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ABSTRACT: BACKGROUND: Agaricus bisporus mushrooms were able to lower cholesterol levels in hypercholesterolemic rats and it was suggested that dietary fibers might inhibit cholesterol absorption. However, A. bisporus extracts were also able to inhibit the 3-hydroxy-3-methyl-glutaryl CoA reductase (HMGCR, the key enzyme in the cholesterol biosynthetic pathway) and this might also contribute to the observed lowering of cholesterol levels in serum. RESULTS: The methanol:water extracts obtained from A. bisporus were able to inhibit up to 60% the HMGCR activity using an in vitro assay. The HMGCR inhibitory capacities depended on cultivation conditions, strains, etc. The potential inhibitors were not statins, they might be β-glucans able to scavenge the substrate and impair the enzymatic reaction. They were present during all mushroom developmental stages and similarly distributed through all the tissues including the parts discarded as a by-product. Accelerated solvent extractions using 1:1 ethanol:water as pressurized solvent (10.7 MPa, 25°C, 5 cycles of 5 min) were more effective in the extraction of the HMGCiR inhibitor/s than supercritical fluid extractions (9 MPa, 40°C) using CO(2) with 10% ethanol. CONCLUSION: A mushroom cultivation and two extraction procedures were optimized to obtain fractions from A. bisporus with high HMGCR inhibitory activities to design novel ingredients for hypocholesterolemic functional foodstuffs.
Journal of the Science of Food and Agriculture 02/2013; · 1.44 Impact Factor
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ABSTRACT: Nowadays, most of the consumed foods are rarely ready for direct consumption. Food can be purchased at the local supermarket Nowadays, most of the consumed foods are rarely ready for direct consumption. Food can be purchased at the local supermarket
as fresh raw product such as meat, fruit, fish etc. or as manufactured product after an industrial processing (canned meat, as fresh raw product such as meat, fruit, fish etc. or as manufactured product after an industrial processing (canned meat,
dried fish, packed fruit etc.). But later on, both food types are usually submitted to culinary treatments which will transform dried fish, packed fruit etc.). But later on, both food types are usually submitted to culinary treatments which will transform
the selected food into a cooked dish ready to eat. Domestic methods of food processing have been developed over the centuries the selected food into a cooked dish ready to eat. Domestic methods of food processing have been developed over the centuries
to make the final product more attractive in flavour, appearance, taste and consistency. But, until the last centuries, none to make the final product more attractive in flavour, appearance, taste and consistency. But, until the last centuries, none
of the gourmets realize that at the same time, the cooking process was making their foods more digestible, microbiologically safer and more of the gourmets realize that at the same time, the cooking process was making their foods more digestible, microbiologically safer and more
or less nutritive depending on the selected cooking technology. Besides consumer preferences, the selected cooking method or less nutritive depending on the selected cooking technology. Besides consumer preferences, the selected cooking method
is an important factor affecting not only the food chemical composition, but also the intake of bioactive compounds underor affecting not only the food chemical composition, but also the intake of bioactive compounds under
normal dietary conditions. Therefore, in this work, the different culinary treatments and domestic cooking methods will be normal dietary conditions. Therefore, in this work, the different culinary treatments and domestic cooking methods will be
compared to define the optimal process to reduce the degradation of biologically active metabolites present in foods commonly compared to define the optimal process to reduce the degradation of biologically active metabolites present in foods commonly
consumed as an elaborated dish. Compounds such as carotenoids, glucosinolates, flavonoids and other phenolic compounds, ω-3 consumed as an elaborated dish. Compounds such as carotenoids, glucosinolates, flavonoids and other phenolic compounds, ω-3
fatty acids, tocopherols, phytosterols, etc. have been pointed as bioactive compounds beneficial for human health. Apparently, fatty acids, tocopherols, phytosterols, etc. have been pointed as bioactive compounds beneficial for human health. Apparently,
they are able to prevent cardiovascular diseases (CVD), tumour formation, hiper-cholesterolemia in blood and other deleterious they are able to prevent cardiovascular diseases (CVD), tumour formation, hiper-cholesterolemia in blood and other deleterious
disorders. An adequate domestic practice might help to increase in taking of those functional molecules enhancing their functionality disorders. An adequate domestic practice might help to increase in taking of those functional molecules enhancing their functionality
and reducing the risk of chronic diseases. and reducing the risk of chronic diseases.
