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Accumulating evidence indicates that dietary phenolic compounds can prevent obesity-related disorders. We investigated whether the consumption of polyphenol-rich jabuticaba peel and seed powder (JPSP) could ameliorate the progression of diet-induced obesity in mice. Male mice were fed a control diet or a high-fat (HF) diet for 9 weeks. After this period, mice were fed control, HF or HF diets supplemented with 5 % (HF-J5), 10 % (HF-J10) or 15 % (HF-J15) of JPSP, for 4 additional weeks. Supplementation with JPSP not only attenuated HF-induced weight gain and fat accumulation but also ameliorated the pro-inflammatory response associated with obesity, as evidenced by the absence of mast cells in the visceral depot accompanied by lower IL-6 and TNF-α at the tissue and circulating levels. JPSP-supplemented mice also exhibited smaller-sized adipocytes, reduced levels of leptin and higher levels of adiponectin, concomitant with improved glucose metabolism and insulin sensitivity. The magnitude of the observed effects was dependent on JPSP concentration with HF-J10- and HF-J15-fed mice showing metabolic profiles similar to control. This study reveals that the consumption of JPSP protects against the dysfunction of the adipose tissue and metabolic disturbances in obese mice. Thus, these findings indicate the therapeutic potential of the phenolic-rich JPSP in preventing obesity-related disorders.

Background Urinary excretion of isoflavones and their metabolites after the consumption of soybean meal (SBM) and fermented soybean meal (FSBM) biscuits was investigated in humans in a randomized double-blinded crossover clinical trial. Results Aglycones were the most abundant metabolites in urine in both treatments. After FSBM consumption, total urinary excretion of aglycones and metabolites was 54% higher when compared to SBM biscuits. All metabolites were more rapidly excreted after FSBM biscuit consumption when compared to SBM biscuits. Urinary recovery of isoflavones was higher after FSBM biscuit consumption, reaching 67%. Women excreted higher amounts of colonic metabolites and lower amounts of aglycones than men. The prevalence of O-demethylangolensin-producer, equol-producer and nonproducer metabotypes was 56%, 11% and 36% after SBM consumption and 72%, 11% and 17% after FSBM consumption, respectively. Conclusions Together, our findings indicate that fermentation improves isoflavone bioavailability and possibly reduces the impact of gut microbiota on the metabolism of isoflavones. © 2020 Society of Chemical Industry.

Dietary nitrate has been associated with nitric oxide bioconversion and beneficial vascular effects. A randomized, controlled, crossover and placebo 3-week supplementation trial with a beetroot-cereal bar enriched in nitrate (9.5 ± 0.05 mmol) and polyphenols was performed on patients displaying three risk factors for the development of cardiovascular diseases. The beetroot-cereal bar formulation was elected because it showed the highest nitrate, phenolic compounds, antioxidant capacity than beetroot chips and juice. Plasmatic nitrate and nitrite were increased ≈15 and ≈7 fold, respectively, endothelial function was improved, arterial stiffness was reduced and arterial blood pressures, both systolic and diastolic, were reduced by ≈−14.0 mm Hg and ≈−6.5 mm Hg, respectively. The nitrate and phenolic compound bioacessibility from the beetroot-cereal bar were 85% and 68% after intestinal uptake of simulated gastrointestinal digestion, respectively. Beetroot-cereal bar may be an effective strategy to improve cardiovascular parameters in patients presenting risk factors for the development of cardiovascular diseases.

This is the first study on ellagitannin metabolism in a non-European population, through consumption of jabuticaba, a Brazilian berry. From 35 volunteers (19 normoweight and 16 overweight or obese), 63% reported the occurrence of diarrhea, probably caused by the high amount of ellagitannins consumed. Urolithin excretion showed high interindividual variability (1.77–522 μmol) and was reduced by diarrhea, but not affected by gender or nutritional status. As reported for Europeans, three urolithin metabotypes (A, B and 0) were observed in Brazilians, with a higher prevalence of metabotype B in overweight and obese individuals (37.5%) than normoweight (21.1%). However, metabotype 0 prevalence (17.1%) was higher than that previously described (∼10%), probably due to diarrhea. This unexpected side effect reinforces the essential role of gut microbiota in ellagitannin metabolism. Besides, despite cultural and ethnical differences between Europeans and Brazilians, their gut microbiota composition may be similar in terms of ellagitannin metabolism.

