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1. Rice Bran Lipidome Identifies Novel Phospholipids, Glycolipids and Oxylipins with Roles in Lipid Metabolism of Hypercholesterolemic Children

Author

Millena Cristina Barros Santos, Nathalie Barouh, Valérie Lullien‐Pellerin, Valérie Micard, Pierre Villeneuve, Bingqing Zhou, Camille Oger, Claire Vigor, Thierry Durand, Mariana Simões Larraz Ferreira, Claire Bourlieu‐Lacanal, Elizabeth P. Ryan, Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier, Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Institut des Biomolécules Max Mousseron [Pôle Chimie Balard] (IBMM), Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM), Université de Montpellier (UM), Colorado State University [Fort Collins] (CSU), National Institute of Food and Agriculture (NIFA, 2016-67001-24538, Ryan, the Foundation for Research Support of State of Rio de Janeiro (FAPERJ) (26/010.100988/2018, 26/202/709-2018, 26/201.848/2019, 26/200.171/2022), National Council for Scientific and Technological Development (CNPq) (427116/2018-0, 310343/2019-4), UNIRIO, Coordination for Improvement of Personnel with Higher Education (CAPES) (financial code 001), Montpellier University of Scholarly Excellence (MUSE)., and ANR-16-IDEX-0006,MUSE,MUSE(2016)

Subjects
[SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, Biotechnology
Abstract

The purpose of the study is to characterize the chemical diversity in Rice bran (RB) lipidome and determine whether daily RB consumption for 4 weeks may modulate plasma lipid profiles in children.Untargeted and targeted lipidomics via ultra-performance liquid chromatography coupled with high-resolution tandem mass spectrometry (UPLC-MS/MS) were applied to identify bioactive RB lipids from a collection of 17 rice varieties. To determine the impact of RB (Calrose-USA variety) supplementation on plasma lipid profile, a secondary analysis of plasma lipidome was conducted on data recorded in a clinical study (NCT01911390, n = 18 moderately hypercholesterolemic children) before and after 4 weeks of dietary intervention (15 g/d) with a control or RB supplemented snack. Untargeted lipidomic revealed 118 lipids as the core of lipidome across all 17 varieties among which phospholipids were abundant and oxylipins present. Phytoprostanes and phytofurans were quantified and characterized. Lipidome analysis of the children plasma following RB consumption revealed the presence of novel polar lipids and oxylipins alongside putative modulations in endocannabinoids associated with RB consumption.The investigation of novel polar lipids, oxylipins, phytoprostanes, and phytofurans in RB extracts provides support for new health-promoting properties especially interesting for people at risk for cardiometabolic disease. This article is protected by copyright. All rights reserved.

Published
2022
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2. Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities

Author

Mariana Simões Larraz Ferreira, Millena Cristina Barros Santos, Luciana Ribeiro da Silva Lima, Carolina Thomaz dos Santos D'Almeida, Luiz Claudio Cameron, Verônica Cristina Mayrinck Victorio, Claire Bourlieu-Lacanal, Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Foundation for the Research Support of the State of Rio de Janeiro (FAPERJ) (26/010.100988/2018, 26/202/709-2018), the National Council for Scientific and Technological Development (CNPq) (427116/2018-0, 310343/2019-4), the Coordination for Improvement of Personnel with Higher Education (CAPES) (financial code 001), and Federal University of the State of Rio de Janeiro (UNIRIO).

Subjects
2. Zero hunger, chemistry.chemical_classification, Starch, 010401 analytical chemistry, Wheat flour, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Gluten, 0104 chemical sciences, Ferulic acid, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Foodomics, Genotype, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food science, Food Science
Abstract

International audience; Phenolic compounds (PC) strongly contribute to the beneficial health effects of wheat, but their interactions can affect the quality of end-use wheat products. Free and bound PC were comprehensively characterized in 14 wheat flours (Triticum aestivum) from different Brazilian genotypes and technological qualities by using a metabolomics approach (UPLC-ESI-QTOF-MSE) combined with classical characterizations: colorimetry, ash, protein, starch and total phenolic content (TPC). Globally, 43 PC were identified: 33 (bound, 28 (free) and 15 in all flours, regardless of extract. Ferulic acid isomers were the most abundant PC, representing 25–50% of ion abundance depending on genotype. Campeiro, Sossego and Topázio genotypes showed a distinguished profile, with the highest total relative abundance of PC. TPC was significantly higher in flours with higher gluten strength (66.5–58.0 mg GAE/100 g flour). The ratio free-to-bound of PC averaged 1.15 between the flours of different technological qualities. Although PCA highlighted specific PC related to technological qualities, the genotype effect was very pronounced. This study correlates the phenolic profile and technological quality of wheat flours and provides the most recent data on the secondary metabolites profile, especially PC in refined flour, attesting to its significant nutritional importance due to its large consumption in refined forms.

