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Bioactive Compounds in Foods

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A special issue of Molecules (ISSN 1420-3049).

Deadline for manuscript submissions: closed (30 June 2020) | Viewed by 26952

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Special Issue Editors

Dr. Rafael Guillén Bejarano

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Guest Editor

Phytochemicals and Food Quality Group, Inst. de la Grasa (CSIC), 41013 Seville, Spain
Interests: phytochemicals; food quality; saponins; complex carbohydrates
Special Issues, Collections and Topics in MDPI journals

Dr. María Rocío Rodríguez Arcos

E-Mail Website
Guest Editor

Phytochemicals and Food Quality Group, Department of Food Phytochemistry, CSIC—Instituto de la Grasa (IG), 41013 Sevilla, Spain
Interests: asparagus; flavonoids; hydroxycinnamates; antioxidants; phytochemical profiling; agricultural by-product valorization; circular economy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food bioactives are a group of various molecules that are distinct from nutrients though have biological activity that is beneficial for human and animal health when included in the diet. They may have a natural origin—such as those present in animals, plants, and microorganisms—or be synthetic. They can also occur as a component of a given food or be added as a supplement. Because of their many potential health benefits, food bioactives have become one of the hottest new areas of research in food and nutrition.

The amount and type of bioactives present in food depend on genetic (species, varieties, and breeds) as well as on environmental factors, such as cultivation or breeding conditions, time of collection, processing, and storage of the final food. Studying the best combination of these factors to optimize the bioactives content is, hence, a very relevant subject.

The preponderant agronomic practices in recent decades have led to a significant decrease in agrobiodiversity. According to the FAO, 75% of the world’s food is generated only from 12 plants and 5 animal species. This loss of agrobiodiversity has dramatically decreased the content and variety of bioactive compounds in our food. Consequently, the search for new bioactive compounds in so-called minor and under-utilized crops and livestock, as well as the study of their applications in the field of functional foods and nutraceuticals, deserve attention.

One of the fastest growing sectors in recent years within the food industry is the production of bioactives as either ingredients in functional foods or as nutraceuticals for human consumption. The development of better methods for the isolation and purification of bioactives from their respective sources—to improve their purity and quality as well as their sustainability—is a key subject.

Finally, studies of the efficacy and safety of food bioactives are necessary, along with those related to their interaction with the gut microbiota.

Dr. Rafael Guillén Bejarano
Dr. María Rocío Rodríguez Arcos
Guest Editors

Manuscript Submission Information

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Keywords

bioactive food ingredients
green extraction technologies
bioaccessibility and bioavailability
bioactivity
efficacy and safety of food ingredients

Published Papers (6 papers)

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Research

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11 pages, 2930 KiB

Open AccessArticle

Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil

by Antonio Francioso, Rodolfo Federico, Anna Maggiore, Mario Fontana, Alberto Boffi, Maria D’Erme and Luciana Mosca

Molecules 2020, 25(16), 3654; https://doi.org/10.3390/molecules25163654 - 11 Aug 2020

Cited by 16 | Viewed by 3667

Abstract

Extra virgin olive oil (EVOO) phenols represent a significant part of the intake of antioxidants and bioactive compounds in the Mediterranean diet. In particular, hydroxytyrosol (HTyr), tyrosol (Tyr), and the secoiridoids oleacein and oleocanthal play central roles as anti-inflammatory, neuro-protective and anti-cancer agents. These compounds cannot be easily obtained via chemical synthesis, and their isolation and purification from EVOO is cumbersome. Indeed, both processes involve the use of large volumes of organic solvents, hazardous reagents and several chromatographic steps. In this work we propose a novel optimized procedure for the green extraction, isolation and purification of HTyr, Tyr, oleacein and oleocanthal directly from EVOO, by using a Natural Deep Eutectic Solvent (NaDES) as an extracting phase, coupled with preparative high-performance liquid chromatography. This purification method allows the total recovery of the four components as single pure compounds directly from EVOO, in a rapid, economic and ecologically sustainable way, which utilizes biocompatible reagents and strongly limits the use or generation of hazardous substances. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods)

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16 pages, 298 KiB

Open AccessArticle

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition

by Anna D. Kononiuk and Małgorzata Karwowska

Molecules 2020, 25(10), 2429; https://doi.org/10.3390/molecules25102429 - 22 May 2020

Cited by 16 | Viewed by 2720

Abstract

The present study examined the effect of the type of meat (beef and fallow deer) and the addition of freeze-dried acid whey on nutritional values and the content of bioactive compounds (peptides, L-carnitine, glutathione, and conjugated linoleic acid (CLA)) in uncured fermented sausages. The antioxidant properties of isolated peptides (ABTS, DPPH radical scavenging activity, and ferric-reducing antioxidant power) were also evaluated. The results showed that fallow deer sausages had higher peptide content than beef products. The addition of acid whey caused a decrease in the content of peptides, especially in fallow deer sausages. The glutathione content in beef sausages (22.91–25.28 mg 100 g⁻¹ of sausage) was quite higher than that of fallow deer sausages (10.04–11.59 mg 100 g⁻¹ of sausage). The obtained results showed a significantly higher content of CLA in beef sausages than in products from fallow deer meat. In conclusion, products prepared from fallow deer meat have generally higher nutritional value because of the content of peptides, their antioxidant properties, and the content of L-carnitine, while beef products have higher levels of CLA and glutathione. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods)

