Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics

Rocchetti, Gabriele; Bhumireddy, Sudarshana Reddy; Giuberti, Gianluca; Mandal, Rupasri; Wishart, David S.

doi:10.1016/j.foodres.2018.09.012

Cited by 50 publications

(39 citation statements)

References 35 publications

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“…Following annotation, the phenolic compounds were ascribed to different classes (according to Phenol-Explorer) and quantified using methanolic standard solutions prepared from an individual reference compound per each class, as previously reported [27].…”

Section: Extraction and Untargeted Metabolomics-based Profiling Of Frmentioning

confidence: 99%

Hydroponically Grown Sanguisorba minor Scop.: Effects of Cut and Storage on Fresh-Cut Produce

et al. 2019

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Wild edible plants have been used in cooking since ancient times. Recently, their value has improved as a result of the scientific evidence for their nutraceutical properties. Sanguisorba minor Scop. (salad burnet) plants were hydroponically grown and two consecutive cuts took place at 15 (C1) and 30 (C2) days after sowing. An untargeted metabolomics approach was utilized to fingerprint phenolics and other health-related compounds in this species; this approach revealed the different effects of the two cuts on the plant. S. minor showed a different and complex secondary metabolite profile, which was influenced by the cut. In fact, flavonoids increased in leaves obtained from C2, especially flavones. However, other secondary metabolites were downregulated in leaves from C2 compared to those detected in leaves from C1, as evidenced by the combination of the variable important in projections (VIP score > 1.3) and the fold-change (FC > 2). The storage of S. minor leaves for 15 days as fresh-cut products did not induce significant changes in the phenolic content and antioxidant capacity, which indicates that the nutraceutical value was maintained. The only difference evidenced during storage was that leaves obtained from C2 showed a lower constitutive content of nutraceutical compounds than leaves obtained from C1; except for chlorophylls and carotenoids. In conclusion, the cut was the main influence on the modulation of secondary metabolites in leaves, and the effects were independent of storage.

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Section: Extraction and Untargeted Metabolomics-based Profiling Of Frmentioning

confidence: 99%

Hydroponically Grown Sanguisorba minor Scop.: Effects of Cut and Storage on Fresh-Cut Produce

et al. 2019

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“…For example, it has been revealed that existence of an extremely complicated xylan-decomposing system inside the large intestinal microbiota that can identify separate types of intricate carbohydrates and can react suitably [73]. Polymerized polyphenols such as ellagitannins and proanthocyanins (commonly present in walnuts and pistachios) can be digested by microbiota present in the colon, and subsequently, providing a large range of low molecular weight phenolic metabolites (such as alkylphenols, tyrosols and phenolic acids) that seem to alter the microbial ecosystem, including its profile, which causes prebiotic effects too [74]. All these processes carried out by gastro-intestinal microbiota also conducts to the biosynthesis of short-chain fatty acids and the liberation of attached phenolics (or non-extractable-polyphenols) [75].…”

Section: Release Of Soluble Conjugated Phenolics During Fermentation mentioning

confidence: 99%

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides

Verduzco-Oliva

Gutiérrez-Uribe

2020

Sustainability

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Solid state fermentation (SSF) is a sustainable process that uses low amounts of water and transforms plant-based agro-industrial residues into valuable products such as enzymes, biofuels, nanoparticles and other bioactive compounds. Many fungal species can be used in SSF because of their low requirements of water, O2 and light. During SSF, plant-based wastes rich in soluble and insoluble fiber are utilized by lignocellulolytic fungi that have enzymes such as lignases, celullases or hemicelullases that break fiber hard structure. During the hydrolysis of lignin, some phenolic compounds are released but fungi also synthetize bioactive compounds such as mycophenolic acid, dicerandrol C, phenylacetates, anthraquinones, benzofurans and alkenyl phenols that have health beneficial effects such as antitumoral, antimicrobial, antioxidant and antiviral activities. Another important group of compounds synthetized by fungi during SSF are polysaccharides that also have important health promoting properties. Polysaccharides have antioxidant, antiproliferative and immunomodulatory activities as well as prebiotic effects. Fungal SSF has also proved to be a process which can release high contents of phenolics and it also increases the bioactivity of these compounds.

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“…For example, it has been shown that existence of a highly complex xylan-degrading system inside the large intestinal microbiota that can recognize different types of complex carbohydrates and can respond accordingly [73]. Polymerized polyphenols like ellagitannins and proanthocyanins (commonly present in walnuts and pistachios) can be digested by microbiota present in the colon and subsequently, providing a large range of low molecular weight phenolic metabolites (like alkylphenols, tyrosols and phenolic acids) which seem to alter the microbial ecosystem, including its profile, which causes prebiotic effects too [74]. All these processes carried out by gastro-intestinal microbiota also leads to the biosynthesis of short-chain fatty acids and the release of bound phenolics (or nonextractable-polyphenols) [75].…”

Section: Release Of Soluble Conjugated Phenolics During Fermentation mentioning

confidence: 99%

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative to Produce Antioxidant Polysaccharides

Gutiérrez-Uribe¹,

Verduzco-Oliva²

2019

Preprint

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Solid state fermentation (SSF) is considered more sustainable than traditional fermentation because it uses low amounts of water and transforms agro-industrial residues into value added products. Enzymes, biofuels, nanoparticles and bioactive compounds can be obtained from SSF. The key factor in SSF processes is the choice of microorganisms and their substrates. Many fungal species can be used and are mainly used due their lower requirements of water, O2 and light. Residues rich in soluble and insoluble fiber are utilized by lignocellulolytic fungi because they have the enzymes that break fiber hard structure (lignases, celullases or hemicelullases). During the hydrolysis of lignin, some phenolic compounds are released but fungi also synthetize compounds such as mycophenolic acid, dicerandrol C, phenylacetates, anthraquinones, benzofurans and alkenyl phenols that have health beneficial effects such as antitumoral, antimicrobial, antioxidant and antiviral activities. Another important group of compounds synthetized by fungi during fermentation are polysaccharides that also have important health promoting properties. Fungal biofermentation has also proved to be a process which can release high contents of phenolics and it also increases the bioactivity of these compounds.

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Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics

Cited by 50 publications

References 35 publications

Hydroponically Grown Sanguisorba minor Scop.: Effects of Cut and Storage on Fresh-Cut Produce

Hydroponically Grown Sanguisorba minor Scop.: Effects of Cut and Storage on Fresh-Cut Produce

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative to Produce Antioxidant Polysaccharides

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