It has been shown that the oral aminobisphosphonate sodium alendronate (ALN) therapy reduces the risk of main fractures in osteoporotic women, but its effect on the jaw bones is poorly known. Here, we hypothesized that ALN affects the newly formed alveolar bone, particularly the quality of the type I collagen cross-linking.Osteoporosis was induced by ovariectomy (OVX) in 6-month old rabbits. Six weeks following surgery, eight animals were treated by oral gavage with ALN (OVX + ALN) and ten received placebo (OVX + Pbo). Another six rabbits which were sham operated also received placebo (SHAM + Pbo). One month following the beginning of treatment, the upper and lower left first premolars were removed. Six weeks later, the upper and the lower right first premolars were also extracted. One month after the second extraction, biopsies were collected from the maxillary extraction sites and collagen crosslinks were analyzed in the newly formed bone tissue by HPLC. Also, at this time, mandibular bone segments were subjected to μCT.Animals treated with ALN achieved a roughly 2-time greater bone volume fraction value at a late healing period than animals in the other groups (p 0.05). Collagen mean results were 2- to 4-times superior in the OVX + ALN group than in the control groups (p 0.05). ALN-treated animals presented higher amounts of the non-enzymatic collagen cross-link pentosidine (PEN) than the sham-operated rabbits (p 0.05), whereas the OVX + Pbo group presented the highest amount of PEN (p 0.05).Alendronate increases bone volume and collagen accumulation, but does not fully rescue the non-osteoporotic alveolar tissue quality as is evident from the increased quantity of pentosidine.

The aim of this study is to investigate the bioaccessibility and gut metabolism of free and melanoidin-bound phenolic compounds from coffee and bread. Phenolics from coffee were predominantly found in free forms (68%, mainly chlorogenic acids), whereas those from bread were mostly bound to melanoidins (61%, mainly ferulic acid). Bioacessibility of coffee total free phenolics slightly decreased during simulated digestion (87, 86, and 82% after the oral, gastric, and intestinal steps, respectively), with caffeoylquinic acids being isomerized and chlorogenic acids being partially hydrolyzed to the corresponding hydroxycinnamic acids. Bioacessibility of bread total free phenolics decreased during simulated digestion (91, 85, and 67% after the oral, gastric, and intestinal steps, respectively), probably related to complexation with the proteins in simulated gastric and intestinal fluids. Upon gut fermentation, the bioaccessibility of total free phenolics from both coffee and bread decreased, mainly after the first 4 h (56 and 50%, respectively). Caffeic and ferulic acids were the predominant metabolites found during coffee and bread gut fermentation, respectively. Melanoidin-bound phenolics from coffee and bread were progressively released after the gastric and intestinal steps, probably due to hydrolysis caused by the acidic conditions of the stomach and the action of pancreatin from the intestinal fluid. The bioaccessibilities of all phenolics from coffee and bread melanoidins after the gastric and intestinal steps were, on average, 11 and 26%, respectively. During gut fermentation, phenolics bound to both coffee and bread melanoidins were further released by the gut microbiota, whereas those from coffee were also metabolized. This difference could be related to the action of proteases on melanoproteins during gastrointestinal digestion, probably anticipating phenolics release. Nevertheless, bioaccessibilities of melanoidin-bound phenolics reached maximum values after gut fermentation for 24 h (50% for coffee and 51% for bread). In conclusion, the bioaccessibilities of coffee and bread free phenolics during simulated digestion and gut fermentation were remarkably similar, and so were the bioaccessibilities of coffee and bread melanoidin-bound phenolics.

Jabuticaba and jussara are both fruits from the Brazilian Atlantic Forest and endangered plant species due to their unsustainable exploitation. In order to protect these plants, it is important to develop products made with these fruits. We have developed a ready-to-drink jabuticaba nectar with the addition of lyophilized jussara pulp (LJP) applying sensory tests, such as acceptance test and Check-All-That-Apply (CATA). Optimal sensory conditions ranged between 150 g L-1 and 200 g L-1 for sucrose concentration and between 450 mL L-1 and 550 mL L-1 for jabuticaba pulp concentration. Just-about-right scale showed that the ideal concentration of LJP used as a natural color additive was 7.2 g L-1 (R2=0.99902). Affective test showed that nectars added with LJP had higher acceptance means than samples without the colorant (P0.05). Jabuticaba nectar added with LJP presented high acceptance among consumers (P0,05). O néctar de jabuticaba com adição de LJP foi bem aceito pelos consumidores (P