Phytochemistry Reviews 04/2012; 7(2):345-384. · 4.33 Impact Factor
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ABSTRACT: A comparative study of the in vitro bioaccesibility of ω-3-oils (salmon oil, SO; tuna oil, TO; enriched-ω-3 oil as triacylglycerols (TAGs), ω-3-TAG; and enriched-ω-3 oil as ethyl esters (EEs), ω-3-EE) was performed after treatment with pancreatin (pancreatic lipase as major lipolytic enzyme) at pH 7.5. Aliquots were taken at different times of digestion for analyzing the evolution of lipid products. The micellar phase (MP) formed at 120 min of digestion was isolated, its total lipid content was extracted and its composition in lipid products was analyzed. The rate of hydrolysis of ω-3-TAG concentrates was continuous throughout the time of reaction (51% hydrolysis of TAGs at 120 min), whereas the digestion of SO and TO was initially faster but stopped after 10 min of reaction (35 and 38% hydrolysis of TAGs at 120 min of SO and TO, respectively). A poor hydrolysis of EEs took place for the ω-3-EE oil (around 7% hydrolysis of EEs at 120 min). The MP of ω-3-TAG oil, SO, and TO mainly consisted of free fatty acids (FFAs) and MAGs. The MP from digested ω-3-EE oil consisted of FFAs and undigested EEs. Therefore, the highest degree of hydrolysis and inclusion of lipid products in the micellar structure was found for the ω-3-TAG oil, but compared to fish oils long times of digestion were required. This experience also shows for the first time the MP composition from ω-3-concentrates in the form of EEs.Practical applications: Commercial ω-3 sources can be found as purified fish oil or concentrates in the form of TAGs, FFAs, and EEs. Despite differences exist regarding their intestinal metabolism, there is lack of information about the specific composition in lipolytic products of the absorbable fraction (MP) from ω-3-TAG or ω-3-EE concentrates. This comparative study showed that (i) the in vitro bioaccesibility of ω-3-polyunsaturated fatty acid (PUFA) seems to be better as ω-3-TAG concentrates than purified fish oils, but after long times of digestion; and (ii) the in vitro hydrolysis of ω-3-PUFA as EEs seems to be poor, at least after the activity of the major lipolytic enzyme of pancreatin, namely pancreatic lipase. Furthermore, the inclusion of EEs within micellar structures seems to be limited. These results contribute to the knowledge of the intestinal lipolysis of ω-3 sources by showing the composition of the MP on lipid products for the first time.
European Journal of Lipid Science and Technology 10/2010; 112(12):1315 - 1322. · 1.73 Impact Factor
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ABSTRACT: An antioxidant-enriched extract (RE) was obtained from rosemary (Rosmarinus officinalis) by supercritical fluid extraction to be used as an ingredient to design functional foods. The optimized mixture (42 mg RE g(-1) sunflower oil) was submitted to in vitro digestion and absorption tests (using Caco2 cells) to investigate the effect of these processes on its DPPH scavenging activity and also whether its major abietanes (tricyclic diterpenes) might be bioaccessible and bioavailable. Results indicated that supplementation of the rosemary extract with sunflower oil and lecithin (37 mg g(-1)) enhanced abietanes micellation (almost 2-fold). In vitro digestion of the mixture including RE, sunflower oil, and lecithin reduced 50% the bioaccesibility in terms of antioxidant activity. Bioavailability was 31%. It was evidenced that this activity was not due to the original levels of carnosol, carnosic acid, and methyl carnosate (which only 47% remained after digestion) but due to their derivatives and digestion products.
Journal of Agricultural and Food Chemistry 01/2010; 58(2):1144-52. · 2.82 Impact Factor
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ABSTRACT: Agaricus bisporus, Lentinula edodes and Boletus edulis fruiting bodies were submitted to domestic cooking treatments, in vitro digestion and absorption tests to investigate whether their antioxidant compounds were bioaccesible and bioavailable. Water-soluble antioxidants were more resistant to boiling, frying, grilling and microwaving than methanol-soluble antioxidants. The precise influence of the cooking methodologies was specie-dependent with aqueous cooking being the most drastic treatment. Cooking affected the 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl scavenging activities more than digestion because after intestinal digestion, the antioxidant capacities were higher than grilled mushrooms, probably because other antioxidants were generated or liberated during this step. Caco-2 monolayers absorbed 47.6% of the antioxidant activity of the applied digested extracts from A. bisporus (33.4% in B. edulis) and transformed the applied compounds into other antioxidants, since the bioavailable fraction of L. edodes showed higher antioxidant activity than the applied fraction. Phenolic compounds, not proteins or digestion products from polysaccharides, seemed to be related to the absorbed antioxidant activities.
