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R E G U L A R A R T I C L E

ISSN: 2076-5061

POLYPHENOLIC PROFILE, SUGAR CONSUMPTION AND ORGANIC ACIDS GENERATION ALONG FERMENTATION OF INFUSIONS FROM GUAVA (PISIDIUM GUAJAVA) BY THE KOMBUCHA CONSORTIUM

MARTHA ROCÍO MORENO-JIMÉNEZ^a, NURIA ELIZABETH ROCHA-GUZMÁN^a, RUTIAGA-QUIÑONES, JOSÉ GUADALUPE^b, DANIELA MEDRANO-NÚÑEZ^a,

JUAN ANTONIO ROJAS-CONTRERAS^a, RUBÉN FRANCISCO GONZÁLEZ-LAREDO^a,

JOSÉ ALBERTO GALLEGOS-INFANTE<sup>a*

a</sup>TecNM/Instituto Tecnológico de Durango, Dpto. de Ings. Química y Bioquímica, UPIDET, Blvd. Felipe Pescador 1830 Ote. Col Nueva Vizcaya, 34080 Durango, Dgo, México

^bFacultad de Ingeniería en Tecnología de la Madera. Universidad Michoacana de San Nicolás de Hidalgo. Apartado Postal 580.

58000 Morelia, Michoacán. México

ABSTRACT

The kombucha beverage is usually prepared from black tea, with sucrose, inoculated with previously fermented liquid broth and/or tea fungus pellicle, and incubated. Alternative sources have been used for kombucha beverages. Guava leaves have been used for long time as traditional medicine. It is found in many commercially available botanical supplements in form of decoction, milled and used as comprises. They are rich in polyphenolic compounds. Several changes are produced during fermentation of the beverages. The main objective of the present work is to characterize fermentation process of guava leaves infusions by kombucha and studying possible chemical changes in their polyphenolic profile. Infusions from guava leaves were prepared and fermented by the kombucha consortium. The pH, titrable acidity, polyphenolic compounds, sugar consumption, organic acid along the fermentation was made by UPLC-ESI-MS. Kombucha from Camellia sinensis (CS) was made as a control. Higher rate of sucrose consumption was observed for Kombucha made with CS, also, higher production of organic acids (acetic and succinic acid) was observed too. Both behaviors were related to the content of glucose. The flavan-3-ols were diminishing along the fermentation time, with the exception of epigallocatechin in Camellia sinensis, Flavan-3-ol content in Guava leaves was low. Higher content of dicaffeoyl quinnic acid was observed for both systems in special for CS, falling after a maximum peak; minor constituents of hydroxycinnamic acids were stable along the fermentation for both systems.

Keywords: Fermentation, Guava leaves, Kombucha, Polyphenols

INTRODUCTION

Guava (Psidium guajava) is a fruit that grows in tropical countries. The variety of fruit dictates its shape (i.e. round, oval, or pear-shaped), diameter (approximately 1–4 in), and color (i.e. pink, white, yellow, salmon, or deep red color) [1]. Psidium guajava L. (guava) leaves have been used for a long time as traditional medicine in form of decoction, milled and used as comprises, etc., currently they are still employed [2]. Guava leaves after drying is suitable as a botanical supplement. Several biological activity studies showed that guava leaves have important beneficial healthy effects as anti-inflammatory, hypoglycemic, antibacterial, antidiarrheal and antioxidant properties [3-5] indicated that in India, guava leaves were used to treat skin wounds and alleviate toothaches.

The leaves contain antimicrobial components effective against Staphylococcus aureus that may ward off

infection, and its tannin content may promote healing. Indigenous people from Southeast Asian countries consumed the fruit to reduce or prevent hypertension and to fight influenza infection. In Malaysia, guava leaves are used in an astringent solution to treat diarrhea and stomach ache. Researchers have also reported the use of guava leaves to expel the placenta during child birth [5]. Other health conditions related to guava use were reviewed by [6] who suggested that different plant constituents, usually the leaves, may exhibit antidiabetic, antimicrobial, antidiarrheal, and anti-cough properties.

Similarly, some in vivo studies have proved the anti- inflammatory action of extracts, essential oils, or steam distilled components of guava leaf [7, 8]. About studies on its phytochemical profile, several authors report presence of flavonoids, in special, quercetin [9, 10] in guava leaves. In contrast, the guava leaves fermentation process showed

Received 26 December 2017; Accepted 28 February 2018

*Corresponding Author

Jose Alberto Gallegos Infante

TecNM/Instituto Tecnológico de Durango, Dpto. de Ings. Química y Bioquímica, UPIDET, Blvd. Felipe Pescador 1830 Ote. Col Nueva Vizcaya, 34080 Durango, Dgo, México

Email: [e-mail]

^©This article is open access and licensed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted, use, distribution and reproduction in any medium, or format for any purpose, even commercially provided the work is properly cited. Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made.

