Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.fw001 Hispanic Foods: Chemistry and Bioactive Compounds In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.fw001 ACS SYMPOSIUM SERIES 1109 Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.fw001 Hispanic Foods: Chemistry and Bioactive Compounds Michael H Tunick, Editor Dairy and Functional Foods Research Unit Eastern Regional Research Center U.S Department of Agriculture Agricultural Research Service Wyndmoor, Pennsylvania Elvira González de Mejía, Editor Department of Food Science and Human Nutrition University of Illinois Urbana, Illinois Sponsored by the ACS Division of Agricultural and Food Chemistry, Inc American Chemical Society, Washington, DC Distributed in print by Oxford University Press, Inc In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.fw001 Library of Congress Cataloging-in-Publication Data Hispanic foods : chemistry and bioactive compounds / Michael H Tunick, editor, Dairy and Functional Foods Research Unit, Eastern Regional Research Center, U.S Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania, Elvira Gonzalez de Mejia, editor, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc pages cm (ACS symposium series ; 1109) Includes bibliographical references and index ISBN 978-0-8412-2746-0 (alk paper) Food Composition Congresses Food Analysis Congresses Hispanic Americans Food Congresses I Tunick, Michael, editor of compilation II Gonzalez de Mejia, Elvira, 1950- editor of compilation III American Chemical Society Division of Agricultural and Food Chemistry, sponsoring body TX531.H57 2012 664′.07 dc23 2012038860 The paper used in this publication meets the minimum requirements of American National Standard for Information Sciences—Permanence of Paper for Printed Library Materials, ANSI Z39.48n1984 Copyright © 2012 American Chemical Society Distributed in print by Oxford University Press, Inc All Rights Reserved Reprographic copying beyond that permitted by Sections 107 or 108 of the U.S Copyright Act is allowed for internal use only, provided that a per-chapter fee of $40.25 plus $0.75 per page is paid to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, USA Republication or reproduction for sale of pages in this book is permitted only under license from ACS Direct these and other permission requests to ACS Copyright Office, Publications Division, 1155 16th Street, N.W., Washington, DC 20036 The citation of trade names and/or names of manufacturers in this publication is not to be construed as an endorsement or as approval by ACS of the commercial products or services referenced herein; nor should the mere reference herein to any drawing, specification, chemical process, or other data be regarded as a license or as a conveyance of any right or permission to the holder, reader, or any other person or corporation, to manufacture, reproduce, use, or sell any patented invention or copyrighted work that may in any way be related thereto Registered names, trademarks, etc., used in this publication, even without specific indication thereof, are not to be considered unprotected by law PRINTED IN THE UNITED STATES OF AMERICA In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.fw001 Foreword The ACS Symposium Series was first published in 1974 to provide a mechanism for publishing symposia quickly in book form The purpose of the series is to publish timely, comprehensive books developed from the ACS sponsored symposia based on current scientific research Occasionally, books are developed from symposia sponsored by other organizations when the topic is of keen interest to the chemistry audience Before agreeing to publish a book, the proposed table of contents is reviewed for appropriate and comprehensive coverage and for interest to the audience Some papers may be excluded to better focus the book; others may be added to provide comprehensiveness When appropriate, overview or introductory chapters are added Drafts of chapters are peer-reviewed prior to final acceptance or rejection, and manuscripts are prepared in camera-ready format As a rule, only original research papers and original review papers are included in the volumes Verbatim reproductions of previous