Pseudocereal Oils, Authenticated by Fourier Transform Infrared Spectroscopy, and their Chemopreventive Properties

Paśko, Paweł; Galanty, Agnieszka; Ramos-Zambrano, Emilia; Ayala, Alma Leticia Martinez; Delgado, Efren; Argasińska, Joanna Gdula-; Zagrodzki, Paweł; Podsiadły, Robert; Deutsch, Joseph; Gorinstein, Shela

doi:10.1007/s11130-024-01139-0

Cited by 3 publications

(1 citation statement)

References 30 publications

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“…In the anti-inflammatory experiments, RAW 264.7 cells were seeded in 96-well plates at the same density and pre-treated with the wine samples of the selected concentrations or dexamethasone (reference drug, 0.5 µg/mL) for one hour. This was followed by exposure to 10 ng/mL of LPS to initiate inflammation, consistent with previous methods [ 35 ]. The cells were incubated for 24 h and the supernatants were then analyzed to measure nitric oxide production using a Griess Reagent Kit (Promega Corporation, Madison, Winooski, VT, USA), and levels of cytokines such as TNF-α and IL-6 were analyzed using Human ELISA kits (Bioassay Technology Laboratory, Shanghai, China) as per the supplier’s guidelines.…”

Section: Methodsmentioning

confidence: 59%

Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential

Paśko,

Galanty,

Dymerski

et al. 2024

IJMS

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The growing trend in fruit wine production reflects consumers’ interest in novel, diverse drinking experiences and the increasing demand for healthier beverage options. Fruit wines made from kiwi, pomegranates, and persimmons fermented using S. bayanus Lalvin strain EC1118 demonstrate the versatility of winemaking techniques. Kiwifruit, persimmon, and pomegranate wines were analyzed using HPLC and GC-TOFMS analyses to determine their concentrations of phenolic acids and volatile compounds. These results were supported by Fourier transform infrared (FTIR) spectroscopy to characterize and compare chemical shifts in the polyphenol regions of these wines. The wines’ characterization included an anti-inflammatory assay based on NO, TNF-alpha, and IL-6 production in the RAW 264.7 macrophage model. FTIR spectroscopy predicted the antioxidant and phenolic contents in the wines. In terms of polyphenols, predominantly represented by chlorogenic, caffeic, and gallic acids, pomegranate and kiwifruit wines showed greater benefits. However, kiwifruit wines exhibited a highly diverse profile of volatile compounds. Further analysis is necessary, particularly regarding the use of other microorganisms in the fermentation process and non-Saccharomyces strains methods. These wines exhibit high biological antioxidant potential and health properties, providing valuable insights for future endeavors focused on designing healthy functional food products.

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Section: Methodsmentioning

confidence: 59%

Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential

Paśko,

Galanty,

Dymerski

et al. 2024

IJMS

Self Cite

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Determination of Bioactive Compounds in Buriti Oil by Prediction Models Through Mid-infrared Spectroscopy

da Silva,

Ferreira,

Chisté

et al. 2024

Food Anal. Methods

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Comparative Analysis of Polyphenolic Profile and Chemopreventive Potential of Hemp Sprouts, Leaves, and Flowers of the Sofia Variety

Galanty,

Juncewicz,

Podolak

et al. 2024

Plants

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This study investigates the phytochemical composition and biological activities of hemp (Cannabis sativa L.) leaves, flowers’ methanolic extracts from the Sofia variety, and its sprouts cultivated under different light conditions (natural light, darkness, blue, and white LED light for 5, 7, and 9 days). Phytochemical analysis using HPLC identified four key polyphenolic compounds in sprouts’ extracts: chlorogenic, caffeic, and gallic acids, and myricetin, with a predomination of the chlorogenic acid. In contrast, leaves and flowers’ extracts contained cannflavins A and B and chlorogenic, p-coumaric, and ferulic acids, with a significant presence of isochlorogenic acid. Antioxidant capacity, assessed by FRAP method, revealed higher antioxidant potential in leaves compared to flowers and sprouts, with sprouts grown under blue and white LED lights exhibiting the highest activity. Cytotoxic activity was evaluated on human colon cancer cell lines (HT29, HCT116, DLD-1) and normal colon epithelial cells (CCD 841 CoN). Results demonstrated significant and selective cytotoxicity against cancer cell lines, with leaves showing more pronounced effects than flowers, and sprouts only moderate activity. All samples revealed an anti-inflammatory effect in vitro. To conclude, sprouts, leaves, and flowers of the Sofia hemp may be considered promising products for chemoprevention in the future.

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Pseudocereal Oils, Authenticated by Fourier Transform Infrared Spectroscopy, and their Chemopreventive Properties

Cited by 3 publications

References 30 publications

Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential

Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential

Determination of Bioactive Compounds in Buriti Oil by Prediction Models Through Mid-infrared Spectroscopy

Comparative Analysis of Polyphenolic Profile and Chemopreventive Potential of Hemp Sprouts, Leaves, and Flowers of the Sofia Variety

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