Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks.
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SUBMITTER: Szymandera-Buszka K
PROVIDER: S-EPMC8703383 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.
| S-EPMC7919342 | biostudies-literature
Project description:Abstract Objectives Herbs and spices (H/S) are rich sources of bioactive compounds with a limited understanding of their absorption and metabolism in humans. This study aimed to characterize H/S metabolites in human plasma samples over 24 h after H/S intake. Methods Plasma samples from a randomized, single-blinded, 4-arm, 24-h, crossover clinical trial (Clincaltrials.gov NCT03926442) were used for this research. Subjects (n = 24, aged 37 ± 3 years, BMI = 28.4 ± 0.6 kg/m2) consumed a high-fat/high-carbohydrate meal with salt and pepper only (control) or with three different H/S mixtures: Italian herbs (rosemary, basil, thyme, oregano, and parsley), cinnamon, and pumpkin pie spice (cinnamon, ginger, nutmeg, and allspice), and blood samples were collected at 0, 0.5, 1, 2, 4, 5.5, 7 and 24 h. Meals contained 1 g H/S per 135 kcal and delivered 35% of each subject's energy needed to maintain weight. Quantitative analysis of H/S metabolites was conducted using UHPLC-QQQ based on reference standards and reported multiple reaction monitoring transitions. Results We have tentatively identified 58 metabolites in plasma samples, including 32 phenolic acids, 11 terpenoids, 6 flavonoids, and 9 other polyphenol metabolites. Preliminary analysis (n = 13) showed that coumarin glucuronide increased after cinnamon and pumpkin pie meals and peaked at 2 h (2656.8 ± 481.3 nmol/L and 1542 ± 275.7 nmol/L respectively), and returned to baseline concentration at 24 h. After consuming Italian herbs meal, carnosol appeared in plasma early peaking at 1 h (48.2 ± 7.0 nmol/L); carnosic acid and 12-methoxy carnosic acid peaked at 2 h (366.4 ± 142.2 nmol/L and 588.6 ± 66.3nmol/L, respectively), and these metabolites circulated in the body for up to 24 h; apigenin-7-O-glucuronide peaked at 7 h (6.0 ± 1.7 nmol/L); carnosic acid glucuronide peaked at 24 h (510.9 ± 86 nmol/L). 6- and 10-gingerol glucuronide peaked at 1 h and 2 h after consuming pumpkin pie meal (1.4 ± 0.6 nmol/L and 6.7 ± 1.7 nmol/L), and returned to baseline concentration at 5.5 and 7 h, respectively. All data are expressed as mean ± SEM. Conclusions H/S bioactive compounds are absorbed and metabolized in the human body to early and late phase metabolites, peaking at various time-points across 24 h in response to different H/S meals. Funding Sources This project was supported by a gift from McCormick Science Institute and various donor funds.
| S-EPMC9193942 | biostudies-literature
Project description:Mycotoxins are unavoidable contaminants of food grains, feeds, medicinal herbs, and spices, posing as health threat to animals and humans. The objective of this study was to screen medicinal herbs and spices for fungi and mycotoxin contamination and evaluate their safety. Sixty-three samples were examined for fungal contamination and fungal load determined using standard microbiological method. Aflatoxin and citrinin were detected using thin layer chromatography and high-performance chromatography technique. Fifty-eight out of the 63 samples were contaminated, while five were free from fungal contamination. Analysis revealed that 47 % of the samples had a fungal load above 1 × 103 cfu/g which is the permissible limit set by World Health Organization. The samples Mesua ferrea-II and Terminalia chebula-III had the highest fungal load, i.e., 5.0 × 104 cfu/g. A total of 187 fungi were isolated, out of which 28 were toxigenic which included 19 aflatoxin-producing Aspergillus flavus and 9 citrinin-producing Penicillium citrinum. The natural contamination with aflatoxin B1 was detected only in one sample, i.e., Arachis hypogaea (groundnut) which was present beyond the permissible limit. Though toxigenic fungi were isolated, mycotoxins were not detected from any of the medicinal herbs and spices. Medicinal herbs and spices are susceptible to toxigenic fungi; however, they also possess intrinsic factors that inhibit mycotoxin contamination. This study provides a basis in assessing the degree of fungal and potential mycotoxin contamination in medicinal herbs and spices.
| S-EPMC4975724 | biostudies-literature
Project description:A severe acute respiratory syndrome is an unusual type of contagious pneumonia that is caused by SARS coronavirus. At present, the whole world is trying to combat this coronavirus disease and scientific communities are putting rigorous efforts to develop vaccines. However, there are only a few specific medical treatments for SARS-CoV-2. Apart from other public health measures taken to prevent this virus, we can boost our immunity with natural products. In this article, we have highlighted the potential of common spices and herbs as antiviral agents and immunity boosters. A questionnaire-based online survey has been conducted on home remedies during COVID-19 among a wide range of peoples (n-531) of different age groups (13-68 years) from various countries. According to the survey, 71.8% of people are taking kadha for combating infection and boosting immunity. Most people (86.1%) think that there is no side effect of kadha while 13.9% think vice versa. A total of 93.6% of people think that spices are helpful in curing coronavirus or other viral infection as well as boosting immunity. Most people are using tulsi drops, vitamin C, and chyawanprash for boosting their immunity. Therefore, we conclude from the survey and available literature that spices and herbs play a significant role against viral infections.
