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Consumption of Antioxidant-Rich “Cerrado” Cashew Pseudofruit Affects Hepatic Gene Expression in Obese C57BL/6J High Fat-Fed Mice

by Mariana Buranelo Egea, Gavin Pierce, Si-Hong Park, Sang-In Lee, Fabienne Heger and Neil Shay

Foods 2022, 11(17), 2543; https://doi.org/10.3390/foods11172543 - 23 Aug 2022

Cited by 3 | Viewed by 1989

Abstract

The pseudofruit of A. othonianum Rizzini, “Cerrado” cashew pulp, has been described as rich in flavonoids, phenolic compounds, and vitamin C. The objective of this work was to evaluate the beneficial health effects seen with the addition of “Cerrado” cashew pulp (CP) to an obesogenic high fat diet provided to C57BL/6J male mice. In week 9, the HF-fed group had a significantly higher baseline glucose concentration than the LF- or HF+CP-fed groups. In RNAseq analysis, 4669 of 5520 genes were found to be differentially expressed. Among the genes most upregulated with the ingestion of the CP compared to HF were Ph1da1, SLc6a9, Clec4f, and Ica1 which are related to glucose homeostasis; Mt2 that may be involved steroid biosynthetic process; and Ciart which has a role in the regulation of circadian rhythm. Although “Cerrado” CP intake did not cause changes in the food intake or body weight of fed mice with HF diet, carbohydrate metabolism appeared to be improved based on the observed changes in gene expression. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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10 pages, 645 KiB

Open AccessArticle

The Active Aroma of “Cerrado” Cashew and Cagaita Fruits: Comparison between Two Extraction Methods

by Nathalia Horrana Santos, Julian Zapata, Juan David Dereix, Jhonathan Escobar, Adrielle Borges de Almeida, Fabiano Guimarães Silva and Mariana Buranelo Egea

Appl. Sci. 2022, 12(7), 3330; https://doi.org/10.3390/app12073330 - 25 Mar 2022

Cited by 5 | Viewed by 2382

Abstract

The objective of the present work is to characterize the aroma of “Cerrado” cashew (Anacardium othonianum Rizz.) and cagaita (Eugenia dysenterica) pulps. For this, we used headspace (HS) and two extraction methods (solid-phase extraction, SPE and solid-phase microextraction, SPME), as well as gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) for identification of aroma compounds. While SPME was more efficient and extracted 17 and 21 compounds for “Cerrado” cashew and cagaita pulps, respectively, the SPE method extracted 13 compounds for both pulps. SPME showed higher modified frequency (MF), that is, compounds perceived with higher intensity and by number of judges during olfactometry. On the other hand, the results obtained in this work showed that the extraction techniques seem complementary, since some compounds were not identified by SPE, but were identified by SPME, and vice versa. Full article

(This article belongs to the Section Food Science and Technology)

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