Fitoquímicos: una nueva clase de prebióticos / Phytochemicals: a new class of prebiotics

RESUMEN La microbiota intestinal (MI) es considerada como un nuevo blanco para la prevención y manejo nutricional de las alteraciones inflamatorias y metabólicas asociadas a las enfermedades crónicas no-transmisibles. Los prebióticos son principalmente fibras solubles cuyo consumo favorece el crecimiento de poblaciones bacterianas beneficiosas de la MI e impacta favorablemente la salud del consumidor. Esta revisión presenta a los fitoquímicos dietarios, que incluyen a más de 8.000 compuestos, como una nueva clase de prebióticos debido a su capacidad de estimular poblaciones de Lactobacillus, Bifidobacterium, Akkermansia y de bacterias productoras de butirato en el colon, a expensa de bacterias potencialmente dañinas como C. histolyticum. Además, los fitoquímicos son transformados por la MI en múltiples metabolitos que ejercen actividades biológicas a veces más potentes que la molécula inicial de la cual provienen. Individuos con distintos metabotipos han sido descritos de acuerdo a su capacidad de responder al consumo de isoflavonas, lignanos o elagitaninos, dependiendo de la presencia en su MI de bacterias capaces de transformar dichos polifenoles en equol, enterolactona/enterodiol y urolitinas, respectivamente, los cuales exhiben actividades biológicas. Valerolactonas y ácidos aromáticos también son producidos por la MI a través del metabolismo de las proantocianidinas. El efecto prebiótico de los fitoquímicos contribuiría a explicar los efectos saludables del consumo de frutas y verduras ricos en fitoquímicos.

ABSTRACT Intestinal microbiota (IM) is considered as a new target for the prevention and nutritional management of inflammatory and metabolic alterations associated with non-transmissible chronic diseases. Prebiotics are mainly soluble fibers whose consumption favors the growth of beneficial bacterial populations of the IM and positively impacts health. This review discusses dietary phytochemicals, which include more than 8,000 compounds, as a new class of prebiotics due to its ability to stimulate populations of Lactobacillus, Bifidobacterium, Akkermansia and butyrate producing bacteria in the colon at the expense of potentially harmful bacteria, such as C. histolyticum. In addition, phytochemicals are transformed by IM into a great array of metabolites exerting biological activities and are sometimes more potent than the initial molecule from which they are derived. Individuals with different metabotypes have been described according to their ability to respond to the consumption of isoflavones, lignans or ellagitannins, depending on the presence in their IM of bacteria capable of transforming these polyphenols into equol, enterolactone/enterodiol and urolithins, respectively, which exhibit biological activities. Valerolactones and aromatic acids are also produced by the IM through proanthocyanidin metabolism. The prebiotic effect of phytochemicals would help to explain the healthy effects associated with the consumption of fruits and vegetables rich in phytochemicals.

A comparison of callus induction in 4 Garcinia species

Background: This research is intended to determine suitable types and concentrations of plant growth regulators (PGRs) to induce callus on stem and leaf sections of 4 species of the genus Garcinia, namely, Garcinia mangostana, Garcinia schomburgkiana, Garcinia cowa, and Garcinia celebica. The base medium was MS medium containing 30 g l -1 sucrose, 0.5 g l-1 polyvinylpyrrolidone (PVP), and 7 g l-1 agar, and for the different treatments, PGRs were added to the medium as follows: thidiazuron (TDZ) at concentrations of 0, 0.1, 0.5, 1, and 2 mg l-1; 6-(3- hydroxybenzylamino) purine (meta-topolin) at concentrations of 0, 0.5, 2.5, and 5 mg l-1; 4-amino-3,5,6- trichloro-2-pyridinecarboxylic acid (picloram) at concentrations of 0, 0.5, 2.5, and 5 mg l-1; and 2,4- dichlorophenoxyacetic acid (2,4-D) at concentrations of 0, 0.5, 1, 2, and 4 mg l-1. The occurrence of callus was observed after 4 weeks. Results: A maximum of 100% and 93% of G. mangostana leaf explants formed callus in the 0.5 mg l-1 and 1 mg l-1 TDZ treatments, respectively, while 100% of G. schomburgkiana stem explants formed callus in the 1 mg l-1 TDZ treatment and 89% of G. schomburgkiana leaf explants formed callus in the 0.5 mg l-1 picloram treatment. The highest callus induction rate for G. cowa was 62% in the 1 mg l-1 TDZ treatment and for G. celebica was 56% in the 0.5 mg l-1•mT-1 treatment. Conclusions: For all 4 species, the greatest amount of large nodular callus was observed in the TDZ treatments. White, friable callus was observed on most of the 2,4-D and picloram treatment groups. Most meta-topolin treatments resulted in minimal callus formation.