Published
2022
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3. Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation

Author

Nathalie Gontard, Valérie Guillard, Millena Cristina Barros Santos, Ana Paula Batista, Jérôme Lecomte, Pierre Villeneuve, Fernanda Franceschi Andrigo, Claudia M. Rezende, Oscar Lombo Vidal, Claire Bourlieu-Lacanal, Mariana Simões Larraz Ferreira, Bruno Baréa, Maria-Cruz Figueroa-Espinoza, Universidade Federal do Rio de Janeiro (UFRJ), Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Institut Universitaire de France (IUF), Ministère de l'Education nationale, de l’Enseignement supérieur et de la Recherche (M.E.N.E.S.R.), Project 'Formación de Talento Humano de Alto Nivel', Fondo de Ciencia, Tecnología e Innovación (CTeI), Sistema General de Regalías (SGR) (BPIN 2013000100103), Gobernación y Universidad del Tolima-Colombia, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) (code 001), National Council for Scientific and Technological Development (CNPq) (310343/2019–4), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier

Subjects
Antioxidant, medicine.medical_treatment, Active packaging, [SPI.MAT]Engineering Sciences [physics]/Materials, chemistry.chemical_compound, 0302 clinical medicine, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food science, Cod liver oil, Film (emballage), Acide chlorogénique, Chemistry, [SPI.FLUID]Engineering Sciences [physics]/Reactive fluid environment, 04 agricultural and veterinary sciences, 040401 food science, Antioxydant, Q80 - Conditionnement, Cold-pressed oil, Huile végétale, Café, medicine.drug, Carboxyméthylcellulose, Carboxymethyl cellulose, 03 medical and health sciences, 0404 agricultural biotechnology, Lipid oxidation, Q02 - Traitement et conservation des produits alimentaires, medicine, TBARS, Press cake, Peroxide value, Propriété physicochimique, Bio-based films, Release of antioxidants, 030221 ophthalmology & optometry, Chlorogenic acids, Trolox, Sous-produit, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

International audience; The residual biomass of cold-pressed green coffee oil (GCO), rich in chlorogenic acids (CGA), was reused by incorporating the press cake (CE) and sediment (SE) extracts into carboxymethyl cellulose (CMC) films. The effect of these extracts combined with GCO was investigated on the physicochemical, barrier, and antioxidant properties, and on the ability of the active films to delay fish oil oxidation. The films with added CE and GCO (C-CE) or SE and GCO (C-SE) showed high antioxidant activity, 3.61 ± 0.01 and 2.03 ± 0.01 mmol Trolox eq/g dry film, respectively. These findings are in line with the CGA content in CE and SE (9.8 and 9.0% w/w, respectively), as determined by HPLC. The addition of SE and GCO slightly affects the oxygen barrier of CMC films, while providing them with high Ultraviolet–Visible (UV–Vis) absorption. The evolution of peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in fish oil samples covered by C-CE and C-SE films and inert headspace was significantly lower than those of controls (storage at 40 °C for 16 days). The antioxidant release from films with added CE and SE showed an antagonistic behaviour into the food simulants. Although both active films are promising for active packaging, the C-SE film appeared as more advantageous for oil-rich food protection.

Published
2022
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4. Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum

Author

Hamza Mameri, Valéria Aparecida Vieira Queiroz, Mariana Simões Larraz Ferreira, Carlos Wanderlei Piler de Carvalho, C. Y. Takeiti, Carolina Thomaz dos Santos D'Almeida, Luiz Claudio Cameron, Marie-Hélène Morel, Neuri dos Santos Menezes, Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Empresa Brasileira de Pesquisa Agropecuária (Embrapa), Ministério da Agricultura, Pecuária e Abastecimento [Brasil] (MAPA), Governo do Brasil-Governo do Brasil, UNIRIO, Conselho Nacional de Desenvolvimento Científico e Tecnol´ogico (CNPq) (427116/2018-0, 310343/2019-4), Fundaç˜ao de Amparo `a Pesquisa do Estado do Rio de Janeiro (FAPERJ) (26/010.100988/2018, 26/202/709-2018), and Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) (code 001).

