Abstract
Beneficial effects on overall gut health by phenolic bioactives-rich foods are potentially due to their modulation of probiotic gut bacteria and antimicrobial activity against pathogenic bacteria. Based on this rationale, the effect of the free and bound phenolic fractions from a Peruvian purple corn accession AREQ-084 on probiotic lactic acid bacteria such as Lactobacillus helveticus and Bifidobacterium longum and the gastric cancer-related pathogen Helicobacter pylori was evaluated. The free and bound phenolic composition was also determined by ultra-performance liquid chromatography. Anthocyanins were the major phenolic compounds (310.04 mg cyanidin-3-glucoside equivalents/100 g dry weight, DW) in the free phenolic fraction along with hydroxycinnamic acids such as p-coumaric acid derivatives, followed by caffeic and ferulic acid derivatives. The bound phenolic form had only hydroxycinnamic acids such as ferulic acid, p-coumaric acid, and a ferulic acid derivative with ferulic acid being the major phenolic compound (156.30 mg/100 g DW). These phenolic compounds were compatible with beneficial probiotic lactic acid bacteria such as L. helveticus and B. longum as these bacteria were not inhibited by the free and bound phenolic fractions at 10 to 50 mg/mL and 10 mg/mL of sample doses, respectively. However, the pathogenic H. pylori was also not inhibited by both purple corn phenolic forms at same above sample doses. This study provides the preliminary base for the characterization of phenolic compounds of Peruvian purple corn biodiversity and its potential health benefits relevant to improving human gut health. PRACTICAL APPLICATION: This study provides insights that Peruvian purple corn accession AREQ-084 can be targeted as a potential source of health-relevant phenolic compounds such as anthocyanins along with hydroxycinnamic acids linked to its dietary fiber fraction. Additionally, these phenolic fractions did not affect the gut health associated beneficial bacteria nor the pathogenic H. pylori. Purple corn can be targeted for design of probiotic functional foods integrated with their anthocyanin linked-coloring properties.
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Claims 6
Claim · model-written summary
Anthocyanins were the major phenolic compounds in the free phenolic fraction, at 310.04 mg cyanidin-3-glucoside equivalents/100 g DW.
- Material
- Peruvian purple corn accession AREQ-084e0
- Outcome
- Anthocyaninse1
- Value
- 310.04 mg cyanidin-3-glucoside equivalents/100 g dry weight, DWe1
- Qualifier
- free phenolic fractione1
Zea maysOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Zea mays”
e0“the free and bound phenolic fractions from a Peruvian purple corn accession AREQ-084”
e1“Anthocyanins were the major phenolic compounds (310.04 mg cyanidin-3-glucoside equivalents/100 g dry weight, DW) in the free phenolic fraction”
Claim · model-written summary
Ferulic acid was the major phenolic compound of the bound phenolic form, at 156.30 mg/100 g DW.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Zea mays”
e2“with ferulic acid being the major phenolic compound (156.30 mg/100 g DW)”
e3“The bound phenolic form had only hydroxycinnamic acids such as ferulic acid, p-coumaric acid, and a ferulic acid derivative”
Claim · model-written summary
Free and bound phenolic fractions did not inhibit Lactobacillus helveticus or Bifidobacterium longum at 10 to 50 mg/mL and 10 mg/mL.
- Treatment
- free and bound phenolic fractionse5
- Interactor
- L. helveticusLactobacillus helveticuse5other
- Second interactor
- B. longum
Bifidobacterium longume5other - Outcome
- inhibitede5
- Qualifier
- 10 to 50 mg/mL and 10 mg/mL of sample dosese5
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Zea mays”
e5“beneficial probiotic lactic acid bacteria such as L. helveticus and B. longum as these bacteria were not inhibited by the free and bound phenolic fractions at 10 to 50 mg/mL and 10 mg/mL of sample doses, respectively”
Claim · model-written summary
Both purple corn phenolic forms did not inhibit Helicobacter pylori at the same sample doses.
- Treatment
- purple corn phenolic formse6
- Interactor
- H. pylori
Helicobacter pylorie6other - Outcome
- inhibitede6
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Zea mays”
e6“the pathogenic H. pylori was also not inhibited by both purple corn phenolic forms at same above sample doses”
Claim · model-written summary
The bound phenolic form contained only hydroxycinnamic acids.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Zea mays”
e3“The bound phenolic form had only hydroxycinnamic acids such as ferulic acid, p-coumaric acid, and a ferulic acid derivative”
Claim · model-written summary
Purple corn accession AREQ-084 can be targeted as a potential source of health-relevant phenolic compounds.
- Material
- Peruvian purple corn accession AREQ-084e7
- Outcome
- potential source of health-relevant phenolic compoundse7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Zea mays”
e7“Peruvian purple corn accession AREQ-084 can be targeted as a potential source of health-relevant phenolic compounds such as anthocyanins”