot analyses and immunofluorescence staining were carried out to monitor the intracellular sGLT1 and GLUT2 levels. These siRNA-transfected cells, incubated with compounds, indicate that sGLT1 and GLUT2 participated in the ANC transmembrane transport and that FA-g-CS, ANC, or their combination enhance sGLT1/GLUT2 expression. In particular, Caco-2 cells incubated with both FA-g-CS and ANC show significantly increased sGLT1 or GLUT2 expression (>80%) compared with exclusively using FA-g-CS or ANC (<60%). Molecular docking results demonstrate that there is a good binding between FA-g-CS/ANC and sGLT1 or GLUT2. These results highlight that FA-g-CS promotes the transmembrane transport of ANC by influencing the interaction between ANC and sGLT1/GLUT2; the interaction between FA-g-CS and ANC could be another key factor that improves the bioavailability of ANC. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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10 pages, 1162 KiB

Open AccessArticle

Extraction of a Triterpene Solution and Evaluation of the Hypolipidemic Efficacy of the Pleurotus tuber-regium (Fr.) Sing Sclerotium

by Chao Wang, Yuan Liu, Yuanhong Lan and Jianing Yuan

Foods 2022, 11(18), 2881; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11182881 - 16 Sep 2022

Cited by 2 | Viewed by 1589

Abstract

The total triterpenes in edible mushrooms have high medicinal value, and the sclerotium has various biological activities, such as the regulation of blood pressure and blood glucose. In this study, the total triterpenes of the Pleurotus tuber-regium (Fr.) Sing Sclerotium (PTRSS) were extracted, and their hypolipidemic effects were also investigated. The infrared spectra showed that the total triterpenes were consistent with the characteristic structures of the total triterpenes before and after purification. The binding abilities of total triterpenes to sodium glycocholate, sodium taurocholate, and sodium cholate were investigated, and all of them had a good binding ability to cholate. In vivo experiments showed that zebrafish tolerated the total triterpenes from the mushroom nuclei at a maximum concentration of 500 µg/mL. A correlation analysis showed that the total triterpenes from the mushroom nuclei reduced the lipid accumulation in zebrafish induced by a high-fat diet, and the lipid-lowering effect showed a correlation with dose. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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11 pages, 1643 KiB

Open AccessArticle

Evaluation of Biochemical Properties, Antioxidant Activities and Phenolic Content of Two Wild-Grown Berberis Fruits: Berberis nummularia and Berberis atrocarpa

by Buhailiqiemu Abudureheman, Xinyue Zhou, Xipan Shu, Ziqi Chai, Yongping Xu, Shuying Li, Jinhu Tian, Haibo Pan and Xingqian Ye

Foods 2022, 11(17), 2569; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11172569 - 25 Aug 2022

Cited by 4 | Viewed by 1475

Abstract

To evaluate the potential health-promoting benefits of Berberis nummularia and B. atrocarpa fruits, the biochemical properties (nutrition component, mineral substance, organic acids), total phenolic and flavonoid content and antioxidant (DPPH, FRAP, ABTS and ORAC) capacity of ethanol extracts of B. nummularia and B. atrocarpa fruits wild-grown in Xinjiang were analyzed. The results indicated that there were no meaningful differences (p > 0.05) between the ash (1 ± 0.1 and 1 ± 0.0 g/100 g), fiber (16 ± 1.0 and 18 ± 1.4) and carbohydrate (57 ± 1.8 and 56 ± 1.8 g/100 g) content, respectively, in the dry fruits of B. nummularia and B. atrocarpa. The total fat (7 ± 0.4 and 5 ± 0.1 mg/100 g), soluble sugar (23 ± 0.6 and 12 ± 1.4 g/100 g), titratable acidity (18 ± 2.5% and 14 ± 1.3%) content, and energy value (330.86 and 314.41 kcal/100 g) of B. nummularia was significantly higher than that of B. atrocarpa fruits. Both species contain malic acid, acetic acid, tartaric acid, citric acid and fumaric acid, in which, malic acid is the dominant organic acid. The organic acid and mineral components of B. nummularia fruits were significantly higher than that of B. atrocarpa (p < 0.05). The total phenolic and flavonoid content of B. nummularia were 2 ± 0.0 mg GA/g DW and 2 ± 0.0 mg RE/g DW, respectively, which were significantly lower than the total phenolic and flavonoid content of B. atrocarpa (12 ± 0.1 mg GA/g DW and 9 ± 0.0 mg RE/g DW). The antioxidant capacity of B. nummularia (4 ± 0.1 mg Ascorbic acid/g DW for DPPH, 32 ± 0.1 mg Trolox/g DW for FRAP, 80 ± 3.0 mg Trolox/g DW for ABTS and 60 ± 3.6 mg Trolox/g for ORAC was significantly lower than that of B. atrocarpa (12 ± 0.0 mg Ascorbic acid/g DW for DPPH, 645 ± 1.1 mg Trolox/g DW for FRAP, 304 ± 3.0 mg Trolox/g DW for ABTS and 155 ± 2.8 mg Trolox/g for ORAC). B. atrocarpa fruits showed significantly higher antioxidant capacity than that of B. nummularia. The fruits of the two species can be used in food coloring and nutritional supplements, and consumption of the fruits can aid in weight control and reduce blood glucose or cholesterol. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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22 pages, 2954 KiB