published papers are not accepted ACS Books Department In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.pr001 Preface A symposium titled “Chemistry and Flavor of Hispanic Foods” was presented at the Spring National Meeting of the American Chemical Society (ACS) in San Diego in 2005, resulting in an ACS Symposium Series Book, Hispanic Foods: Chemistry and Flavor The success of that symposium and book, along with the continued popularity of and research into Hispanic foods, prompted us to revisit the topic at the ACS meeting in San Diego on March 25-29, 2012, with another “Hispanic Foods” symposium The presenters, some of whom authored chapters in the first book, kindly contributed to the present volume, Hispanic Foods: Chemistry and Bioactive Compounds As before, the symposium was sponsored by the ACS Division of Agricultural and Food Chemistry, Inc (AGFD), which is in the forefront in the dissemination of knowledge about food chemistry This book includes more on chemistry of Hispanic foods, with an emphasis on compounds that may affect biological processes in humans Following opening chapters on marketing of these foods in the U.S and on Queso Fresco, the rest of the chapters discuss the presence and importance of bioactive compounds present in them The long-term goal is to improve the quality of life through a better nutrition, including in the diet foods, with compounds that will improve human health The book closes with two chapters on beverages and their importance in the Hispanic diet The Hispanic population is increasing in the United States, and the opportunities for producers to provide tasty, nutritious foods to consumers are endless The presence of compounds with biological properties that go beyond nutrition and reduce the risk of chronic diseases are very attractive for consumers and for the food industry As before, we thank our authors for sharing their results with us in the symposium and this book We also thank AGFD for providing a forum for the symposium and financial support ix In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.pr001 Michael H Tunick Dairy and Functional Foods Research Unit Eastern Regional Research Center U.S Department of Agriculture, Agricultural Research Service Wyndmoor, PA 19038 michael.tunick@ars.usda.gov (e-mail) Elvira González de Mejía, Professor, Department of Food Science and Human Nutrition University of Illinois 228 Edward R Madigan Laboratory 1201 West Gregory Drive Urbana, IL 61801 edemejia@illinois.edu (e-mail) x In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Editors’ Biographies Downloaded by NORTH CAROLINA STATE UNIV on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ot001 Michael H Tunick Michael H Tunick received a B.S in Chemistry from Drexel University in 1977 He was a student trainee at the Eastern Regional Research Center of the U.S Department of Agriculture in Wyndmoor, PA, and was hired as a chemist upon graduation He performed research on treatment of tannery waste with the Hides and Leather Laboratory until 1983, when he was transferred to what is now the Dairy & Functional Foods Research Unit He pursued a Ph.D in PhysicalAnalytical Chemistry on a part-time basis during this period, receiving the degree from Temple University in 1985 He also became a research chemist in that year and has been involved in a number of projects, including detection of mislabeled cheese, whey protein utilization, investigating characteristics of Hispanic cheese, and development of low-fat Mozzarella for the National School Lunch Program He currently relates the effects of processing to changes in composition, texture, and microstructure of cheese, and is investigating bioactive compounds in milk from pasture-fed and conventionally-fed cows He is the Secretary and a Past Chair of the ACS Division of Agricultural and Food Chemistry, has co-edited several ACS Symposium Series books, and was named an ACS Fellow in 2011 Elvira de Mejia Elvira de Mejia has a B.S in Biochemical Engineering, M.S in Food Science and Technology, and Ph.D in Plant Biotechnology She joined the University of Illinois (UI) in 2002 with teaching responsibilities in food chemistry laboratory for undergraduates, and she