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Modifications of Natural Compounds to Increase Their Bioactivity and Application...
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Modifications of Natural Compounds to Increase Their Bioactivity and Application in Functional Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (10 November 2021) | Viewed by 9967

Special Issue Editors

Prof. Dr. Jozefa Chrzanowska

E-Mail Website
Guest Editor
Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Interests: enzymatic modifications of food components; proteases; bioactive compounds; biopeptides; functional additives; functional food
Dr. Anna Gliszczyńska

E-Mail Website
Guest Editor
Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Interests: chemistry of natural products; isoprenoids; polyphenols; lactones; natural and modified phospholipids; lipases; biotransformations; nutraceuticals; functional food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The increasing incidence of diet-related diseases identified among populations causes more decisive prophylactic efforts to change people lifestyle and diet. One of the important elements in that approach is functional food, which, in addition to its high nutritional value, shows health beneficial properties upon enriching it in bioactive compounds.

These components include: biopeptides, some oligosaccharides, fiber, vitamins, minerals, unsaturated fatty acids, phospholipids and polyphenolic compounds. Those substances, isolated with different yield from natural sources, exhibit certain type of bioactivity, which may vary in food depending on its kind and process parameters. However, it is important that the bioactivity in food product stays high and stable, which can be achieved by prior modification of the substances or using their proper composition. Their beneficial properties should be confirmed in vitro and in vivo studies.

Prof. Dr. Jozefa Chrzanowska
Dr. Anna Gliszczyńska
Guest Editors

Manuscript Submission Information

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Keywords

  • enzymatic methods and their application in obtaining and modification of bioactive compounds
  • biotransformation of natural bioactive compounds
  • synergy of bioactive compounds
  • bioactive properties of functional food products

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Published Papers (3 papers)

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Research

28 pages, 2475 KiB  
Article
Biological Potential and Chemical Profile of European Varieties of Ilex
by Natalia Pachura, Robert Kupczyński, Jordan Sycz, Agata Kuklińska, Anna Zwyrzykowska-Wodzińska, Katarzyna Wińska, Aleksandra Owczarek, Piotr Kuropka, Renata Nowaczyk, Przemysław Bąbelewski and Antoni Szumny
Foods 2022, 11(1), 47; https://doi.org/10.3390/foods11010047 - 25 Dec 2021
Cited by 6 | Viewed by 3304
Abstract
Plants of the genus Ilex are widespread throughout the world, with its best-known representative being Ilex paraguraiensis from South America. The European species Ilex aquifolium shows similarities in its terpenoid, sugar and phenolic acid profiles. Using aqueous extracts of Ilex aquifolium as a [...] Read more.
Plants of the genus Ilex are widespread throughout the world, with its best-known representative being Ilex paraguraiensis from South America. The European species Ilex aquifolium shows similarities in its terpenoid, sugar and phenolic acid profiles. Using aqueous extracts of Ilex aquifolium as a supplement in Wistar rats showed that, despite the lack of caffeine, it had strong hypocholesterolemic effects. In addition, a reduction in oxidative lipid degradation and a decrease in hepatic steatosis in histopathological studies were observed. The results of this study suggest that extracts from the European species Ilex aquifolium may have potential as an alternative treatment for hyperlipidemia. Full article
(This article belongs to the Special Issue Modifications of Natural Compounds to Increase Their Bioactivity and Application in Functional Food)
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13 pages, 2308 KiB  
Article
Enzymatic Production of Biologically Active 3-Methoxycinnamoylated Lysophosphatidylcholine via Regioselctive Lipase-Catalyzed Acidolysis
by Marta Okulus, Magdalena Rychlicka and Anna Gliszczyńska
Foods 2022, 11(1), 7; https://doi.org/10.3390/foods11010007 - 21 Dec 2021
Cited by 3 | Viewed by 2451
Abstract
Enzymatic acidolysis of egg-yolk phosphatidylcholine (PC) with 3-methoxycinnamic acid (3-OMe-CA) was investigated to produce biologically active 3-methoxycinnamoylated phospholipids. Four commercially available lipases were screened for their ability to incorporate 3-OMe-CA into PC. The results showed that Novozym 435 is the most effective biocatalyst [...] Read more.
Enzymatic acidolysis of egg-yolk phosphatidylcholine (PC) with 3-methoxycinnamic acid (3-OMe-CA) was investigated to produce biologically active 3-methoxycinnamoylated phospholipids. Four commercially available lipases were screened for their ability to incorporate 3-OMe-CA into PC. The results showed that Novozym 435 is the most effective biocatalyst for this process, while during the examination of organic solvents, heptane was found propriate reaction medium. The other reaction parameters including the substrate molar ratio, enzyme load and reaction time were designed using an experimental factorial design method. According to three-level-3-factor Box-Behnken model it was shown that all of studied parameters are crucial variables for the maximization of the synthesis of structured PLs. The optimum conditions derived via response surface methodology (RSM) were: 30% of lipase of the total weight of substrates, 1:15 molar ration of PC/3-OMe-CA and reaction time 4 days. The process of acidolysis performed on the increased scale at optimized parameters afforded two products. The major product, 3-methoxycinnamoylated lysophosphatidylcholine (3-OMe-CA-LPC) was isolated in high 48% yield, while 3-methoxycinnamoylated phosphatidylcholine (3-OMe-CA-PC) was produced in trace amount only in 1.2% yield. Obtained results indicate that presented biotechnological method of synthesis of 3-methoxycinnamoylated lysophosphatidylcholine is competitive to the previously reported chemical one. Full article
(This article belongs to the Special Issue Modifications of Natural Compounds to Increase Their Bioactivity and Application in Functional Food)
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15 pages, 451 KiB  
Article
Effect of Two Combined Functional Additives on Yoghurt Properties
by Marek Szołtysik, Alicja Z. Kucharska, Anna Dąbrowska, Tomasz Zięba, Łukasz Bobak and Józefa Chrzanowska
Foods 2021, 10(6), 1159; https://doi.org/10.3390/foods10061159 - 21 May 2021
Cited by 22 | Viewed by 3231
Abstract
The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 [...] Read more.
The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. S. thermophilus and Lb. delbrueckii subsp. bulgaricus counts appeared to be higher in samples supplemented with these additives comparing to control yoghurt by 3–8%. More stimulating effect on their growth, especially on S. thermophilus, revealed resistant starch. Addition of this polysaccharide improved also the rheological properties of yogurts, which showed higher viscosity than samples produced without it. Addition of honeysuckle berries preparation significantly influenced the yogurts’ color, giving them deep purple color, and their antioxidant potential. During storage, contents of anthocyanin and iridoid compounds were decreasing, but antioxidant activity in the products remained stable. Full article
(This article belongs to the Special Issue Modifications of Natural Compounds to Increase Their Bioactivity and Application in Functional Food)
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