Open AccessArticle

Characterization of Botanical Origin of Italian Honey by Carbohydrate Composition and Volatile Organic Compounds (VOCs)

by Raffaello Tedesco, Elisa Scalabrin, Valeria Malagnini, Lidija Strojnik, Nives Ogrinc and Gabriele Capodaglio

Foods 2022, 11(16), 2441; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11162441 - 13 Aug 2022

Cited by 8 | Viewed by 2124

Abstract

Honey is a natural sweetener constituted by numerous macro- and micronutrients. Carbohydrates are the most representative, with glucose and fructose being the most abundant. Minor honey components like volatile organic compounds (VOCs), minerals, vitamins, amino acids are able to confer honey-specific properties and are useful to characterize and differentiate between honey varieties according to the botanical origin. The present work describes the chemical characterization of honeys of different botanical origin (multifloral, acacia, apple–dandelion, rhododendron, honeydew, and chestnut) produced and collected by beekeepers in the Trentino Alto-Adige region (Italy). Melissopalynological analysis was conducted to verify the botanical origin of samples and determine the frequency of different pollen families. The carbohydrate composition (fourteen sugars) and the profile of VOCs were evaluated permitting to investigate the relationship between pollen composition and the chemical profile of honey. Statistical analysis, particularly partial least squares discriminant analysis (PLS-DA), demonstrates the importance of classifying honey botanical origin on the basis of effective pollen composition, which directly influences honey’s biochemistry, in order to correctly define properties and value of honeys. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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12 pages, 2162 KiB

Open AccessArticle

Effect of Coffee on Lipopolysaccharide-Induced Immortalized Human Oral Keratinocytes

by Jianan Song, Byunggook Kim, Oksu Kim, Ying Yang, Danyang Liu, Wenqi Fu, Guowu Ma, Young Kim and Okjoon Kim

Foods 2022, 11(15), 2199; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152199 - 24 Jul 2022

Cited by 4 | Viewed by 1980

Abstract

Periodontitis is a common inflammatory disease that is strongly influenced by dietary habits. Coffee is one of the most common dietary components; however, current research on the relationship between coffee consumption and periodontitis, as well as its underlying mechanisms, is limited. Based on a previous report, caffeine (CA) and chlorogenic acid (CGA) were formulated into artificial coffee (AC) for this experiment. Cell viability, prostaglandin E₂ release, Western blotting, cellular reactive oxygen species (ROS) production, and NF-E2-related factor 2 (Nrf2) translocation analyses were performed to explore the effects of AC on lipopolysaccharide (LPS)-induced immortalized human oral keratinocytes (IHOKs) and elucidate their underlying mechanisms. AC pretreatment attenuated LPS-induced inflammatory mediator release, ROS production, and nuclear factor kappa B translocation in IHOKs. CA and CGA promoted AMP-activated protein kinase phosphorylation and down-regulated the nuclear factor-κB pathways to exert anti-inflammatory effects. Additionally, CGA promoted Nrf2 translocation and heme oxygenase-1 expression and showed anti-oxidative effects. Furthermore, AC, CA, and CGA components showed synergistic effects. Thus, we predict that coffee consumption may be beneficial for alleviating periodontitis. Moreover, the main coffee components CA and CGA seem to play a synergistic role in periodontitis. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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17 pages, 4868 KiB

Open AccessArticle

Anti-Diabetic Effects of Ethanol Extract from Sanghuangporous vaninii in High-Fat/Sucrose Diet and Streptozotocin-Induced Diabetic Mice by Modulating Gut Microbiota

by Zi-Rui Huang, Li-Yuan Zhao, Fu-Rong Zhu, Yun Liu, Jian-Yong Xiao, Zhi-Chao Chen, Xu-Cong Lv, Ying Huang and Bin Liu

