The control of α-glucosidase activity has been associated with managing diabetes. We previously identified three peptides with high bioactive indices derived from protein hydrolysates of fermented ...spent coffee grounds. In this study, the peptides YGF, GMCC, and RMYRY were synthesized and tested in vitro for their α-glucosidase inhibition activity, complemented by in silico analyses. Two of the three peptides significantly inhibited α-glucosidase activity, with the more efficient peptides being YGF and GMCC (0.42 mg/mL), resulting in decreased enzymatic activity of 95.31% and 89.79%, respectively. These peptides exhibited binding free energies with the α-glucosidase complex of −8.5 and − 6.6 kcal/mol, respectively, through hydrogen bonds and van der Waals interactions with amino acids from the active site. Pharmacokinetic analysis indicated that YGF and GMCC profiles were unrelated to toxicity. These results underscore the importance of focusing on food waste bioprocessing products to expand the range of alternatives that could aid in diabetes treatment.
•Peptides YGF and GMCC inhibited α-glucosidase by >89%.•YGF and GMCC demonstrated strong interactions with residues in the enzyme's active site.•YGF and GMCC exhibited no toxicity in the ADMET evaluation.
El objetivo de la presente investigación fue evaluar el valor nutrimental, actividad antioxidante e inhibición de la enzima α-glucosidasa de brownies libres de gluten enriquecidos principalmente con ...leguminosas. Los brownies fueron elaborados principalmente con leguminosas cocidas de frijol pinto (Phaseolus vulgaris L.), alubia chica (Phaseolus vulgaris L.), garbanzo (Cicer arietinum L.) o lenteja (Lens culinaris L.) (300 g de producto). Cada producto fue dividido en porciones de 100 g cada uno. Posteriormente, se determinó su composición nutrimental, y de los extractos etanólicos libres y ligados obtenidos, se evaluó el contenido de fenólicos totales, flavonoides, actividad antioxidante y el potencial inhibitorio de la enzima α-glucosidasa. Los brownies a base de leguminosas cocidas fueron significativamente mejores que los comerciales, y presentaron un contenido de proteínas entre 6.2 y 6.9%, 1.6-4.2% de lípidos, 1.2-5.8% de fibra dietaria soluble y 11.7-21.5% de fibra dietaria insoluble. Los productos presentaron en mayor proporción a los ácidos grasos linolénico y linoleico, además fueron ricos en minerales. El contenido de fenólicos totales, y flavonoides varió dependiendo de la leguminosa con la cual se desarrolló el producto, así como de la fracción que se evaluó. La actividad antioxidante total fue mayor en los brownies de alubia. La mayor inhibición de α-glucosidasa la presentaron los extractos de brownies elaborados a base de lenteja (fracción libre) y garbanzo (fracción ligada). Los brownies elaborados con lenteja fueron sensorialmente los más aceptados. La introducción de este tipo de productos promoverá un consumo nutritivo de alimentos por personas de diferentes edades y con efectos benéficos en la salud.
Spent coffee grounds (SCG) are residues generated during coffee beverage preparation that contain 12–17% protein and are a rich source of peptides. Bacteria can generate peptides with potential ...bioactivity through protein hydrolysis in a fermentation process. This study aimed to obtain digested protein hydrolysates with potential bioactivity from Bacillus clausii-fermented SCG. The fermentation was performed with 1.5 × 108 colony-forming units/mL of bacteria at 37 °C for 39 h. Total and soluble proteins and protein hydrolysates were quantified using spectrophotometric techniques. Pepsin/pancreatin protein hydrolysates were characterized using ultra-performance liquid chromatography-mass spectrometry. The physicochemical properties and potential bioactivity of peptides were evaluated using in silico analysis. The fermentation process increased the amounts of total proteins, soluble proteins, and protein hydrolysates by 2.7, 2.2, and 1.2-fold, respectively, compared to non-fermented SCG. Fermented SCG samples, increased the abundance of seven peptides that displayed potentially antioxidant capacity, angiotensin-converting enzyme activity, and dipeptidyl peptidase-IV-inhibitor activity. The YGF and GMCC peptide sequences presented the highest bioactivity scores (0.97 each), followed by the YWRYDCQ (0.65) and RMYRY (0.60) peptides. In summary, fermented SCG had increased abundance of peptides with high bioactive potential that may be exploited in managing oxidative stress, hypertension, and diabetes.
