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Aroma volatiles, phenolic profile and hypoglycaemic activity of Ajuga iva L.
Ameni Khatteli, Mohamed Ali Benabderrahim, Tebra Triki, Ferdaous Guasmi
Abstract
The phenolic profile and aroma volatiles of aerial parts of wild Ajuga iva L., collected from the Tunisian Desert, have been investigated. Sixteen phenolic compounds in the methalonic extract were identified including 7 phenolic acids and 9 flavonoids. The major compounds were cirilisiol (32 ± 2%), chlorogenic acid (2.4 ± 0.1%), cirsilineol (1.6 ± 1%), hyperoside (1.7 ± 0.1%), syringic acid (0.7 ± 0.1%), and quinic acid (0.6 ± 0.1%). The chromatographic analysis showed three volatile compounds detected in hydrodistilled essential oil (HDEO), representing 99% of the total oil, while solid-phase microextraction (SPME) showed 6 components constituting 98% of the volatile material. The results showed that monoterpenes β-pinene (70 ± 5%) and α-pinene (20 ± 2%) were predominant in SPME and β-pinene (59 ± 4%) and limonene (26 ± 4%) were predominant in HDEO. Furthermore, the in vivo anti-diabetic effect of the extract of A. iva aerial parts was monitored. As a supplement at 50% of extract seemed to be beneficial for significantly reducing hyperglycemia (~4 fold), after 8 days in rats.
Phytochemical profile and
antioxidant properties of tomato by-products as affected by extraction solvents and potential application in refined olive oils
Samia Azabou, Haïfa Sebii, Fadia Ben Taheur, Yousra Abid, Mourad Jridi, Moncef Nasri
Abstract
A comparative evaluation of the effects of the extraction solvent on the phytochemical profile and antioxidant potential of tomato (Solanum lycopersicum) by-products (TBP) was done. Results showed significant differences in total and individual phenolic contents and lycopene amount by varying the extraction solvent, which consequently influenced the antioxidant activity of TBP extracts. Significant associations were observed between the antioxidant potency and the total phenolic content. However, the antioxidant assay of some solvent extracts with low total phenolic content such as acetone and hexane extracts, showed good antioxidant effects indicating that some other co-extracted active compounds such as lycopene may also contribute to the overall antioxidant properties. Ethanol (99.5%) is the most suitable solvent to obtain TBP extracts with the highest content of phenolic compounds showing strong antioxidant properties. Taking into account that ethanol is a food grade and environmental friendly solvent, the ethanolic extract from TBP was successfully added into refined olive and olive-pomace oils to enhance their oxidative stability.
The correlation between colonization and the biological properties of Lactobacillus sp.
Guozhong Zhao, Man Cui, Mengying Wang, Wen Chen, Jingjing Li, Yunping Yao
Abstract
Lactobacillus strains are used for their probiotic effects and fermentation properties. The colonization of 16 Lactobacillus strains was determined based on animal experimentation and Real-Time Quantitative PCR. Strains expressed varied amounts of colonization in the mouse gut environment, the best was shown by L. plantarum CCFM737 and L. casei CCFM736, followed by other L. plantarum and L. casei strains. L. plantarum CCFM737 and L. casei CCFM736 both colonized at a significant level for at least 2 wk. L. plantarum and L. casei showed the best biological properties, including gastrointestinal tolerance, antimicrobial activity, use of oligosaccharides, tolerance of gastrointestinal juices and adhesive properties, especially the antimicrobial properties. A significant correlation between colonization of L. plantarum and L. casei and biological properties was observed.
Comparative genomics and gene-trait matching analysis of Bifidobacterium breve from Chinese children
Rui Liu, Bo Yang, Catherine Stanton, R.Paul Ross, Jianxin Zhao, Hao Zhang, Wei Chen
Abstract
Bifidobacterium breve is one of the dominant Bifidobacterial species in children. In the current work, 46 strains of B. breve isolated from fecal samples of Chinese children were analyzed using whole-genome sequencing and comparative genomics to explore their genetic diversity, as well as genotype and phenotype analysis for carbohydrate utilization and antibiotic tolerance. The phylogenetic tree was independent of region, age and feeding mode, and without any regularity in the clustering of carbohydrates and antibiotics at the genetic level. Based on genotypic-phenotypic correlation analysis, the diversity of glycosyl hydrolases and the ability of strains to metabolize carbohydrates corroborated the predominance of B. breve in the children's intestines. Simultaneously, the sensitivity of strains to antibiotics increased the understanding of its genetic features and provided a potential basis for safety evaluation.
Postharvest control of Penicillium expansum in fruits: A review
Leilei Yu, Nanzhen Qiao, Jianxin Zhao, Hao Zhang, Fengwei Tian, Qixiao Zhai, Wei Chen
Abstract
The infection of fruit by the fungus Penicillin expansum, especially apples and derived products, is a serious global problem. Contaminated fruit and products not only threaten human health, but also reduce commercial profits. Given the potential hazards of synthetic fungicides, regulatory agencies have issued restrictions and even prohibitions on their commercial use. Therefore, the development of more environmentally friendly and safe postharvest P. expansum infection control is receiving increasing attention from researchers worldwide. This review summarizes and discusses studies on P. expansum from the past decade, including its contamination of fruit and postharvest control methods, and the contamination and synthesis of patulin, one of the main toxins produced by P. expansum. The combination of biological fungal control with physical or chemical control methods is highlighted. In practical applications, the simultaneous use of two or three of these methods, especially biological methods, achieves more stable and synergistic antifungal effects, and further research on the optimal commercial procedures for using these treatments would be potentially beneficial.
The immune regulatory role of Lactobacillus acidophilus: An updated meta-analysis of randomized controlled trials
Wei Zhao, Yangshuo Liu, Lai-Yu Kwok, Tiequan Cai, Wenyi Zhang
Abstract
In vitro and in vivo trials have shown strong evidence of an active role for the bacterium Lactobacillus acidophilus in immune regulation. This study aimed to review the immune functions of L. acidophilus. Literature searches were done using Medline, SCI, Cochrane Library, China National Knowledge Infrastructure, Wan-Fang data, and Chinese Biological Medical databases. Review Manager (version 5.3) was used to organize and do statistical analysis on data obtained from randomized controlled trials. A P value < 0.05 in confidence interval was considered statistically significant. The number of subjects included in the meta-analysis was 1171. Mean differences observed between probiotic-receivers and controls at the 95% confidence interval: cluster of differentiation (CD)4+, 4.55% (3.62–5.49; P < 0.01); CD4+/CD8+, 0.41% (0.30–0.52; P < 0.01); interleukin (IL)-6, −0.15 ng/mL (−0.19 to −0.10; P < 0.01); immunoglobulin (Ig)A, 10.2 g/L (6.8–13.7; P < 0.01); tumor necrosis factor (TNF)-α, −2.45 pg/mL (−4.81 to −0.09; P < 0.05). Results suggested that L. acidophilus might modulate subjects' immunity.
Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields
Sameh Obeid, Fanny Guyomarc'h
Abstract
The atomic force microscope (AFM) has opened access to the nanoscale observation of molecular and colloidal structures in aqueous media, and of their dynamics upon environmental changes. As a miniature force scanner, it furthermore allows the correlative mapping of mechanical properties at the nanoscale or precise indentation of individual structures. Soon after its invention in 1986, the AFM rapidly found increasing applications in soft matter physics, cellular biology, polymer science and microbiology. In spite of significant successes as early as the 90s, the growth of AFM application in the field of food science has been comparatively slower. This review points to the realizations and opportunities of AFM in showing the connections between the structural and mechanical properties of food's building blocks and of their assemblies. Possible transfers from other disciplines to food science are presented as suggestions for future applications.
The interaction between β-Lactoglobulin and allyl-isothiocyanate
Nurdan Ersöz, Fahriye Ceyda Dudak
Abstract
Beta-Lactoglobulin (β-Lg) is a globular milk protein and a major component of whey (~50% dry weight). β-Lg binds strongly to various hydrophobic ligands and may act as a transporter for these molecules. Monomeric β-Lg has two disulfide bonds and one free thiol group that have important roles in the formation of the tertiary structures of β-Lg. As a result, β-Lg reacts to pH changes in a very specific manner. In this study, isothermal titration calorimetry (ITC) and circular dichroism (CD) were used to investigate the interaction between β-Lg and allyl isothiocyanate (AITC) at different pH values 3.0, 6.5 and 8.5. The interaction was characterized using total reflectance Fourier-transform infrared spectroscopy and molecular docking. The final thermograms from ITC were fitted to three sites of a sequential binding model (Koshland model), showing the high affinity between β-Lg and AITC with binding constants of 104–105 M−1. ITC and CD results showed that AITC binding at different pH changes the secondary structure of β-Lg. FTIR results showed the binding of AITC with strong isothiocyanate peaks between 1900 and 2150 cm−1. Three different AITC-binding sites to β-Lg were confirmed using molecular docking. The results showed that the characteristic properties of the interaction between β-Lg and AITC can be used to predict the nanotransporter capacity of β-Lg for bioactive materials at different pH values.
Preservation of sturgeon using a photodynamic non-thermal disinfection technology mediated by curcumin
Chen Gong, Yujin Li, Ruichang Gao, Feng Xiao, Xiaodong Zhou, Haiyan Wang, He Xu, Ruihong Wang, Pan Huang, Yuanhui Zhao
Abstract
The effect of a photodynamic non-thermal disinfection technology mediated by curcumin (PDT) on the shelf life and quality of sturgeon during storage at 4 ± 1 °C were measured. The disinfection conditions for PDT were as follows: 30 μM curcumin, 15 W LED light (470 nm) power and 90 s exposure. Using these conditions, sensory, biochemical (TVB-N, pH) and microbiological analyses were used to measure the shelf life of sturgeon. The shelf life of sturgeon after the PDT treatment was extended by 3 days. Texture, free amino acids (FAA), fatty acids (FA), electronic nose and volatile component analyses were used to measure the quality of the sturgeon. There was no significant change in texture after the PDT treatment. At the end of the storage period, the total free amino acids (control: 210 ± 10 mg/100 g; PDT: 410 ± 20 mg/100 g) and the total polyunsaturated fatty acids (control: 5.0 ± 0.6 mg/g; PDT: 6.5 ± 0.4 mg/g) in the PDT group were higher than that in control group, while the volatile substance from decay in the PDT group was lower than the control. These results suggested that the sturgeon after the PDT treatment had a reduced degree of oxidation, a slower flesh decay, a lower level of metabolism by spoilage microorganisms and less decomposition of nutrients. In conclusion, the PDT treatment has a positive effect on extending the shelf life and improving quality of sturgeon.
Physical properties and release
kinetics of electron beam irradiated fish gelatin films with antioxidants of bamboo leaves
Tao Huang, Zhongxiang Fang, Huizhu Zhao, Dalun Xu, Wenge Yang, Wenwen Yu, Jinjie Zhang
Abstract
The effect of electron beam irradiation (EBI) on the physical properties of fish gelatin (FG) films with antioxidants of bamboo leaves (AOB) was investigated. The results indicated that EBI had a positive effect on the tensile strength, denaturation temperatures, opacity values and microstructure of FG-AOB films. The highest values of mechanical and thermal properties as well as opacity were observed at irradiation dosages of 5 and 7 kGy. Nevertheless, EBI decreased contact angle and raised water vapor permeability of the films at higher relative humidity (90-100%), suggesting the re-organisation of hydrophilic groups on the films surface. The infrared spectroscopy and microstructure results showed that proper irradiation dosages could produce cross-linking bonds between FG and AOB and form compact structures, contributing to the decrease of AOB release rates. Therefore, irradiated FG-AOB films showed good mechanical and thermal properties, which suggested that they have the potential to be developed as biodegradable food packaging material.
Prebiotic, antioxidant and anti-inflammatory properties of edible Amazon fruits
T.F.S. Curimbaba, L.D.Almeida-Junior, A.S.Chagas, A.E.V.Quaglio, A.M.Herculano, L.C.Di Stasi
Abstract
Dietary products with prebiotic and antioxidant properties may be used to protect against chronic diseases, including inflammatory bowel diseases. Assai berry, burity palm and cupuassu from the Amazon are functional foods because of their high level of dietary fiber and polyphenols, which have an important role in the prevention of inflammatory processes. Their activity as a dietary supplement was measured using fruit pulp flours in a trinitrobenzenesulphonic acid model of intestinal inflammation. The intestinal anti-inflammatory effects were evaluated using clinical parameters and biochemical analysis of pro-inflammatory cytokines (IL-6, IL-1β and TNF-α), whereas antioxidant activity was studied using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, mieloperoxidase (MPO) and alkaline phosphatase (ALP) activities, glutathione (GSH) level and phenolic content. The effects of dietary supplementation on the mucin release and short-chain fatty acid (SCFA) production were studied. Assai berry and burity palm reduced MPO and ALP activities, counteracted GSH and propionate reductions induced by the inflammatory process as well as decreased IL-6, IL-1β and TNF-α levels and increased mucin production. Cupuassu reduced MPO and ALP activities, IL-6 and IL-1β levels and increased colonic mucin, without effects on the SCFA production and TNF-α colonic level. In vitro studies showed the antioxidant properties, which were associated with the presence of polyphenol compounds and scavenging activity using the DPPH assay. The results indicated the possible benefits of using assai berry and burity palm fruits as dietary antioxidant, prebiotic, immune modulators and anti-inflammatory complementary products to treat intestinal inflammation.
