Milk protein and fat play different roles in affecting the bioavailability and the antioxidant activity of jujube juice phenolics in rats

Zhang, Hao; Zheng, Junyan; Liu, Xianting; Ding, Qingbo; Jiang, Lu; Guo, Huiyuan; Ren, Fazheng

doi:10.1002/mnfr.201200085

Cited by 30 publications

(29 citation statements)

References 42 publications

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“…Different food components (dairy protein and jujube juice) improve antioxidant and health benefits beyond those arising from individual components. This complex was thus proved a potent antioxidant in biological systems (Zhang et al, ).…”

Section: Resultsmentioning

confidence: 99%

Dietary solutions to dyslipidemia: Milk protein–polysaccharide conjugates as liver biochemical enhancers

et al. 2020

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Protein–polysaccharide interactions have been a focus of scientific attention. This study aimed to improve the antioxidant and hepatoprotective effects of buffalo total milk proteins and whey protein hydrolysate (WPH) through noncovalent interactions with Psyllium husk (ispaghula) mucilage (PHM) and Nabq mucilage (NabM). Chemical composition, phenolic content, and antioxidant activities of milk protein–mucilage complexes were explored. The effects of resulting complexes on liver function, hyperlipidemia, and histopathology of the liver in rats fed high‐fat diet (HFD) were investigated. The results showed that the complexes exerted significant effect on normalizing tested parameters; WPH–NabM had the most significantly decreased level of malondialdehyde content and the liver histopathological examination proved an improvement in all groups fed with these complexes. These complexes can be used as functional protection elements against the nonalcoholic fatty liver disease. Practical applications PHM, NabM, and their complexes with milk proteins were proved to improve liver function, enhancing most of its measurable parameters and also diminishing the risk of cardiovascular disease. Mice with HFD achieved better health circumstances by combining these ingredients in their diet. Knowing how much these diseases proliferate in the western world and its correlation with high‐fat consumption and modern lifestyle, its conjugation with PHM/NabM–MP complexes may reduce the negative impact of unhealthy food intake and, on some parameters, even improving the whole liver function. For that reason, the present study supports and pushes forward the dissemination and consumption of ispaghula or Nabq (the polysaccharides sources) or supplements originating from them. Although many interactions concerning milk proteins have already been analyzed, our study also proposes the interaction with bioactive polysaccharides as useful, opening a field of research aimed at the better application of milk proteins.

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Section: Resultsmentioning

confidence: 99%

Dietary solutions to dyslipidemia: Milk protein–polysaccharide conjugates as liver biochemical enhancers

et al. 2020

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“…According to Lesser, Cermak, and Wolfram (2004), oil addition to diet increased the bioavailability of quercetin and it was related to the delay in absorption and metabolism of oily foods that resulted in more quercetin absorption. Zhang et al (2012) also found that milk fat did not interact with jujube juice phenolics. However, when jujube juice was ingested with whole milk, a significant reduction in the bioavailability of phenolics was reported and was related to the formation of complexes between proteins, fats, and phenolics during digestion.…”

Section: Changes In Total Phenolic Contents After Codigesting Pomegramentioning

confidence: 90%

“…However, when jujube juice was ingested with whole milk, a significant reduction in the bioavailability of phenolics was reported and was related to the formation of complexes between proteins, fats, and phenolics during digestion. Some in vivo studies are available on the effect of oil or fats on the bioavailability of phenolic compounds (Lesser et al, 2004;Mullen et al, 2008;Zhang et al, 2012) but in vitro studies are very few (Ortega et al, 2009). …”

Section: Changes In Total Phenolic Contents After Codigesting Pomegramentioning

confidence: 99%

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

Sengul

Sürek

Nilufer-Erdil

2014

Food Research International

126

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Effects of food matrix and individual food components on potential bioaccessibility of pomegranate were investigated by means of simulating in vitro gastrointestinal (GI) digestion. The foodstuffs (sunflower oil, skim milk, cooked lean meat, bread, skim yogurt, probiotic yogurt, apple, lemon, honey, soy milk, cream, and soybean) and the food components (gluten, casein, isolated meat protein, lactose, fructose, galactose, glucose, salt, ascorbic acid, starch, cooked starch, tocopherol, linoleic acid, cellulose, citric acid and pectin) were codigested with pomegranate in model systems to better understand matrix effects. Total phenolic content (TPC) and total anthocyanin content (TAC) were determined by spectrophotometric methods and major phenolics/anthocyanins were analyzed by RP-HPLC/PDA detection both before and after in vitro GI digestion at post gastric (PG), dialyzable (IN) and non-dialyzable (OUT) fractions. Phenolics of pomegranate were found to be stable during gastric conditions (115%), with 25% loss in pancreatic digestion, available (14%) in IN. Although preserved (89%) in PG, anthocyanins were lost in pancreatic digestion (38%), but still available (12%) in IN. Milk, bread, yogurt, probiotic yogurt, lactose, starch, cellulose, salt, citric acid or tocopherol codigestion with pomegranate decreased TPC for all fractions. Proteins affected losses in PG and OUT fractions. Carbohydrates such as starch, lactose, glucose and pectin appeared to affect the loss of phenolics and exerted 2-fold decreases in serum fraction (IN). For TAC, only meat, soymilk or cream codigestion with pomegranate resulted in IN losses. Proteins did not significantly affect TAC in IN, but were inhibitory in PG. However, carbohydrates and fatty acids significantly increased TAC in IN. Generally cyanidins were found to be more stable in food matrices and pancreatic conditions than other anthocyanins.

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“…Zhang et al . () evaluated the effects of skimmed milk, milk fat and whole milk on the bioavailability of phenols and the plasma antioxidant capacity of rats. It was concluded that milk fat alone did not interact with jujube juice polyphenols.…”

Section: Polyphenols: Synthesis Classification and Consequences In Vmentioning

confidence: 99%

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Cutrim

Cortêz

2018

Int J of Dairy Tech

130

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Recently, the number of studies regarding the physiological activities of food‐derived bioactives and food components with functional properties has greatly increased. Many studies have emphasised the beneficial effects of polyphenols regarding their antioxidant, antiproliferative and anti‐inflammatory properties. This study highlights their application in dairy products, notes in which form they are applied and discusses the effects on the physicochemical and sensory characteristics of products, although some dairy matrices remain unexploited. It was noted that the inclusion of polyphenols improves not only the antioxidant properties but also, in some cases, the sensory attributes. This review also includes the synthesis, classification and beneficial effects of polyphenols.

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Milk protein and fat play different roles in affecting the bioavailability and the antioxidant activity of jujube juice phenolics in rats

Abstract: The present study suggests that when ingested with jujube juice, milk proteins and fat play different roles in affecting the bioavailability and the antioxidant activity of jujube juice phenolics.

Cited by 30 publications

References 42 publications

Dietary solutions to dyslipidemia: Milk protein–polysaccharide conjugates as liver biochemical enhancers

Dietary solutions to dyslipidemia: Milk protein–polysaccharide conjugates as liver biochemical enhancers

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

A review on polyphenols: Classification, beneficial effects and their application in dairy products

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