developed graduate courses in food enzymology and food proteins and enzymes She has a passion for education and uses research as a teaching tool, focusing on food components with biological benefits to human health and their mechanism of action She and her team of students have published over 130 peer-reviewed articles and presented over 100 lectures in scientific meetings She has also served as member of National scientific committees at NSF and USDA She has mentored students and promoted scientific education internationally Accomplishments – promoted NSF and USDA funding for underrepresented minorities at UI; fellow of the Mexican Academy of Sciences; received several academic awards for excellence in teaching, research, and international reach © 2012 American Chemical Society In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by UNIV OF THE WESTERN CAPE on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ch001 Chapter Opportunities and Challenges for the Marketing of Hispanic Foods in the United States Luis Antonio Mejia, Ph.D.* Adjunct Associate Professor, Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Bevier Hall, 905 S Goodwin Ave., Urbana, IL 61801 *E-mail: lamejia@illinois.edu The Hispanic food and beverage market is growing significantly and represents an economically important food trend in the United States This market is primarily driven by taste but nutritional and health benefits may play an important marketing role in the future Contributing factors for the growth of the Hispanic food and beverage market include the growing Hispanic population, the increasing purchasing power of the Hispanics and their emotional desire for the taste of their motherlands Availability of Hispanic foods and beverages in the United States comes from: a) food distributors of foods and food ingredients imported from Latin American countries and, b) U.S food manufacturers using mostly imported Latin American raw materials There are opportunities to grow this market further by expanding the commercialization of existing products and the introduction of novel ethnic foods Challenges that need to be addressed include the marketing to a sub-segmented Hispanic market distributed in the country regionally different, regulatory compliance for new product introductions and the development of the appropriate technology to industrialize novel foods and ingredients © 2012 American Chemical Society In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by NORTH CAROLINA STATE UNIV on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ch018 measured cytotoxicity of cisplatin (> 99%) which is a chemotherapeutic drug to HT-29 (IC50 = 80.6 μM) and RKO (IC50 = 68.5 μM) We found that ursolic acid was significantly the strongest anti-proliferative agent to both colon cancer cells, HT-29 (IC50 = 30.2 μM) and RKO (IC50 = 68.5 μM) Figure Cell cycle distribution (%) of cells treated with yerba mate saponins in (A) HT-29 and (B) RKO Means with different letters are significantly different from each other (n = 3, p < 0.05) Yerba Mate Saponins Induced G1 Cell Cycle Arrest of HT-29 and RKO Cells The effects of mate saponins on cell cycle progression were studied by flow cytometry For HT-29, p53-deficient cells, mate saponins (100 μM) significantly increased cells in G1 and decreased cells in S phase, resulting in an overall G1 to S-phase arrest (Figure 3A) Mate saponins (200 μM) also caused an increase of G2/M phase For RKO, p53-proficient cell line, mate saponins affected cell cycle by significantly arresting at G1 to S-phase (Figure 3B) 312 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Effect of Yerba Mate Saponins on p21 and p27 Protein Expressions in HT-29 and RKO Cells Downloaded by NORTH CAROLINA STATE UNIV on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ch018 In order to investigate the mechanism by which mate saponins inhibit the growth of HT-29 and RKO colon cancer cells, we analyzed the protein expression of p21 and p27 Mate saponins significantly increased p21 protein expression in HT-29 at 200 μM (Figure 4A) and RKO at 100 μM (Figure 4B) and upregulated p27 protein expression in HT-29 at μM (Figure 4C) and RKO at 200 μM (Figure 4D), suggesting that yerba