Browse
Submit Data
Databases
API
Help

Dataset Information

18 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Cooking African Pumpkin Leaves (Momordicabalsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites-Metabolomic and Chemometric Approaches.

ABSTRACT: The leaves of African pumpkins (Momordica balsamina L.) are a commonly consumed traditional vegetable. They are a good source of polyphenolic antioxidants and carotenoids, which are, however, affected by cooking or digestion. We investigated the effect of household cooking methods (stir-frying or boiling) on the changes in bioactive metabolites, antioxidant capacity, release and accessibility of β-carotene and also inhibition of inhibitory activity against α-amylase and α-glucosidase enzymes during in vitro digestion of African pumpkin leaves compared to the raw leaves. Compared to boiled or raw leaves, stir-frying improved the availability of bioactive metabolites at the gastrointestinal phase. Quercetin 3-galactoside and rhamnetin 3-O-glucoside (marker compounds) discriminated the stir-fried leaves from raw leaves and boiled leaves after digestion. Stir-frying improved the release and accessibility of β-carotene and enhanced the antioxidant activities compared to boiling. Dialysable fractions of stir-fried leaves exhibited the greatest inhibitory activity against α-amylase and α-glucosidase enzymes compared to the raw and boiled leaves, as well as acarbose. Stir-frying, therefore, is recommended for use in household cooking to benefit consumers by increasing the intake of phenolics and β-carotene.

SUBMITTER: Mashiane P

PROVIDER: S-EPMC8621757 | biostudies-literature |

REPOSITORIES: biostudies-literature

ACCESS DATA

Json Xml

Similar Datasets

Hydrothermal Processing and In Vitro Simulated Human Digestion Affects the Bioaccessibility and Bioactivity of Phenolic Compounds in African Pumpkin (Momordica balsamina) Leaves.

Project description:The African pumpkin (Momordica balsamina) contains bioactive phenolic compounds that may assist in reducing oxidative stress in the human body. The leaves are mainly consumed after boiling in water for a specific time; this hydrothermal process and conditions of the gastrointestinal tract may affect the presence and bioactivity of phenolics either positively or negatively. In this study, the effects of hydrothermal processing (boiling) and in vitro simulated human digestion on the phenolic composition, bioaccessibility and bioactivity in African pumpkin were investigated in comparison with those of spinach (Spinacia oleracea). A high-resolution ultra-performance liquid chromatography, coupled with diode array detection, quadrupole time-of-flight and mass spectrometer (UPLC-DAD-QTOF-MS) was used to profile phenolic metabolites. Metabolites such as 3-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid were highly concentrated in the boiled vegetable extracts compared to the raw undigested and all digested samples. The majority of African pumpkin and spinach extracts (non-digested and digested) protected Deoxyribonucleic acid (DNA), (mouse fibroblast) L929 and human epithelial colorectal adenocarcinoma (Caco-2) cells from 2,2'-Azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced oxidative damage. From these results, the consumption of boiled African pumpkin leaves, as well as spinach, could be encouraged, as bioactive metabolites present may reduce oxidative stress in the body.

| S-EPMC8434164 | biostudies-literature

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility.

Project description:The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4'-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4'-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.

| S-EPMC8151956 | biostudies-literature

Alternative processing technology for the preparation of carbonized Zingiberis Rhizoma by stir-frying with sand.

Project description:Context: Carbonized ginger, a type of charry herb, has been used as a hemostatic medicine since ancient times. However, there are some serious problems such as inhomogeneous heating and emitting smoke during processing with traditional stir-frying method.Objective: To investigate the feasibility to obtain carbonized ginger by stir-frying with sand instead of stir-frying method.Materials and methods: Dried-ginger (100 g) was processed by stir-frying for 30 min at 270 ± 10 °C, or by stir-frying with sand (1:10, w/w) for 8 min at 240 ± 5 °C. The HPLC fingerprint was established for two samples. The adsorption capacity and major components including tannins, gingerols, shogaols and gingerone were quantitated by UV and HPLC, respectively. The hemostatic effect by prothrombin time (PT) and activated partial thromboplastin time (APTT) was evaluated in vitro.Results: The similarity of the two samples for HPLC fingerprints was >0.93. The sand-fried samples showed significantly higher adsorption capacity compared with the stir-fried samples (4.915 vs. 4.593 mg/g; p < 0.05) and higher contents of major components (4.698 vs. 3.930 mg/g, 1.352 vs. 1.144 mg/g, 2.419 vs. 2.095 mg/g, 0.666 vs. 0.568 mg/g and 1.083 vs. 0.911 mg/g for tannins, gingerone, 6-shogaol, 8-shogaol and 10-shogaol, respectively; p < 0.05); while no significant differences were seen for 6-gingerol, 8-gingerol and 10-gingerol (p > 0.05). The PT and APTT values were similar between the stir-fried and sand-fried test groups and significantly lower compared to controls (p < 0.05).Conclusions: The carbonizing process by stir-frying with sand is superior to the stir-frying method for carbonized ginger.

| S-EPMC7006685 | biostudies-literature

Changes in Phenolic Metabolites and Biological Activities of Pumpkin Leaves (<i>Cucurbita moschata</i> Duchesne ex Poir.) During Blanching.

