Design and optimization of quercetin-based functional foods

Lai, Wing‐Fu; Wong, Wing‐Tak

doi:10.1080/10408398.2021.1913569

Cited by 31 publications

(17 citation statements)

References 115 publications

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“…Many studies in animals and humans that refer to quercetin and rutin show their anticancer, anti-inflammatory, antidiabetic, and anti-degenerative activities, among others (see the reviews on the subject and references therein: [ 39 , 43 , 46 , 47 , 48 , 49 ]). Recently, Lai and Wong [ 50 ] reviewed the interest in the optimization of quercetin-based functional foods and referred to clinical studies that support the health benefits of the oral intake of this flavonoid. Ferulic acid in QB appeared mainly in a bound form (95% of the total amount of ferulic) following the same behavior as in flours ( Table 2 ) and is consistent with what is reported for this compound in cereals [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

2021

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Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles of such bread. The UPLC-MS/MS analysis showed that quinoa bread, made with 25% quinoa flour of a black variety, presented more compounds than refined-wheat bread, and levels were remarkably higher in many cases. Consequently, the quinoa bread presented clearly improved polyphenolic content than the wheat bread (12.8-fold higher considering the sum of extractable and hydrolyzable polyphenols), as supported by greater antioxidant activity (around 3-fold). The predominant compounds in the extractable fraction of quinoa bread were p-hydroxybenzoic acid and quercetin (50- and 64-fold higher than in wheat bread, respectively) and rutin (not detected in wheat bread), while ferulic and sinapic acids were the most abundant compounds in the hydrolyzable fraction (7.6- and 13-fold higher than in wheat bread, respectively). The bread-making impact was estimated, and a different behavior for phenolic acids and flavonoids was observed. Extractable phenolic acids were the compounds that decreased the most; only 2 of 12 compounds were enhanced (p-hydroxybenozoic and rosmarinic acid with increments of 64% and 435%, respectively). Flavonoids were generally less affected, and their concentrations considerably rose after the bread-making process (7 of the 13 compounds were enhanced in the extractable fraction) with especially noticeably increases in some cases; e.g., apigenin (876%), kaempferol (1304%), luteolin (580%) and quercetin (4762%). Increments in some extractable flavonoids might be explained as a consequence of the release of the corresponding hydrolyzable forms. The present study provides new information on the suitability of quinoa-containing bread as a suitable vehicle to enhance polyphenols intake and, hence, the antioxidant activity in daily diets.

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Section: Resultsmentioning

confidence: 99%

Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

2021

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“…Although AKR1C3 is a promising therapeutic target, no AKR1C3-targeting drugs have been approved for clinical use to date ( Pippione et al, 2017 ). As a natural product, quercetin has been extensively evaluated for its efficacy and pharmacological safety ( Hu et al, 2017 ; Ulusoy and Sanlier, 2020 ; Lai and Wong, 2021 ; Yan et al, 2022 ). Our study verifies the therapeutic effect of quercetin on OA synovitis by targeting AKR1C3, which further broadens the potential application of quercetin.…”

Section: Discussionmentioning

confidence: 99%

Single-cell analysis reveals that Jinwu Gutong capsule attenuates the inflammatory activity of synovial cells in osteoarthritis by inhibiting AKR1C3

et al. 2022

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Jinwu Gutong capsule (JGC) is a traditional Chinese medicine formula for the treatment of osteoarthritis (OA). Synovitis is a typical pathological change in OA and promotes disease progression. Elucidating the therapeutic mechanism of JGC is crucial for the precise treatment of OA synovitis. In this study, we demonstrate that JGC effectively inhibits hyperproliferation, attenuates inflammation, and promotes apoptosis of synovial cells. Through scRNA-seq data analysis of OA synovitis, we dissected two distinct cell fates that influence disease progression (one fate led to recovery while the other fate resulted in deterioration), which illustrates the principles of fate determination. By intersecting JGC targets with synovitis hub genes and then mimicking picomolar affinity interactions between bioactive compounds and binding pockets, we found that the quercetin-AKR1C3 pair exhibited the best affinity, indicating that this pair constitutes the most promising molecular mechanism. In vitro experiments confirmed that the expression of AKR1C3 in synovial cells was reduced after JGC addition. Further overexpression of AKR1C3 significantly attenuated the therapeutic efficacy of JGC. Thus, we revealed that JGC effectively treats OA synovitis by inhibiting AKR1C3 expression.

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“…Generally, different application strategies are selected according to the solubility of the extract to give play to the greater value of plant extract. For example, fat‐soluble extracts are usually added to oil, and water‐soluble extracts are usually added to foods (Lai & Wong, 2022; Molino et al., 2020). However, during the frying process, it involves the heat and mass transfer between edible oils and food.…”

Section: Impact Of Plant Extracts On the Safety Of Fried Foodsmentioning

confidence: 99%

Utilization of plant extracts to control the safety and quality of fried foods—A review

Chen

McClements

et al. 2023

Comp Rev Food Sci Food Safe

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Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required.

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Design and optimization of quercetin-based functional foods

Cited by 31 publications

References 115 publications

Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

Single-cell analysis reveals that Jinwu Gutong capsule attenuates the inflammatory activity of synovial cells in osteoarthritis by inhibiting AKR1C3

Utilization of plant extracts to control the safety and quality of fried foods—A review

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