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Apples are affordable and accessible fruit with tremendous biodiversity. Among over 10,000 identified apple cultivars, only a few are commercially available. Habitual fruit consumption is correlated with the prevention of Type 2 diabetes and related complications. Particularly, (poly)phenols found in apples are major contributors to their antidiabetic properties. Here, we have screened (poly)phenol-rich extracts of 476 apple accessions in Canada's Apple Biodiversity Collection for antidiabetic properties.The results of this work provide insights into the prevention and management of Type 2 diabetes by identifying high (poly)phenol-containing specialty apples for use in fresh fruit form or value-added functional food ingredients.
Summary• The recent trend in sedentary lifestyles and nutritionally-imbalanced diets has elevated the prevalence of Type 2 diabetes in many parts of the world. Some pharmacological glycemic management can cause undesirable gastrointestinal side effects or hypoglycemia. Thus, there is a growing interest in safe glycemic management using dietary (poly)phenols.• In this study, (poly)phenol-rich extracts of 476 apple accessions from Canada's Apple Biodiversity Collection (ABC) and six major apple (poly)phenols were assessed for in vitro antidiabetic properties against the activities of α-glucosidase, α-amylase, and dipeptidyl peptidase-4 (DPP-4) and the formation of advanced glycation end products (AGE).• Apple (poly)phenol extracts varied in their antidiabetic activities in a dosedependent manner. High (poly)phenol-containing apples demonstrated that their total phenolic contents (TPC) were inversely correlated with the IC 50 values of α-glucosidase, α-amylase, and AGE formation, but not DPP-4. Concentrations of major (poly)phenol compounds such as procyanidin B2, phloridzin, and epicatechin in apples were significantly inversely correlated with IC 50 values of α-glucosidase in the high (poly)phenol-containing apples.• High TPC apples are not suitable for marketing for fresh fruit consumption due to bitterness and astringency; however, these apples show potential to use in the
The health benefits of kimchi are proven to be effective against many diseases. We studied the effects of prolonged refrigerated storage on health beneficial qualities of napa cabbage kimchi by assessing variations in nutritional composition, microbial diversity, total antioxidant capacity (TAC), and total polyphenol content (TPC). The carbohydrate content of kimchi drastically reduced during the first month of storage (from 58.7 to 41.6 g/100 g), while fat and ash contents increased. Total bacterial count declined (>80 folds) during 17 months of storage with no development of pathogenic microbes. Microbial diversity did not significantly alter during kimchi storage.Relative abundances of Lactobacillales and Firmicutes increased up to 3 months and Actinobacteria increased after 3 months of storage. TAC and TPC of kimchi increased up to 3 months of storage and declined after. The findings suggest consuming kimchi during the first 3 months of refrigerated storage to optimize beneficial microbes and health benefits.Novelty impact statement: Evaluation of variations in health beneficial qualities of napa cabbage kimchi under prolonged refrigerated storage is important to determine the optimum time for consumption. The abundance of beneficial Lactobacillales bacteria increases together with total antioxidant capacity and total polyphenol content in tested kimchi up to 3 months of storage before declining. Tested commercial kimchi can be consumed within 3 months of refrigerated storage for optimum health benefits.
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