15 pages, 5058 KiB

Open AccessArticle

Epigallocatechin-3-gallate (EGCG) Alters Histone Acetylation and Methylation and Impacts Chromatin Architecture Profile in Human Endothelial Cells

by Oskar Ciesielski, Marta Biesiekierska and Aneta Balcerczyk

Molecules 2020, 25(10), 2326; https://doi.org/10.3390/molecules25102326 - 16 May 2020

Cited by 37 | Viewed by 8393

Abstract

Epigallocatechin gallate (EGCG), the main green tea polyphenol, exerts a wide variety of biological actions. Epigenetically, the catechin has been classified as a DNMTs inhibitor, however, its impact on histone modifications and chromatin structure is still poorly understood. The purpose of this study was to find the impact of EGCG on the histone posttranslational modifications machinery and chromatin remodeling in human endothelial cells of both microvascular (HMEC-1) and vein (HUVECs) origin. We analyzed the methylation and acetylation status of histones (Western blotting), as well as assessed the activity (fluorometric assay kit) and gene expression (qPCR) of the enzymes playing a prominent role in shaping the human epigenome. The performed analyses showed that EGCG increases histone acetylation (H3K9/14ac, H3ac), and methylation of both active (H3K4me3) and repressive (H3K9me3) chromatin marks. We also found that the catechin acts as an HDAC inhibitor in cellular and cell-free models. Additionally, we observed that EGCG affects chromatin architecture by reducing the expression of heterochromatin binding proteins: HP1α, HP1γ. Our results indicate that EGCG promotes chromatin relaxation in human endothelial cells and presents a broad epigenetic potential affecting expression and activity of epigenome modulators including HDAC5 and 7, p300, CREBP, LSD1 or KMT2A. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods)

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13 pages, 560 KiB

Open AccessArticle

Effect of Shading on Development, Yield and Quality of Bastard Balm Herb (Melittis melissophyllum L.)

by Izabela Szymborska-Sandhu, Jarosław L. Przybył, Ewelina Pióro-Jabrucka, Agata Jędrzejuk, Zenon Węglarz and Katarzyna Bączek

Molecules 2020, 25(9), 2142; https://doi.org/10.3390/molecules25092142 - 3 May 2020

Cited by 9 | Viewed by 2452

Abstract

The aim of the study was to assess the effects of Melittis melissophyllum shading on its development and accumulation of phenolics. Their content (verbascoside, apiin, luteolin-7-O-glucoside, coumarin, 3,4-dihydroxycoumarin, o-coumaric acid 2-O-glucoside as well as o-coumaric, p-coumaric, chlorogenic, caffeic, ferulic and cichoric acid) was determined in the herb using HPLC-DAD. The results showed that the content of abovementioned flavonoids and phenolic acids was highest in plants grown under full sunlight. On the other hand, a higher content of coumarin was observed in shaded plants, especially after the seed-setting stage. A similar tendency was noted for the amount of chlorophyll a and b. The content of hydrogen peroxide and malondialdehyde, the activity of polyphenol oxidase and catalase and the antioxidant capacity of plant extracts (measured using DPPH, ABTS and FRAP assays) were found to be the highest in the plants grown in full sunlight. However, the plants grown in moderate (30%) shade were found to thrive best. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods)

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Review

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22 pages, 1209 KiB

Open AccessReview

The Role of Circulating Lycopene in Low-Grade Chronic Inflammation: A Systematic Review of the Literature

by Hidde P. van Steenwijk, Aalt Bast and Alie de Boer

Molecules 2020, 25(19), 4378; https://doi.org/10.3390/molecules25194378 - 23 Sep 2020

Cited by 21 | Viewed by 5057

Abstract

Background and aims: In recent years, it has become clear that low-grade chronic inflammation is involved in the onset and progression of many non-communicable diseases. Many studies have investigated the association between inflammation and lycopene, however, results have been inconsistent. This systematic review aims to determine the impact of circulating lycopene on inflammation and to investigate the effect of consuming tomato products and/or lycopene supplements on markers of inflammation. Methods: Eligible studies, published before March 2020, were identified from PubMed, EBSCOhost and ScienceDirect. Human studies published in English, that evaluated the effect of circulating lycopene in relation to inflammation biomarkers were screened and included. Studies assessing lycopene intake or general intake of carotenoids/antioxidants without measuring circulating lycopene, as well as those not reporting inflammation biomarkers as outcomes, were excluded. Results: Out of 80 publications identified and screened, 35 met the inclusion criteria. Results from 18 cross-sectional studies suggest that lycopene levels are adversely affected during inflammation and homeostatic imbalance. Most of the 17 included intervention studies reported increased circulating lycopene levels after tomato/lycopene supplementation, but almost no changes in inflammation biomarkers were observed. Conclusions: There is little evidence that increasing tomato intake or lycopene supplementation diminuates this inflammation. However, depletion of lycopene may be one of the first signs of low-grade inflammation. The available data thereby imply that it is beneficial to consume lycopene-rich foods occasionally to stay healthy and keep circulating lycopene at a basal level. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods)

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25 pages, 405 KiB

Open AccessReview

Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review

by Monika Sachadyn-Król and Sofia Agriopoulou

Molecules 2020, 25(10), 2416; https://doi.org/10.3390/molecules25102416 - 22 May 2020

Cited by 44 | Viewed by 4056

Abstract

In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods)

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