Foods 2022, 11(7), 974; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11070974 - 27 Mar 2022

Cited by 15 | Viewed by 3268

Abstract

Type 2 diabetes mellitus (T2DM) may lead to abnormally elevated blood glucose, lipid metabolism disorder, and low-grade inflammation. Besides, the development of T2DM is always accompanied by gut microbiota dysbiosis and metabolic dysfunction. In this study, the T2DM mice model was established by feeding a high-fat/sucrose diet combined with injecting a low dose of streptozotocin. Additionally, the effects of oral administration of ethanol extract from Sanghuangporous vaninii (SVE) on T2DM and its complications (including hypoglycemia, hyperlipidemia, inflammation, and gut microbiota dysbiosis) were investigated. The results showed SVE could improve body weight, glycolipid metabolism, and inflammation-related parameters. Besides, SVE intervention effectively ameliorated the diabetes-induced pancreas and jejunum injury. Furthermore, SVE intervention significantly increased the relative abundances of Akkermansia, Dubosiella, Bacteroides, and Parabacteroides, and decreased the levels of Lactobacillus, Flavonifractor, Odoribacter, and Desulfovibrio compared to the model group (LDA > 3.0, p < 0.05). Metabolic function prediction of the intestinal microbiota by PICRUSt revealed that glycerolipid metabolism, insulin signaling pathway, PI3K-Akt signaling pathway, and fatty acid degradation were enriched in the diabetic mice treated with SVE. Moreover, the integrative analysis indicated that the key intestinal microbial phylotypes in response to SVE intervention were strongly correlated with glucose and lipid metabolism-associated biochemical parameters. These findings demonstrated that SVE has the potential to alleviate T2DM and its complications by modulating the gut microbiota imbalance. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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25 pages, 5314 KiB

Open AccessArticle

The Protective Effects of Ganoderic Acids from Ganoderma lucidum Fruiting Body on Alcoholic Liver Injury and Intestinal Microflora Disturbance in Mice with Excessive Alcohol Intake

by Ying-Jia Cao, Zi-Rui Huang, Shi-Ze You, Wei-Ling Guo, Fang Zhang, Bin Liu, Xu-Cong Lv, Zhan-Xi Lin and Peng-Hu Liu

Foods 2022, 11(7), 949; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11070949 - 25 Mar 2022

Cited by 12 | Viewed by 3206

Abstract

This study aimed to investigate the protective effects of ganoderic acids (GA) from Ganoderma lucidum against liver injury and intestinal microbial disorder in mice with excessive alcohol intake. Results showed GA supplement significantly inhibited the abnormal elevation of the liver index, serum lipid parameters, aspartate aminotransferase and alanine aminotransferase in mice exposed to alcohol intake, and also significantly protected the excessive lipid accumulation and pathological changes. Alcohol-induced oxidative stress in the liver was significantly ameliorated by GA intervention through reducing the levels of maleic dialdehyde and lactate dehydrogenase and increasing the levels of glutathione, catalase, superoxide dismutase and alcohol dehydrogenase. Intestinal microbiota profiling demonstrated GA intervention modulated the composition of intestinal microflora by increasing the levels of Lactobacillus, Faecalibaculum, Romboutsia, Bifidobacterium and decreasing the Helicobacter level. Furthermore, liver metabolomic profiling suggested GA intervention had a remarkable regulatory effect on liver metabolism with excessive alcohol consumption. Moreover, GA intervention regulated mRNA levels of alcohol metabolism, fatty lipid metabolism, oxidative stress, bile acid biosynthesis and metabolism-related genes in the liver. Conclusively, these findings demonstrate GA intervention can significantly relieve alcoholic liver injury and it is hopeful to become a new functional food ingredient for the prevention of alcoholic liver injury. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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17 pages, 2283 KiB

Open AccessArticle

Assessment of Drying Kinetics, Textural and Aroma Attributes of Mentha haplocalyx Leaves during the Hot Air Thin-Layer Drying Process

by Hui-Ling Guo, Ying Chen, Wei Xu, Meng-Tian Xu, Yong Sun, Xue-Cheng Wang, Xiao-Ya Wang, Jing Luo, Hua Zhang and Yao-Kun Xiong

Foods 2022, 11(6), 784; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11060784 - 08 Mar 2022

