Send article

Article information

Views: 6571

Title of article Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient
Authors

Petrov N., Federal Research Center of Nutrition and Biotechnology , Federal Research Center of Nutrition and Biotechnology

Sidorova Y., Federal Research Center of Nutrition and Biotechnology , Federal Research Center of Nutrition and Biotechnology

Sarkisyan V., Federal Research Center of Nutrition and Biotechnology , Federal Research Center of Nutrition and Biotechnology

Frolova Y., Federal Research Center of Nutrition and Biotechnology , Federal Research Center of Nutrition and Biotechnology

Zorin S., Federal Research Center of Nutrition and Biotechnology , Federal Research Center of Nutrition and Biotechnology

Kochetkova A., Federal Research Center of Nutrition and Biotechnology , Federal Research Center of Nutrition and Biotechnology

Mazo V., Federal Research Center of Nutrition and Biotechnology , Federal Research Center of Nutrition and Biotechnology

Section: BIOTECHNOLOGY
Year 2018 Issue 2 DOI 10.21603/2308-4057-2018-2-334-341
Annotation An innovative approach to creating a new generation of specialised foods for dietary therapy of type 2 diabetes can involve planned adding of plant polyphenols to their formulafions. The marked antioxidant properties of polyphenols largely determine their potential antidiabetic effects. However, the use of food polyphenols for prophylactic purposes is limited by their low bioavailability, which makes it expedient to search for technological approaches aimed at obtaining polyphenolic matrices with high biological activity, increased digestibility, and stability. This study objective was to purposely extract and concentrate the polyphenols by sorbing them from an aqueous solution of the bilberry leaf extract (BLE) on buckwheat flour and to assess their storage stability. A number of experiments on optimal parameters selection for sorbing polyphenols from the BLE on buckwheat flour were performed. The parameters included the concentration of the extract solution, the solution/sorbent ratio, the pH of the solution, the temperature and the time of sorption. The sorption on the polyphenol matrix was determined from the difference in their contents in the initial solution of the extract and in the supernatant after centrifugation by the Folin-Ciocalteu method. The effects of exposure to light, temperatures, and humidity on the polyphenol compounds in the dry BLE and in the food matrix contents during storage was analysed by the FTIR spectroscopy. The experiments determined the optimal conditions for the BLE polyphenol sorption on buckwheat flour by incubation of a 2% BLE solution pH = 3.6 with the portion of buckwheat flour at the ratio of 1g/50 cm3 solution for 45 minutes at 25°C. When storing the food matrix, there was no significant degradation of the polyphenolic compounds in the food matrix, which indicates an increase in the stability of the polyphenols sorbed on buckwheat flour. This paper presents the results that are scientifically and practically relevant for the nutritiology experts who devise promising technological approaches to expanding the range of functional food ingredients of the antidiabetic character.
Keywords Diabetes, polyphenols, bioavailability, bilberry leaf extract, buckwheat flour, sorption, food matrix, functional food ingredient
Artice information Received June 29, 2018
Accepted August 16, 2018
Available online December 20, 2018
Imprint article Petrov N. Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient / Petrov N., Sidorova Y., Sarkisyan V., Frolova Y., Zorin S., Kochetkova A., Mazo V. // Food and Raw Materials, 2018, vol. 6, no. 2, pp. 334–341.
Download the full article
Bibliography
  • Tutelyan V.A., SharafetdinovKh.Kh., Kochetkova A.A., et al. Theoretical and practical aspects of dietary therapy at type 2 diabetes mellitus. Moscow: BIBLIO-GLOBUS Publ., 2016. 244 p. (In. Russ.).
  • Alkhati A., Tsang C., Tiss A., et al. Functional Foods and Lifestyle Approaches for Diabetes Prevention and Management. Nutrients, 2017, vol. 9, no. 12, pp. 1310–1327. DOI: https://doi.org/10.3390/nu9121310.
  • Tutelyan V.A., Kiseleva T.L., Kochetkova A.A., et al. Rastitelʹnye istochniki fitonutrientov dlya spetsializirovannykh pishchevykh produktov antidiabeticheskogo deystviya [Plant sources of phytonutrients for specialised foods of antidiabetic action]. Moscow: BIBLIO-GLOBUS Publ., 2016. 422 p. (In. Russ.).