Subjects
Antioxidant, 030309 nutrition & dietetics, medicine.medical_treatment, Flavonoid, 03 medical and health sciences, 0404 agricultural biotechnology, Kafirins polymerization, Curcuma, Phenols, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, Tannin, Food science, Solubility, Curcuma longa, Sorghum, 2. Zero hunger, chemistry.chemical_classification, SE-HPLC, 0303 health sciences, Phenolic profile, biology, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, UPLC-MSE, Antioxidant capacity, chemistry, Polymerization, Extrusion, Edible Grain, Tannins, Food Science
Abstract

International audience; Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder. Total phenolic, proantocyanidin and flavonoid contents were strongly correlated with antioxidant capacity (r > 0.9, p < 0.05). Extrusion increased free (+60%) and decreased bound phenolics (−40%) in #SC319, but reduced both (−40%; −90%, respectively) in #BRS330, which presented lower abundance after extrusion. Turmeric addition did not significantly impact antioxidant activity, phenolic content and profile and kafirins profile. Tannins presence/absence impacted phenolic profiles and polymerization of kafirins which appears related to the thermoplastic process. The extrusion improved proteins solubility and can positively enhance their digestibility (phenolic compounds-proteins interactions), making more accessible to proteolysis in sorghum extrudates.

Published
2021
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5. Metabolomics of Pigmented Rice Coproducts Applying Conventional or Deep Eutectic Extraction Solvents Reveal a Potential Antioxidant Source for Human Nutrition

Author

Santos, Millena Cristina Barros, Barouh, Nathalie, Durand, Erwann, Baréa, Bruno, Robert, Mélina, Micard, Valérie, Lullien-Pellerin, Valérie, Villeneuve, Pierre, Cameron, Luiz Claudio, Ryan, Elizabeth P., Ferreira, Mariana Simões Larraz, Bourlieu-Lacanal, Claire, Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Colorado State University [Fort Collins] (CSU), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, code 001), Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ, 26/010.100988/2018, 26/202/709–2018, 26/201.848/2019) and National Council for Scientific Technological Development (CNPq) (310343/2019-4), Foundation for Research Support of State of Rio de Janeiro (FAPERJ) (26/010.100.988/2018, 26/202.709/2018, 26/201.848/2019), National Council for Scientific and Technological Development (CNPq) (427.116/2018, 310.34/2019-4), UNIRIO, and TRANSFORM INRAE (FRANCE) department.

Subjects
S01 - Nutrition humaine - Considérations générales, Polyphénol, antioxidant, lcsh:QR1-502, Oryza sativa, phenolic compounds, lcsh:Microbiology, Article, Q02 - Traitement et conservation des produits alimentaires, pigmented rice bran, [SDV.IDA]Life Sciences [q-bio]/Food engineering, UPLC-MSE, Nutrition humaine, son de riz, Antioxydant, green solvent, metabolomics, Extraction par solvant, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

International audience; Rice bran (RB) corresponds to the outer layers of whole grain rice and contains several phenolic compounds (PCs) that make it an interesting functional food ingredient. PC richness is enhanced in pigmented RB varieties and requires effective ways of extraction of these compounds. Therefore, we investigated conventional and deep eutectic solvents (DES) extraction methods to recover a wide array of PCs from red and black RB. The RB were extracted with ethanol/water (60:40, v/v) and two DES (choline chloride/1.2-propanediol/water, 1:1:1 and choline chloride/lactic acid, 1:10, mole ratios), based on Generally Recognized as Safe (GRAS) components. Besides the quantification of the most typical phenolic acids of cereals, nontargeted metabolomic approaches were applied to PCs profiling in the extracts. Globally, metabolomics revealed 89 PCs belonging to flavonoids (52%), phenolic acids (33%), other polyphenols (8%), lignans (6%) and stilbenes (1%) classes. All extracts, whatever the solvents, were highly concentrated in the main phenolic acids found in cereals (37–66 mg/100 g in black RB extracts vs. 6–20 mg/100 g in red RB extracts). However, the PC profile was highly dependent on the extraction solvent and specific PCs were extracted using the acidic DES. The PC-enriched DES extracts demonstrated interesting DPPH scavenging activity, which makes them candidates for novel antioxidant formulations.

Published
2020
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