16

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Industrial Crops & Products
journal homepage: www.elsevier.com/locate/indcrop

,QGXVWULDO &URSV & 3URGXFWV 114 (2018) 45²51

Effect of nitrogen privation on the phenolics contents, antioxidant and antibacterial activities in Moringa oleifera leaves

Cesiah J. Guillén-Román^a, Ramón G. Guevara-González^b, Nuria E. Rocha-Guzmán^c,

Adán Mercado-Luna^b, Ma. Cristina I. Pérez-Pérez<sup>a,⁎

a</sup> Instituto Tecnológico de Celaya, Departamento de Ingeniería Bioquímica, Calle Antonio Garcia Cubas 600, 38010 Celaya, Gto, Mexico

^b Universidad Autónoma de Querétaro, Ingeniería en Biosistemas, Cerro de las Campanas S/N, Colonia las Campanas, Querétaro, Qro, Mexico

^c Instituto Tecnológico de Durango, Departamento de Ingenierías, Química y Bioquímica, Durango, Dgo, Mexico


A R T I C L E I N F O
Keywords: Nitrogen privation Plant growth

Antioxidant activity Antimicrobial activity

A B S T R A C T
Moringa oleifera has an exceptional composition in nutrients and different medicinal compounds. Phenolic compounds present in Moringa plant could prevent chronic non-communicable diseases. An increase in the secondary metabolites of Moringa oleifera could improve its functional properties. One possible strategy to in- crease functional properties in plants is to cultivate them under fertilizer deficit regimes as elicitation treatment (i.e: nitrogen). The present study aimed to evaluate the effect of four nitrogen levels on the phenolic compounds profiles as well as on plant growth and functional properties in Moringa oleifera leaves. Total phenols and fla- vonoids, antioxidant and bactericidal activities of Moringa oleifera leaves extracts were evaluated. Our results displayed that reduce fertirrigation until 0.7 mg/L of N-NO3 (T0) had a positive impact on total phenols and flavonoids with 355 ± 4.9 μg CA/mg dry extract and 316 ± 8 μg Q/mg dry extract respectively, whereas the fertirrigation with 294.7 mg/L of N-NO3 (T100) It was found only 157 ± 8.1 μg CA/mg dry extract and 54 ± 0.1 μg Q/mg dry extract respectively. The higher values of phenolic content were improved the anti- oxidant activity and antibacterial properties of Moringa oleifera leaves extracts, nevertheless plant growth was affected.

1. Introduction

Agricultural research for development over the past decades has focused on increasing productivity in order to feed a growing popula- tion and alleviate food shortage (Garcia-Mier et al., 2014; Tálos-ne- behaj et al., 2017). Current agricultural research is focusing on the yield in the production as well as on the increase of bioactive compounds contents (secondary metabolites or phytochemicals). For decades, the decline of non-communicable diseases (NCDs) as neurodegenerative diseases, heart disease, diabetes, cancer, etc, has been linked to the consumption of fruits and vegetables (Awad and De Jager, 2002; Del Rio et al., 2013; Garcia-Mier et al., 2014). The latter effect is associated to a wide range of phytochemicals present in fruits and vegetables (Garcia-Mier et al., 2014). The major categories of phytochemicals in- clude phenolics, carotenoids, isoflavones, flavonoids, indols, lignans, saponins, monoterpenes, glucosinolates, etc (Crozier and Clifford, 2006; Kurmukov, 2013; Variyar et al., 2014). Moringa oleifera is a plant species originated from India, western Himalaya, and is now widely distribute in Southeast Asia, Western Asia, West, East and South Africa,
Pacific Islands. In the Americas it is found from southern Florida (USA) to Argentina (Fahey, 2005; Olson, 2010; Kumar, 2013; Lim, 2015; Zheng et al., 2016). Particularly in Mexico the distribution of Moringa oleifera is in the Pacific coast, from southern Sonora to Chiapas, in- cluding the south of the peninsula of Baja California, the south of the Istmo de Tehuantepec, villages in the area of Infiernillo and in the vi- cinity of Apatzingán, Mezcala, Iguala and Tequesquitengo (Olson and Fahey, 2011). Moringa oleifera is recognized as a high producer of beneficial phytochemicals for pharmaceutical, agricultural and food industries (Gopalakrishnan et al., 2016; Zheng et al., 2016). For Mor- inga oleifera, several studies have recently been carried out in order to improve extractions to increase yield and quality in phytochemicals for industrial purposes (Nouman et al., 2016; Fakayode and Ajav, 2016; Zheng et al., 2016; Chen et al., 2017). Moreover, several biotechnolo- gical strategies have been used to enhance the production of phyto- chemicals in several plant species (García-Mier et al., 2014). Accumu- lation of phytochemicals occurs in plants subjected to biotic and abiotic stresses, because they constitute biochemical defenses to cope with them (Mejía-Teniente et al., 2013). To manage stress conditions in

^⁎ Corresponding author.

E-mail address: [e-mail] (M.C.I. Pérez-Pérez).

$YDLODEOH RQOLQH 16 )HEUXDU\ 2018

https://doi.org/10.1016/j.indcrop.2018.01.048

Received 9 March 2017; Received in revised form 15 January 2018; Accepted 19 January 2018

0926-6690/ ‹ 2018 (OVHYLHU %.9. $OO ULJKWV UHVHUYHG.

