Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system

Vazquez-Flores, Alma A.; Wong-Paz, Jorge E.; Lerma-Herrera, Martín A; Martinez-Gonzalez, Alejandra I.; Olivas-Aguirre, Francisco J.; Aguilar, Cristóbal N.; Wall‐Medrano, Abraham; Gonzalez-Aguilar, G.A.; ́Álvarez-Parrilla, Emilio; Rosa, Laura A. de la

doi:10.1016/j.jff.2016.11.003

Cited by 25 publications

(32 citation statements)

References 41 publications

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“…You et al [ 67 ] observed a six-fold difference between quercetin IC 50 value for AG compared to PL. Vazquez-Flores et al [ 93 ] observed higher carbohydrate hydrolysis inhibition attributed to PA activity, in comparison with lipid hydrolysis inhibition attributed to PL activity (approx. 46 and 30% inhibition, respectively) when a proanthocyanidins fraction from pecan ( Carya illinoinensis ) extract was evaluated.…”

Section: Resultsmentioning

confidence: 99%

Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions

et al. 2017

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The digestive enzymes–polyphenolic compounds (PCs) interactions behind the inhibition of these enzymes have not been completely studied. The existing studies have mainly analyzed polyphenolic extracts and reported inhibition percentages of catalytic activities determined by UV-Vis spectroscopy techniques. Recently, pure PCs and new methods such as isothermal titration calorimetry and circular dichroism have been applied to describe these interactions. The present review focuses on PCs structural characteristics behind the inhibition of digestive enzymes, and progress of the used methods. Some characteristics such as molecular weight, number and position of substitution, and glycosylation of flavonoids seem to be related to the inhibitory effect of PCs; also, this effect seems to be different for carbohydrate-hydrolyzing enzymes and proteases. The digestive enzyme–PCs molecular interactions have shown that non-covalent binding, mostly by van der Waals forces, hydrogen binding, hydrophobic binding, and other electrostatic forces regulate them. These interactions were mainly associated to non-competitive type inhibitions of the enzymatic activities. The present review emphasizes on the digestive enzymes such as α-glycosidase (AG), α-amylase (PA), lipase (PL), pepsin (PE), trypsin (TP), and chymotrypsin (CT). Existing studies conducted in vitro allow one to elucidate the characteristics of the structure–function relationships, where differences between the structures of PCs might be the reason for different in vivo effects.

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Section: Resultsmentioning

confidence: 99%

Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions

et al. 2017

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“…To our knowledge, this is the first study to report a more detailed profile of phenolic compounds in ramón seeds using this technique, allowing for the identification of their native structures without alterations by hydrolytic reactions. This is important because acid and alkaline hydrolysis can degrade the glycosyl or ester linkages, but at the same time can fragment the structure of the phenolic compounds and alter their subsequent identification [63]. It is worth mentioning that no hydrolysable or condensed tannins were identified in RSF, which should be considered beneficial since tannins, despite their high antioxidant capacity are also known to interfere in nutrient absorption, which is not desirable in a product aimed at groups in poverty and/or malnutrition.…”

Section: Identification Of Individual Phenolic Compounds In Rsf By Upmentioning

confidence: 99%

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Subiria-Cueto

Larqué-Saavedra

Reyes-Vega

et al. 2019

Foods

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The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT.

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“…Therefore, only a few recent works have been published on the characterization of these compounds in pecan nutshells. Vázquez-Flores et al (2017) determined the presence of three different proanthocyanidin fractions with mean degree of polymerization (mDP) of 12, 7.3 and 3.4 in nutshell, after an extraction with 80% acetone, followed by an isolation through preparative Sephadex LH-20 column. mDP and procyanidin/prodelphinidin content was determined after a phloroglucinolysis reaction which breaks down the polymer releasing the terminal units as free flavan-3-ols, while forming phloroglucinol-adducts with the non-terminal flavan-3-ols units of the polymer.…”

Section: Individual Polyphenols In By-productsmentioning

confidence: 99%

“…Authors attributed this antidiabetic effect of both leaves and nutshells to the capacity of phenolic compounds to inhibit digestive enzymes such as α-lipase. The inhibition of digestive enzymes by a nutshell proanthocyanidin extract was studied by Vazquez-Flores et al (2017), the authors observed that the partially purified proanthocyanidins inhibited digestive enzymes (lipase, amylase and trypsin) in a simulated human digestive system, even though in a lesser degree compared to kernel proanthocyanidins (Vázquez-Flores et al, 2017). The authors proposed that the inhibition activity of the extracts depended on the degree of polymerization and prodelphinidin content of the condensed tannins, as well as the enzyme structure.…”

Section: Biological Activity Of Pecan By-productsmentioning

confidence: 99%

Bioactive components and health effects of pecan nuts and their byproducts: a review

́Álvarez-Parrilla¹,

Urrea-López²,

Rosa³

2018

JFB

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Pecan is a North American native tree that produces a stone fruit or kernel, commonly known as pecan nut,which is highly valuable worldwide due to its sensory quality, and health promoting properties derived from the presence of mono- and polyunsaturated fatty acids, tocopherols and monomeric and polymeric polyphenolic compounds. The increase in the demand for pecan nut leads to an increase in by-products such as leaves, cake and principally nutshell, which have high contents of bioactive components, making them interesting raw materials to produce nutraceuticals with health benefits. The phytochemical content of pecan oil and kernel, as well as that of the main pecan by-products is discussed in detail, paying special attention to the presence of individual polyphenols with monomeric and polymeric structures. Finally, studies regarding the biological activity and potential use of pecan oil, kernel and by-products are summarized and discussed.

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Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system

Cited by 25 publications

References 41 publications

Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions

Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Bioactive components and health effects of pecan nuts and their byproducts: a review

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