Solid-state fermentation (SSF) presents low cost and the possibility of adding value to waste by generating products rich in enzymes. The production of enzymes by SSF and its application in bakery have been previously reported separately in the literature. However, very few studies combine both approaches to evaluate the feasibility of applying enzymes produced by SSF to bread processing. The objective of this study was to use cocoa bean shell (CBS), wheat bran (WB) and brewer’s spent grain (BSG) for enzyme production by SSF, and to evaluate their addition in breads. Three breads were produced: control bread (CB), bioprocessed bread added with fermented wheat bran (WBB) and bioprocessed bread added with fermented BSG (BSGB). Feruloyl esterase highest activities were 1,730 mU/g for WB fermented for 24 h and 1,128 mU/g for BSG fermented for 72 h. Xylanase highest activities were 547.9 U/g for BSG fermented for 48 h and 868.1 U/g for WB fermented for 72 h. CBS showed the lowest enzymatic activities. Bioprocessing breads with fermented WB and BSG led to an increase in soluble ferulic acid of 159% and 198%, respectively. The combination of SSF enzyme production and bread enzymatic bioprocessing strategies proved to be an effective green option for the valorization of agro-industrial by-products and the production of breads with enhanced ferulic acid content.

Processing may affect the bioactivity of soy food products, due to the conversion between isoflavones’ chemical forms. We investigated the effect of dry-heating or fermentation by Saccharomyces cerevisiae on soybean meal (SBM) chemical composition, with emphasis on isoflavone glycosides to aglycones conversion. Biscuits were prepared with aglycone-rich SBM and evaluated regarding their technological, nutritional, functional and sensory properties. Fermentation yielded more isoflavone aglycones (7.8-fold) than dry-heating (2.5-fold). Fermentation improved nutritional quality (50% increase in fiber, and 32%, 83% and 69% decreases in carbohydrate, lipid and trypsin inhibitors, respectively) and increased antioxidant activity (up to 206%) of SBM. Soybean meal biscuits showed adequate technological properties and improved nutritional and functional qualities in comparison to wheat biscuits (up to 3.7-, 4.6-, 2.8- and 4.7-fold increases in protein, dietary fiber, ash and antioxidant activity, respectively; 2.1-fold decrease in carbohydrate). SBM biscuits showed good sensory acceptance, whereas fermented SBM biscuits showed low sensory scores.

The consumption of a high-fat diet can cause metabolic syndrome and induces host gut microbial dysbiosis and non-alcoholic fatty liver disease (NAFLD). We evaluated the effect of polyphenol-rich jaboticaba peel and seed powder (JPSP) on the gut microbial community composition and liver health in a mouse model of NAFLD. Three-month-old C57BL/6 J male mice, received either a control (C, 10% of lipids as energy, n = 16) or high-fat (HF, 50% of lipids as energy, n = 64) diet for nine weeks. The HF mice were randomly subdivided into four groups (n = 16 in each group), three of which (HF-J5, HF-J10, and HF-J15) were supplemented with dietary JPSP for four weeks (5%, 10%, and 15%, respectively). In addition to attenuating weight gain, JPSP consumption improved dyslipidemia and insulin resistance. In a dose-dependent manner, JPSP consumption ameliorated the expression of hepatic lipogenesis genes (AMPK, SREBP-1, HGMCoA, and ABCG8). The effects on the microbial community structure were determined in all JPSP-supplemented groups; however, the HF-J10 and HF-J15 diets led to a drastic depletion in the species of numerous bacterial families (Bifidobacteriaceae, Mogibacteriaceae, Christensenellaceae, Clostridiaceae, Dehalobacteriaceae, Peptococcaceae, Peptostreptococcaceae, and Ruminococcaceae) compared to the HF diet, some of which represented a reversal of increases associated with HF. The Lachnospiraceae and Enterobacteriaceae families and the Parabacteroides, Sutterella, Allobaculum, and Akkermansia genera were enriched more in the HF-J10 and HF-J15 groups than in the HF group. In conclusion, JPSP consumption improved obesity-related metabolic profiles and had a strong impact on the microbial community structure, thereby reversing NAFLD and decreasing its severity., This work was financially supported by Brazilian funding: FAPERJ – Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ: E-26/202.677/2018, E-26/010.002203/2019) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-Brazil (CAPES) – Finance code 001. Benjamin Willing was supported by the Canada Research Chair Program and his laboratory received funding from the Canadian Natural Science and Engineering Research Council (NSERC)