Cited by 21 | Viewed by 2864

Abstract

Since Mentha haplocalyx leaves are rich in bioactive constitutes, particularly volatile compounds, there are higher demands for high-quality dried medicinal and aromatic peppermint products. This study aimed to assess the drying kinetics of hot air thin layer drying Mentha haplocalyx leaves and exploring the effects of hot air-drying temperatures on the textural properties and sensory quality. According to our results, the Midilli model is the best model representing the hot air-drying process. The effective moisture diffusivity (Deff) and activation energy (Ea) of the hot air-drying process were determined as 7.51 × 10⁻⁹–3.03 × 10⁻⁸ m²/s and 57.98 KJ/moL, respectively. The changes of textural and aromatic profiles of dried Mentha haplocalyx leaves were subsequently evaluated by the SEM, GC–MS and E-nose technology. Changes in leaf cellular membrane structures were observed in this study, indicating that the loss of moisture content induced the shrinkage of leaf cells during the hot air-drying process. Moreover, the altered profile of volatile compounds was identified at the different drying temperatures. As a result of the GC-MS analysis, increasing the content of D-carvone from 61.89%, 69.25% and 78.2% resulted in drying temperatures of 35 °C, 45 °C and 55 °C, respectively; while a decreasing trend of other volatile compounds, including D-Limonene, cineole and l-caryophyllene was detected as drying temperature elevated. Finally, the aromatic profile was evaluated by E-nose, and results of the flavor radar fingerprint and PCA showed that aromatic profiles were significantly altered by the drying process. The overall results elucidated that the hot air thin layer drying at 35 °C efficiently improved the final quality of dried Mentha haplocalyx leaves by maintaining flavor properties. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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15 pages, 2184 KiB

Open AccessArticle

Interaction between Flavonoids and Carotenoids on Ameliorating Oxidative Stress and Cellular Uptake in Different Cells

by Xuan Chen, Zeyuan Deng, Liufeng Zheng, Bing Zhang, Ting Luo and Hongyan Li

Foods 2021, 10(12), 3096; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10123096 - 14 Dec 2021

Cited by 10 | Viewed by 2702

Abstract

Flavonoids (quercetin, luteolin) and carotenoids (lycopene, lutein) were combined at different molecular ratios in a total concentration of 8 μM to investigate their antioxidant interactions. Cellular uptake of carotenoids, the expression of carotenoid transporters, the ROS scavenging ability, and antioxidant enzymes activities were compared in HUVEC, Caco-2, and L-02 cells. Combinations with flavonoids in the majority showed stronger antioxidant activity. Lycopene combined with quercetin at ratio 1:5 showed stronger ROS scavenging activities, increased 18, 12, and 12 Cellular antioxidant activity (CAA) units in HUVEC, Caco-2, and L-02 cells, respectively, and promoted SOD and CAT activities than individual component. The cell uptake of carotenoids was enhanced by flavonoids in antioxidant synergistic groups, while dampened by flavonoids in antagonistic groups in HUVEC cells. The synergistic group (lycopene:quercetin = 1:5) increased lycopene uptake by 271%, while antagonistic group (lutein:quercetin = 5:1) decreased lutein uptake by 17%. Flavonoids modulated the effects of carotenoids on the expression of active transporters scavenger receptor class B type I (SR-BI) or Niemann-Pick C1-like 1 (NPC1L1). The synergistic group (lycopene:quercetin = 1:5) increased the expression of SR-BI compared to individual lycopene treatment in HUVEC and Caco-2 cells. Thus, a diet rich in both flavonoids and lycopene possesses a great antioxidant activity, especially if a higher amount of flavonoids is included. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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19 pages, 3559 KiB

Open AccessArticle

Accelerated Solvent Extraction of Antioxidant Compounds from Gardeniae Fructus and Its Acetylcholinesterase Inhibitory and PC12 Cell Protective Activities

by Yiling Fan, Xueying Li, Lan Ding, Weiying Zhou, Guangzhi Xu, Yan Wang, Youzuo Zhang and Qinxue Ni

Foods 2021, 10(11), 2805; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112805 - 15 Nov 2021