The improvement of bioactive secondary metabolites accumulation in Rumex gmelini Turcz through co-culture with endophytic fungi

Abstract Aspergillus sp., Fusarium sp., and Ramularia sp. were endophytic fungi isolated from Rumex gmelini Turcz (RGT), all of these three strains could produce some similar bioactive secondary metabolites of their host. However the ability to produce active components degraded significantly after cultured these fungi alone for a long time, and were difficult to recover. In order to obtain more bioactive secondary metabolites, the co-culture of tissue culture seedlings of RGT and its endophytic fungi were established respectively, and RGT seedling was selected as producer. Among these fungi, Aspergillus sp. showed the most significant enhancement on bioactive components accumulation in RGT seedlings. When inoculated Aspergillus sp. spores into media of RGT seedlings that had taken root for 20 d, and made spore concentration in co-culture medium was 1 × 104 mL-1, after co-cultured for 12 d, the yield of chrysophaein, resveratrol, chrysophanol, emodin and physcion were 3.52-, 3.70-, 3.60-, 4.25-, 3.85-fold of the control group. The extreme value of musizin yield was 0.289 mg, which was not detected in the control groups. The results indicated that co-culture with endophytic fungi could significantly enhance bioactive secondary metabolites production of RGT seedlings.

Effect of Cooking on Proximate, Phytochemical Constituents and Hematological Parameters of Tetracarpidium conophorum in Male Albino Rats.

Aims: To determine the effect of cooking on proximate, phytochemical constituents and their changes in hematological parameters. Study Design: Determination of proximate and quantitative phytochemical constituents of the cooked and raw T. conophorum (CTC and RTC respectively) nut and the effect of the nut on the hematological indices on male albino rats fed with the cooked and raw diet formulations of the nut for 30 days period. Methodology: Rats were divided into six groups of five rats each. Each feed and walnut was weighed and mixed in the ratio of 1:1 before administration. Group A: Normal animal feed, Group B: Mixture of animal feed and cooked nut (ratio of 1:1). Group C: Mixture of animal feed and the raw nut (ratio of 1:1), Group D: 100% of the cooked nut, Group E: 100% of the raw nut while Group F: Mixture of raw nut and cooked (ratio of 1:1). Result: The result showed that crude protein, carbohydrate and crude fibre contents of RTC were significantly higher (P<0.05) than the CTC. While the percentage moisture, fat and ash content of the CTC were significantly higher than the RTC. The quantitative phytochemical analysis revealed that there was no significant difference (P>0.05) between the alkaloid and flavonoid contents of RTC and CTC. Tannin, saponin, glycosides, hydrogen cyanide and steroid contents of RTC were significantly higher (P<0.05) than the CTC while terpenoid content of the CTC was significantly higher (P<0.05) than of the the RTC. The hemoglobin values showed no significant difference between the test groups and control group. The neutrophil values of group E and F were significantly higher (P<0.05) when compared with the control group. Rats in group E had a significant decrease (P<0.05) in lymphocyte value as against the control. Total WBC levels in group B, C and F recorded a significant decrease (P<0.05) when compared with the control. Conclusion: The study suggests that processing cooking affects some nutrient constituents and some hematological parameters.