  • Mazo V.K., Sidorova Y.S., Shipelin V.A., et al. Polyphenolic plant extracts: effects on disorders of carbohydrate and lipid metabolism in laboratory animals. Problems of Endocrinology, 2016, vol. 62, no. 4, pp. 38–44. DOI: https://doi.org/10.14341/probl201662438-44. (In. Russ.).
  • Blinkov I.L. Algorithm for the use of food plants for medicinal purposes. In: Kiseleva T.L. Therapeutic properties of food plants. Moscow: FSCECTMDT Roszdrav Publ., 2007. pp. 80–101. (In. Russ.).
  • Bedekar A., Shah K., and Koffas M. Natural products for type II diabetes treatment. Advances in Applied Microbiology, 2010, vol. 71, pp. 21–73. DOI: https://doi.org/10.1016/S0065-2164(10)71002-9.
  • Sobeh M., Mahmoud M.F., Petruk G., et al. Syzygiumaqueum: A Polyphenol-Rich Leaf Extract Exhibits Antioxidant, Hepatoprotective, Pain-Killing and Anti-inflammatory Activities in Animal Models. Frontiers in Pharmacology, 2018, vol. 9. DOI: https://doi.org/10.3389/fphar.2018.00566.
  • Lewandowska U., Szewczyk K., Hrabec E., et al. Overview of Metabolism and Bioavailability Enhancement of Polyphenols. Journal of Agricultural and Food Chemistry, 2013, vol. 61, no. 50, pp. 12183–12199. DOI: https://doi.org/10.1021/jf404439b.
  • Roopchand D.E., Grace M.H., Kuhn P., et al. Efficient sorption of polyphenols to soybean flour enables natural fortification of foods. Food Chemistry, 2012, vol. 131, no. 4, pp. 1193–1200. DOI: https://doi.org/10.1016/j.foodchem.2011.09.103.
  • Roopchand D.E., Kuhn P., Poulev A., et al. Biochemical Analysis and in Vivo Hypoglycemic Activity of a Grape Polyphenol–Soybean Flour Complex. Journal of Agricultural and Food Chemistry, 2012, vol. 60, no. 36, pp. 8860–8865. DOI: https://doi.org/10.1021/jf300232h.
  • Roopchand D., Kuhn P., Rojo L., et al. Blueberry polyphenol-enriched soybean flour reduces hyperglycemia, body weight gain and serum cholesterol in mice. Pharmacological Research, 2013, vol. 68, no. 1, pp. 59–67. DOI: https://doi.org/10.1016/j.phrs.2012.11.008.
  • Kiseleva T.L., Tutelyan V.A., Kochetkova A.A., et al. Rastitelʹnye istochniki fitonutrientov dlya spetsializirovannykh pishchevykh produktov antidiabeticheskogo deystviya [Plant sources of phytonutrients for specialized food products of antidiabetic action]. Materialy Mezhdunarodnoy nauchno-prakticheskoy konferentsii, posvyashchennoy 55 letiyuTSNIL SibGMU ‘Molekulyi sistemy dlya diagnostiki I adresnoy terapii’ [Molecules and systems for diagnosis and targeted therapy: materials of the International Scientific and Practical Conference dedicated to the 55th anniversary of the Central Research Institute of the Siberian State Medical University]. Tomsk: Siberian State Medical University Publ., 2017. p. 50. (In. Russ.).
  • Sidorova Y.S., Shipelin V.A., Mazo V.K., et al. Comparative studies of antidiabetic activity of bilberry leaf extract in Wistar rats with STZ-induced diabetes and Zucker diabetic fatty rats. International Food Research Journal, 2018, vol. 25, no. 3, pp. 1288–1294.
  • Kiseleva T.L. and Kiseleva M.A. Buckwheat in Traditional Medicine and recent scientific findings: nutritive, energy and preventive properties. Potential allergological risk. Traditional medicine, 2016, vol. 3, no. 46, pp. 16–41. (In. Russ.).
  • Zhogova A.A., Perova I.B., Samylina I.A., et al. Identification and Quantitative Determination of the Main Biologically Active Substances in Motherwort Herb by HPLC–Mass Spectrometry. Pharmaceutical and Chemical Journal, 2014, vol. 48, no. 7, pp. 461–466. DOI: https://doi.org/10.1007/s11094-014-1132-5.
  • Tutelyan V.A., Ehller K.I., Aristarkhova T.V., et al. Metody analiza minornykh biologicheski aktivnykh veshchestv pishchi [Methods for the analysis of minor biologically active food substances]. Moscow: «Dynasty» Publ., 2010. 160 p. (In. Russ.).
  • Ying D., Hlaing M.M., Lerisson J., et al. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace. Food Research International, 2017, vol. 100, pp. 665–673. DOI: https://doi.org/10.1016/j.foodres.2017.07.062.
  • Larkin P. Infrared and Raman Spectroscopy 2nd Edition. Cambridge: Elsevier, 2017. 286 p.
  • Sinela A.M., Mertz C., Achir N., et al. Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media. Food Chemistry, 2017, vol. 235, pp. 67–75. DOI: https://doi.org/10.1016/j.foodchem.2017.05.027.

Copyright © 2018, KemSU. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at http://jfrm.ru.

Founder, Publishing office, Editorial office:
Kemerovo State University,
kemsu.ru

Chief editor of the network edition:
Aleksandr Prosekov
The certificate of registration is EL № FS 77 - 72619 of 04.04.2018

Contacts:
650056, Russia, Kemerovo, Street Krasnaya, 6, room 1432g
tel.: +7 (3842) 58-81-19
e-mail: fjournal@mail.ru