mate saponins inhibit the cell proliferation by inducing cell cycle arrest Table I Yerba mate tea bioactive compounds on human colon cancer cells Compound HT-29 (µM) RKO (µM) *IC30 *IC50 IC30 IC50 Ursolic acid 16.2 30.2c 13.5 29.5d Cisplatin 44.0 80.6b 40.2 68.5c Quercetin 53.2 81.5b 83.2 189.4a Saponins 82.3 201.8a 57.5 181.0b Mate tea extract (µg/mL) 204.2 >300 198.2 >300 Caffeine 200.2 >300 200 >300 Chlorogenic acid >300 >300 >300 >300 Caffeic acid >300 >300 180 >300 Quinic acid >300 >300 150 >300 * IC30 and IC50 are the concentrations (μM) that resulted in 30%, and 50% inhibition of cell proliferation (mean ± SD, n = 2) Different letters indicate significant differences, comparing differences within column, p < 0.05 Yerba Mate Saponins Increased Apoptotic HT-29 and RKO Cells by Upregulating Bax:Bcl-2 Protein Expression To determine whether the cell death of HT-29 and RKO was due to apoptosis, we treated RKO cells with mate saponins at 50 and 100 µM for 24 h Figure shows that mate saponins treatment led to significant increase on apoptotic HT-29 and RKO cells 313 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by NORTH CAROLINA STATE UNIV on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ch018 Figure Effect of different concentrations of mate saponins on protein expression of p21 in (A) HT-29 (B) RKO, and of p27 in (C) HT-29 and (D) RKO were assessed by Western blots Actin was used as a protein loading control The data represent the mean ± SD of a triplicate from three independent experiments Different letters indicate significant differences, p < 0.05 314 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by NORTH CAROLINA STATE UNIV on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ch018 Figure Effect of mate saponins on apoptotic (A) HT-29 cells; (B) RKO cells 315 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by NORTH CAROLINA STATE UNIV on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ch018 Mate saponins at 100 μM increased apoptotic cells from 4.7% (control) to 14.7% in HT-29, and from 2.0% (control) to 9.1% in RKO We then analyzed induction of apoptosis by assaying the protein expression of apoptosis mediators, Bax and Bcl-2 Figure shows that mate saponins significantly increased the ratio of Bax/Bcl-2 expression in RKO cells at µM Figure Effect of different concentrations of mate saponins on (A) protein expression of ratio Bax/Bcl-2 in RKO assessed by Western blots Actin was used as a protein loading control The data represent the mean ± SD of a triplicate from three independent experiments Different letters indicate significant differences, p < 0.05 Effect of Yerba Mate Saponins on p53 Protein Expression in HT-29 and RKO Cells Figure shows that mate saponins at μM significantly induced p53 expression in HT-29 (Figure 7A) but no significant changes were observed in RKO cells (Figure 7B) Discussion Finding a compound that would work both in p53 mutated and wild-type cancer cells would be very useful, because approximately 50% of cancer cells are p53 mutated and the other half are p53 wild type Also, inactivation of p53 causes 316 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by NORTH CAROLINA STATE UNIV on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ch018 resistance to various cancer therapies including the use of an angiogenesis inhibitor (13) and 5-fluorouracil (14) The effect of mate saponin on p53 wild-type colonic cancer cells has not been reported Thus, in the current study, we investigated the effects of mate saponins on cell growth and cell cycle arrest in p53 wild type colonic adenocarcinoma RKO cell lines which is known to be DNA mismatch repair defective, and p53 mutated colonic adenocarcinoma HT-29 cell lines We found that ursolic acid is the strongest anti-proliferative bioactive compound to both colon cancer cells Ursolic and oleanolic acids have been shown to have a protective effect against colon carcinogenesis in vivo (15) Mate saponins are amphiphilic compounds and categorized as triterpenoic saponins as soy saponins which have been shown to be able to interact with the cancer cell membranes that are rich in phospholipids and cholesterol and with the hydroxyl groups on the aglycone