Solid-state fermentation with probiotics and mixed yeast on properties of okara
Hui Shi, Min Zhang, Weiqin Wang, Sakamon Devahastin
Abstract
The effect of solid-state fermentation with compound probiotics and two types of yeast (Saccharomyces cerevisiae and Hansenula sp.) on the composition and selected quality attributes of okara were studied. Four different fermentation schemes, i.e., compound probiotics fermentation (P), mixed yeast (Saccharomyces cerevisiae and Hansenula sp.) fermentation (SH), co-fermentation of compound probiotics and mixed yeast (P + SH) and two-stage fermentation of compound probiotics and mixed yeast (P-SH) were comparatively assessed for their proximate composition, abilities to improve selected physicochemical, antioxidant, functional properties and sensory attributes (flavor and taste) of okara. The results showed that all the fermentation schemes could significantly improve the proximate composition, physicochemical as well as antioxidant activities and sensory attributes of okara. The bitterness and astringency of the okara were also reduced. The P-SH samples contained crude fiber of 12.0 g/100 g dry sample, total phenols of 154 mg gallic acid equivalence/100 g dry sample, free amino acids of 3.80 g/100 g dry sample. The DPPH free radical scavenging capacity and ABTS free radical scavenging capacity of the P-SH samples were 776 mg Trolox equivalence/100 g dry sample and 487 mg Trolox equivalence/100 g dry sample, respectively. The P + SH sample produced more alcohol, ester and other important flavoring substances than the other three methods. However, the P + SH sample had a relatively acidic taste.
Enhancement of food shelf life with polyvinyl alcohol-chitosan nanocomposite films from bioactive Eucalyptus leaf extracts
Ozioma Forstinus Nwabor, Sudarshan Singh, Supakit Paosen, Kitiya Vongkamjan, Supayang Piyawan Voravuthikunchai
Abstract
Polyvinyl alcohol-chitosan (PVA–CH) films containing biogenic silver nanoparticles were prepared using solvent casting and particulate leaching. The films were characterized for structural, thermal, mechanical, and physical properties. Antimicrobial and antioxidant activities of the films were measured. The FTIR and XRD analysis showed that addition of Ag nanoparticles did not alter the structure of the PVA–CH films. Thermal analysis of the films showed that PVA–CH/Ag nanoparticles films were thermally stable. The thickness and contact angles showed significant difference after the addition of Ag nanoparticles (p < 0.05). Antimicrobial activity of PVA–CH/Ag nanoparticles (1:1) films showed bactericidal effects against important foodborne pathogenic bacteria (Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus), with >99.9% reduction. Antioxidant activities suggested an increased concentration–dependent free radical scavenging activity. In addition, PVA–CH/Ag nanoparticles showed first order release with Fickian diffusion and were non-toxic to Caco-2 cells at 1 mg/mL. The results suggested that addition of Ag nanoparticles did not alter the properties of the film, but rather increased its antimicrobial and antioxidant properties. Thus, this environmentally friendly packaging material may be able to be used to extend shelf life.
Phenolic profiling, biological activities and in silico studies of Acacia tortilis (Forssk.) Hayne ssp. raddiana extracts
Borhane E.C.Ziani, Marcio Carocho, Rui M.V.Abreu, Khaldoun Bachari, Maria José Alves, Ricardo C.Calhelha, Oualid Talhi, Lillian Barros, Isabel C.F.R.Ferreira
Abstract
To evaluate the phenolic profile and biological activity of the Algerian Sahara plant Acacia tortilis (Forssk.) Hayne ssp. raddiana decoction and 80% ethanolic extracts were studied. Chromatographic profiling indicated the presence of 36 phenolic compounds, including gallic acid esterified derivatives, galloylquinic derivatives and flavan-3-ols galloyl derivatives. Both extracts showed significant cytotoxic activity and a potent anti-inflammatory activity. They were effective against several multi-drug resistant bacteria, namely methicillin-resistant Staphylococcus aureus (MRSA). To understand the possible mechanism of action of MRSA inhibition activity, an in silico docking analysis was done using a virtual library of the 36 determined phenolic compounds against penicillin-binding protein (PBP2a), a protein known to be involved in MRSA resistance to β-lactam antibiotics. A. tortilis extracts showed interesting biological activities and the phenolic compounds found could be an interesting starting point for the development of cytotoxic and anti-inflammatory drugs and especially anti-MRSA antibiotics.
Correlation analysis between the concentration of α-dicarbonyls and flavor compounds in soy sauce
Sujeong Kim, Jeongeun Kwon, Yuri Kim, Kwang-Geun Lee
Abstract
Soy sauce was fermented with various sterilization temperatures. Among the Maillard reaction products, α-dicarbonyl compounds (α-DC; glyoxal, methylglyoxal, and diacetyl) and 16 aroma compounds were analyzed, and their correlations were investigated. After fermentation for 8 wk, glyoxal, methylglyoxal, and diacetyl were present in soy sauce at 0.88–2.84, 1.73–3.27, and 0.53–0.86 μg/ml, respectively. Among the 16 aroma compounds, acetic acid dominated and showed the largest change with the sterilization temperature. The quantities of α-DC and volatiles showed a strong positive correlation (maximum r = 0.912) with the sterilization temperature. To reduce the levels of α-DC in soy sauce, a 60–70 °C sterilization temperature is proposed. Partial least squares regression was done to investigate the aroma compounds affecting the formation of α-DC. Among the volatile compounds analyzed in this soy sauce model system, 1-octen-3-ol was the most likely determinant of α-DC content.
Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis
Maryam Moghadam, Maryam Salami, Mehdi Mohammadian, Zahra Emam-Djomeh, Raheleh Jahanbani, Ali Akbar Moosavi-Movahedi
Abstract
The walnut proteins were trypsin-hydrolyzed for 0, 15, 30, 60 and 120 min and the effects of hydrolysis on the structural, functional, antioxidant, bioactive-loading, and angiotensin converting enzyme (ACE)-inhibitory properties of walnut protein were studied. The trypsin-mediated hydrolysis of walnut proteins was monitored using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and an O-phthaldialdehyde spectrophotometric assay. The unfolding of walnut protein structure during the hydrolysis process was confirmed using intrinsic fluorescence spectroscopy which increased the surface hydrophobicity of protein. The solubility of walnut protein was increased from 17 to 63% after 2 h of trypsin-mediated hydrolysis. The walnut protein hydrolysates showed higher surface activity compared to the native non-hydrolyzed protein, which significantly improved their foaming and emulsifying properties. The hydrolysates also showed significant enhanced antioxidant activity, namely, ABTS radical quenching activity and reducing power due to the release of active antioxidant sequences during the enzymatic hydrolysis. The ability of walnut proteins to inhibit the activity of ACE and their capacity to load hydrophobic bioactive molecules including curcumin and quercetin were also considerably improved by treating with trypsin. The results of this study suggested that the trypsin-mediated hydrolysis could be used as an efficient technology to produce bioactive multi-functional hydrolysates from walnut proteins.