Project description:Pumpkin leaves (Cucurbita moschata Duchesne ex Poir.) are popularly consumed in Sub-Saharan Africa and Asia. Blanching the leaves before drying is a method of preservation during off-season. In this study, different blanching treatments and media are used to test the changes in non-targeted phenolic compounds, antioxidant capacity (FRAP and ABTS activity), in vitro α-glucosidase activity and cell cytotoxicity of pumpkin leaves. Steam blanching in plain water led to the highest retention of total phenolic content and reduced the loss of quercetin 3-glucoside 7-rhamnoside (Rutin), kaempferol 7-neohesperidoside, isoorientin 2″-O-rhamnoside, isorhamnetin-3-O-rutinoside, quercetin 3-galactoside, coumaroyl glucaric acid, isorhamnetin-3-galactoside-6″-rhamnoside, 2-caffeoylisocitric acid, quercetin 3-galactoside 7-rhamnoside by (3.04%), (7.37%), (10.65%), (10.97%), (14.88%), (16.1%), (16.73%), (18.88%), and (23.15%), respectively, and coumaroyl isocitrate increased by 14.92%. Candidate markers, 2-O-caffeoylglucaric acid, 2-(E)-O-feruloyl-D-galactaric acid, quercetin 3-galactoside 7-rhamnoside (rutin) and unidentified compounds ([(M-H) 677.28 and at RT 21.78] were responsible for the separation of the steam blanched samples in plain water from the other blanching treatments. Steam blanching in plain water increased the antioxidant capacity (FRAP and ABTS activity). There were no cytotoxic effect or inhibitory effect of α-glucosidase activity detected in the raw or blanched pumpkin leaves. Thus, this study recommends steam blanching in plain water for African cuisine, and confirms it is safe to consume pumpkin leaves frequently.

| S-EPMC8005549 | biostudies-literature

Turnover of the glycerolipids of pumpkin leaves. The importence of phosphatidylcholine.

Project description:Between 1 and 5% of the (14)C recovered from pumpkin leaves within 15-60min after pulse-labelling with (14)CO(2) was in the lipids. The specific radioactivity of the phospholipids was higher than that of the glycolipids. Phosphatidylcholine had five times the specific radioactivity of monogalactosyl diglyceride, and the specific radioactivity of neither galactolipid changed significantly between 1 and 48h after labelling. It therefore seemed unlikely that the galactose moieties of the galactolipids were involved in the transport of assimilated compounds across the chloroplast membrane. Within 60min of the application of [1-(14)C]acetate to the surfaces of mature, intact pumpkin leaves 70% of the recovered (14)C was in the lipid fraction. Of the separated glycerolipids, phosphatidylcholine had by far the highest specific radioactivity at the shorter time-intervals, and the glycolipids again had the lowest specific radioactivities. Phosphatidylcholine was the only lipid to show a significant turnover of radiocarbon as judged by the decrease in specific radioactivity with time. From a comparison of the changes with time of the labelling of fatty acid fractions from phosphatidylcholine, phosphatidylethanolamine, phosphatidylglycerol and monogalactosyl diglyceride, it is suggested that the primary site of linolenic acid biosynthesis in leaf cells is within the phosphatidylcholine molecule.

| S-EPMC1178824 | biostudies-other

Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis.

Project description:This study aims to investigate the flavor changes of industrial stir-frying mutton sao zi, a mutton product popular in the northwest of China, at different stir-frying stages. Electronic nose (E-nose) was used to recognize mutton sao zi odors at different processing time points, and the individual volatile compounds were further identified by the solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 105 volatile compounds were detected by GC-MS, of which 51 were major volatile compounds. Additionally, GC-MS and E-nose data of the samples were also correlated with the fatty acids, crude composition (moisture, fat, protein), and amino acids. The stir-frying time and temperature may be the critical contributors to different flavors of industrial stir-frying mutton sao zi. The signal intensities of W1S, W1W, W2S, W2W, and W3S sensors positively correlate with protein, fat, and 18 amino acids, but negatively with SFA and moisture. Hence, this study explored the flavor changes of industrial stir-frying mutton sao zi by E-nose and SPME-GC-MS for the first time, providing an insight into the industrial production and flavor control stir-frying machine of stir-frying mutton products with household flavor.

| S-EPMC7802549 | biostudies-literature

The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment.