| S-EPMC8013177 | biostudies-literature
Project description:Wild edible plants are an essential component of people's diets in the Mediterranean basin. In Italy, ethnobotanical surveys have received increasing attention in the past two centuries, with some of these studies focusing on wild edible plants. In this regard, the literature in Italy lacks the coverage of some major issues focusing on plants used as herbs and spices. I searched national journals for articles on the use of wild food plants in Italy, published from 1963 to 2020. Aims of the present review were to document plant lore regarding wild herbs and spices in Italy, identify the wild plants most frequently used as spices, analyze the distribution of wild herbs and spices used at a national scale, and finally, to describe the most common phytochemical compounds present in wild plant species. Based on the 34 studies reviewed, I documented 78 wild taxa as being used in Italy as herbs or spices. The studies I included in this systematic review demonstrate that wild species used as herbs and spices enrich Italian folk cuisine and can represent an important resource for profitable, integrated local small-scale activities.
| S-EPMC8002413 | biostudies-literature
Project description:Quorum sensing controls bacterial pathogenesis and virulence; hence, interrupting this system renders pathogenic bacteria non-virulent, and presents a novel treatment for various bacterial infections. In the search for novel anti-quorum sensing (AQS) compounds, 14 common culinary herbs and spices were screened for potential antipathogenicity activity against Chromobacterium violaceum ATCC 12472. Extracts of Glycyrrhiza glabra (liquorice), Apium graveolens (celery), Capsicum annuum (cayenne pepper) and Syzygium anisatum (aniseed) demonstrated good AQS potential, yielding opaque halo zones ranging from 12⁻19 mm diameter at sub-minimum inhibitory concentrations (0.350⁻4.00 mg/mL). For the same species, the percentage reduction in violacein production ranged from 56.4 to 97.3%. Zones with violacein inhibitory effects were evident in a celery extract analysed using high performance thin layer chromatography-bio-autography. The major active compound was isolated from celery using preparative-high performance liquid chromatography-mass spectrometry and identified using gas chromatography-mass spectrometry (GC-MS) as 3-n-butyl-4,5-dihydrophthalide (sedanenolide). Potent opaque zones of inhibition observed on the HPTLC-bio-autography plate seeded with C. violaceum confirmed that sedanenolide was probably largely responsible for the AQS activity of celery. The bacteriocidal properties of many herbs and spices are reported. This study, however, was focussed on AQS activity, and may serve as initial scientific validation for the anti-infective properties ascribed to several culinary herbs and spices.
| S-EPMC6521156 | biostudies-literature
Project description:Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. Thus, the present study was designed to characterize the fatty acid composition of 34 widely used spices and herbs. Utilizing gas chromatography (GC) flame ionization detection (FID) and GC mass spectrometry (MS), we identified and quantified 18 fatty acids. This showed a significant variation among the studied spices and herbs. In general, oleic and linoleic acid dominate in seed spices, whereas palmitic, stearic, oleic, linoleic, and α-linolenic acids are the major constituents of herbs. Among the studied spices and herbs, the ratio of n-6/n-3 polyunsaturated fatty acids (PUFAs) was recorded to be in the range of 0.36 (oregano) to 85.99 (cumin), whereas the ratio of PUFAs/saturated fatty acids (SFAs) ranged from 0.17 (nutmeg) to 4.90 (cumin). Cumin, coriander, fennel, and dill seeds represent the healthiest fatty acid profile, based upon fat quality indices such as the ratio of hypocholesterolemic/hypercholesterolemic (h/H) fatty acids, the atherogenic index (AI), and the thrombogenic index (TI). All these seed spices belong to the Apiaceae family of plants, which are an exceptionally rich source of monounsaturated fatty acids (MUFAs) in the form of petroselinic acid (C18:1n12), with a very small amount of SFAs.