Potential prebiotic properties of flours from different varieties of sweet potato (Ipomoea batatas L.) roots cultivated in Northeastern Brazil
Thatyane Mariano Rodrigues de Albuquerque, Camyla Wanderley Pereira Borges, Mônica Tejo Cavalcanti, Marcos dos Santos Lima, Marciane Magnani, Evandro Leite de Souza
Abstract
The chemical composition and potential prebiotic effects of 4 different flours from varieties of sweet potato roots (SPR), including two with white peel and two with purple peel, cultivated in Northeastern Brazil were studied. SPR flours (SPRF) showed variable contents of soluble (1.8–3.0%) and insoluble (4.6–5.8%) fiber, resistant starch (6.2–10.3%), nystose (not found up to 7.1 g/l), kestose (1.7–5.4 g/l), phenolic compounds (phenolic acids: not found up to 16.9 mg/l, flavanols: not found up to 20.4 mg/l, flavanones: not found up to 26.0 mg/l) and sugars (fructose: 4.6–6.1 g/l, glucose: 5.4–8.7 g/l, maltose: 3.2–27.2 g/l). SPRF (20 g/l) with and without a simulated gastrointestinal digestion had an average positive prebiotic activity score (0.11–0.55) with probiotics Lactobacillus acidophilus, L. casei and Bifidobacterium animalis to the detriment of enteric competitors, showing selective stimulatory effects on beneficial bacteria species that are found as part of the gut microbiota. Cultivation of these probiotics in media with or without simulated digestion (SPRF, 20 g/l) showed high bacterial counts (8.2–9.7 log CFU/ml), decreased pH, increased acetic, formic, lactic, malic, succinic and tartaric acids and decreased fructose, glucose and maltose over time, which are indicative of strong metabolic activity. These results showed that flours from different SPR varieties are potential prebiotic ingredients for use in the formulation of functional foods or dietary supplements.
Application of anthocyanin as a color indicator in gelatin films
Saroat Rawdkuen, Aryna Faseha, Soottawat Benjakul, Pimonpan Kaewprachu
Abstract
Anthocyanin extracts from different plants were used to develop intelligent gelatin films. Red cabbage, sweet potatoes, roselle, butterfly pea, husks, and peelings from mangosteen and red dragon fruit were used. Anthocyanin extracted from butterfly pea had the highest pH sensitivity, which suggested that the distinct color change at each pH. The intelligent gelatin films were prepared using a casting method from gelatin, glycerol, butterfly pea anthocyanin (BPA) extracts, or resazurin, at pH 6. The thickness of the films ranged between 43 and 48 μm. Significant decreases for tensile strength (7.0–2.4 MPa) and water vapor permeability (8.4–2.4 10-11 g m m-2 s-1 Pa-1) were observed when adding BPA extract (P < 0.05). The gelatin film with BPA extracts was dark blue, while the film with resazurin was violet/purple. The control film had a smooth surface that was compact without any porous structures when observed using a scanning electron microscope. The film with BPA extracts showed the highest antioxidant activity and showed greater pH sensitivity as compared to the film with resazurin, which suggested that changes in the films』 color occurred at different pH levels. Therefore, the film with BPA extracts was considered a promising film for intelligent packaging. This film used for packaging will serve as an effective pH indicator for the consumer. However, further investigation of its performance is necessary before its application is used in real food systems.
Volatile and non-volatile compounds
of shiitake mushrooms treated with pulsed light after twenty-four hour storage at different conditions
Wen Xiaokang, Nigel P.Brunton, James G.Lyng, Sabine M.Harrison, Solange Teresinha Carpes, Konstantinos Papoutsis
Abstract
Pulsed light (PL) is currently done for the stimulation of vitamin D2 in mushrooms. Most studies done on mushrooms have focused on the effect of different PL intensities on vitamin D2 synthesis. Apart from vitamin D2 stimulation, PL may affect the content of other volatile or non-volatile compounds. Additionally, conditions at which mushrooms are stored after PL treatment might have an impact on the content of different mushroom compounds. The aim of the current study was to investigate the effect of different storage conditions (ambient temperature in the presence of oxygen, 4 °C in the presence of oxygen, ambient temperature under vacuum, and 4 °C under vacuum) on vitamin D2, total phenolic content (TPC), antioxidant capacity (i.e., 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric ion reducing antioxidant capacity (CUPRAC)), as well as individual phenolic and volatile compounds of PL-treated mushrooms, after 24 h storage. Storage conditions significantly affected TPC, CUPRAC, gallic acid, caffeic acid, chlorogenic acid, and quercetin contents. Gallic acid, caffeic acid, and quercetin contents, as well as CUPRAC values were higher in mushrooms treated with PL than the control. Gallic acid was detected only in samples stored under vacuum either at ambient temperature or at 4 °C. On the other hand, caffeic acid content was lower in the samples stored under vacuum than those stored in the presence of oxygen, regardless of temperature. Finally, storage conditions significantly affected the contents of volatile compounds of PL-treated mushrooms.
Chemical composition, sensory qualities, and pharmacological properties of primary leaf hawk tea as affected using different processing methods
Yan Liu, Yakun Luo, Lei Zhang, Liyong Luo, Ting Xu, Jie Wang, Mengjun Ma, Liang Zeng
Abstract
Hawk tea (HT), made from the leaves of Litsea coreana Levl. var. lanuginosa, is a traditional Chinese herbal tea. Different processing methods alter the chemical composition of the HT, which changes the sensory qualities and pharmacological properties. The chemical composition, sensory qualities, antioxidant activities, and potential hepatoprotection (ameliorating acute alcoholic liver damage using a mouse model) of pan-fried (PFHT), sun-dried (SDHT), and fermented hawk tea (FHT) were investigated. PFHT had the highest level of phenolics and flavonoids, followed by SDHT and FHT. The highest levels of total and floral/fruit-like volatiles were observed in FHT, which had the highest overall sensory acceptance using a consumer panel. The PFHT and SDHT showed stronger antioxidant activity than FHT. The HT aqueous extracts showed similar hepatoprotective effects in the mouse model, among which PFHT aqueous extracts were the most effective in suppressing hepatic steatosis. PFHT showed the highest health-promoting value with the highest yield of aqueous extracts and the best protective effects against alcoholic liver damage.