International audience; The current study evaluated the content and profile of phenolic compounds, the in vitro antioxidant activity, and the role of the Nrf2-signaling pathway in the cellular antioxidant activity of acal seed extract (ASE) in H2O2-induced oxidative stress in human endothelial cells (HUVEC). Seven phenolic compounds were quantified in ASE by HPLC-DAD-MS, among which (-)-epicatechin and (+)-catechin were the most abundant. ASE exhibited a potent in vitro antioxidant activity evaluated by different assays. In HUVEC, ASE decreased H2O2-induced cytotoxicity, prevented migratory capacity loss and oxidative stress. ASE promoted up-regulation of the master antioxidant transcription factor Nrf2 through activation of ERIC, thus leading to an increased expression of antioxidant enzymes. Our results demonstrated that ASE, rich in phenolic compounds, reversed H2O2-induced oxidative stress and that this effect was partially attributed to positive modulation of Nrf2 signaling pathway in HUVEC.

In the present study we aimed at studying, determined and estimated the daily intake the contents of melanoidins and of their phenolic-bound compounds, and the antioxidant capacity of thermally processed foods regularly consumed in the Brazilian diet. Among twenty-three heat-processed Brazilian food samples, melanoidins contents ranged from 1.6 (dulce de leche) to 21.4 g/100 g (soluble coffee). Considering melanosaccharides, roasted maté showed the highest content of bound phenolics (6415.1 µg/100 mg), whereas whole grain breakfast cereals (229.3 µg/100 mg) stood out among melanoproteins. The antioxidant capacity of melanoidins was strongly correlated with their bound phenolic compounds (r > 0.8522, p

The influence of encapsulating carbohydrates (EC) with varying properties on the technological and functional properties of jussara pulp microparticles produced by spray drying were evaluated using experimental design. Microparticles produced with sodium octenyl succinate (OSA) starch at 0.5 core to EC ratio and with mixtures of inulin and maltodextrin at 1.0 and 2.0 core to EC ratio showed darker color, and higher anthocyanins contents and antioxidant activity. Seven microparticles showing high water solubility and desirable surface morphology. Hygroscopicity (10.7% and 11.5%) and wettability (41s and 43s) were improved when OSA starch and mixtures of inulin and maltodextrin were used. The anthocyanins contents and color of the microparticles did not change when exposed to light at 50°C for 38days. Finally, microparticles produced at 1.0 core to EC ratio with 2/3 OSA starch, 1/6 inulin and 1/6 maltodextrin were selected. These microparticles may be applied as colorant in numerous foods, whilst adding prebiotic fiber and anthocyanins.

We aimed to investigate the effect of roasting time on the chemical structure of coffee melanoidins and how the incorporation of chlorogenic acids (CGA) occurs using one-dimensional and two-dimensional Nuclear Magnetic Resonance spectroscopy (1D and 2D NMR). 1H NMR spectra showed large signals suggestive of proteins and polysaccharides due to their reduced intrinsic mobility. The spectra also revealed that melanoidins molecular weight increased during intermediate times of roasting and slightly decrease thereafter. In roasted samples, HSQC 2D NMR spectra showed 1H,13C cross-peaks from aromatic and olefinic groups of CGA. COSY 2D NMR experiments without and with enrichment of 5-caffeoylquinic acid standard allowed the detection of all 1H,1H cross-peaks from CGA, suggesting their intact incorporation, which was confirmed by a 1H NMR experiment using a T2-filter to remove large signals from macromolecules. Together, our results show that CGA are linked to coffee melanoidins by strong chemical bonds.

This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota.

Soybeans display strategic potential in food security as a source of protein and functional bioactives for human consumption. Polyphenols and other bioactive compounds can be recovered after an aqueous extraction from soybean meal, a byproduct of soy oil refining. The objective of the present study was to compile and quantify compounds from soybean oil refinery by-products, providing information about valuable bioactive phytochemicals, their bioaccessibility and potential bioactivities. Genistin, daidzin, glycitin and malonylgenistin were the predominant isoflavones, and the overall bioaccessibility of their glycosidic forms was of nearly 75%. Sixteen phenolics were identified and caffeic acid, 5-caffeoylquinic chlorogenic acid and hesperidin were the most predominant. Approximately 30% of gallic acid, syringic acid, vanillic acid and myricetin were released and the antioxidant capacity of aqueous extract was enhanced after simulated in vitro gastro intestinal digestion. The ability of aqueous soybean meal extract to inhibit lipid peroxidation was higher than natural and synthetic food antioxidants. Antimicrobial activity against several foodborne pathogens and antitumoral activity towards human glioblastoma cell line were also observed, but the aqueous extract showed no cytotoxicity to healthy murine cells. Compounds derived from the aqueous soybean meal extract have the potential to be used as health promoting agents.