moiety (16) Our results showed that chlorogenic acid has a weak inhibition to both HT-29 and RKO cells which is consistent with Park et al (17) who indicated that chlorogenic acid did not protect against AOM-induced tumorigenesis Moreover, we found that cisplatin inhibited HT-29 and RKO cell proliferation with IC50 values consistent with published data (18–21) Yerba mate saponins reduced cell growth and caused cell cycle arrest in both cell lines The influence of mate saponins on p21 was studied because of its suggested critical role in suppressing cell growth Cell cycle is regulated by the activity of cyclin/cyclin-dependent kinase (CDK) This cyclin–CDK complex is regulated by CDK inhibitors such as p21 and p27 Mate saponins caused a dose-dependent increase in the expression of p21 and p27 in both HT-29 and RKO cells; p21 is well known as a p53 response gene capable of inhibiting multiple CDKs, resulting in the induction of G1 or G2 cell cycle arrest Our results clearly demonstrated that G1 arrest via p21, by mate saponins, was through the upregulation of p53 Mate saponins increased the amount of RKO and HT-29 cells undergoing apoptosis in a concentration-dependent manner Members of the Bcl-2 family of proteins are critical regulators of the apoptotic pathway (22, 23) These proteins consist of the major anti-apoptotic proteins, Bcl-x (L) and Bcl-2, and the major pro-apoptotic proteins Bax and Bak Bax controls mitochondrial permeability and cytochrome c expression, and the release of cytochrome c from mitochondria to the cytoplasm is a key step in the initiation of apoptosis As a downstream product of cytochrome c, caspases are critical mediators of the principal factors found in apoptotic cells (24) In the present study, mate saponins inhibited colon cancer cells proliferation by inducing apoptosis through increasing Bax/Bcl-2 ratio These findings suggest that apoptosis induction in mate saponins-treated RKO cells involves the activation of the mitochondrial pathway Consistent with our previous study, HT-29 cells treated with mate saponins resulted in a dose-dependent decrease in the anti-apoptotic Bcl-2 protein and increase in the expression of pro-apoptotic Bax protein (10) Our findings suggest the possible value of mate saponins against human colon cancer by promoting apoptosis of cancer cells 317 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by NORTH CAROLINA STATE UNIV on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ch018 Figure Effect of different concentrations of mate saponins on protein p53 expression in (A) HT-29 and (B) RKO assessed by Western blots Actin was used as a protein loading control The data represent the mean ± SD of a triplicate from three independent experiments Different letters indicate significant differences, p < 0.05 318 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by NORTH CAROLINA STATE UNIV on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ch018 Figure Proposed mechanism through which mate saponins induce apoptosis and cell cycle arrest via upregulating p53 Cellular stress and DNA damage typically trigger the p53 tumor suppressor gene to mediate a series of antiproliferative strategies by inducing both cell cycle arrest and apoptosis One important link between p53 and apoptosis is based on the transcriptional control of proapoptotic members of the Bcl-2 family, such as Bax The relationship between p53 protein and the HT-29 cell death is still not clear (25) Shen et al (26) have found that 2’-OH flavanone inhibits the growth of HT-29 cells via increasing the expression of p21, but it has no effect on p53 protein Tsai et al (7) did not find any inhibitory effect of soy saponin on the p53 protein of WiDr cells (wild type p53 human colon cancer cells), consistent with our results The p53 protein expression was not affected by mate saponins treatment in RKO cells, which contain wild-type p53 protein but mate saponins induced p21 in this cell line These results indicate that wild-type p53 is not involved in the mate saponins-induced apoptosis in colon cancer cells This mechanism of mate 319 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by NORTH CAROLINA STATE UNIV