Characterization and bioactivity of proanthocyanidins during Malay cherry (Lepisanthes alata) fruit ripening
Yan Zhang, Robert Wibisana Santosa, Min Zhang, Junwei Huo, Dejian Huang
Abstract
Bioactive proanthocyanidins are the main inhibitors of starch hydrolases in unripe and ripe Malay cherry fruits. Proanthocyanidins from both unripe and ripe fruits showed stronger inhibition of α-amylase with IC50 values of 3.54 ± 0.03 and 1.19 ± 0.02 μg/mL, respectively, than that of α-glucosidase. The structural fingerprints of proanthocyanidins were identified using high-performance liquid chromatography electrospray ionization mass spectrometry and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analyses. Results showed the subunits of proanthocyanidins were (epi)catechins and (epi)gallocatechins, and they formed tetramers to dodecamers in unripe fruits and tetramers to hexadecamers in ripe fruits. The mean degree of polymerization (mDP) of proanthocyanidins was found to increase from 8 to 18 as fruit ripened. Larger proanthocyanidins (higher mDP values) in ripe fruits exerted significantly stronger inhibition of α-amylase and α-glucosidase than less polymerized proanthocyanidins in unripe fruits, indicating the dependence of inhibition on mDP. Total phenolics and total proanthocyanidins significantly decreased as fruit ripened.
Strongylocentrotus nudus lipids induce apoptosis in HepG2 cells through the induction of oxidative stress
Jingfeng Yang, Zixuan Zhao, Kailun Hu, Chufu Zhou, Yanan Wang, Shuang Song, Jun Zhao, Zhenwei Gong
Abstract
Strongylocentrotus nudus lipid composition is known but its biological effects are largely unknown. The anti-cancer effect of sea urchin lipids (SUL) and the underlying mechanism in a human hepatocellular carcinoma HepG2 cells were studied. The cell viability, apoptosis, mitochondrial transmembrane potential and reactive oxygen species (ROS) generation were studied. The protein levels of caspase-3, Bcl-2 and the mRNA levels of antioxidants including superoxide dismutase (SOD) and catalase (CAT) were also measured. The results showed that SUL treatment significantly inhibited the viability of HepG2 cells with reduced proliferation and elevated apoptosis as evidenced by the decreased Bcl-2 level and increased caspase-3 level. SUL treatment reduced mitochondrial membrane potential and induced ROS production in HepG2 cells. Finally, SUL up-regulated the gene expression levels of CuSOD and MnSOD in a dose-dependent manner but down-regulated the expression level of CAT, which may cause the accumulation of H2O2 in the HepG2 cells. These results suggested that the anti-cancer effect of SUL is mediated through the differential regulation of antioxidants, which contributes to the elevated ROS production, thereby, inducing apoptosis in the HepG2 cells.
Lactic acid biosynthesis pathways and important genes of Lactobacillus panis L7 isolated from the Chinese liquor brewing microbiome
Fan Yang, Qiaoling Zhang, Yanfeng Liu, Jianghua Li, Li Wang, Jian Chen
Abstract
Lactic acid is a major organic acid and precursor of ethyl lactate, which confers the important flavor of Chinese Maotai-flavor liquor. Moreover, lactic acid helps modulate the microbiome pH, which coordinates the microbial community. Lactobacillus panis L7 is the major lactic acid producer, however, the whole genome sequence is not available and the important genes for lactic acid biosynthesis have not been unidentified, which limits understanding of lactic acid biosynthesis. Whole genome sequencing of L. panis L7 was undertaken, obtaining 127 genome sequence scaffolds with an N50 of 33,743 bp. The genome total length was 2,026,099 bp encoding 1932 genes with a GC content of 47.0%. Heterolactic acid fermentation pathways and the involved genes were identified, including multiple copies of lactate dehydrogenase encoding genes. To identify important genes for lactic acid production, L. panis L7 was genetically perturbed using atmospheric and room temperature plasma followed by high-throughput screening of mutants with improved or reduced lactic acid production. Comparative genomic analysis of L. panis L7 and its mutants identified genes encoding for glutamate racemase, methylated-DNA-protein-cysteine methyltransferase, fumarate reductase flavoprotein subunit, and amidophosphoribosyltransferase as potentially important factors to improve lactic acid biosynthesis; genes encoding for ribokinase, fructokinase, argininosuccinate lyase, and large subunit ribosomal protein L30 as potentially important factors for reduced lactic acid biosynthesis. The results improved the understanding of the mechanism of lactic acid metabolism by L. panis for the benefit of the Chinese liquor brewing industry, and will, hopefully, help develop effective measures to modulate lactic acid content during brewing.
Immobilization and stabilization of pectinase on an activated montmorillonite support and its application in pineapple juice clarification
Maryam Mohammadi, Reza Rezaei Mokarram, Rahim Shahvalizadeh, Khashayar Sarabandi, Loong-TakLim, Hamed Hamishehkar
Abstract
One of the important commercial usages of pectinase is the depectinization and clarification of fruit juices. The application of native enzymes for industrial utilization has limitations such as high production cost, instability with operational conditions, difficulty in separation of products from reaction media, and lack of reusability. In this study, pectinase from Aspergillus aculeatus was immobilized on silylated-montmorillonite clay as available and an inexpensive carrier using glutaraldehyde as a cross-linker agent. The pectinase-loaded carriers were characterized using Fourier transform infrared spectroscopy and scanning electron microscopy. The immobilization method did not affect the optimum temperature and the thermal stability of pectinase for achieving the maximum activity, but the immobilized enzyme was more active in acidic pH. Km and Vmax value after immobilization process was decreased. The immobilized pectinase was reused for up to 6 repetitive cycles, retaining 60% of its initial activity. The immobilized pectinase was used for pineapple juice clarification and the clarification rate of the immobilized pectinase was higher than that of the free pectinase throughout the experimental period. The proposed methodology may be a convenient alternative to obtain new biocatalysts the fruit juice industry.
Physico-chemical characterisation of Capparis scabrida seed oil and pulp, a potential source of eicosapentaenoic acid
Reinier Abreu-Naranjo, Wagner Nolasco Ramirez-Huila, Jorge Julio Reyes Mera, Derwin Viafara Banguera, Manuel León-Camacho
Abstract
The main nutraceutical properties were determined for Capparis scabrida fruit seed oil to evaluate the potential of this species as an unconventional source of plant oil. Nutritional properties were compared with commercial edible oils. The fatty acid composition was determined using gas chromatography analysis. The total phenolic content (TPC) and antioxidant activity were determined using the Folin-Ciocalteu method and using radical scavenging activity: 1,1-diphenyl-2- picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays, respectively. The statistical tools of cluster and discriminant analysis were used to classify C. scabrida seed oil in comparison with other seed oils. The C. scabrida seed has 31.5% lipid, of which 52.8% is oleic acid. Eicosapentaenoic acid, which is uncommon in the plant kingdom, was found. The omega-6 (7.87%):omega-3 (2.97%) ratio was 2.7:1, which is consistent with recent dietary guidelines. The TPC, DPPH and ABTS value were 150 mg gallic acid equivalents kg−1, 1.11 and 1.94 mM Trolox kg−1, respectively, for C. scabrida seed oil.
