![Tentative pathway for human microbial degradation of procyanidin dimers (B-type) as proposed by Appeldoorn et al. (2009) [2] [BA, benzoic acid; PPA, 3-(phenyl)propionic acid; 3,4-diHP A, 2-(3,4-dihydroxyphenyl)acetic acid; 3,4-diHPP, 3-(3,4-dihydroxyphenyl)propionic acid; 3-HPP, 3-(3-hydroxyphenyl)-propionic acid; 3-HPA, 2-(3-hydroxyphenyl)acetic acid; 4-HPA, 2-(4-hydroxyphenyl) acetic acid; 3,4-diHPP-2-ol, 1-(3′,4′-dihy-droxyphenyl)-3-(2′′,4′′,6′′-trihydroxyphenyl) propan-2-ol; 3,4-diHPVal, 5-(3,4-dihydroxyphenyl)-γ-valerolactone; 3,4-diHPV, 5-(3,4-dihydroxyphenyl)valeric acid; HPP-2-ol, 1-(3′-or 4′-hydroxyphenyl)-3-(2′′,4′′,6′′-trihydroxyphenyl)propan-2-ol; 3-or 4-HPVal, 5-(3-or 4-hydroxyphenyl)-γ-valerolactone; 3-or 4-HPV, 5-(3-or 4-hydroxyphenyl)valeric acid; PVal, 5-phenyl-γ-valerolactone] (Adapted from [2]) .](https://www.researchgate.net/profile/Oana-Lelia-Pop/publication/316136236/figure/fig12/AS:898788419964928@1591299266145/Tentative-pathway-for-human-microbial-degradation-of-procyanidin-dimers-B-type-as_Q320.jpg)
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Procyanidins and their effectiveness after incorporation in food systems
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In this chapter, several applications of procyanidins in food systems are reviewed, including: co-encapsulation of green tea catechins on probiotic bacteria viability during simulated gastrointestinal digestion, stability of polyphenolic compounds on alginate and chitosan microcapsules and procyanidins effectiveness after incorporation into food edible films. Procyanidins are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products.
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Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.
The main dietary sources of polyphenols are reviewed, and the daily intake is calculated for a given diet containing some common fruits, vegetables and beverages. Phenolic acids account for about one third of the total intake and flavonoids account for the remaining two thirds. The most abundant flavonoids in the diet are flavanols (catechins plus proanthocyanidins), anthocyanins and their oxidation products. The main polyphenol dietary sources are fruit and beverages (fruit juice, wine, tea, coffee, chocolate and beer) and, to a lesser extent vegetables, dry legumes and cereals. The total intake is ∼1 g/d. Large uncertainties remain due to the lack of comprehensive data on the content of some of the main polyphenol classes in food. Bioavailability studies in humans are discussed. The maximum concentration in plasma rarely exceeds 1 μM after the consumption of 10–100 mg of a single phenolic compound. However, the total plasma phenol concentration is probably higher due to the presence of metabolites formed in the body's tissues or by the colonic microflora. These metabolites are still largely unknown and not accounted for. Both chemical and biochemical factors that affect the absorption and metabolism of polyphenols are reviewed, with particular emphasis on flavonoid glycosides. A better understanding of these factors is essential to explain the large variations in bioavailability observed among polyphenols and among individuals.
Tea is rich in polyphenols and phenolics compounds that have been widely reported to have beneficial health effects. The aim of this study was to investigate the ability of catechins, major phenols in tea, to act as growth factors for Lactobacillus casei during lactic acid fermentation. Major catechins presented in tea extracts are gallocatechin, catechin, epigalocatechin, galocatechingalat, epicatechingalat, catechingalat. Different concentrations of green tea and black tea extracts have been added to MRS model media. Growth and viability of Lactobacillus casei was positively affected by the addition of green tea and black tea extracts. This indicates that green tea and black tea addition exert protective effect on Lactobacillus casei growth in MRS media, increasing the viability and biomass production, probably by acting as metabolic enhancer. This results indicated the posibility of using green tea and black tea as metabolic enhancers for the growth of Lactobacillus casei.Â
Plasticized wheat starch (PWS)/cellulose fiber composites were formulated and tested in thermoforming applications. The composites have increased modulus and strength, improved temp. stability and glass transition shifts. Thermoformed trays were tested in storage conditions from 4° to ambient temp.; the composite based-materials show reduced aging compared with PWS alone. [on SciFinder(R)]
The production of new blood vessels (angiogenesis) is an important stage in the growth and spread of cancerous tumors. Anti-angiogenesis is one strategy for controlling tumor progression. This study evaluated the antioxidant and antiangiogenic activities of a proanthocyanidins (PAs) extract from Choerospondias axillaris peels. HPLC-MS analysis revealed that numerous oligomeric forms of the PAs were detected in the PAs extract, including dimers, trimers, tetramers and flavan-3-ol monomers. The PAs extract possessed appreciable free radical scavenging activity (IC50/DPPH =164 ± 7 µg/mL, IC50/ABTS =154 ± 6 µg/mL), potent reducing power (0.930 ± 0.030 g AAE/g), and strong cellular antioxidant activity (EC50 =10.2 ± 1.4 and 38.9 ± 2.1 µg/mL without or with PBS wash, respectively). It could also retard various stages of angiogenesis, such as the migration of endothelial cells and the creation of tubes without causing toxicity to the cells. Regarding intracellular signal transduction, the PAs extract attenuated the phosphorylation of Akt, ERK, and p38MAPK dose-dependently in endothelial cells from human umbilical veins. In transgenic zebrafish embryo, new blood vessel formation was suppressed by PAs extract in a concentration-dependent manner at 72 h post fertilization. Thus, these results suggest that PAs from Choerospondias axillaris peels could be a good source of natural inhibitors to target angiogenesis.
Serum C-reactive protein (CRP) is a biomarker for chronic inflammation and a sensitive risk factor for cardiovascular diseases. Though CRP has been reported to be related to food intake, there is no documentation of a direct association with flavonoid intake, We aimed to test the associations between dietary flavonoid intake and serum CRP concentrations among U.S. adults after adjusting for dietary, sociodemographic, and lifestyle factors. Data from the NHANES 1999-2002 were used for this cross-sectional study. Subjects were >= 19-y-old adults (n = 8335), and did not include pregnant and/or lactating women. Flavonoid intake of U.S. adults was estimated by the USDA flavonoid databases matched with a 24-h dietary recall in NHANES 1999-2002. The serum CRP concentration was higher in women, older adults, blacks, and smokers, and in those with high BMI or low exercise level, and in those taking NSAID, than in their counterparts (P < 0.01). Intakes of apples and vegetables were inversely associated with serum CRP concentrations after adjusting for covariates (P < 0.05). Total flavonoid and also individual flavonol, anthocyanidin, and isoflavone intakes were inversely associated with serum CRP concentration after adjusting for the covariates (P < 0.05). Among the flavonoid compounds investigated, quercetin, kaempferol, malvidin, peonidin, daidzein, and genistein had inverse associations with serum CRP concentration (P < 0.05). These associations did not change even after the additional adjustment for fruit and vegetable consumption. Our findings demonstrate that intake of dietary flavonoids is inversely associated with serum CRP concentrations in U.S. adults. Intake of flavonoid-rich foods may thus reduce inflammation-mediated chronic diseases.