•Bacillus clausii-fermented spent coffee grounds (SCG) increased protein hydrolysates content.•Peptides with potential biological activity were increased in B. clausii-fermented SCG.•Peptides potentially showed the inhibitory characteristics of angiotensin-converting enzyme, and dipeptidyl peptidase-IV.
Abstract
Leishmania mexicana is one of the causal agents of cutaneous leishmaniasis. Current antileishmanial chemotherapeutics have demonstrated adverse side effects; thus, alternative treatments are ...needed. In this study, we performed in silico and in vitro analyses of the leishmanicidal potential of the most abundant phenolic compounds identified in black sesame sprouts biostimulated with Bacillus clausii. The molecular docking analysis showed strong interactions (binding free energies between −6.5 and −9.5 kcal/mol) of sesaminol 2-O-triglucoside, pinoresinol dihexoside, isoverbascoside, and apigenin with the arginase, leishmanolysin, cysteine peptidase B, and pyruvate kinase leishmanial enzymes. Furthermore, almost all phenolic compounds interacted with the active site residues of L. mexicana enzymes. In vitro, the B. clausii-biostimulated sprout phenolic extracts and apigenin inhibited the growth of promastigotes with IC50 values of 0.08 mg gallic acid equivalent/mL and 6.42 μM (0.0017 mg/mL), respectively. Additionally, in the macrophage infection model, cells treated with B. clausii-biostimulated sprout phenolic extracts and infected with L. mexicana exhibited significantly (P < 0.05) reduced nitric oxide production and decreased parasite burden. Altogether, our study provides important data related to high efficacy and less toxic natural antileishmanial candidates against promastigotes of L. mexicana.
The use of whey as a natural culture medium to produce hydrolysates with antimicrobial from Bacillus clausii is the objective of this research. The fermentation process was carried out at 25 ℃ for ...five days, where proteolytic activity, soluble peptides quantification, and antimicrobial activity using the disc diffusion method were determined every day. The fermented whey reached values of proteolytic activity between 90 and 260 U ml−1 and a production of soluble peptides between 100 and 2070 µg ml−1. The maximum values were reached after three days of fermentation to all determinations. In addition, the inhibition zone of fermented whey against Salmonella Typhimurium, Escherichia coli, Shigella flexneri, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecalis strains were 13.7, 13.2, 14.4, 14.6, 9.8, 15.7 mm, respectively. The hydrolysates inhibited the 2, 2’-azinobis (3-ethylbenzothiazoline- 6-sulfonic acid) (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radicals by 85 and 80%, respectively. The whey was used to allow the growth of B. clausii and to generate peptides with antioxidant and antimicrobial activity through the hydrolysis of proteins present in the natural culture medium. This process could be used for the development of new dairy products added with probiotics.
Spent coffee grounds are waste material generated during coffee beverage preparation. This by-product disposal causes a negative environmental impact, in addition to the loss of a rich source of ...nutrients and bioactive compounds. A rotating central composition design was used to determine the optimal conditions for the bioactivity of phenolic compounds obtained after the solid state fermentation of spent coffee grounds by
Bacillus clausii
. To achieve this, temperature and fermentation time were varied according to the experimental design and the total phenolic and flavonoid content, antioxidant activity and antimicrobial activity were determined. Surface response methodology showed that optimum bioprocessing conditions were a temperature of 37 °C and a fermentation time of 39 h. Under these conditions, total phenolic and flavonoid contents increased by 36 and 13%, respectively, in fermented extracts as compared to non-fermented. In addition, the antioxidant activity was increased by 15% and higher antimicrobial activity was observed against Gram positive and negative bacteria. These data demonstrated that bioprocessing optimization of spent coffee grounds using the surface response methodology was an important tool to improve phenolic extraction, which could be used as an antioxidant and antimicrobial agents incorporated into different types of food products.