Project description:The aim of this study was to investigate the effect of Improved Extrusion Cooking Treatment (IECT) on the phenolics and its bioaccessibility in cereals, represented by brown rice, wheat, and oat. Data showed that total phenolic content and total antioxidant activity in free form were significantly decreased, while the bound form was increased after IECT. After IECT, the total free phenolic acids of brown rice and wheat were significantly decreased by 5.88% and 45.66%, respectively, while the total bound phenolic acids of brown rice, wheat, and oat were significantly increased by 6.45%, 8.78%, and 9.10%, respectively. Brown rice provided the most bioaccessible phenolics and antioxidant compounds, followed by oat and wheat. IECT significantly decreased the bioaccessible phenolics of brown rice and oat by 31.09% and 30.95%, while it had minimal effect on the bioaccessible phenolics of wheat. These results showed that IECT greatly affected the phenolics and its bioaccessibiltiy of cereals, with the effect depending on cereal matrix and the sensitivity of free and bound phenolics. Furthermore, bioaccessible phenolic acids of raw and processed cereals were considerably low, and it slightly contributed to the bioaccessible phenolics.

| S-EPMC4981441 | biostudies-literature

Encapsulated Pine Bark Polyphenolic Extract during Gastrointestinal Digestion: Bioaccessibility, Bioactivity and Oxidative Stress Prevention.

Project description:Polyphenolic extracts from pine bark have reported different biological actions and promising beneficial effects on human health. However, its susceptibility to environmental stresses (temperature, storage, etc.) and physiological human conditions prequires the development of efficient protection mechanisms to allow effective delivering of functionality. The aim of this work was to encapsulate pine bark extract rich phenolic compounds by spray-drying using maltodextrin, and understand the influence of encapsulation on the antioxidant and antimicrobial activity and bioaccessibility of phenolic compounds during gastrointestinal digestion. The optimized process conditions allowed good encapsulation efficiency of antioxidant phenolic compounds. The microencapsulation was effective in protecting those compounds during gastrointestinal conditions, controlling their delivery and enhancing its health benefits, decreasing the production of reactive oxygen species implicated in the process of oxidative stress associated with some pathologies. Finally, this encapsulation system was able to protect these extracts against acidic matrices, making the system suitable for the nutritional enrichment of fermented foods or fruit-based beverages, providing them antimicrobial protection, because the encapsulated extract was effective against Listeria innocua. Overall, the designed system allowed protecting and appropriately delivering the active compounds, and may find potential application as a natural preservative and/or antioxidant in food formulations or as bioactive ingredient with controlled delivery in pharmaceuticals or nutraceuticals.

| S-EPMC7913864 | biostudies-literature

Transcriptome profiling of pumpkin (Cucurbita moschata Duch.) leaves infected with powdery mildew.

Project description:Cucurbit powdery mildew (PM) is one of the most severe fungal diseases, but the molecular mechanisms underlying PM resistance remain largely unknown, especially in pumpkin (Cucurbita moschata Duch.). The goal of this study was to identify gene expression differences in PM-treated plants (harvested at 24 h and 48 h after inoculation) and untreated (control) plants of inbred line "112-2" using RNA sequencing (RNA-Seq). The inbred line "112-2" has been purified over 8 consecutive generations of self-pollination and shows high resistance to PM. More than 7600 transcripts were examined in pumpkin leaves, and 3129 and 3080 differentially expressed genes (DEGs) were identified in inbred line "112-2" at 24 and 48 hours post inoculation (hpi), respectively. Based on the KEGG (Kyoto Encyclopedia of Genes and Genomes) pathway database and GO (Gene Ontology) database, a complex regulatory network for PM resistance that may involve hormone signal transduction pathways, transcription factors and defense responses was revealed at the transcription level. In addition, the expression profiles of 16 selected genes were analyzed using quantitative RT-PCR. Among these genes, the transcript levels of 6 DEGs, including bHLH87 (Basic Helix-loop-helix transcription factor), ERF014 (Ethylene response factor), WRKY21 (WRKY domain), HSF (heat stress transcription factor A), MLO3 (Mildew Locus O), and SGT1 (Suppressor of G-Two Allele of Skp1), in PM-resistant "112-2" were found to be significantly up- or down-regulated both before 9 hpi and at 24 hpi or 48 hpi; this behavior differed from that observed in the PM-susceptible material (cultivar "Jiujiangjiaoding"). The transcriptome data provide novel insights into the response of Cucurbita moschata to PM stress and are expected to be highly useful for dissecting PM defense mechanisms in this major vegetable and for improving pumpkin breeding with enhanced resistance to PM.

| S-EPMC5761878 | biostudies-literature

Application of Osthol Induces a Resistance Response Against Powdery Mildew in Pumpkin Leaves

Project description:Plants can defend themselves against fungal infection by natural means induced by biotic and abiotic elicitors. Osthol is a natural compound extracted from dried fruits of Cnidii Monnieri Fructus. In this study, it has been shown to not only be a fungicide with acceptable curative properties (control efficacy of 68.72), but it also showed a significant prophylactic effect (with control efficacy of 77.36) against pumpkin powdery mildew at a concentration of 100 ?g·mL?1. In pumpkin leaves with/or without inoculation of Sphaerotheca fuliginea, osthol treatment induced the accumulation of chitinase and peroxidase and enhanced the transcription of chitinase gene in non-inoculated leaves. The potentiation of phenylalanine amonia-lyase activity in leaves by osthol application and following inoculation was absent in that with inoculation or osthol treatment, indicating that induced PAL in osthol-pretreated plants was inoculation-mediated. In conclusion, this natural compound could induce resistance response in the plant against powdery mildew.

| S-EPMC3871898 | biostudies-literature

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

Tweets

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data