Cited by 8 | Viewed by 1590

Abstract

Gardeniae fructus is a common neuroprotective medicinal food in China, however the extraction efficiency and mixture activities are rarely mentioned. In this study, accelerated solvent extraction (ASE) parameters were optimized by a response surface methodology to extract antioxidants from Gardeniae fructus. Neuroprotective activity was evaluated using H₂O₂ and amyloid-β_25–35 peptide-treated PC12 cells. By comparing with three other extract methods (i.e., heated refluxing extraction (HRE), ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE)), it was found that the yield (35.10%), total iridoids (27.69%), total flavonoid (6.12%) content, antioxidant activities (IC₅₀ on DPPH, 164.46 µg/mL; FRAP value 4703.54 μmol/L), and acetylcholinesterase inhibitory ability (IC₅₀ 92.58 µg/mL) of ASE extract under the optimal condition (150 °C temperature, 10 min static time, 60% ethanol, 2 extract cycles) were significantly higher than other extract methods. The strongest ability to protect PC12 cells from damage was also present in ASE extract, as evidenced by decreasing lactate dehydrogenase and malondialdehyde levels, elevating superoxide dismutase and glutathioneperoxidase activities. Compositional analysis indicated that the extremely high crocetin level in ASE extract (1.30 μg/mg) may offer great potential. Our results indicated that ASE is a proper extraction method that could offer great potential for finding the neuroprotective ability of Gardeniae fructus for the treatment of AD. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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21 pages, 2673 KiB

Open AccessArticle

Green Pea (Pisum sativum L.) Hull Polyphenol Extracts Ameliorate DSS-Induced Colitis through Keap1/Nrf2 Pathway and Gut Microbiota Modulation

by Fanghua Guo, Rong Tsao, Chuyao Li, Xiaoya Wang, Hua Zhang, Li Jiang, Yong Sun and Hua Xiong

Foods 2021, 10(11), 2765; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112765 - 11 Nov 2021

Cited by 30 | Viewed by 3141

Abstract

As a processing by-product, green pea hull (GPH) was found to be rich in phenolic components in our previous studies. In this study, UHPLC-LTQ-OrbiTrap-MS (Ultra performance liquid chromatography-linear ion trap orbitrap tandem mass spectrometry) technique was used to quantify polyphenols, and DSS (sodium dextran sulfate)-induced colitis mouse model was established to explore the effect of GPH extracts on colitis. The results showed that quercetin and its derivatives, kaempferol trihexanside and catechin and its derivatives were the main phenolic substances in the extract, reaching 2836.57, 1482.00 and 1339.91 µg quercetin/g GPH extract, respectively; GPH extracts can improved inflammatory status, repaired colonic function, regulated inflammatory factors, and restored oxidative balance in mice. Further, GPH extracts can activate Keap1-Nrf2-ARE signaling pathway, regulate downstream antioxidant protease and gut microbiota by increasing F/B value and promoting the growth of Lactobacillaceae and Lachnospiraceae, and improve the level of SCFAs (short-chain fatty acids) to relieve DSS-induced colitis in mice. Therefore, GPH may be a promising dietary resource for the treatment of ulcerative colitis. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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11 pages, 1513 KiB

Open AccessFeature PaperArticle

Selenium-Enriched Soy Protein Has Antioxidant Potential via Modulation of the NRF2-HO1 Signaling Pathway

by Xiaoli Zhao, Jinyan Gao, Astrid Hogenkamp, Leon M. J. Knippels, Johan Garssen, Jing Bai, Anshu Yang, Yong Wu and Hongbing Chen

Foods 2021, 10(11), 2542; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112542 - 22 Oct 2021

Cited by 7 | Viewed by 1698

Abstract

Selenium (Se)-enriched proteins are an important dietary source of Se for humans; however, only a few Se-enriched proteins have been identified. In the present study, we tested for potential antioxidant activity by Se-enriched soy protein, both in vitro and in vivo. Se-enriched soy protein isolate (S-SPI) was shown to have a higher free radical scavenging ability compared to ordinary soy protein isolate (O-SPI). Furthermore, Caco-2 cell viability was improved by S-SPI at low doses, whereas O-SPI did not. In addition, S-SPI was shown to inhibit oxidative stress via modulation of the NRF2-HO1 signaling pathway, upregulating the expression of downstream antioxidant enzymes (GPx, SOD). To further study the antioxidant capacity of S-SPI, BALB/c female mice were given oral gavages with 0.8 mL of S-SPI or O-SPI (5 g/kg/d, 20 g/kg/d and 40 g/kg/d) or saline as control. Hepatic GPx and SOD activity increased with increasing S-SPI dosage, but not with O-SPI. Taken together, our results suggest that Se-enriched soy protein has a high antioxidant ability and may be used as a dietary supplement for people with oxidative dam-age-mediated diseases. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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