on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ch018 saponins action is independent of the status of the p53 tumor suppressor gene In addition, mate saponins still induced apoptosis in HT-29 cells, which contain mutant p53 We found that mate saponins could enhance the p53 cascade and prevent the expansion of mutated epithelial cells Understanding the mechanism by which mate saponin induces cell cycle arrest in colonic adenocarcinoma cells has the potential of providing information needed to prevent or reduce the growth of colonic tumors This might provide an understanding of how mate saponins reduce colonic epithelial cell growth in vitro Further study of yerba mate saponins on tumor growth in vivo is yet still needed An explanation for this mechanism of mate saponins in vitro and in vivo may guide rational approaches for preventing colonic carcinogenesis in humans In summary, we proposed the mechanism by which yerba mate saponins inhibit HT-29 and RKO colon cancer cell proliferation by induction of cell cycle arrest and apoptosis via p53 cascade (Figure 8) Yerba Mate saponins arrested G1 cell cycle by inducing p21 and p27 CDK inhibitors Mate saponins induced mitochondrial apoptosis by increasing the expression of the pro-apoptotic protein Bax, and decreased the expression of anti-apoptotic protein Bcl-2, resulting in an increase in caspase-3 activity In addition, the ability of mate saponins to suppress cell growth of colonic tumorigenic cells was independent of the p53 status of the cells This eliminates the need to screen tumorigenic colonic tissue for p53 status before treatment with mate saponins Our findings suggest the possible value of mate saponin against human colon cancer by inducing cell cycle arrest and promoting apoptosis; mate saponins might be an effective agent in the prevention of CRC Acknowledgments Las Marias Company provided partial funds for this research and The Royal Thai Government a Scholarship to author SP The authors declare no conflicts of interest References Berhow, M A.; Cantrell, C L.; Duval, S M.; Dobbins, T A.; Maynes, J.; Vaughn, S F Phytochem Anal 2002, 13, 343–348 Berhow, M A.; Kong, S B.; Vermillion, K E.; Duval, S M J Agric Food Chem 2006, 54, 2035–2044 Han, M.; Sha, X.; Wu, Y.; Fang, X Planta Med 2005, 71, 398–404 Xu, Q F.; Fang, X L.; Chen, D F J Ethnopharmacol 2003, 84, 187–192 Borré, G L.; Kaiser, S.; Pavei, C.; da Silva, F A.; Bassani, V L.; Ortega, G G J Liq Chromatogr Relat Technol 2010, 33, 362–374 Coelho, G C.; Gnoatto, S B.; Bassani, V L.; Schenkel, E P J Med Food 2010, 13, 439–443 Tsai, C.-Y.; Chen, Y.-H.; Chien, Y.-W.; Huang, W.-H.; Lin, S.-H World J Gastroenterol 2010, 16 (27), 3371–3376 320 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; 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Ko, C H.; Tseng, S W.; Tsai, S H.; Chen, Y C Toxicol Appl Pharmacol 2004, 197, 84–95 321 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Subject Index Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ix002 A Aliphatic acetamides, chili peppers, 38t Aliphatic amides, chili peppers, 32f Amaranth protein hydrolysates anti-lipogenic effect, 196f DPPIV, 191, 191f, 192f, 193f, 194f, 196f obesity, 195 overview, 189 properties, 190 type-2 diabetes, 190 Antioxidant activity, chili peppers, 51 Aristotelia chilensis α-amylase inhibition, 74, 77, 78t anthocyanin analysis, 73, 73f, 75, 75t, 76t berry collection, 72 α-glucosidase inhibition, 74, 77, 78t overview, 71 phenolic composition, 75 phenolic-rich extracts, 72 post-amberlite extract, 77f proanthocyanidin analysis, 73, 73f, 75t, 76, 76t, 79f statistical analysis, 74 storage, 72 Ascorbic acid, chili peppers, 51 B Beans amino acid composition, 243t chemical composition, 235, 237t functional properties, 246 α-amylase inhibitors, 251 dietary fiber, 248 α-galactosyl derivatives, 252 lectin, 252 phenolic compounds, 250 phytate, 252 plant protein, 247 plant sterols, 250 protease inhibitors, 251 saponins, 249 human nutrition, 234 hydrolysates obtention, 218 properties, 219 inflammation, 220, 221f bioactive peptides bioprocessing, 228 immunomodulatory peptides, 225 markers, 222, 224f reduction, 226 mineral bioavailability, 244, 245t nutraceutical food demand, 220 nutritional value, 235 