Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)

Filannino, Pasquale; Tlais, Ali Zein Alabiden; Morozova, Ksenia; Cavoski, Ivana; Scampicchio, Matteo; Gobbetti, Marco; Cagno, Raffaella Di

doi:10.1016/j.foodchem.2020.126384

Cited by 39 publications

(26 citation statements)

References 37 publications

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“…The enhanced LPS levels eventually trigger inflammatory cascades and enhance insulin resistance due to the activation of inflammatory signaling pathways (13,17,46,47). Nevertheless, the modulation of gut microbiome through dietary interventions, including herbal plants, probiotics/ prebiotics, is promising strategies to reduce inflammatory-related problems such as obesity and associated metabolic syndrome (48)(49)(50)(51)(52)(53).…”

Section: Introductionmentioning

confidence: 99%

Anti-Obesity Effect of Dictyophora indusiata Mushroom Polysaccharide (DIP) in High Fat Diet-Induced Obesity via Regulating Inflammatory Cascades and Intestinal Microbiome

2020

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Obesity is a multifactorial metabolic disorder characterized by low-grade chronic inflammation, hyper-permeability of the gut epithelium, and perturbation of the intestinal microbiome. Despite the numerous therapeutic efficacies of Dictyophora indusiata mushroom, its biological activity in alleviating obesity through regulation of the gut microbiota and inflammatory cascades remain obscure. Henceforth, we determined the modulatory impact of D. indusiata polysaccharide (DIP) in the high-fat diet (HFD)-induced obesity mice model. The experimental subjects (BALB/C mice) were supplemented with chow diet (Control group), high-fat diet (HFD group), or HFD along with DIP at a low dose [HFD + DIP(L)] and high dose [HFD + DIP(H)]. Obesity-related parameters, including body weight gain, epididymal adipocyte size, fat accumulation, adipogenic markers, lipogenic markers, inflammatory associated markers, intestinal integrity, and intestinal microbiome, were elucidated. Our findings demonstrated that the oral administration of DIP at low dose partially and at high dose significantly reversed HFD-induced obesity parameters. Furthermore, the body weight, fat accumulation, adipocyte size, adipogenic and liver associated markers, glucose levels, inflammatory cytokines, and endotoxin (Lipopolysaccharide, LPS) levels were reduced considerably. Moreover, the study revealed that DIP treatment reversed the dynamic alterations of the gut microbiome community by decreasing the Firmicutes to Bacteroidetes ratio. These findings led us to infer the therapeutic potential of DIP in alleviating HFD-induced obesity via regulating inflammatory cascades, modulating intestinal integrity and intestinal microbiome community.

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Section: Introductionmentioning

confidence: 99%

Anti-Obesity Effect of Dictyophora indusiata Mushroom Polysaccharide (DIP) in High Fat Diet-Induced Obesity via Regulating Inflammatory Cascades and Intestinal Microbiome

2020

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“…For the ORAC method, the antioxidant compounds have an effect based on the transfer of hydrogen atoms, while in the DPPH, they are based on electron transfer reactions and the sequestering of free radicals (Dávalos et al., 2004; Rufino et al., 2009). The phenolic compounds are responsible for acting on these systems, as explained by the strong correlation, and these can be epicatechin, catechin, coumaric acid, rosmarinic acid, and vanillic acid, which are present in avocado according to previous scientific reports (Filannino et al., 2020).…”

Section: Resultsmentioning

confidence: 87%

Effects of cold plasma on avocado pulp (PerseaamericanaMill.): Chemical characteristics and bioactive compounds

Batista

Dantas

Fonseca

et al. 2020

J. Food Process. Preserv.

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The effects of cold plasma on the enzymatic activity, color, bioactive compounds, and antioxidant activity of avocado pulp with lime extract (PL) and without extract (PW) were studied. The experimental conditions applied varied with regard to time (10, 20, and 30 min) and gas flow (10, 20, and 30 ml). The gas flow combination of 20 ml/20 min applied in PL was efficient for reducing POD and PPO activities and browning index as well as for color maintenance. Cold plasma increased the phenolic and carotenoid levels in PW in T1 and T2 (gas flow 10 ml/10–30 min) and in PL in T3 and T8 (gas flow 30 ml/10 min and 20 ml/30 min), which contributed to the improvement in antioxidant activity. The phenolic showed a strong correlation with ORAC‐H in PL (0.85) and PW (0.75). Myristic and palmitic acid were reduced after applying cold plasma, however, oleic, linoleic, and linolenic increased the content. It is concluded that the synergistic effect of lime extract in avocado pulp with cold plasma technology is efficient at maintaining the quality characteristics and improving the bioactive content. Practical applications Cold plasma processing is an alternative method of effective maintenance for enzyme control, and it also shows promising results in the conservation of chemical quality and in increasing the levels of bioactive compounds and increasing the antioxidant capacity in fruit products, such as avocado pulp. Avocado has gained prominence in the market due to knowledge of its nutritional characteristics; however, its commercialization is hampered mainly by a high concentration of enzymes that cause enzymatic browning, such as polyphenol oxidase and peroxidase, which favor the appearance of degradation reactions, compromising the quality of the fruit. Available information on the effect of this conservation technology on this type of matrix has not been found, and this is one of the first studies to address the effect of cold plasma processing on avocado pulp, providing information for the food industry.

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“…The phenolics profile of KLB was investigated through liquid chromatography electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) analysis, according to the method previously validated by Tlais et al [31]. A UHPLC Dionex 3000 (Thermo Fisher Scientific, Germany), was used, coupled to a TSQ Quantum™ Access MAX Triple Quadrupole Mass Spectrometer (Thermo Fisher Scientific, Germany), equipped with an electrospray source.…”

Section: Analyses Of Phenolics Profilesmentioning

confidence: 99%

“…Main changes were related to the release of catechin and hyperoside, and to the conversion of phenolic acids to microbial derivatives, like dihydroferulic acid, ethyl catechol, and p-Vinyl phenol, respectively ( Figure 5). The release of catechin and hyperoside was likely due to the degradation of phenolics-associated carbohydrates and proteins and to the breakdown of oligomeric flavonoids [31,63,64]. The metabolism of phenolic acids has been described in both lactic acid bacteria and yeasts [58,[65][66][67].…”

Section: Effect Of Fermentation On Bioactive and Nutritional Compoundmentioning

confidence: 99%

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

M’hir

Filannino

Mejri

et al. 2021

Foods

Self Cite

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This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins.

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Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)

Cited by 39 publications

References 37 publications

Anti-Obesity Effect of Dictyophora indusiata Mushroom Polysaccharide (DIP) in High Fat Diet-Induced Obesity via Regulating Inflammatory Cascades and Intestinal Microbiome

Anti-Obesity Effect of Dictyophora indusiata Mushroom Polysaccharide (DIP) in High Fat Diet-Induced Obesity via Regulating Inflammatory Cascades and Intestinal Microbiome

Effects of cold plasma on avocado pulp (PerseaamericanaMill.): Chemical characteristics and bioactive compounds

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

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