Health-promoting potential of betalains in vivo and their relevance as functional ingredients: A review

Martínez-Rodríguez, Pedro; Guerrero-Rubio, M. Alejandra; Henarejos-Escudero, Paula; García-Carmona, Francisco

doi:10.1016/j.tifs.2022.02.020

Cited by 38 publications

(24 citation statements)

References 144 publications

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“…In recent years, betalains have received a renewed interest due to their physicochemical characteristics (high stability at wide ranges of temperature and pH) that can be of utility in many industries, as well as bioactive compounds for the prevention of some diseases [ 25 , 26 , 27 , 28 ]. Betalains are nitrogenous phenolic compounds derived from tyrosine and are exclusive to the order Caryophyllales.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Natural Pigments Production in Response to Various Stress Signals in Cell Lines of Stenocereus queretaroensis

Ceja-López

Morales-Morales

Araujo-Sánchez

et al. 2022

Plants

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Stenocereus queretaroensis (F.A.C.Weber ex Mathes.) Buxb is a cactus that has long been used as a source food in central and northern México. Its fruits, commonly called pitayas, biosynthesize high amounts of betalains. These molecules are water-soluble nitrogenous compounds; that compared to other pigments, such as anthocyanins or carotenoids, stand out for their physicochemical stability in industrial processes. Due to genetic and environmental factors involved in the biosynthesis and accumulation of secondary metabolites in plants, we tested different stress-inducing agents (elicitor, osmotic, salt, and temperature) to induce betalains accumulation in cell culture from fruits of Stenocereus queretaroensis. This work aimed to understand stress conditions that induce the metabolic pathways required for the accumulation of betalains. The results show how betacyanin concentration increases under high sugar conditions, thus affecting the expression of L-DOPA 4, 5 dioxygenase resulting in a strong dark red coloration. This suggests this enzyme is part of a rate-limiting step in betalain production. In addition, we found that betalains accumulation occurs under particular stress conditions. Cells that have a high level of betacyanins show better resistance to stress in the cell culture, as well as an overall different behavior including cell aggregation and alterations in nuclear size. Together the results shown here may provide new strategies to manipulate and mass produce the pigments from Stenocereus queretaroensis in cell culture.

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Section: Discussionmentioning

confidence: 99%

Evaluation of Natural Pigments Production in Response to Various Stress Signals in Cell Lines of Stenocereus queretaroensis

Ceja-López

Morales-Morales

Araujo-Sánchez

et al. 2022

Plants

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“…Quantification of betalains in the red beetroot extract was performed according to the modified method of [7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23]. Chemical and microbiological analysis: The titratable acidity and pH were assessed utilizing the modified method of [25].…”

Section: Quantification Of Betalains In Red Beetroot Extractmentioning

confidence: 99%

Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129)

Ali¹,

Jameel

2023

FFHD

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Background: Although there is an increasing need for eco-friendly and non-toxic food colorants, plant-based colors have shown to be a promising alternative to synthetic food colors. The natural pigment (betalain) was extracted from red beetroot utilizing a magnetic stirrer shaking apparatus in the current study. Objective: The purpose of this study was to evaluate the effect of betalain (natural pigment) and red dye 40 (synthetic pigment), on the chemical, microbiological, and sensory properties of ice cream. Materials and Methods: Betalain and red dye 40 were added into ice cream at variable concentrations of 50 mg/mL, 100 mg/mL, and 200 mg/mL. Specimens were stored for 70 days and evaluated every ten days. Results: The values of titratable acidity, PH, fat, protein, total count of microorganisms, and sensory characteristics were gave higher scores samples than than in ice cream with red dye 40. Nevertheless, betalain doses of 50, 100, and 200 mg/mL have been reported to have a significant 70-day storage activity in ice cream. When compared to mixtures containing 50, 100, and 200 mg/mL of red dye 40 after 70 days. According to the findings, betalain may be utilized as a natural pigment and food preservative to boost stability during storage.Keywords: Red beetroot,Betalain, Functional foods, Red Dye 40 (E129),Antioxidants, synthetic colors, Storage stability

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“…In a previous work, we underline the role of betanin in the industry as a functional food colorant with antioxidant and anti-inflammatory properties 3 . Other authors have indicated the potential use of betalains as functional ingredients that promote health and prevent diseases 4,5,6 . In this work, we point out the effect of betalains in the signaling pathways related to obesity, insulin resistance, and dyslipidemia (hypertriglyceridemia, elevated non-esterified fatty acids, and decreased high-density lipoprotein cholesterol).…”

Section: Obesity Chronic Inflammation and Oxidative Stressmentioning

confidence: 99%

Betalains as Adjuvant for the Treatment of Obesity and Associated Diseases and a Simple Method to Isolate Them From Beet Roots

Sassonia¹

2022

JHS

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Obesity is one of the most important public health problems and involves a multifarious process including environmental and genetic factors. Studies have shown a close relationship between a high body mass index (BMI), low-grade chronic inflammation and oxidative stress in humans. Natural pigments known as betalains have significant antioxidant properties through the direct elimination of free radicals and a notable role in the restoration of the balance of redox processes in the body. This review reflects the effect of betalains in the signaling pathways of obesity and associated diseases as type 2 diabetes mellitus (T2DM) and dyslipidemia. All studies on animal models and humans were critically analyzed. Results discussed here contributed to the fact that different betalain sources have become not only the raw material of food colorants but also therapeutic agents that may play an important role in a multimodal approach to treat the negative effects of obesity and associated comorbidities. A few-steps method to prepare a betalain supplement is also presented in this work.

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Health-promoting potential of betalains in vivo and their relevance as functional ingredients: A review

Cited by 38 publications

References 144 publications

Evaluation of Natural Pigments Production in Response to Various Stress Signals in Cell Lines of Stenocereus queretaroensis

Evaluation of Natural Pigments Production in Response to Various Stress Signals in Cell Lines of Stenocereus queretaroensis

Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129)

Betalains as Adjuvant for the Treatment of Obesity and Associated Diseases and a Simple Method to Isolate Them From Beet Roots

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