| S-EPMC8071036 | biostudies-literature
Project description:The inhibitory activities of the leachates and volatiles from 53 plant species (spices and herbs) were evaluated against lettuce (Lactuca sativa "Great Lakes 366") seedling growth using the sandwich and dish pack methods, respectively. With the sandwich method, parsley (Petroselinum sativum) showed the strongest inhibitory effect on lettuce radicle growth (77%), followed by tarragon (Artemisia dracunculus) (72%). However, caraway (Carum carvi), dill (Anethum graveolens) (seed), laurel (Laurus nobilis), rosemary (Rosmarinus officinalis), and sage (Salvia officinalis) were the most inhibitory species (100% inhibition of lettuce radicle and hypocotyl growth inhibition at all distance wells) in the dish pack method. Cardamom (Elettaria cardamomum) and thyme (Thymus vulgaris) also showed strong inhibitory activity (100% for radicle and hypocotyl growth inhibition at all 41 and 58 mm distance wells). The headspace sampling and gas chromatography-mass spectrometry (GC-MS) analysis identified the main inhibitory active compounds as carvone in caraway and dill (seeds), 1,8-cineole in laurel and cardamom, and borneol in thyme. Both camphor and 1,8-cineole were detected in rosemary and sage, and the total activity evaluation showed that camphor was the major inhibitory compound in rosemary, although both compounds played equal roles in sage.
| S-EPMC7076484 | biostudies-literature
Project description:The popularity of plant-based protein sources has increased as consumer demand for grain-free and novel protein sources increase. Minimal research has been conducted as regards to use of legumes and yeast and their effects on acceptability and digestibility in canine diets. The objective of this study was to evaluate macronutrient apparent total tract digestibility (ATTD), gastrointestinal tolerance, and fermentative end-products in extruded, canine diets. Five diets were formulated to be isocaloric and isonitrogenous with either garbanzo beans (GBD), green lentils (GLD), peanut flour (PFD), dried yeast (DYD), or poultry by-product meal (CON) as the primary protein sources. Ten adult, intact, female beagles (mean age: 4.2 ± 1.1 yr, mean weight: 11.9 ± 1.3 kg) were used in a replicated, 5 × 5 Latin square design with 14 d periods. Each experimental period consisted of 10 d of diet adaptation, followed by 4 d of total fecal and urine collection. A fasted, 5 ml blood sample was collected at the end of each period and analyzed for serum metabolites and complete blood count. Serum metabolites were within normal ranges and all dogs remained healthy throughout the study. Fecal quality, evaluated on a 5-point scale, was considered ideal. Macronutrient ATTD was similar among dietary treatments, with diets highly digestible (>80%). Total fecal branched-chain fatty acid concentrations were highest (P < 0.05) for DYD (23.4 μmol/g) than GLD (16.1 μmol/g) and PFD (16.0 μmol/g) but not different (P > 0.05) than other treatments. The plant-based protein treatments had greater (P < 0.05) total fecal short chain fatty acid (SCFA) concentrations (average 627.6 μmol/g) compared with CON (381.1 μmol/g). Fecal butyrate concentration was highest (P < 0.05) for DYD than all other dietary treatments (103.9 μmol/g vs. average 46.2 μmol/g). Fecal microbial communities showed Firmicutes, Bacteroidetes, Fusobacteria, and Proteobacteria as abundant phyla. There was greater β-diversity for dogs fed DYD which differed from all other diets in both weighted and unweighted UNIFRAC analyses. Inclusion of these novel, plant-based, protein sources showed no detrimental effects on nutrient digestibility or fecal characteristics and represent viable protein sources in canine diets that can produce beneficial shifts in fecal metabolites.
| S-EPMC8212060 | biostudies-literature
Project description:Culinary herbs and spices have been used as both food flavoring and food preservative agents for centuries. Moreover, due to their known and presumptive health benefits, herbs and spices have also been used in medical practices since ancient times. Some of the health effects attributed to herbs and spices include antioxidant, anti-microbial, and anti-inflammatory effects as well as potential protection against cardiovascular disease, neurodegeneration, type 2 diabetes, and cancer. While interest in herbs and spices as medicinal agents remains high and their use in foods continues to grow, there have been remarkably few studies that have attempted to track the dietary intake of herbs and spices and even fewer that have tried to find potential biomarkers of food intake (BFIs). The aim of the present review is to systematically survey the global literature on herbs and spices in an effort to identify and evaluate specific intake biomarkers for a representative set of common herbs and spices in humans. A total of 25 herbs and spices were initially chosen, including anise, basil, black pepper, caraway, chili pepper, cinnamon, clove, cumin, curcumin, dill, fennel, fenugreek, ginger, lemongrass, marjoram, nutmeg, oregano, parsley, peppermint and spearmint, rosemary, saffron, sage, tarragon, and thyme. However, only 17 of these herbs and spices had published, peer-reviewed studies describing potential biomarkers of intake. In many studies, the herb or spice of interest was administrated in the form of a capsule or extract and very few studies were performed with actual foods. A systematic assessment of the candidate biomarkers was also performed. Given the limitations in the experimental designs for many of the published studies, further work is needed to better evaluate the identified set of BFIs. Although the daily intake of herbs and spices is very low compared to most other foods, this important set of food seasoning agents should not be underestimated, especially given their potential benefits to human health.
| S-EPMC6532192 | biostudies-literature