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IN SILICO PREDICTION OF THE TOXIC POTENTIAL OF LUPEOL

Manuel Antonio Ruiz-Rodríguez, Angelo Vedani, Ana Lidia Flores-Mireles, Manuel Humberto Chairez-Ramirez, Jose Alberto Gallegos-Infante, and Ruben F. Gonzalez-Laredo

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Journal of Wood Chemistry and Technology
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Chemical analysis of polyphenols with antioxidant capacity from pinus durangensis bark
Martha Rosales-Castro, Rubén F. González-Laredo, María José Rivas-Arreola & Joseph Karchesy
To cite this article: Martha Rosales-Castro, Rubén F. González-Laredo, María José Rivas- Arreola & Joseph Karchesy (2017): Chemical analysis of polyphenols with antioxidant capacity from pinus durangensis bark, Journal of Wood Chemistry and Technology, 001: 10.1080/02773813.2017.1310898

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Contents lists available at ScienceDirect
Food Research International
journal homepage: www.elsevier.com/locate/foodres

)RRG 5HVHDUFK ,QWHUQDWLRQDO 102 (2017) 690²699

In vitro and in vivo assessment of anti-hyperglycemic and antioxidant effects of Oak leaves (Quercus convallata and Quercus arizonica) infusions and fermented beverages

Claudia I. Gamboa-Gómez^a,b, Luis E. Simental-Mendía^b, Rubén F. González-Laredo^a, Esteban J. Alcantar-Orozco^a, Victor H. Monserrat-Juarez^a, Julio C. Ramírez-España^a, Jose Alberto Gallegos-Infante^a, Martha R. Moreno-Jiménez^a, Nuria E. Rocha-Guzmán^a,⁎

^a Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., 34080 Durango, Dgo., Mexico

^b Biomedical Research Unit Mexican Social Security Institute, 34067 Durango, Mexico


A R T I C L E I N F O
Keywords:

Fermented beverages Kombucha

Anti-hyperglycemic activity Antioxidant activity

Oak leaves

A B S T R A C T
The aim of this study was to evaluate the anti-hyperglycemic and antioxidant effects of oak leaves infusions and fermented beverages from Quercus convallata and Q. arizonica in vitro and in vivo. Female C57BL/6 mice fed with high saturated fat and fructose diet-induced obesity were treated with oak leaves beverages (200 μL/per day equivalent to 15 mg of lyophilized sample/Kg of body weight for infusions and 31 mg of lyophilized sample/Kg of body weight for fermented beverages) for 3 months and an oral glucose tolerance test (OGTT) was performed. Blood plasma was obtained for determination of glucose, lipid profile, and oxidative stress markers (ABTS, nitric oxide, and ORAC assays). Insulin resistance was estimated using the product of triglycerides and glucose (TyG). Oak leaves infusions and fermented beverages exhibited exerted inhibition of α-amylase (8–15% and 5–9%, respectively) and α-glucosidase (98% and 99%, respectively) enzymes. After OGTT, the groups treated with either oak leaves infusions or fermented beverages showed lower glucose levels compared with the obesity control group (18%) and a similar glucose tolerance to healthy control group. On long-term evaluation, inter- vention groups showed a significant reduction in fasting glucose concentrations (41–50% for oak leaves infu- sions and 52–66% for fermented beverages) and TyG index (4.2–4.6% for oak leaves infusions and 5.9–7.5% for fermented beverages) compared with the obese control group. Oak leaves infusions and fermented beverages had antioxidant potential in vitro and scavenging activity for radicals such as peroxyl and peroxynitrite anions. Our results suggest anti-hyperglycemic and antioxidant effects of beverages prepared with leaves of Quercus species in vitro and in vivo.

1. Introduction

Obesity is a highly prevalent metabolic disorder characterized by an excess of visceral adiposity. Furthermore, it has been associated with dyslipidemia, hyperglycemia, insulin resistance, and oxidative stress through several mechanisms, leading to metabolic syndrome (Alberti et al., 2009). Regard, oxidative stress is an imbalance of reactive oxygen species (ROS) and antioxidant defenses. The cells are protected against the excess of ROS by antioxidant enzymes (e.g. catalase, glutathione peroxidase (GPX), superoxide dismutase (SOD), and other anti- oxidants). However, when ROS overwhelms antioxidant capacity, the cell functions are affected by this imbalance (Matsuda & Shimomura, 2013).
On over-nutrition condition, a large amount of glucose is oxidized during the tricarboxylic cycle, leading to an increased production of electron donors in the mitochondrial electron transport chain. Thus, the process of electron donation to molecular oxygen promotes the pro- duction of superoxide ions (Brownlee, 2005). In addition, an excess of free fatty acids increases the oxidation level in the mitochondria. Both, β-oxidation of fatty acids and oxidation of free fatty acids-derived acetyl CoA by the tricarboxylic cycle, produce the same electron donors (NADH and FADH2) as in glucose oxidation; thus, an increased free fatty acid oxidation results in mitochondrial overproduction of ROS (Brownlee, 2005).