Background : Beetroot ( Beta vulgaris L.) is a dietary source of natural antioxidants and inorganic nitrate ( ). It is well known that the content of antioxidant compounds and inorganic nitrate in beetroot can reduce blood pressure (BP) and the risk of adverse cardiovascular effects. Objective : The aim of the present study was to formulate a beetroot gel to supplement dietary nitrate and antioxidant compounds able to cause beneficial health effects following acute administration. Design and subjects : A beetroot juice produced from Beta vulgaris L., without any chemical additives, was used. The juice was evaluated by physicochemical and microbiological parameters. The sample was tested in five healthy subjects (four males and one female), ingesting 100 g of beetroot gel. Results : The formulated gel was nitrate enriched and contained carbohydrates, fibers, saponins, and phenolic compounds. The formulated gels possess high total antioxidant activity and showed adequate rheological properties, such as high viscosity and pleasant texture. The consumer acceptance test for flavor, texture, and overall acceptability of beetroot gel flavorized with synthetic orange flavor had a sensory quality score >6.6. The effects of acute inorganic nitrate supplementation on nitric oxide production and BP of five healthy subjects were evaluated. The consumption of beetroot gel increased plasma nitrite threefold after 60 min of ingestion and decreased systolic BP (−6.2 mm Hg), diastolic BP (−5.2 mm Hg), and heart rate (−7 bpm). Keywords: beetroot gel; plasma nitrite; blood pressure; antioxidant activity; nitrate supplementation (Published: 19 January 2016) Citation: Food & Nutrition Research 2016, 60: 29909 - http://dx.doi.org/10.3402/fnr.v60.29909

Betanin is the only betalain approved for use in food and pharmaceutical products as a natural red colorant. However, the antioxidant power and health-promoting properties of this pigment have been disregarded, perhaps due to the difficulty in obtaining a stable chemical compound, which impairs its absorption and metabolism evaluation. Herein, betanin was purified by semi-preparative HPLC-LC/MS and identified by LC-ESI(+)-MS/MS as the pseudomolecular ion m/z 551.16. Betanin showed significant stability up to &minus, 30 &deg, C and mild stability at chilling temperature. The stability and antioxidant ability of this compound were assessed during a human digestion simulation and ex vivo colon fermentation. Half of the betanin amount was recovered in the small intestine digestive fluid and no traces were found after colon fermentation. Betanin high antioxidant ability was retained even after simulated small intestine digestion. Betanin, besides displaying an inherent colorant capacity, was equally effective as a natural antioxidant displaying peroxy-radical scavenger ability in pork meat. Betanin should be considered a multi-functional molecule able to confer an attractive color to frozen or refrigerated foods, but with the capacity to avoid lipid oxidation, thereby preserving food quality. Long-term supplementation by beetroot, a rich source of betanin, should be stimulated to protect organisms against oxidative stress.

The aims of the present study were to investigate the effect of extraction solvent, using either ethanol or petroleum ether, on the chemical profile and chemical stability of jussara oil. Jussara fruit oil presented high contents of antioxidant compounds, including anthocyanins. Extraction solvent significantly affected the chemical composition of the jussara oils, except for fatty acids and carotenoids, from which oleic acid and β-carotene, respectively, were predominant in both. Ethanol-extracted jussara oil showed higher contents of tocopherols (α, β and γ), chlorophylls and phenolic compounds, especially anthocyanins. Moreover, ethanol-extracted jussara oil presented higher oxidative stability and total antioxidant capacity than petroleum ether-extracted jussara oil. Because of its composition, jussara oil might present potential health benefits. Additionally, the use of the low-toxicity solvent ethanol to extract oil seems to be an important technique to afford jussara oil with improved nutritional properties and oxidative stability. Practical applications: Value-added oil was obtained from the jussara fruit (Euterpe edulis), containing, in addition to triacylglycerols, phenolic acids, anthocyanins, tocopherols, β-carotene, and chlorophyll. Ethanol-extracted jussara oil was highly stable, due to the high contents of antioxidants. Ethanol extraction proved to be a highly effective mean to obtain value-added jussara fruit oil.