Nutriproteomics survey of sweet chestnut (Castanea sativa Miller) genetic resources in Portugal
Miguel Ribeiro, Michael Freitas, Raúl Domínguez-Perles, Ana I.R.N.A.Barros, Jorge Ferreira-Cardoso, Gilberto Igrejas
Abstract
Sweet chestnut (Castanea sativa Miller) is a tree species whose edible fruit was a staple food for many centuries until the emergence of potato and cereal crops. Once of great importance for the survival of rural populations, at present there is a renewed interest in this fruit as a nutritious food, partly due being gluten-free. Portugal is one of the major sweet chestnut producing countries and is an important natural habitat for native European chestnut species. In a nutriproteomics approach, the main objective was to describe and evaluate the sweet chestnut germplasm present in Portugal. Globulins of 22 Portuguese sweet chestnut varieties were used as markers of genetic diversity. This characterization showed significant diversity (h = 0.334) among the varieties tested, but also a homonymy problem in varietal identification. Two-dimensional electrophoresis and mass spectrometry were then used to further investigate the chestnut proteome. Most of the proteins were assigned as having functions in nutritional storage activity. The photorespiration protein Rubisco, normally present in photosynthesizing plant parts was also present in the fruit which suggests that the catabolism of this protein is unusual in C. sativa species. Furthermore, the Portuguese varieties have been shown to be good sources of essential amino acids, and particularly the 『Bária』 variety showed a balanced profile that meets the recommended dietary requirements of older children, adolescents, and adults.
Anthocyanin profile, antioxidant
activity and total phenolic content of a strawberry (Fragaria × ananassa Duch) genetic resource collection
Tsaneta Dzhanfezova, Gregorio Barba-Espín, Renate Müller, Bjarne Joernsgaard, Josefine Nymark Hegelund, Bjoern Madsen, Dorthe H.Larsen, Mabel Martínez Vega, Torben Bo Toldam-Andersen
Abstract
Screening of strawberry anthocyanin composition and antioxidant capacities are important in the characterization and development of sources of natural colors. Here, Fragaria vesca (wild strawberry) and three commercial (cultivars 『Elsanta』, 『Korona』 and 『Honeyoe』) and 14 non-commercial cultivars of Fragaria × ananassa Duch. were characterized in terms of anthocyanin content and composition, total phenolic content and antioxidant activities for two consecutive growing seasons. Twelve non-commercial strawberry cultivars had higher anthocyanin contents when compared to previous reports, varying between 1.13 and 1.89 g kg-1 fresh weight (fw) in total, with pelargonidin 3-O-glucoside as the major (50–90%) and cyanidin 3-O-glucoside as the second most abundant (1–47%) anthocyanins. Among the characterized cultivars, S 94 combined high antioxidant activities (4.6 mmol Trolox equivalents g-1 fw and 24.6 mmol Fe2+ g-1 fw on average for both years) and total anthocyanin (1.76 g kg-1 fw) and cyanidin 3-O-glucoside contents. Furthermore, the breeding potential of wild strawberry was highlighted as it had the highest antioxidant activity among tested cultivars and 44% of anthocyanins as cyanidin-3-O-glucoside. This study identified strawberry cultivars with traits desirable for colorants, which might guide future breeding programs for healthier strawberries.
Visualization of mulberry tea quality using an electronic sensor array, SPME-GC/MS, and sensory evaluation
Anchalee Ruengdech, Ubonrat Siripatrawan
Abstract
The consumption of herbal teas is increasing due to their special flavors and health benefits. Their flavor and chemical compositions vary depending on the plants used. Effective measurement of herbal teas is, thus, important to ensure its quality. This study proposed a rapid and nondestructive electronic sensor array (e-nose) coupled with chemometrics to visualize volatile profiles of herbal teas of different quality. Sensory attributes and volatile profiles of herbal mulberry teas prepared from mulberry leaves of three different cultivars were investigated. Descriptive analysis was used to describe the organoleptic quality of the samples. Volatile compounds of the teas were measured using solid phase microextraction-gas chromatography/mass spectrometry and an e-nose. The distinct patterns of volatile profiles and the intensities of different samples were observed. Principal components analysis and linear discriminant analysis were used to explore and classify the volatiles. The e-nose has proven to be a nondestructive, fast, and reliable method for quality classification of the herbal mulberry teas. The technique has a potential as an alternative tool for rapid quality measurement of raw materials and end products of the herbal teas.
Impact of ball-milling time on the physical properties, bioactive compounds, and structural characteristics of onion peel powder
Guihun Jiang, Karna Ramachandraiah, Zhaogen Wu, Shanji Li, Jong-Bang Eun
Abstract
The effect of ball-milling time on the physical properties, bioactive compounds, and structural characteristics of onion (Allium cepa L.) peel powder were studied. Extending the ball-milling time increased the water solubility index, bulk and tapped densities, Carr index, and brightness of onion peel powder, but decreased its water holding capacity and redness. Moreover, ball-milling for 18 h showed increased total phenolic content and antioxidant activity but decreased when ball-milling time was extended to 24 h. Total flavonoid contents and protocatechuic acid remained unaffected. No change in quercetin content was observed up to 12 h. However, quercetin content significantly decreased when ball-milled for 24 h. Scanning electron microscopy images showed the shape and surface morphology of onion peel powder of different sizes. A longer ball-milling time affected the functional groups and crystalline structure of the onion peel powder. Therefore, a specific ball-milling time (18 h) and speed set (300 rpm) can produce a fine onion peel powder with improved physical properties and antioxidant activity, thereby adding value to food products and promoting health benefits.
In vitro gastrointestinal digestion of a peanut, soybean, guava and beet beverage supplemented with Lactobacillus rhamnosus GG
Shimeny Ramos Montanari, Bruno Ricardo de Castro Leite Júnior, Maurilio Lopes Martins, Afonso Mota Ramos, Mirella Lima Binoti, Renata Cristina de Almeida Bianchini Campos, André Narvaes da Rocha Campos, Eliane Maurício Furtado Martins
Abstract
The resistance of Lactobacillus rhamnosus GG (LGG) to in vitro gastrointestinal digestion in mixed beverages (MB) prepared with legumes, peanut (MBPP) or soybean (MBSP), containing guava pulp and beet was evaluated, as well as the physical-chemical, microbiological and sensorial characteristics of these products. For this purpose, 4 beverages (MBPP and MBSP with probiotic and MBPC and MBSC as a control, without probiotic) were prepared. MBPP and MBSP was fermented and maintained together with their controls at 8 °C for 42 days. In the in vitro test of gastrointestinal resistance, for 100 mL of beverage ~8.34 and 7.50 Log CFU/mL of LGG were available after digestion in BMPP and BMSP, respectively, which makes these products potential probiotics. The viability of LGG was >7.3 Log CFU/mL throughout storage in the beverages, which were microbiologically safe for consumption. The beverages containing LGG showed higher acidity and lower pH after processing compared to those without fermentation. Soybean beverages showed higher protein content (p < 0.05) compared to peanut beverages, which did, however, have higher lipids. After processing, the products showed hedonic scores equivalent to 「I liked it a little」 and 「I liked it a lot」, which suggested a willingness to consume the product, thus possibly being viable non-dairy beverages.