carbohydrate, 237 proteins, 238 overview, 217, 233 phenolic acid, 240t physical characteristics, 236f phytic acid, 242t protein quality, 242 tannins, 241t varieties, 219f Bioactive compounds, peppers antioxidant activity, 51 ascorbic acid, 51 capsaicinoids, 47 capsinoids, 50 carotenoids, 51 flavonoids, 45f, 46, 47f overview, 43 phenolic acids, 45f polyphenols, 46 Brazilian soybean bioactive compounds, 260 BBI, 261 isoflavones, 262 lectins, 261 lunasin, 261 saponins, 262 germination, 263 overview, 259 soybean-derived products, 265, 268f alternative products, 267 concentrates, 265, 266t douchi, 272 fermented beverages, 273 isolates, 265, 266t kinako, 271 lecithin, 267 meat extender, 270 meat product applications, 270 miso, 271 natto, 272 okara, 269 onchom, 270 soy flour, 265, 266t soy sauce, 271 soybean oil, 267 sufu, 272 329 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 E tempeh, 271 textured soy protein, 265, 266t tofu, 269 water soluble soybean extract, 269 yuba, 269 Ecuadorian commercial products, 80f Ester synthesis route, chili peppers, 33f F Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ix002 C Capsaicin, chili peppers, 26f Capsaicinoids, chili peppers, 31f, 38t, 47, 51 chemical structure, 49f Capsinoids, chili peppers, 50 Carotenoids, chili peppers, 51 Chili peppers aliphatic acetamides, 38t aliphatic amides, 32f capsaicin, 26f capsaicinoids, 31f, 38t ester synthesis route, 33f flavonoids, 45f, 46, 47f gas chromatography-mass spectrometry analysis, 28 gas chromatography-olfactometry analysis, 29 gas-chromatography analysis, 28 key trace components, 27f, 36t liquid/liquid extraction, 27, 30f 4-methylpentyl esters, 37t, 38t N-pentadecyl acetamide synthesis route, 34f overview, 25 oxacyclotridecan-2-one synthesis route, 35f phenolic acids, 45f steam distillation extraction, 27, 30f synthesized chili pepper compounds, 33f varieties, 26f Companies, hispanic foods, 6t Concentrates, soybean, 265, 266t Cultural heritage, hispanic foods, D Dipeptidyl peptidase IV (DPPIV), 190, 191f, 192f, 193f, 194f, 196f Douchi, 272 DPPIV See dipeptidyl peptidase IV (DPPIV) Fermented beverages, soybean, 273 Flavonoids, chili peppers, 45f, 46, 47f H Health benefits, hispanic foods, Hibiscus sabdariffa antiadipogenic activity, 289, 296t antidiabetic effect, 291, 300t antihypertensive activity, 289, 293t antioxidant capacity, 281 applications, 281 botanical characteristics, 280 diuretic activity, 288, 292t inflammatory inhibition effect, 290, 299t origin, 280 overview, 279 phenotypic differences, 280f phytochemical composition, 281, 282t safety, 302t, 303 uses, 281 High-antioxidant capacity beverages acceptability, 213 antioxidant capacity, 208, 210, 212, 213 chemical composition, 211t desirability, 205f extruded amaranth flour (EAF) preparation, 204 grains, 202 making, 209 nutrimental content, 211, 213 nutritional properties, 211t overview, 199 physicochemical properties, 206, 211, 211t reagents, 201 roasted amaranth flour (RAF) preparation, 202, 203t sensory evaluation, 209 water solubility index, 210 Hispanic food availability, Hispanic food buying power, 5t Hispanic food marketing, companies, 6t cultural heritage, 330 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ix002 food availability, health benefits, Hispanic buying power, 5t Hispanic purchasing power, market population dynamics, 2, 3t, 4t nutritional benefits, overview, Hispanic food purchasing power, Huitlacoche amino acids, 90t β-glucans, 92t canned, 91f composition, 89 dietary fiber fractions, 92t fatty acids, 92t free sugars, 92t genome structure, 88 life cycle, 85 lyophilized, 91f overview, 83 phenolic compounds, 93t postharvest, 95, 96f production, 94 inoculation method, 95f proximate, 90t smut tumors, 84f ustilago maydis, 87f I Isolates, soybean, 265, 266t K Key trace components, chili peppers, 27f, 36t Kinako, 271 1-MCP See 1-methylcyclopropene (1-MCP) Meat extender, 270 Meat product applications, 270 1-Methylcyclopropene (1-MCP), 62f 4-Methylpentyl esters, chili peppers, 37t, 38t Miso, 271 Mortino Vaccinium floribundum, 80f N Natto, 272 Nixtamalization process, pigmented maize, 177 Nopal biology, 116 biotechnological applications food industry applications, 152 genetic transformation, 149, 