Several studies have reported a correlation between ROS and glu- cose metabolism disturbances, such as hyperglycemia and insulin

Abbreviations: QC_i, Quercus convallata infusion; QC_k, Quercus convallata fermented beverage; QA_i, Quercus arizonica infusion; QA_k, Quercus arizonica fermented beverage

^⁎ Corresponding author.

E-mail address: [e-mail] (N.E. Rocha-Guzmán).

$YDLODEOH RQOLQH 23 6HSWHPEHU 2017

http://dx.doi.org/10.1016/j.foodres.2017.09.040

Received 6 June 2017; Received in revised form 14 September 2017; Accepted 17 September 2017

0963-9969/ ‹ 2017 (OVHYLHU /WG. $OO ULJKWV UHVHUYHG.

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Chemico-Biological Interactions
journal homepage: www.elsevier.com/locate/chembioint

Chemico-Biological Interactions 272 (2017) 1e9

Oak kombucha protects against oxidative stress and inflammatory processes

B.D. Va^'zquez-Cabral ^a, M. Larrosa-Pe^'rez ^b, J.A. Gallegos-Infante ^a, M.R. Moreno-Jim^'enez ^a,

R.F. Gonza^'lez-Laredo ^a, J.G. Rutiaga-Quin^~ones ^c, C.I. Gamboa-Go^'mez ^a,

N.E. Rocha-Guzma^'n ^{a, *}

^a Research Group on Functional Foods and Nutraceuticals, Departamento de Ingenierías Química y Bioquímica, TecNM/Instituto Tecnolo^'gico de Durango,

Felipe Pescador 1830 Ote., 34080 Durango, Dgo., Mexico

^b School of Doctoral Studies & Research, European University of Madrid, Calle Tajo, s/n, Villaviciosa de Odo^'n, ES-28670 Madrid, Spain

^c Facultad de Ingeniería en Tecnología de la Madera, Edificio D, Ciudad Universitaria, Universidad Michoacana de San Nicola^'s de Hidalgo, Av. Fco. J. Múgica S/N. Col. Felicitas de Río, Morelia, Michoaca^'n C.P. 58040, Mexico


a r t i c l e i n f o
Article history:

Received 20 March 2017 Received in revised form 27 April 2017

Accepted 1 May 2017

Available online 3 May 2017

Keywords: Antioxidant Kombucha Quercus

Anti-inflammatory Fermented beverages

a b s t r a c t
Black tea infusion is the common substrate for preparing kombucha; however other sources such as oak leaves infusions can be used for the same purpose. Almost any white oak species have been used for medicinal applications by some ethnic groups in Mexico and could be also suitable for preparing kombucha analogues from oak (KAO). The objective of this research was to investigate the antioxidant activity and anti-inflammatory effects of KAO by examining its modulation ability on macrophage- derived TNF-alpha and IL-6. Herbal infusions from oak and black tea were fermented by kombucha consortium during seven days at 28 ^oC. Chemical composition was determined by LC-ESI-MS/MS. The ^{antioxidant activity of samples against oxidative damage caused by H} 2^O2 ^{in monocytes activated} (macrophages) was explored. Additionally, it was determined the anti-inflammatory activity using lipopolysaccharide (LPS) - stimulated macrophages; in particular, the nitric oxide (NO), TNF-alpha, and IL-6 production was assessed. Levels of pro-inflammatory cytokines IL-6 and TNF-alpha were signifi- cantly reduced by the sample treatment. Likewise, NO production was lower in treatment with kom- bucha and KAO compared with LPS-stimulated macrophages. Fermented beverages of oak effectively down-regulated the production of NO, while pro-inflammatory cytokines (TNF-alpha and IL-6) in macrophages were stimulated with LPS. Additionally, phytochemical compounds present in KAO decrease oxidative stress.

© 2017 Elsevier B.V. All rights reserved.

1. Introduction
Some fermented foods have transcended their sources to become everyday products in more than one continent; fermen- tations involved in these foods are of enormous complexity, and their study has provided us a wealth of biotechnology knowledge. An attractive bioprocess consists on the degradation of glucose and fructose through the fermentation action of a bacterial and yeast consortium called Kombucha [6]. This Kombucha is a fermented beverage that has been traditionally consumed in China for over 2200 years. This ancient beverage is composed of two portions: a

* Corresponding author.

E-mail address: [e-mail] (N.E. Rocha-Guzm^'an).

floating biofilm of cellulose and the sour liquid broth [4]. Several positive effects have been reported, including gastro protective effect of the culture broth and probiotic potential of the Kombucha microbiome [1,13]. In particular, in the culture broth the main metabolites identified are gluconic and glucuronic acids, glycerol, phenolic acids and caffeine; some are associated with beneficial effects on health. The two main classes of involved polyphenols are flavonoids and phenolic acids. Their chemical and structural mod- ifications are due to biotransformation and metabolism by the kombucha consortium action, and have not been taken into ac- count in previous studies of kombucha analogues obtained from other sources. The biotransformation of flavonoids has been a topic of research due to the interest in explaining the correlation be- tween the beneficial properties of flavonoids and the structures of the active compounds. In Kombucha obtained from black tea, the

http://dx.doi.org/10.1016/j.cbi.2017.05.001

0009-2797/© 2017 Elsevier B.V. All rights reserved.

