•Chemotherapy induces microbiome disruption, inflammation, and cognitive decline.•The resulting microbiome disruption relates to cognitive decline and inflammation.•Those cognitively impaired have ...unique chemotherapy-induced microbiome alterations.
Chemotherapy is notorious for causing behavioral side effects (e.g., cognitive decline). Notably, the gut microbiome has recently been reported to communicate with the brain to affect behavior, including cognition. Thus, the aim of this clinical longitudinal observational study was to determine whether chemotherapy-induced disruption of the gut microbial community structure relates to cognitive decline and circulating inflammatory signals. Fecal samples, blood, and cognitive measures were collected from 77 patients with breast cancer before, during, and after chemotherapy. Chemotherapy altered the gut microbiome community structure and increased circulating TNF-α. Both the chemotherapy-induced changes in microbial relative abundance and decreased microbial diversity were related to elevated circulating pro-inflammatory cytokines TNF-α and IL-6. Participants reported subjective cognitive decline during chemotherapy, which was not related to changes in the gut microbiome or inflammatory markers. In contrast, a decrease in overall objective cognition was related to a decrease in microbial diversity, independent of circulating cytokines. Stratification of subjects, via a reliable change index based on 4 objective cognitive tests, identified objective cognitive decline in 35% of the subjects. Based on a differential microbial abundance analysis, those characterized by cognitive decline had unique taxonomic shifts (Faecalibacterium, Bacteroides, Fusicatenibacter, Erysipelotrichaceae UCG-003, and Subdoligranulum) over chemotherapy treatment compared to those without cognitive decline. Taken together, gut microbiome change was associated with cognitive decline during chemotherapy, independent of chemotherapy-induced inflammation. These results suggest that microbiome-related strategies may be useful for predicting and preventing behavioral side effects of chemotherapy.
This study was designed to optimize three microwave-assisted extraction (MAE) parameters (ethanol concentration, microwave power, and extraction time) of total phenolics, total flavonoids, and ...antioxidant activity of avocado seeds using response surface methodology (RSM). The predicted quadratic models were highly significant (p<0.001) for the responses studied. The extraction of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity was significantly (p<0.05) influenced by both microwave power and extraction time. The optimal conditions for simultaneous extraction of phenolic compounds and antioxidant activity were ethanol concentration of 58.3% (v/v), microwave power of 400 W, and extraction time of 4.8 min. Under these conditions, the experimental results agreed with the predicted values. MAE revealed clear advantages over the conventional solvent extraction (CSE) in terms of high extraction efficiency and antioxidant activity within the shortest extraction time. Furthermore, high-performance liquid chromatography (HPLC) analysis of optimized extract revealed the presence of 10 phenolic compounds, with rutin, catechin, and syringic acid being the dominant compounds. Consequently, this optimized MAE method has demonstrated a potential application for efficient extraction of polyphenolic antioxidants from avocado seeds in the nutraceutical industries.
Summary
The effect of extrusion cooking and simulated in vitro gastrointestinal digestion on proanthocyanidins in type II and III tannin sorghums was studied. Extrusion cooking was performed at ...different feed moisture levels (2 L h−1, 3 L h−1, 5 L h−1 and 8 L h−1), with a barrel temperature of 150 °C followed by in vitro gastrointestinal digestion. Extrusion cooked samples had lower total phenols, tannin content and radical scavenging properties than unprocessed tannin sorghum flour. For extrudates, there was progressive increase in total phenols and tannin content with increase in feed moisture. Extrusion cooked samples had increased proportion of dimers and decreased oligomers in the two tannin sorghums. Gastric and duodenal digests of the extrudates contained high proportions of monomers and dimers and some oligomeric proanthocyanidin species. Undigested porridges, gastric and duodenal digests inhibited radical‐induced oxidative DNA damage. Extruded tannin sorghum may have health‐promoting potential in relation to combating chronic diseases associated with oxidative stress.
Effect of extrusion cooking and simulated in vitro gastrointestinal digestion on condensed tannins and antioxidant activity of whole grain sorghum.
Summary The effect of extrusion cooking and simulated in vitro gastrointestinal digestion on proanthocyanidins in type II and III tannin sorghums was studied. Extrusion cooking was performed at ...different feed moisture levels (2 L h-1, 3 L h-1, 5 L h-1 and 8 L h-1), with a barrel temperature of 150 °C followed by in vitro gastrointestinal digestion. Extrusion cooked samples had lower total phenols, tannin content and radical scavenging properties than unprocessed tannin sorghum flour. For extrudates, there was progressive increase in total phenols and tannin content with increase in feed moisture. Extrusion cooked samples had increased proportion of dimers and decreased oligomers in the two tannin sorghums. Gastric and duodenal digests of the extrudates contained high proportions of monomers and dimers and some oligomeric proanthocyanidin species. Undigested porridges, gastric and duodenal digests inhibited radical-induced oxidative DNA damage. Extruded tannin sorghum may have health-promoting potential in relation to combating chronic diseases associated with oxidative stress.
Mageu is a fermented, non‐alcoholic maize‐derived product unique to southern Africa. The aim of this study was to identify the health benefits of a polyphenolic extract of commercially produced mageu ...related to the antioxidant properties and effects on lipid accumulation in differentiated 3T3‐L1 adipocytes. A pooled sample of mageu Number 1 brand (original non‐flavored) was subjected to in vitro gastroduodenal digestion (GDD). Reverse phase high‐performance liquid chromatography of unfractionated undigested (UD) and GDD mageu revealed that with digestion there was an increased extraction of 1.2, 1.83, 1.45, 4.86, and 3.17‐fold of caffeic acid, 3,4‐dihydroxybenzoic acid, p‐coumaric acid, 4 hydroxybenzoic acid and ferulic acid, respectively. An associated increase in the total phenolic acid content and antioxidant activity in the <3 kDa fraction was obtained. In contrast with digestion, inhibition of advanced glycation end products formation and low‐density lipoprotein oxidation was found in the <30 kDa fraction indicating the contribution of larger, possibly feruloylated polysaccharides, to activity. Cellular antioxidant activity in Caco‐2 cells was >90% for all UD fractions, but with GDD was reduced. All fractions had low scavenging of nitric oxide in the lipopolysaccharide/murine cell model. Exposure of 3T3‐L1 adipocytes to all the UD and GDD mageu fractions (at 1% and 10% concentrations) during differentiation resulted in at least a 35% reduction in lipid accumulation, which was not associated with a loss of cellular viability. In conclusion, mageu, UD, and subjected to GDD contains phenolic acids with beneficial bioactive properties that contribute to antioxidant activity and reduces lipid accumulation in adipocytes.
Practical applications
Mageu is a non‐alcoholic fermented maize product which when digested has increased bioactivity. Its reported health benefits are due to its caloric content therefore the practical application of this research is to validate the scientific benefits of this food and encourage increased consumption of this functional food. This is especially important in the context of the South African population where this product is widely consumed as increasing obesity is associated with an increased risk of non‐communicable disease. Furthermore, as a non‐alcoholic drink, consumption can be promoted for all ages’ groups and religions, and a commercialized manufacture processes can be optimized to increase phenolic acid release.
Mageu is a non‐alcoholic fermented maize product that contains phenolic acid content, has chemical and cellular antioxidant activity and reduces lipid accumulation in differentiating adipocytes. After simulated in vitro digestion, mageu has both increased extracted phenolic acid content, increased anti‐glycation activity, increased anti‐peroxidation activity and increased inhibition of lipid accumulation in differentiating adipocytes. Pre and post digestion, non‐significant anti‐inflammatory activity is observed.
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