Ultra-sonicated vacuum drying's effect on antioxidant activity, TPC, TFC and color of elephant apple slices
Kesavan Radha Krishnan, Kalpana Rayaguru, Prakash Kumar Nayak
Abstract
The use of ultrasound and vacuum to shorten the processing time and to improve the quality of elephant apple (Dillenia indica) slices during drying was investigated. Preliminary studies were done on the application of ultrasonic vacuum energy with elephant apple slices at different temperatures (40, 50, 60, 70 and 80 °C). The best results were obtained at 60 ± 12 °C. The values for DPPH radical scavenging activity, total phenolic content and total flavonoid content of dried samples were found as 50 ± 2 μ mol of TE/g, 31 ± 1 mg GAE/g and 12 ± 1 mg quercetin/g, respectively. The effect of ultrasonic vacuum drying (UVD) was compared with the slices dried using vacuum drying (VD) and tray drying (TD). The time required to dry elephant apple slices to final moisture content of ~8.5 ± 1% (db) was 930, 870 and 690 min for TD, VD and UVD, respectively. The drying kinetics of the elephant apple slices was tested using 9 thin-layer drying models. Among the mathematical models investigated, the two term exponential model satisfactorily described the drying behavior of elephant apple slices with high R2 (0.9971–0.9989) and low χ2 (0.00039–0.00056) values. UVD may be a useful non-thermal technology for drying elephant apple slices, which accelerates drying kinetics as well as improves the quality of the final product.
A Lactobacillus brevis strain with citrulline re-uptake activity for citrulline and ethyl carbamate control during Chinese rice wine fermentation
Wei Yu, Guangfa Xie, Dianhui Wu, Xiaomin Li, Jian Lu
Abstract
Ethyl carbamate is a potential carcinogenic compound derived from the spontaneous reaction of ethanol with urea and citrulline in Chinese rice wine. The strain Lactobacillus brevis 2-34 isolated from Chinese rice wine fermentation liquor showed high citrulline re-uptake capacity in both single and co-culture systems. The present study therefore supplemented this strain with starter inoculations in Chinese rice wine fermentation, with the aim to decrease citrulline and subsequent ethyl carbamate content. The final Chinese rice wine liquor contained less citrulline and ethyl carbamate, as well as several harmful higher alcohols, and more esters which contributed to flavors. Gene sequencing showed the presence of the dcuC and transporter genes, for which the encoded proteins may be responsible for citrulline transportation. This study showed a possible way to control citrulline and ethyl carbamate in Chinese rice wine and also showed some aspects of the citrulline transport mechanism.
Quality characterization of gluten free noodles enriched with chickpea protein isolate
Sajad Ahmad Sofi, Jagmohan Singh, Navnidhi Chhikara, Anil Panghal, Yogesh Gat
Abstract
Gluten free noodles were developed from rice flour with enhanced protein content through incorporation of protein isolate (2, 4, 6, 8, and 10%) from two germinated chickpea cultivars (GNG 1581 and GNG 469). Dynamic rheology suggested that protein enriched rice dough showed pseudoplastic behavior. The elastic and viscous moduli of dough increased with an increase in substitution of chickpea protein isolate. Results showed that with an increase in protein isolate concentration; there was significant (p ≤ 0.05) increase in protein content (7.52 to 19.3%), cooking time (13.4 to 15.1 min), antioxidant activity (22.6 to 31.3%) of the noodles, whereas cooking loss and cooked weight decreased significantly. The incorporation of chickpea protein isolate resulted in decreased lightness (L) and increased greenness (a*) and blueness (b*) and thus darker noodles. In vitro starch digestibility and glycemic index (GI) (70.8 to 61.0) of the gluten free rice noodles significantly (p ≤ 0.05) decreased with increased chickpea protein isolate. The noodle samples had different polypeptides with molecular weight from 10-250 kDa, with varied intensity of the protein bands. Gluten free rice noodles prepared with 6% chickpea protein isolate from the GNG 1581 cultivar showed better overall acceptability on the basis of sensory evaluation.
Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens
Yesim Ozogul, Esmeray Kuley Boğa, Ismail Akyol, Mustafa Durmus, Yılmaz Ucar, Joe M.Regenstein, Ali Rıza Köşker
Abstract
The antibacterial activities of nanoemulsions based on essential oil of thyme and its purified version on food-borne pathogens (S. Paratyphi A, S. aureus, K. pneumoniae, and E. faecalis) and spoilage bacteria of fish (P. luteola, P. damselae, V. vulnificus, E. faecalis, S. liquefaciens, and P. mirabilis) were evaluated using disc diffusion, MIC and MBC. The flavour compounds of extracted thyme oil were determined using GC-MS. Physical properties of nanomulsions (viscosity, thermodynamic stability, droplet size, and refractive index) were analysed. A scanning electron microscope (SEM) was used to observe morphology changes in the cell wall of selected bacteria. The results showed that non-purified thyme-based nanoemulsions were more effective on food-borne pathogens. Damage in bacterial cell membranes after nanoemulsion treatments were observed. Conversion of thyme oil into a nanoemulsion increased antibacterial activity and its nano-form can be used as an alternative antimicrobial agent in processed or packaged fish or food products.
Sesaminol diglucoside isolated from black sesame seed cake and its antioxidant, anti-collagenase and anti-hyaluronidase activities
Nara Nantarat, Monika Mueller, Wei-Chao Lin, Shang-Chian Lue, Helmut Viernstein, Sunee Chansakaow, Jakkapan Sirithunyalug, Pimporn Leelapornpisid
Abstract
Sesaminol diglucoside (SDG) was isolated, purified and characterized from defatted sesame seed cake, a by-product of sesame oil extraction. Its antioxidant, anti-hyaluronidase and anti-collagenase activities were investigated. SDG was successfully purified from the methanol fraction using preparative HPLC. The structure was elucidated using 1H and 13C nuclear magnetic resonance spectroscopy and compared with the reference. The in vitro antioxidant activity of SDG was measured using DPPH free radical scavenging and ferric reducing antioxidant power (FRAP) assays. The results showed that SDG was a potential DPPH free radical scavenger with an IC50 value 0.201 ± 0.002 mg/ml and also showed a strong reducing power with FRAP value of 2.18 ± 0.001 mM Fe (II)/g of extract and EC1 value of 0.54 ± 0.001 mg/ml. It also had the highest collagenase inhibition with an IC50 value of 0.26 ± 0.01 mg/ml and hyaluronidase activity of 92.6 ± 0.5% inhibition. Therefore, the SDG could be a promising antioxidant, anti-collagenase and anti-hyaluronidase that could be used for both for neutraceutical and cosmetic applications.