International Journal of Food Science & Technology 10/2009; 44(11):2189 - 2197. · 1.26 Impact Factor
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ABSTRACT: The antimicrobial properties of water and methanol extracts from edible mushroom species were evaluated against Escherichia coli, Staphylococcus aureus and Candida albicans. Only water extracts from Lentinus edodes, Boletus edulis and Pleurotus ostreatus showed antimicrobial activity against all tested microorganisms. Their methanol extracts showed antimicrobial activity too but to a lower extent than the water extracts. Moreover, methanol extracts from Cantharellus cibarius and Lactarius deliciosus, showed also a slight activity against S. aureus. However, the antimicrobial properties of the mushroom water extracts might have been always underestimated considering that when oxidative enzymes inhibitors were added before the experimental assay, the water extracts from C. cibarius, L. deliciosus, Agaricus bisporus and Amanita cesarea showed important antimicrobial activity and the water extracts of B. edulis and P. ostreatus increased their activity. These enzymes might degrade potential antimicrobial compounds during the extraction procedure or interfere with their activity.
International Journal of Food Science & Technology 04/2009; 44(5):1057 - 1064. · 1.26 Impact Factor
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Guillermo Reglero,
Paloma Frial,
Alejandro Cifuentes,
Mónica R García-Risco,
Laura Jaime,
Francisco R Marin,
Vicente Palanca,
Alejandro Ruiz-Rodríguez,
Susana Santoyo,
Francisco J Señoráns, Cristina Soler-Rivas,
Carlos Torres,
Elena Ibañez
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ABSTRACT: Nutritionists encourage improving the diet by combining meat products with fish or other sea-related foods, in order to equilibrate the omega-6/omega-3 ratio. Strong scientific evidence supports the beneficial health effects of a balanced omega-6/omega-3 PUFA (poly unsaturated fatty acids) diets. In the present work, the scientific bases of new functional meat products with both a balanced omega-6/omega-3 ratio and a synergic combination of antioxidants are discussed. The aim is to contribute to the dietary equilibrium omega-6/omega-3 and to increase the antioxidant intake. Conventional meat products supplemented with a specific fatty acids and antioxidants combination led to functional foods with healthier nutritional parameters.
Molecular Nutrition & Food Research 09/2008; 52(10):1153-61. · 4.30 Impact Factor
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ABSTRACT: Edible mushrooms are a good source of antioxidants. Methanol extracts of mushrooms such as Pleurotus sp., Agaricus bisporus, Morchella esculenta, Boletus edulis (approx. 2 mg mL−1) showed a high 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity close to 90%. Water extracts showed even higher antioxidant activity. In this case, B. edulis, Lentinus edodes and Amanita cesarea showed the highest 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity at approx. 0.14 mg mL−1. Other mushrooms such as Lactarius deliciosus and Cantharellus cibarius showed lower antioxidant activity in both extracts. Oxidative enzymes (peroxidases and polyphenol oxidases) present in the water fractions reduced their antioxidant activity by different extents since the phenols responsible for the antioxidant activity were not only those substrates of the oxidative enzymes. Other phenolic compounds and low-molecular-weight compounds were also involved in the antioxidant activity and differed depending on mushroom species. Copyright © 2007 Society of Chemical Industry
Journal of the Science of Food and Agriculture 05/2007; 87(12):2272 - 2278. · 1.44 Impact Factor
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ABSTRACT: A new procedure has been developed to separate and characterize antioxidant compounds from Spirulina platensis microalga based on the combination of pressurized liquid extraction (PLE) and different chromatographic procedures, such as TLC, at preparative scale, and HPLC with a diode array detector (DAD). Different solvents were tested for PLE extraction of antioxidants from S. platensis microalga. An optimized PLE process using ethanol (generally recognized as safe, GRAS) as extraction solvent has been obtained that provides natural extracts with high yields and good antioxidant properties. TLC analysis of this ethanolic extract obtained at 115 degrees C for 15 min was carried out and the silica layer was stained with a DPPH (diphenyl-pycril-hydrazyl) radical solution to determine the antioxidant activity of different chromatographic bands. Next, these colored bands were collected for their subsequent analysis by HPLC-DAD, revealing that the compounds with the most important antioxidant activity present in Spirulina extracts were carotenoids, as well as phenolic compounds and degradation products of chlorophylls.
