Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion

Yan, Shuaishuai; Shao, Hongjun; Zhihao, Zhou; Wang, Qi; Zhao, Longshan; Yang, Xingbin

doi:10.1016/j.jff.2018.01.006

Cited by 56 publications

(44 citation statements)

References 47 publications

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“…In this way, the SPP fraction value is within the range expected for the sample. In contrast, there are no previous reports in the literature regarding the insoluble-bound polyphenol content of guarana powder, but similar investigations of green tea and dried persimmon resulted in the IBPPs contributing to 19 and 4% to the TPC, respectively [47,48], while the IBPP fraction of the guarana powder sample contributed 6% to the total value, although the hydrolyzation may impact the screening results. Different extraction methods, such as enzyme-assisted or fermentation, may be used in the future in order to release a higher proportion of the insoluble-bound polyphenols from the matrix [49].…”

Section: Screeningmentioning

confidence: 68%

“…The IC 50 of SPP was approximately 6 times higher in comparison with the IBPP result. In a study with the soluble and insoluble-bound polyphenols of green tea, the inhibitory activity of the IBPP was 2.5 times higher than the SPP [48]. The difference in trend might stem from a distinction in the composition of the samples, which has a direct impact on the interactions with the enzyme.…”

Section: Alpha-glucosidase Inhibition Assaymentioning

confidence: 97%

“…The 30-min reaction was monitored at 405 nm with a Molecular Devices spectrophotometer (SPECTRAmax) in the kinetic mode. The kinetic parameters were calculated with the construction of a curve representing the relation between initial velocity (V 0 ) and substrate concentration ([S]), the linearization of Lineweaver-Burk (Equation (4)), and the appropriate mathematical relations [48,54,55].…”

Section: Enzymatic Assaysmentioning

confidence: 99%

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Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

Acdc

Soares

et al. 2020

Molecules

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The Brazilian Food Supplement Law recently recognized that guarana (Paullinia cupana) contains bioactive substances, hence supporting its role as a functional food ingredient. The health benefits of guarana are associated, at least in part, to its phenolic compounds. However, to the best of our knowledge, there is no literature addressing the presence of phenolic compounds in the fraction containing insoluble-bound compounds and its contribution in terms of alpha-glucosidase inhibition. The concentration of phenolic extracts released from the insoluble-bound fraction required to inhibit 50% of alpha-glucosidase (IC50) activity was 5.8-fold lower than that present in the soluble counterpart. Both fractions exhibited a mixed inhibition mode. Fourteen proanthocyanidins (dimers to tetramers) present in the insoluble-bound fraction were tentatively identified by MALDi-TOF-MS. Future studies aiming at increasing the concentration of the soluble counterpart are deemed necessary. The results presented here enhance the phenolic database of guarana and have a practical impact on the procurement of nutraceuticals and functional ingredients related to the prevention and/or management of type 2 diabetes. The Brazilian normative on food supplements has been recently revised. This study lends support to the future inclusion of guarana powder in the list of sources of proanthocyanidins for the industry of food supplements.

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Section: Screeningmentioning

confidence: 68%

Section: Alpha-glucosidase Inhibition Assaymentioning

confidence: 97%

Section: Enzymatic Assaysmentioning

confidence: 99%

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Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

Acdc

Soares

et al. 2020

Molecules

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“…For instance, anthocyanins (water soluble flavonoid pigments that are abundant in red and purple fruits) have been described as capable of protecting liver and red blood cells against in vitro and in vivo oxidative damage, and several phenolic rich extracts have been associated with the reduction of plasmatic antioxidant levels and oxidation stress markers. There are evidences that the beneficial effects attributed to dietary polyphenols depend on their biotransformation by the gut microbiota [16][17][18][19][20][21][22][23]. Phenolic compounds have also been associated to the prevention of neurodegenerative diseases (e.g., Parkinson and Alzheimer), as well as with the amelioration and/or prevention of other neurological pathologies such as memory loss, posttraumatic stress disorder (PTSD), and ischemic brain damage.…”

Section: Phenolic Compounds and Healthmentioning

confidence: 99%

Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation

et al. 2018

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Phenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the formation of complexes and alter the bioavailability of both phenolic compounds and the nutrient availability. Moreover, when adding compounds to improve the functionality of a food matrix, these interactions may compromise the perceived benefits of the additions. Nanoencapsulation has been considered one of the means to circumvent these interactions, as they may function as a physical barrier between the phenolic compounds and the matrix (preventing not only the loss of bioactivity, but eventual sensorial alterations of the foods), protect phenolic compounds through the gastrointestinal tract, and may enhance phenolic absorption through cellular endocytosis. However, despite these advantages the food industry is still limited in its nanotechnological solutions, as special care must be taken to use food-grade encapsulants which will not pose any deleterious effect towards human health. Therefore, this review aims to provide an encompassing view of the existing advantages and limitations of nanotechnology, associated with the inclusion of phenolic compounds in dairy beverages.

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“…Among the valuable compounds that can be obtained from organic waste, polyphenols are the most abundant as they are found in vegetables, cereals, beverages and fruits. These substances are the ones that give color and other important organoleptic features, but they also have many different beneficial bioactivities in health as well as on the prevention of chronic diseases [4]. Among the several technologies used to obtain valuable compounds from organic waste, solid state fermentation (SSF) is perhaps the most promising one because of its economic and sustainable characteristics: product yielding, high efficiency and productivity, low consumption of energy and water, and minimum concerns about solving disposal problems [1].…”

Section: Introductionmentioning

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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Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion

Cited by 56 publications

References 47 publications

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation

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

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