Contents lists available at ScienceDirect
Carbohydrate Polymers
j ournal homepage: www. elsevier. com/ locat e/ carbpol

Carbohydrate Polymers 168 (2017) 327–336

Effect of different drying procedures on the bioactive polysaccharide acemannan from Aloe vera (Aloe barbadensis Miller)

Rafael Minjares Fuentes^a, Víctor Manuel Rodríguez González^b,

Rubén Francisco González Laredo^c, Valeria Eim^a, María Reyes González Centeno^a,

,

Antoni Femenia<sup>a ∗

a</sup> Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa Km 7.5, 07122, Palma de Mallorca, Spain

^b Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Articulo 123 s/n Fracc Filadelfia, 35010, Gómez Palacio, Dgo, Mexico

^c Departamento de Ingenierías Química y Bioquímica, TecNM Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., 34080, Durango, Dgo, Mexico

a r t i c l e i n f o a b s t r a c t

Article history:

Received 8 January 2017

Received in revised form 17 March 2017 Accepted 27 March 2017

Available online 29 March 2017

Keywords: Aloe vera Acemannan

Drying procedures Acetylation Functional properties

The main effects of different drying procedures: spray , industrial freeze , refractance window and radi ant zone drying, on acemannan, the main bioactive polysaccharide from Aloe vera gel, were investigated. All the drying procedures caused a considerable decrease in the acemannan yield (∼40%). Degradation affected not only the backbone, as indicated by the important losses of (1 → 4) linked mannose units, but also the side chains formed by galactose. In addition, methylation analysis suggested the deacetyla tion of mannose units (>60%), which was confirmed by ¹ H NMR analysis. Interestingly, all these changes were reflected in the functional properties which were severely affected. Thus, water retention capacity values from processed samples decreased ∼50%, and a reduction greater than 80% was determined in swelling and fat adsorption capacity values. Therefore, these important modifications should be taken into consideration, since not only the functionality but also the physiological effects attributed to many Aloe vera based products could also be affected.

© 2017 Elsevier Ltd. All rights reserved.

1. Introduction
Acemannan, the major polysaccharide found in Aloe vera gel, is mainly composed of large amounts of partially acetylated man nose units (Man >60%), followed by glucose (Glc ∼20%) and, to a minor extent, galactose (Gal <10%) (Choi & Chung, 2003; Chow, Williamson, Yates, & Goux, 2005; Femenia, Sánchez, Simal, & Rosselló, 1999; Talmadge et al., 2004). Structurally, the aceman nan polysaccharide, with a molecular weight of around 40–50 kDa, could be represented by a single chain of í3 (1 → 4) mannose with í3 (1 → 4) glucose inserted into the backbone; a (1 → 6) galactose units may also be found as side chains (Chokboribal et al., 2015; Chow et al., 2005; Femenia et al., 1999; Talmadge et al., 2004). The acetyl groups are the unique non sugar functional groups present in acemannan and seem to play a key role not only in the physico chemical properties but also in the biological activity of


^∗ Corresponding author.

E mail address: [e-mail] (A. Femenia).

the Aloe vera (Campestrini, Silveira, Duarte, Koop, & Noseda, 2013; Chokboribal et al., 2015; Ni et al., 2004).

Acemannan is a storage polysaccharide located within the pro toplast of the parenchymatous cells of the Aloe vera gel, and not a component of the cell walls (Femenia et al., 1999). Interestingly, this polymer has been reported as the main bioactive substance present in Aloe vera gel, being responsible for most of the benefi cial properties attributed to Aloe vera (Hamman, 2008; McAnalley, 1993; Reynolds, 1985; Reynolds & Dweck, 1999; t’Hart, van den Berg, Kuis, van Dijk, & Labadie, 1989), such as the reduction in blood glucose, blood pressure and the improvement of lipid profile in diabetic patients, among many others (Choudhary, Kochhar, & Sangha, 2011; Pothuraju, Sharma, Onteru, Singh, & Hussain, 2016). These beneficial effects have been attributed to the high molecular weight fractions of acemannan which are degraded by the intestinal microbiota to form oligosaccharides that inhibit intestinal glucose absorption (Boban, Nambisan, & Sudhakaran, 2006; Jain, Gupta, & Jain, 2007; Yagi et al., 2001, 2009). Furthermore, several studies have demonstrated that the acetyl groups of acemannan are mainly responsible not only for the interaction of acemannan with other biomolecules but also for enabling the transport of other bioac

http://dx.doi.org/10.1016/j.carbpol.2017.03.087 0144 8617/© 2017 Elsevier Ltd. All rights reserved.

