Publicação
Development of functional food targeting cardiometabolic risk
| Resumo: | Diet is the most efficient non -pharmacological strategy for preventing cardiometabolic risk, the main factor in the high incidence of cardiovascular diseases, namely diabetes. Hydroxytyrosol, oleuropein , and resveratrol have bioactive properties to prevent this risk. This work aimed to promote the introduction of these compounds into food as part of new functional foods. Hydroxytyrosol and oleuropein have already been explored in foods as natural preservative s. To meet their demand and promote alternative sources, approaches were exploited for recovering these compounds from olive leaves. It was possible to recover hydroxytyrosol and mostly oleuropein through extraction with acidified water at room temperature, becom e more stable after the purification step, and selectively recover hydroxytyrosol by subjecting the aqueous extract to the acid hydrolysis step. On the other hand, until now, the application of resveratrol has been scarce and presents difficulties due to its instability and hydrophobicity. Several delivery vehicles have been used in an attempt to protect and increase the bioaccessibility of resveratrol. However, it is still not clear whether they remain efficient when introduced into food matrices. In this work, resveratrol was complexed with γ -cyclodextrin (γ -CD·RSV·14H₂O), and with β -cyclodextrin (β -CD·RSV·9.5H₂O) aiming to increase its solubility. γ - CD·RSV·14H₂O promoted the solubility and stability of resveratrol in lemon juice over 28 days. Moreover, the use of both complexes in rice beverages allowed for an increase in the resveratrol bioaccessible fraction under digestion conditions. On a second approach to this work, it was studied the interaction of starch with resveratrol which, when applied at 2%, was fully integrated into the starch matrix without significantly interfering with its digestibility and carbohydrates digestive enzyme activity, thus ensuring its introduction into bread. Wheat bread was formulated with 0.5% resveratrol in its free form, complexed with γ -cyclodextrin and encapsulated in zein nanoparticles. Although both vehicles helped to retain resveratrol in the bread dough and preserve its antioxidant activity, they did not increase its final bioaccessibility or bioavailability. This suggest s that the bread itself acts as a vehicle. The preventive effect of this bread was evaluated for the prevention of diabetic cardiomyopathy in Sprague Dawley rats by adding it to the animals’ diet at a dosage of 10 mg resveratrol/kg body weight. The results showed that a diet with resveratrol bread decreased polydipsia and body weight loss in the early stages of type 2 diabetes and fibrosis in the heart. Thus, this part of the work allowed the development of a functional bread by incorporating resveratrol , which proved to be an effective vehicle not only to introduce resveratrol into food but also as a dietary intervention to control the early stages of type 2 diabetes and its associated complications. |
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| Autores principais: | Silva, Andreia Filipa Rodrigues |
| Assunto: | Functional foods Functional ingredient Bioactive compounds Cardioprotective Olive phenols Stilbene Delivery vehicles Cyclodextrin Inclusion Solubility Stability Bioaccessibility Lemon juice Rice beverage Starch Bread Type -2 diabetes Cardiomyopathy |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | tese de doutoramento |
| Tipo de acesso: | acesso embargado |
| Instituição associada: | Universidade de Aveiro |
| Idioma: | inglês |
| Origem: | RIA - Repositório Institucional da Universidade de Aveiro |
| Resumo: | Diet is the most efficient non -pharmacological strategy for preventing cardiometabolic risk, the main factor in the high incidence of cardiovascular diseases, namely diabetes. Hydroxytyrosol, oleuropein , and resveratrol have bioactive properties to prevent this risk. This work aimed to promote the introduction of these compounds into food as part of new functional foods. Hydroxytyrosol and oleuropein have already been explored in foods as natural preservative s. To meet their demand and promote alternative sources, approaches were exploited for recovering these compounds from olive leaves. It was possible to recover hydroxytyrosol and mostly oleuropein through extraction with acidified water at room temperature, becom e more stable after the purification step, and selectively recover hydroxytyrosol by subjecting the aqueous extract to the acid hydrolysis step. On the other hand, until now, the application of resveratrol has been scarce and presents difficulties due to its instability and hydrophobicity. Several delivery vehicles have been used in an attempt to protect and increase the bioaccessibility of resveratrol. However, it is still not clear whether they remain efficient when introduced into food matrices. In this work, resveratrol was complexed with γ -cyclodextrin (γ -CD·RSV·14H₂O), and with β -cyclodextrin (β -CD·RSV·9.5H₂O) aiming to increase its solubility. γ - CD·RSV·14H₂O promoted the solubility and stability of resveratrol in lemon juice over 28 days. Moreover, the use of both complexes in rice beverages allowed for an increase in the resveratrol bioaccessible fraction under digestion conditions. On a second approach to this work, it was studied the interaction of starch with resveratrol which, when applied at 2%, was fully integrated into the starch matrix without significantly interfering with its digestibility and carbohydrates digestive enzyme activity, thus ensuring its introduction into bread. Wheat bread was formulated with 0.5% resveratrol in its free form, complexed with γ -cyclodextrin and encapsulated in zein nanoparticles. Although both vehicles helped to retain resveratrol in the bread dough and preserve its antioxidant activity, they did not increase its final bioaccessibility or bioavailability. This suggest s that the bread itself acts as a vehicle. The preventive effect of this bread was evaluated for the prevention of diabetic cardiomyopathy in Sprague Dawley rats by adding it to the animals’ diet at a dosage of 10 mg resveratrol/kg body weight. The results showed that a diet with resveratrol bread decreased polydipsia and body weight loss in the early stages of type 2 diabetes and fibrosis in the heart. Thus, this part of the work allowed the development of a functional bread by incorporating resveratrol , which proved to be an effective vehicle not only to introduce resveratrol into food but also as a dietary intervention to control the early stages of type 2 diabetes and its associated complications. |
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