To the best of our knowledge, “sweet mini bell” peppers have not been extensively investigated. In this study, we evaluated the bioaccessible phenolic compounds released during intestinal digestion ...and identified and quantified the microbial metabolites derived from phenolic compounds bioconversion during the
in vitro
colonic fermentation. A total of 66 phenolic compounds were determined. The results obtained in this study indicate that hydroxycinnamic acids (22 to 32 mg/100 g dw) and flavonoids (99 to 102 mg/100 g dw) headed by quercetin, luteolin and kaempferol glycosidic derivatives were the main bioaccessible phenolic compounds during
in vitro
intestinal digestion of mini bell peppers. The yellow variety contained the highest concentration of bioaccessible flavonoids (80 mg/100 g dw). For the first time in mini bell peppers, dihydroferulic acid was detected, in the three varieties studied. 3-(4-hydroxyphenyl)propionic acid was the major metabolite found after 12–24 h fermentation of all samples (44 to 102
µ
M/L). Further cell culture or
in vivo
studies are needed to elucidate the biological activities of the phenolic compounds identified in mini bell peppers.
Graphical abstract
The coffee beverage market produces large amounts of waste as spent coffee grounds (SCGs). This by-product contains a high concentration of bioactive compounds that could be more accessible after ...bioprocessing. In this study, we identified the compounds present in Bacillus clausii-fermented SCG extract and determined the phenolic content and antioxidant activity of the extract. Additionally, in a macrophage model, we measured nitric oxide (NO) production and bactericidal activity against Salmonella enterica Typhimurium. The fermented SCG extract exhibited increased phenolic and flavonoid contents and antioxidant activity as compared to non-fermented SCG extract. The main compounds detected in fermented SCG extracts were cryptochlorogenic, caffeic, and chlorogenic acids. Macrophages RAW264.7 treated with 10, 50, or 100 μg/mL of fermented SCG exhibited significantly (P < 0.001) reduced NO production and showed no cytotoxic effects. Salmonella-infected macrophages treated with 50, 100, or 300 μg/mL of fermented SCG extracts exhibited 100% bactericidal efficacy after the first hour of infection up to 24 h. These results suggest that B. clausii-fermented SCG extract has a high antioxidant activity and may favor and enhance activation of macrophages against bacterial infections such as Salmonella enterica Typhimurium.
•Fermented spent coffee ground (F-SCG) extract exhibits high antioxidant activity.•F-SCG main compounds were cryptochlorogenic, caffeic, and chlorogenic acids.•F-SCG enhances macrophage bactericidal activity against S. enterica Typhimurium.
Fresh products demand natural preservatives without solvent traces. Calcium-based extraction of bioactive compounds from eggplant peels (EP), could be used as an alternative solvent-free natural ...antimicrobial food preservative agent. In this study, we extracted bioactive compounds from EP using different calcium salts (CaSO
4
, CaCO
3
, and CaCl
2
) and evaluated the total phenolic and flavonoid contents, antioxidant activity, and bactericidal activity against Salmonella Typhimurium. The EP extracts obtained using 1% CaCO
3
exhibited the highest total phenolic content and pronounced antioxidant activity. All EP extracts decreased Salmonella concentration after 10 and 12 h. In infected-lettuce leaves, the 1% CaCO
3
EP extract inhibited bacterial growth at similar levels as a commercial disinfectant. The main compound identified in this EP extract was the chlorogenic acid. The extracts from EP obtained using calcium salts, represent a natural novel alternative preservative agent for the food industry, with antioxidant properties and potentially positive effects on human health.
This research aimed to evaluate the antimicrobial activity of essential oils (EOs) against clinically and environmentally isolated Salmonella serotypes. Oregano, thyme, and grapefruit EO compounds ...were identified, and the antimicrobial activity was evaluated against the S. Saintpaul, Oranienburg, and Infantis serotypes. In addition, molecular docking was performed to explore the possible mechanisms between compounds of EOs with microbial enzymes. Thymol was the main compound identified in oregano (44.0%) and thyme (31%) EOs, while d-limonene was present in a greater proportion in grapefruit EO. Oregano EO had the highest antimicrobial activity, followed by thyme and grapefruit EOs. Oregano and thyme EOs illustrated a greater inhibitory capacity to all serotypes, particularly with the environmental S. Saintpaul. Oregano EO presented values of minimum inhibitory concentration (MIC) and minimum bactericidal concentration of 0.1 μL/mL for all serotypes, while thyme and grapefruit EOs presented MIC values of 0.1 μL/mL for the clinical serotypes S. Infantis and S. Oranienburg, respectively. Molecular docking analysis showed the optimal binding free energies for thymol and carvacrol with glucokinase, ATP-dependent-6-fructokinase, outer membrane porin C, and topoisomerase IV. Our results indicate that these EOs can inhibit clinically and environmentally isolated Salmonella serotypes and can be used as alternatives for developing natural food preservatives.
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