Revista Chapingo. Serie Ciencias Forestales y del Ambiente

ISSN: 2007-3828

[e-mail] Universidad Autónoma Chapingo México

Fregoso-Madueño, Jesús N.; Goche-Télles, José R.; Rutiaga-Quiñones, José G.; González-Laredo, Rubén F.; Bocanegra-Salazar, Melissa; Chávez-Simental, Jorge A. Alternative uses of sawmill industry waste

Revista Chapingo. Serie Ciencias Forestales y del Ambiente, vol. XXIII, núm. 2, mayo- agosto, 2017, pp. 243-260

Universidad Autónoma Chapingo Chapingo, México

Available in: http://www.redalyc.org/articulo.oa?id=62950747001

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Industrial Crops & Products
journal homepage: www.elsevier.com/locate/indcrop

,QGXVWULDO &URSV & 3URGXFWV 109 (2017) 644²653

Influence of water deficit on the main polysaccharides and the rheological properties of Aloe vera (Aloe barbadensis Miller) mucilage

Rafael Minjares-Fuentes^a,d, Luis Medina-Torres^b, Rubén Francisco González-Laredo^c,

Víctor Manuel Rodríguez-González^d, Valeria Eim^a, Antoni Femenia^a,⁎

^a Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa Km 7.5, 07122, Palma de Mallorca, Spain

^b Facultad de Química, Universidad Nacional Autónoma de México, 04510 México D.F., Mexico

^c Departamento de Ingenierías Química y Bioquímica, TecNM-Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., 34080, Durango, Dgo., Mexico

^d Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Articulo 123 s/n Fracc Filadelfia, 35010, Gómez Palacio, Dgo, Mexico


A R T I C L E I N F O
Keywords: Aloe vera

Rheological behaviour Acemannan

Pectin

Water deficit

A B S T R A C T
The aim of this study was to evaluate the effect of water deficit on the composition of the main polysaccharides and rheological behaviour from Aloe vera (Aloe barbadensis Miller) mucilage. In particular, plants with 0 (D0), 40 (D40) and 60% (D60) water deficits were used. Water-soluble polysaccharides were isolated and subjected to carbohydrate and glycosidic linkage analysis. The steady-shear and linear oscillatory flows were studied, not only in fresh but also in reconstituted mucilages. Acemannan and pectic substances were the predominant polysaccharides in the Aloe vera mucilage, being the bioactive polymer acemannan the most affected by water deficit. Thus, increasing the water deficit by up to 60% promoted a mannose decrease of 41%, although a significant increase in its average molecular weight, from 54 to 98 kDa, was detected. Interestingly, acemannan did not undergo deacetylation as a consequence of the water deficits applied. All Aloe vera mucilages, either fresh or reconstituted, exhibited a shear-thinning flow behaviour (n < 1). However, water deficit affected the me- chanical properties, changes being more noticeable in the reconstituted mucilages. Thus, the viscosity (η₁) of reconstituted mucilages increased, from 0.12 to 0.28 Pa·s, as water deficit increased, whereas their flow index (n) decreased from 0.57 to 0.47. Further, D40 and D60 reconstituted mucilages exhibited an E_a of 17.4 and 17.6 kJ/ mol, respectively, whilst, for D0, E_a was 16.7 kJ/mol. Interestingly, only the D40 reconstituted mucilage showed a crossover point at 7.39 rad/s between viscous and elastic modulus. The understanding of the influence of water deficit on the main physico-chemical characteristics of Aloe vera polysaccharides and, in turn, of its effect on the rheology of the mucilages could be a useful tool for the design, development and control of biologically active ingredients based on the Aloe vera plant.

1. Introduction

Nowadays there is an ongoing search for new biomaterials that may be used in the development of functional ingredients able to substitute synthetic molecules which are, increasingly, being considered as po- tentially harmful for human health (Avila-de la Rosa et al., 2015). Different plant materials have been investigated in order to obtain natural components that could be used as these functional ingredients. Within this context, Aloe barbadensis Miller (Aloe vera) may be con- sidered as a potential and valuable source of gums and hydrocolloids, which are present in the mucilage of Aloe vera (Kiran and Rao, 2016). The widespread use of Aloe vera mucilage as a source of functional ingredients is mainly due to the considerable number of beneficial properties attributed to this plant (Huseini et al., 2012; Kumar and
Tiku, 2016; Pothuraju et al., 2016; Radha and Laxmipriya, 2015).

Aloe vera mucilage is the aqueous extract of the hydroparenchyma cells present in the succulent leaves of Aloe vera plant (Javed and Atta- Ur-Rahman, 2014). This mucilage consists of about 98.5%–99.5% water, the remaining solids being composed mainly of polysaccharides (∼60% w/w), in particular acemannan and pectic substances (Femenia et al., 1999). Acemannan, considered as the main bioactive component of the Aloe vera mucilage, is a storage polymer located within the protoplast of the parenchymatous cells (Femenia et al., 1999). This polysaccharide is mainly composed of partially acetylated mannose units linked by β−(1 → 4) glycosidic bonds (Chokboribal et al., 2015; Chow et al., 2005; Femenia et al., 1999; McAnalley, 1993). On the other hand, pectic substances are the main component of the cell walls, mostly made up of a very high percentage of galacturonic acid units

^⁎ Corresponding author.

E-mail address: [e-mail] (A. Femenia).

