The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties

Abstract

The aim of this study was to characterize wheat cookies enriched with 0.5% and 1.0% of Hypericum perforatum L. (St. John’s wort, SJW) and determine their pro-health properties in vitro after hydrolysis in simulated gastrointestinal conditions. The results indicated that 1.0 SJW was characterized by the highest content of polyphenols, flavonoids, and phenolic acids (2.32 mg mL−1, 4.93 µg mL−1, and 12.35 µg mL−1, respectively). The enriching cookies had no effect on water absorption capacity (WAC) and oil absorption capacity (OAC). After in vitro hydrolysis, the highest peptide content was noted in 1.0 SJW (0.52 mg mL−1), and the bioactive compounds were characterized by high potential bioaccessibility (PAC), but poor bioavailability (PAV). The addition of SJW increased the ACE, α-amylase, and LOX inhibitory effect, but reduced the inhibition of pancreatic lipase. The highest antioxidant activity was noted for 1.0 SJW. The results showed that only 0.5 SJW and 1.0 SJW had slight antimicrobial activity against E. coli ATCC 25922 and B. cereus ATCC 14579 with MIC = 12.5 mg mL−1. Fractions with molecular mass <3.0 kDa were characterized with the highest p-coumaric acid content. The results show that SJW cookies had a higher content of bioactive compounds and more potent anti-metabolic syndrome effects.

Natural products for managing metabolic syndrome: a scoping review

“…Several plants exhibit promising effects through mechanisms such as antibacterial activity ( Ghitea et al, 2021 ), antioxidant properties ( Basu et al, 2013 ; Lopes et al, 2014 ), and the presence of bioactive compounds ( Jakubczyk et al, 2021 ). These mechanisms contribute to the prevention of inflammation and insulin resistance ( Kulabas et al, 2018 ), reduction of fat mass, and even serve as sources of essential amino acids and prebiotics ( du Preez et al, 2021 ).…”

Hypericum perforatum L. and the Underlying Molecular Mechanisms for Its Choleretic, Cholagogue, and Regenerative Properties

“…A growing interest has been observed in enriched or functional foods in the last few decades [ 46 ]. There is increased attention to Hypericum , as a mood enhancer, to be added to different foods, including cookies [ 47 ], functional beverages [ 48 ], and probiotic beverages [ 49 ]. Its antioxidant activity for long-term storage of food products has been also reported [ 50 ].…”

Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough

“…Studies on the fermentation activity of the dough showed an improving effect of the new component (Figure 3). As Figure 3 shows, the most active fermentation process proceeded in the experimental sample [10][11][12][13]. Fermentation activity immediately after kneading was 19 min, and at the end of fermentation -4 min.…”