Structural modification and dynamic in vitro fermentability of precooked pea starch as affected by different drying methods

2021 ◽  
Author(s):  
Danni Chang ◽  
Zhen Ma ◽  
Xiaoping Li ◽  
Xinzhong Hu
Keyword(s):  
Gut Microbiota ◽  
Freeze Drying ◽  
Structural Modification ◽  
Microwave Drying ◽  
Drying Methods ◽  
Human Gut ◽  
Infrared Drying ◽  
Oven Drying ◽  
Pea Starch

Pea starch was pre-cooked before being subjected to different drying treatments including oven-drying, infrared-drying, microwave-drying and freeze-drying. Different dried pea starch samples were then anaerobically fermented by human gut microbiota,...

scholarly journals Changes in the Content of Phenolic Compounds and Biological Activity in Traditional Mexican Herbal Infusions with Different Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1601
Author(s):  
Sandra N. Jimenez-Garcia ◽  
Moisés A. Vazquez-Cruz ◽  
Xóchitl S. Ramirez-Gomez ◽  
Vicente Beltran-Campos ◽  
Luis M. Contreras-Medina ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Enzymatic Activity ◽  
Freeze Drying ◽  
Antioxidant Properties ◽  
Microwave Drying ◽  
Drying Methods ◽  
Antioxidant Power ◽  
Cold Temperatures

Mexican spices are used in the supplementation of the human diet and as medicinal herbs for the particularly high amounts of compounds capable of deactivating free radicals. In addition, these spices can have beneficial effects on chronic, no-transmissible diseases such as type II diabetes and hypertension arterial. The objective of this study is to determine the content of phenolic compounds on the antioxidant activity and inhibitory enzymes of α-amylase, α-glucosidase and angiotensin-converting enzyme in melissa, peppermint, thyme and mint, which are subjected to microwave drying, conventional and freeze-drying to be used as alternative treatments. Spices were evaluated to determine total phenols, flavonoids, tannins, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), (2,2′-azino-bis- (3-ethyl benzothiazolin-6-ammonium sulphonate) (ABTS) and Ferric Reducing/Antioxidant Power (FRAP), enzymatic activity. The investigation showed that conventional drying caused a decrease in antioxidant properties and inhibitory activity, in some species, while remained preserved in microwave drying and freeze-drying. The activity of polyphenol oxides and peroxidase decreases with high temperatures and these increase with the use of cold temperatures. This study aims to determine the extent of optimal drying required to preserve phenolic compounds, and the positive effect on antioxidant activity and enzymatic activity in in vitro models, which will produce benefits for the infusion processing industry and the pharmaceutical industry.

scholarly journals EFFECT OF DRYING METHODS ON THE RECOVERY AND YIELD OF ARTEMISININ FROM ARTEMISIA ANNUA L

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 650b-650 ◽  
Author(s):  
Jorge Ferreira ◽  
Denys Charles ◽  
James Simon ◽  
Jules Janick
Keyword(s):  
Freeze Drying ◽  
Artemisia Annua ◽  
Dry Weight ◽  
Microwave Drying ◽  
Drying Methods ◽  
Reverse Phase ◽  
Air Drying ◽  
Oven Drying ◽  
Greenhouse Plant ◽  
Artemisinin Content

Postharvest methods of handling Artemisia annua L. were evaluated to determine the recovery of artemisinin, a sesquiterpene used in the treatment of malaria, because low yields have been a limitation to commercialization. Immediately following field harvest in October, plants were subjected to: freeze drying, oven drying (40C), and open air drying. Leaf samples (50 gfw) were dried for 7 days in each treatment, and stable weights were achieved after day 2 for oven or open air drying and day 1 for freeze drying. One gram of dry weight was sampled from each treatment for artemisinin analysis using reverse phase chromatography by HPLC with EC detection. Open air drying of samples gave significantly higher artemisinin yield (0.13g/100g) than oven drying (0.10g/100g) and freeze drying (0.02g/100g). In a second experiment, open air drying for 2,4,6, and 8 days was compared to microwave drying for 2 minutes, of foliage samples with 10 gfw, of a plant low in artemisinin. Time of drying did not affect artemisinin content but microwave drying greatly reduced artemisinin (0.02g/100g air drying vs 0.002g/100g microwave drying). In our protocol artemisinin was detected in a greenhouse plant (0.3g/100g artemisinin) in samples as low as 50 mgdw.

scholarly journals Influence of Different Types of Drying Methods on Color Properties, Phenolic Metabolites and Bioactivities of Pumpkin Leaves of var. Butternut squash (Cucurbita moschata Duchesne ex Poir)

2021 ◽  
Vol 8 ◽  
Author(s):  
Florence M. Mashitoa ◽  
Tinotenda Shoko ◽  
Jerry L. Shai ◽  
Retha M. Slabbert ◽  
Yasmina Sultanbawa ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Color Difference ◽  
Microwave Drying ◽  
Drying Methods ◽  
Cucurbita Moschata ◽  
African Region ◽  
Color Properties ◽  
Phenolic Metabolites ◽  
Freeze Dried