$YDLODEOH RQOLQH 21 6HSWHPEHU 2017

http://dx.doi.org/10.1016/j.indcrop.2017.09.016

Received 23 May 2017; Received in revised form 25 August 2017; Accepted 10 September 2017

0926-6690/ ‹ 2017 (OVHYLHU %.9. $OO ULJKWV UHVHUYHG.

Contents lists available at ScienceDirect
Journal of Functional Foods
journal homepage: www. elsevier. com/ locate/ j f f

Journal of Functional Foods 35 (2017) 447–457

Nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats

Yolanda E. Pérez-Beltrán ^a, Eduardo Mendeleev Becerra-Verdín ^b, Sonia G. Sáyago-Ayerdi ^a, Nuria E. Rocha-Guzmán ^c, Emma G. García-López ^d, Alfonso Castañeda-Martínez ^b,

Rubén Montalvo-González ^b, Cristian Rodríguez-Aguayo ^e, Efigenia Montalvo-González <sup>a,⇑

a</sup> Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, Lagos del Country, 63175 Tepic Nayarit, Mexico

^b Laboratorio de Investigación Clínica e Histología, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo S/N, 63155 Tepic Nayarit, Mexico

^c Departamento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., 34080 Durango, Durango, Mexico

^d Purés y Derivados de Nayarit, Carr. Tepic-Camichin Km 3.4, 3155 Camichin de Jauja, Nayarit, Mexico

^e Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer Center, Houston, TX 77030, United States


a r t i c l e i n f o
Article history:

Received 25 February 2017

Received in revised form 5 June 2017 Accepted 7 June 2017

Available online 12 June 2017

Keywords:

Nutritional characteristics Bioactive compounds Guava purees Hyperglycemia Hypercholesterolemia

a b s t r a c t
The nutritional characteristics and bioactive compound content in purees elaborated with guava- strawberry, guava-blackberry, guava-soursop or guava-passion fruit were evaluated as well as their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats. Over a 4-week period, the effects of each puree were examined. All purees presented a high content of indigestible fraction (70.6–82.3 g/100 g), vitamin C (500–534.6 mg/100 g), soluble polyphenols (32.8–33 mg/g) and antioxi- dant capacity. Several phenolic acids and flavonoids were identified. The addition of purees in the diet increased the body weight of hyperglycemic rats (rv7%), but decreased the body weight of hypercholes- terolemic rats (rv15%). All the purees decreased the levels of plasma glucose, urea and creatinine in hyper- glycemic rats, as well as the total cholesterol and triacylglycerol levels in hypercholesterolemic rats. The hepatic damage was reduced for all purees. These guava-purees represent a therapeutic alternative for individuals with diet-related diseases problems such as hyperglycemia and hypercholesterolemia.

© 2017 Elsevier Ltd. All rights reserved.

1. Introduction
Noncommunicable diseases (NCDs) are defined as chronic dis- eases that are not transmitted from person to person. Alarmingly, these diseases are increasing worldwide, affecting all age groups (WHO, 2015). NCDs include obesity, hyperglycemia, hypercholes- terolemia, hyperlipidemia, arteriosclerosis, diabetes mellitus (DM) type II, hypertension and other cardiovascular diseases (WHO, 2015). These metabolic disorders are known as a metabolic syndrome, which increases the morbidity and mortality that along with an increasingly aging society, creates a serious medical and socioeconomic problem (Elleuch et al., 2011). It is known that

^⇑ Corresponding author.

E-mail addresses: [e-mail] (Y.E. Pérez-Beltrán), qfb_mendel@ya- hoo.com.mx (E.M. Becerra-Verdín), [e-mail] (S.G. Sáyago-Ayerdi), [e-mail] (N.E. Rocha-Guzmán), [e-mail] (E.G. Gar- cía-López), [e-mail] (A. Castañeda-Martínez), montalvogonza- [e-mail] (R. Montalvo-González), [e-mail] (C. Rodríguez-Aguayo), [e-mail] (E. Montalvo-González).

these pathologies decrease with the consumption of fresh fruits and vegetables due to the significant amounts of vitamins, miner- als, dietary fibre, indigestible fraction and bioactive compounds that they have; which turn can control and prevent non- degenerative diseases. Moreover the diets that are rich in these vegetables may cause lower rates of mortality caused by NCDs (Elleuch et al., 2011).

Therefore many fruits and their components (stem, leaves, seeds and by-products) have been investigated to study their effects on health issues that include anti-hyperglycemic, hepatic steatosis, anti-inflammatory, anti-cancer, cardioprotective, anti-obesity, among others. The fruits that have been most studied are: guava (Huang, Yin, & Chiu, 2011; Liu, Wang, Hsieh, Lu, & Chiang, 2015), ber- ries (Afrin et al., 2016; Aqil et al., 2016; Mazzoni et al., 2016), passion fruit (Kandandapani, Balaraman, & Ahamed, 2015) and soursop fruit (Coria-Téllez, Montalvo-Gónzalez, Yahia, & Obledo-Vázquez, 2016). These fruits are widely accepted by the consumers and are an impor- tant source of vitamin C, vitamin E, pigments (anthocyanins or car- otenoids), dietary fibre (DF) and polyphenols (Huang et al., 2011; Meireles et al., 2015; USDA, 2011).

http://dx.doi.org/10.1016/j.jff.2017.06.022

1756-4646/© 2017 Elsevier Ltd. All rights reserved.