Journal of Separation Science 12/2005; 28(16):2111-9. · 2.73 Impact Factor
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ABSTRACT: In this paper, oleuropein and some other related phenolic compounds are reviewed. Their occurrence, distribution, biosynthesis and transformation during maturation and during industrial processing (preparation of table olives and oil production) are described. Their role in human health is proposed based on current human, animal and in vitro studies as molecules with antioxidant and antimicrobial properties.© 2000 Society of Chemical Industry
Journal of the Science of Food and Agriculture 05/2000; 80(7):1013 - 1023. · 1.44 Impact Factor
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ABSTRACT: When olive mill wastes (OMWs) and vegetation waters (VWs) obtained during the manufacture of olive oil were added as substrate supplements for the cultivation of Pleurotus pulmonarius the material modified growth of the mushroom and the endemic microbiota of the substrate, in particular the mushroom-pathogenic bacterium Pseudomonas tolaasii, which is responsible for bacterial blotch disease in mushrooms. VW addition to substrates, at up to 30% (v/w), did not interfere with mycelial growth, but inhibited fruit body formation. Supplementation at up to 10% did not inhibit pinhead appearance and reduced Ps. tolaasii-related symptoms. In an attempt to identify the compounds responsible for the observed reduction of symptoms, products of acidic, basic or enzymic hydrolysis of oleuropein, together with OMW ethyl acetate extracts and several single compounds, were studied. OMW ethyl acetate extracts and hydroxytyrosol inhibited Ps. tolaasii growth, but did not show bactericidal activity. Only 4-methylcatechol and catechol were effective as bactericides against Ps. tolaasii (minimum biocidal concentration 5 and 10 mM, respectively). Such concentrations were not reached if the wastes were added at 10% v/w; at such levels growth of the bacteria will only be inhibited, not eliminated completely.
International Biodeterioration & Biodegradation.
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ABSTRACT: Dietary fibre encompasses a huge variety of macromolecules, exhibiting a wide range of physicochemical properties. Citrus fibre can be obtained from different industrial sources and different kinds of citrus. The chemical components of fibre (pectin, lignin, cellulose and hemicellulose), together with other compounds, such as flavonoids, were analysed in nine different industrial sources. Final fibre composition was more dependent on the industrial process than on the type of citrus. The chemical changes gone by citrus fibre showed losses of functional values; i.e. soluble dietary fibre and ascorbic acid content decreased when waste products were transformed into fibres. The water-holding and lipid-holding capacities of analysed citrus fibres suggested a non-linear behaviour of these properties for the analysed citrus fibres.
Food Chemistry.
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ABSTRACT: Seven Oyster mushroom strains were cultivated in wheat straw (WS) bags supplemented with 0 up to 90% olive mill waste (OMW), a solid residue obtained from a two-phases olive oil production system. All mushroom strains could grow but high OMW concentrations resulted in a significant yield, biological efficiency and productivity decrease, retarding of pinning and flushing and loss of fruiting bodies quality. However, most of the mushroom strains showed no significant differences on cultivation parameters and fruiting bodies quality (except for colour) between control (WS) substrates or substrates supplemented up to 50% OMW (w/w). Addition of 50% OMW to WS substrates turned mushrooms lighter and less reddish. This colour shift was not due to enzymatic oxidations or inhibition since laccase and peroxidase activities were not differing from control. Total phenolic content and antioxidant activity were also similar and no phenolic compounds from OMW were detected in the fruiting bodies. Some of the analysed Pleurotus strains were better suited to grow on OMW supplemented substrates than others.
International Biodeterioration & Biodegradation.
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ABSTRACT: Ligninolytic enzymes activities (laccases, peroxidases (total, MnP and MiP) and aryl-alcohol oxidase (AAO)) were measured during the cultivation of six commercial Pleurotus sp. strains on MMP media, on cereal grains (spawn) and on straw substrates (the three commonly utilized cultivation steps to obtain fruiting bodies) supplemented with several concentrations of autoclaved (OMW) or gamma-irradiated (iOMW) olive mill waste. Results indicated that all the strains were able to grow on MMP media and spawn containing up to 30% OMW and iOMW and on straw substrates mixed with 50% OMW. None of the strains showed AAO activity and there was not a single strain which showed the highest laccases and peroxidases activities, independently of the utilized substrate. Pleurotus mycelia adjusted their enzymatic mechanisms depending on their variety, type of substrate, concentration of OMW or iOMW added. OMW was a better supplement to use than iOMW because OMW induced higher exo-enzymes activities.
International Biodeterioration & Biodegradation.