150t in vitro tissue culture methods, 144, 145t, 146f chemical composition cladodes, 118 flowers, 127 fruits, 125 seeds, 126 distribution, 117 monosaccharide composition, 124t nutraceutical compounds anticancer activity, 132t, 134 antidiabetics, 130, 132t antioxidants, 127, 128f obesity, 130 overview, 113 production, 117 See also Opuntia spp N-pentadecyl acetamide synthesis route, chili peppers, 34f Nutritional benefits, hispanic foods, L Lecithin, 267 Liquid/liquid extraction, chili peppers, 27, 30f M Market population dynamics, hispanic foods, 2, 3t, 4t O Okara, 269 Onchom, 270 Opuntia spp amino acid, 120t cell culture systems, 107, 107f, 108f cladodes chemical composition, 102 enzyme isolation, 143 fatty acid, 120t flavonoids, 105, 106f mineral, 120t 331 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ix002 nucleic acids extraction protocols, 137, 138t overview, 101 phenolic acids, 105, 106f protein extraction, 142 proteomics, 142 proximate composition, 103t, 119t therapeutic uses, 103, 104t vitamin, 120t See also Nopal Oxacyclotridecan-2-one synthesis route, chili peppers, 35f P Papaya economic importance, 58 endoxylanase activity, 63f, 64f Maradol trees, 59f nutraceutical, 59 overview, 57 proteins, 66t proteomics approach, 65 ripening, 60 cell wall hydrolase, 61f ethylene, 61, 61f, 62f 1-MCP, 62f uses, 58, 60f Phenolic acids, chili peppers, 45f Pigmented maize anthocyanins, nixtamalization effect, 178, 180t, 182t antioxidant activity, nixtamalization effect, 178, 184t diversity, 175 nixtamalization process, 177 overview, 173 phenolics, nixtamalization effect, 178 phytochemicals, 176 Polyphenols, chili peppers, 46 Q QF See Queso Fresco (QF) Queso Fresco (QF) casein concentration, 16t cheese preparation, 12 color, 18, 20t commercial cheeses, 12 composition, 13, 14, 14t compounds, 15 melt, 18 microbiology, 15 microstructure, 20 overview, 11 protein profiles, 16 rheology, 17 scanning electron micrographs, 21f statistics, 13 texture, 17, 18t torsion analysis, 19t S Soybean oil, 267 Soy flour, 265, 266t Soy sauce, 271 Steam distillation extraction, chili peppers, 27, 30f Sufu, 272 Synthesized chili pepper compounds, 33f T Tempeh, 271 Textured soy protein, 265, 266t Tofu, 269 U Ustilago maydis, 87f V Vaccinum floribundum α-amylase inhibition, 74, 77, 78t anthocyanin analysis, 73, 73f, 75, 75t, 76t berry collection, 72 α-glucosidase inhibition, 74, 77, 78t overview, 71 phenolic composition, 75 phenolic-rich extracts, 72 post-amberlite extract, 77f proanthocyanidin analysis, 73, 73f, 75t, 76, 76t, 79f statistical analysis, 74 storage, 72 Vanilla biological materials, 163 cell morphometry, 164 332 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 Downloaded by 89.163.35.42 on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ix002 environmental scanning electron microscopic observations, 164, 166f, 168f histological characterization, 163, 165 identified compartments spatial ratio, 167, 170t light microscopic observations, 164, 166f, 168f morphometric parameters, 167t overview, 161 stereomicroscopic observations, 163, 166f, 169f Vanilla planifolia See vanilla W Water soluble soybean extract, 266t, 269 Y Yerba mate saponins aglycone, 308f apoptosis analysis, 310, 319f apoptotic cells, 313, 315f bioactive compounds, 313t cell culture, 309 cell cycle arrest, 312, 319f cell cycle distribution, 310, 312f cell proliferation, 311 cells, 309 chemicals, 309 extraction, 309 overview, 307 proliferation assay, 309, 311f protein expressions, 313, 314f, 316, 316f, 318f purification, 309 statistical analysis, 311 western blot analysis, 310 333 In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012 ... November 15, 2012 | doi: 10.1021/bk-2012-1109.fw001 Hispanic Foods: Chemistry and Bioactive Compounds In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series;... marketing of Hispanic foods and beverages because people from different Hispanic or Latino origin not reside homogeneously in the territorial U S., In Hispanic Foods: Chemistry and Bioactive Compounds; ... introductions and the development of the appropriate technology to industrialize novel foods and ingredients © 2012 American Chemical Society In Hispanic Foods: Chemistry and Bioactive Compounds;