Contents lists available at ScienceDirect
Journal of Food Composition and Analysis
journal homepage: www.elsevier.com/locate/jfca

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Original research article

Comprehensive characterization by LC-DAD-MS/MS of the phenolic composition of seven Quercus leaf teas

Rocío García-Villalba^a,⁎, Juan Carlos Espín^a, Francisco A. Tomás-Barberán^a,

Nuria Elizabeth Rocha-Guzmán<sup>b

a</sup> Laboratory of Food & Health, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, 30100 Campus de Espinardo, Murcia, Spain

^b Research Group on Functional Foods and Nutraceuticals, Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Durango, Felipe Pescador 1830

Ote., 34080 Durango, Dgo., Mexico


A R T I C L E I N F O
Keywords:

Food analysis Food composition Quercus Polyphenols Proanthocyanidins

Hydrolyzable tannins Phloroglucinolysis LC–MS/MS

A B S T R A C T

A complete characterization of the phenolic profile of leaves infusions from seven Mexican Quercus species was developed using different LC-DAD-MS/MS methodologies. The main families of phenolic compounds identified and quantified were: hydrolyzable tannins and flavonol glycosides, based on their fragmentation patterns and UV spectra, proanthocyanidins analyzed after acid-catalysis in the presence of phloroglucinol, and phenolic acids evaluated using UPLC-triple quadrupole mass spectrometer (QqQ). White oak species showed the largest amount of total phenols (830–2956 mg/L) with hydrolyzable tannins as the predominant group (60–96%), mainly vescavaloninic acid, vescalagin, and castalagin. Red species (total phenolics 129–280 mg/L), showing proan- thocyanidins as the dominant family, consisted of units of catechin, gallocatechin and in less amount epicatechin gallate and epigallocatechin gallate and larger percentages of phenolic acids (10–19%).

1. Introduction

In recent years, the interest and consumption of herbal infusions (commonly called teas or tisanes) from a great diversity of edible plants has increased considerably among the Mexican population. These plant species include the genus Quercus, which has its diversification center in Mexico, because of 450 species estimated worldwide, about 135–150 are from this country, and 86 are considered endemic (Nixon, 1998; Zavala, 1998). Forty-one Quercus species (22 white and 19 red) occur in Durango forest. For many civilizations, local ethnic groups (Mixtecos, Tepehuanos, Totonacas and Tepehuas) have used Quercus species for medicinal and food purposes (Luna-José et al., 2003). The use of these herbal infusions as antioxidant nutraceuticals in traditional medicine is a common practice.

Recently, tisanes prepared with the leaves of Mexican Quercus spe- cies (Q. resinosa, Q. sideroxyla, Q. eduardii and Q. durifolia) have been reported to exhibit antioxidant activity (Rocha-Guzmán et al., 2012) as well as cardioprotective (Rivas-Arreola et al., 2010), anti-carcinogenic (Rocha-Guzmán et al., 2009), anti-inflammatory (Moreno-Jiménez et al., 2015), antimicrobial and anti-topoisomerase potential (Sánchez- Burgos et al., 2013). Antioxidant activity and inhibitory activity of key

enzymes relevant for hyperglycemia and Alzheimeŕs disease were also observed in hydromethanolic and aqueous extracts of leaves of other Quercus species (Custodio et al., 2015; Haidi et al., 2017; Nugroho et al., 2016).

These biological activities are thought to be associated, at least in part, with the presence of phenolic compounds. Polyphenols, as a group of secondary metabolites broadly distributed in plant-derived products, have been shown to be responsible for many health benefits, including cardio-protective, anti-cancer, anti-diabetic, anti-aging and neuropro- tective effects (Scalbert et al., 2005). Therefore, the characterization of polyphenols is of great importance, to confirm the potential health benefits attributed to Quercus teas.

From a phytochemical point of view, Quercus tree is very interesting because of the presence of different families of polyphenols. Different parts of the tree (wood, bark, cork, acorns) have been extensively in- vestigated (Cantos et al., 2003; Castro-Vázquez et al., 2013; Fernandes et al., 2011; Fernández de Simón et al., 2006) due to their important role in the maturation of wines inside oak barrels, in the wood industry and human and animal nutrition (Haidi et al., 2017).

Bark and woods, mainly used in cooperages, are especially rich in ellagitannins (castalagin, vescalagin, grandinin and roburins A–E) and

^⁎ Corresponding author at: Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS−CSIC, 30100 Campus de Espinardo, Murcia, Spain.

E-mail address: [e-mail] (R. García-Villalba).

$YDLODEOH RQOLQH 24 -XO\ 2017

http://dx.doi.org/10.1016/j.jfca.2017.07.034

Received 17 April 2017; Received in revised form 14 June 2017; Accepted 19 July 2017

0889-1575/ ‹ 2017 (OVHYLHU ,QF. $OO ULJKWV UHVHUYHG.

G Model

INDCRO-9482; No. of Pages10