Propolis, a resin produced by bees, is widely used in industrial products, including food, cosmetics, supplements, and pharmaceuticals. Extracts (ethanolic and hydroethanolic) and fractions, yielded by accelerated solvent extraction methodology, were obtained from different samples of Brazilian brown propolis (BBP). They were evaluated for antioxidant capacity, antibacterial, antibiofilm, and anti-Trichomonas vaginalis activities. The metabolomics profiling was determined by LC-DAD-MS and an innovative application of statistical analyses (univariate and chemometrics) was applied to correlate chemical compounds with biological activities. Eighty-six compounds were identified, including phenylpropanoic acids, flavonoids, chlorogenic acids, and prenylated phenylpropanoic acids. Propolis-fractions killed about 93% of Staphylococcus aureus in biofilm (at concentration of 125 μg/mL), showed activity against T. vaginalis with MIC at 400 μg/mL and significative antioxidant capacity (IC 2.32-3.80 μg/mL). Propolis extracts and fractions did not show antibacterial and antibiofilm activities against Pseudomonas aeruginosa. The prenylated phenylpropanoic acids positively correlated with both the antibiofilm (S. aureus) and anti-T. vaginalis activities, such as the metabolites artepillin C, drupanin, and baccharin.
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http://dx.doi.org/10.1016/j.foodres.2018.05.033 | DOI Listing |
Curr Res Food Sci
November 2024
Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
Cocoa shell is a by-product generated by the cocoa processing industry, notable for its high content of phenolic compounds and methylxanthines, and recognized for their biological properties. The majority of cocoa phenolic compounds are not absorbed in the small intestine and reach the colon, where they can be catabolized by the gut microbiota, influencing their bioavailability and bioactivity. This research aimed to study the changes that phenolic compounds from cocoa shell flour (CSF) and extract (CSE) undergo during colonic fermentation after gastrointestinal digestion, using an model and a targeted metabolomics approach.
View Article and Find Full Text PDFFree Radic Biol Med
December 2024
Food Quality and Design, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands; Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, Wageningen, 6708 WE, the Netherlands. Electronic address:
Flavan-3-ols are the most found flavonoid compounds in the human diet. Polymeric and monomeric flavan-3-ols reach the colonic region intact, where the gut microbiota utilizes them as substrates. In this research work, we investigated the pattern of colonic metabolites associated with flavan-3-ols, conducting a comprehensive analysis that combined (un)targeted metabolomics and in vitro colonic models.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
October 2024
Department of Nutrition, Dietetics and Food, Victorian Heart Institute, Faculty of Medicine Nursing and Health Sciences, Monash University, Victoria Heart Hospital, Clayton, Australia.
Biol Trace Elem Res
September 2024
Department of Environmental Hygiene, College of Preventive Medicine, Army Medical University (Third Military Medical University), Chongqing, 400038, China.
Strontium-rich mineral water (strontium > 0.20 mg/L) is the second largest type of mineral water on commercial drinking water market. Exposure to high levels of strontium through drinking water or soil may interfere with calcium metabolism and increase the risk of cardiovascular and skeletal diseases, but no in-depth mechanism has been disclosed to date.
View Article and Find Full Text PDFFood Chem
January 2025
Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain. Electronic address:
Coffee pulp is a by-product characterized by its richness in phenolic compounds. This study examined the catabolism of (poly)phenols in digested coffee pulp flour (CPF) and extract (CPE) during in vitro colonic fermentation. After a simulated gastrointestinal digestion, samples were fermented using human microbiota and (poly)phenol transformations were analyzed by UHPLC-ESI-MS/MS.
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