Leaves of pumpkin species var. Butternut squash (Cucurbita moschata Duchesne ex Poir) is a popularly consumed leafy vegetable in the Southern African region. Traditional vegetables are commonly sun-dried as a method of postharvest preservation during the off-season. However, different drying methods affect the superior quality, functional properties, and bioactivities of the final product. Therefore, in this study, var. Butternut squash (C. moschata) underwent different drying methods, such as freeze-, oven, sun-, solar, and microwave drying to evaluate the color properties, pigments, phenolic metabolites, in vitro antioxidants, and antidiabetic activities. Results indicate that freeze-drying retained the total chlorophyll content with green color by reducing the color difference (ΔE), improved the concentration of different phenolic metabolites and the content of ascorbic acid, and enhanced the FRAP, ABTS activities and the inhibitory effects of α-glucosidase, and α-amylase. Freeze-dried leaves contained the highest concentrations of quercetin 3-glucoside 7-rhamnoside (rutin), quercetin 3-galactoside, isorhamnetin-3-galactoside-6″-rhamnoside, isorhamnetin-3-O-rutinoside compared with the leaves that underwent four other drying treatments and raw leaves. The OPLS-DA and the UPLC–QTOF/MS and chemometric approach showed that the peak at m/z 609, 1441 (quercetin 3-galactoside 7-rhamnoside) separated the freeze-dried leaves of var. Butternut squash (C. moschata) from the other four drying treatments. Therefore, freeze-drying is highly recommended to obtain good quality leaf powders that are rich in functional compounds and bioactive properties for use as functional ingredients.

In vitro study of the interaction between human gut microbiota and herbal extracts using willow bark extract as an example

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
EM Pferschy-Wenzig ◽  
K Koskinen ◽  
C Moissl-Eichinger ◽  
R Bauer
Keyword(s):  
Gut Microbiota ◽  
In Vitro Study ◽  
Vitro Study ◽  
Bark Extract ◽  
Herbal Extracts ◽  
Human Gut ◽  
Human Gut Microbiota ◽  
Willow Bark

Metabolization of the herbal combination STW-5 by human gut microbiota in vitro

2017 ◽  
Author(s):  
EM Pferschy-Wenzig ◽  
A Roßmann ◽  
K Koskinen ◽  
H Abdel-Aziz ◽  
C Moissl-Eichinger ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Human Gut ◽  
Human Gut Microbiota

scholarly journals Preservation of Human Gut Microbiota Inoculums for In Vitro Fermentations Studies

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 14
Author(s):  
Nelson Mota de Carvalho ◽  
Diana Luazi Oliveira ◽  
Mayra Anton Dib Saleh ◽  
Manuela Pintado ◽  
Ana Raquel Madureira
Keyword(s):  
Gut Microbiota ◽  
Metabolic Profile ◽  
Bacterial Count ◽  
Glycerol Solution ◽  
Metabolic Profiles ◽  
Human Gut ◽  
Colonic Fermentation ◽  
In Vitro Fermentation ◽  
Fecal Samples

The use of fecal inoculums for in vitro fermentation models requires a viable gut microbiota, capable of fermenting the unabsorbed nutrients. Fresh samples from human donors are used; however, the availability of fresh fecal inoculum and its inherent variability is often a problem. This study aimed to optimize a method of preserving pooled human fecal samples for in vitro fermentation studies. Different conditions and times of storage at −20 °C were tested. In vitro fermentation experiments were carried out for both fresh and frozen inoculums, and the metabolic profile compared. In comparison with the fresh, the inoculum frozen in a PBS and 30% glycerol solution, had a significantly lower (p < 0.05) bacterial count (<1 log CFU/mL). However, no significant differences (p < 0.05) were found between the metabolic profiles after 48 h. Hence, a PBS and 30% glycerol solution can be used to maintain the gut microbiota viability during storage at −20 °C for at least 3 months, without interfering with the normal course of colonic fermentation.

Wheat cell walls and constituent polysaccharides induce similar microbiota profiles upon in vitro fermentation despite different short chain fatty acid end-product levels.

2021 ◽  
Author(s):  
Shiyi Lu ◽  
Deirdre Mikkelsen ◽  
Hong Yao ◽  
Barbara Williams ◽  
Bernadine Flanagan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Gut Microbiota ◽  
Plant Cell ◽  
Cell Walls ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Plant Cell Walls ◽  
Human Gut ◽  
In Vitro Fermentation

Plant cell walls as well as their component polysaccharides in foods can be utilized to alter and maintain a beneficial human gut microbiota, but it is not known whether the...

scholarly journals Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2644
Author(s):  
Jan Oszmiański ◽  
Sabina Lachowicz ◽  
Paulina Nowicka ◽  
Paweł Rubiński ◽  
Tomasz Cebulak
Keyword(s):  
Freeze Drying ◽  
Jerusalem Artichoke ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Activity Inhibition ◽  
Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

Analysis of in vitro digestion using human gut microbiota in adult and elderly individuals

2021 ◽  
pp. 130228
Author(s):  
Seung Yun Lee ◽  
Da Young Lee ◽  
Hea Jin Kang ◽  
Ji Hyeop Kang ◽  
Hae Won Jang ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
In Vitro Digestion ◽  
Human Gut ◽  
Elderly Individuals ◽  
Human Gut Microbiota

In Vitro Effects of Stachyose on the Human Gut Microbiota

2021 ◽  
pp. 2100029
Author(s):  
Zhonglin Zhao ◽  
Wei Liu ◽  
Xionge Pi
Keyword(s):  
Gut Microbiota ◽  
Human Gut ◽  
Human Gut Microbiota ◽  
In Vitro Effects
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