Effect of young apple (Malus domestica Borkh. cv. Red Fuji) polyphenols on alleviating insulin resistance
Dan Li, Yongli Yang, Lijun Sun, Zhongxiang Fang, Lei Chen, Pengtao Zhao, Zichao Wang, Yurong Guo
Abstract
Insulin resistance (IR) has an important role in the development of type 2 diabetes (T2DM). This study aimed to investigate the effect of young apple (Malus domestica Borkh. cv. Red Fuji) polyphenols (YAP) on IR in HepG2 cells. It was found that YAP and its two main components, phlorizin and chlorogenic acid, could increase glucose uptake, glucose consumption and glycogen content. YAP and phlorizin activated the insulin receptor substrate 2/phosphatidylinositol 3-kinase/phosphorylation of the protein kinase B (IRS2/PI3K/AKT) signal pathway, as well as its downstream proteins glycogen synthase kinase-3β (GSK3β) and forkhead box protein O1 (FOXO1), which were further confirmed by application of the PI3K inhibitor LY294002. YAP and phlorizin also improved mitochondrial dysfunction by reducing mitochondrial reactive oxygen species (ROS) accumulation, restoring ATP production and the mitochondrial membrane potential (MMP). This study suggested that YAP has the potential to alleviate T2DM symptoms.
Protein fractions, in vitro protein digestibility and amino acid composition of select cowpea varieties grown in Ethiopia
Tilahun A. Teka, Negussie Retta, Geremew Bultosa, Habtamu Admassu, Tessema Astatkie
Abstract
Cowpea is a drought-tolerant legume consumed as a high-quality plant protein source in many parts of the world. In this study, crude protein contents, Osborne fractions, in vitro protein digestibility and amino acid composition of proteins of 5 different cowpea varieties (Asebot, Asrat, Bekur, TVu and WWT) were investigated. The crude protein contents varied from 28.1 to 31.8 g/100 g. Results showed that the globulin and albumin fractions were the predominant protein fractions, accounting for 38.4–49.1 and 19.6–22.5% of the total protein, respectively; followed by glutelins contributing from 6.4 to 10.4%, while prolamins were 1.0–1.14%. In vitro protein digestibility (IVPD) of cowpea flour ranged between 68.7 and 72.0%. IVPD showed a significant negative correlation with phytic acid (r = -0.673) and globulins contents (r = -0.846), and did not correlate with tannins content. The amino acid analysis showed that proteins were mainly comprised of non-essential amino acids: Glx and Asx (including Gln and Asn). Except for Ile and His, the amino acid score of the cowpea varieties was below the FAO/WHO requirement for essential amino acids for infants and preschool children. Trp was the first limiting amino acid for all varieties except for TVu, followed by the sulphur-containing amino acids. On the basis of crude protein content, digestibility and balance of essential amino acids, WWT, Bekur and TVu varieties can be recommended for value added food products and in breeding programs to develop high protein quality cowpea varieties.
Phytochemical profile and functionality of Brassicaceae species
Cecilia M.Fusari, Mónica A.Nazareno, Daniela A.Locatelli, Ariel Fontana, Vanesa Beretta, Alejandra B.Camargo
Abstract
The most widely consumed Brassicaceae species were characterized and compared in the present study. The isothiocyanates and phenolic profiles were measured. The in vitro antioxidant and antiradical activities were determined using 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid diammonium salt, 1,1-diphenyl-2-picrylhydrazyl radical, ferric reducing antioxidant potential and β-carotene methods. The results showed that all Brassicaceae species evaluated had antioxidant properties, with watercress and green mustard being the most active antioxidant species. Every vegetable studied had a unique sulfur and phenolic profile. Twenty-five phytochemicals were found in Brassicaceae species and their antioxidant activity measured using pure compounds. The results showed that the strongest antioxidant compounds in decreasing order were myricetin, quercetin-3-galactoside, quercetin-3-glucoside, pterostilbene, ferulic acid, kaempferol, allyl isothiocyanate, and (-)-epicatechin. Besides, the phenolic compound trans-resveratrol was found in these species. The highest concentration of trans-resveratrol was observed in rocket leaves at up to 84 μg/g dry weight.
Nutritional composition and biological activities of the edible shoots of Bambusa vulgaris and Gigantochloa ligulata
Chee Kei Kong, Yen Nee Tan, Fook Yee Chye, Nam Weng Sit
Abstract
The nutritional composition of the raw and boiled shoots of two bamboo species, Bambusa vulgaris and Gigantochloa ligulata were investigated. Boiling the shoots at 100 °C for 20 min significantly increased the crude fat and crude fiber contents while it decreased the crude protein content for both species. In general, the boiled shoots of both species were high in moisture (≥92 g/100 g fw), crude protein (≥29 g/100 g dw), and crude fiber (≥7.7 g/100 g dw) but low in crude fat (≤3.7 g/100 g dw). Boiling had varying effects on the mineral contents of both shoots, depending on the mineral. Potassium was the most abundant mineral for the raw and boiled shoots of B. vulgaris (310 and 240 μg/100 g dw, respectively) and G. ligulata (240 and 120 μg/100 g dw, respectively). The extracts (sequentially: hexane, ethyl acetate, ethanol, water) obtained from the boiled shoots of both species showed stronger antifungal activity (MIC: 0.01–2.50 mg/mL) than antibacterial activity (MIC: 0.31–2.50 mg/mL). All extracts from B. vulgaris showed stronger DPPH radical scavenging activity and ferric-reducing antioxidant power but similar cellular antioxidant activity with HeLa cells, and higher total phenolic and flavonoid contents than G. ligulata. However, the lowest half-maximum inhibitory concentration values for α-amylase and α-glucosidase were shown by the ethanol (300 μg/mL) and hexane (71 μg/mL) extracts of G. ligulata shoots, respectively. The results suggested that the shoots of B. vulgaris and G. ligulata are a potential health food and a source of bioactive compounds.
Antioxidant and antimicrobial activities of citrus essential oils from Argentina and the United States
Matías Alejandro Raspo, María Belén Vignola, Alfonsina Ester Andreatta, Héctor Rodolfo Juliani
Abstract
Peels of citrus species from Argentina and the United States were subjected to hydrodistillation to obtain their essential oils. Gas chromatography/mass spectrometry was carried out to determine the chemical composition of all the essential oils. Limonene was found as the major compound with many minor components varying according to the different species. Antioxidant assays were done to determine the antioxidant activities of essential oils. The antimicrobial activity was tested against Leuconostoc mesenteroides MS1, Escherichia coli ATCC 25922 and Lactobacillus plantarum ES147 and ATCC 8014. Mandarin essential oil from the USA showed the strongest antioxidant capacity in different assays. Grapefruit and lemon essential oils showed consistently strong antimicrobial activity against all tested bacteria, so they were selected for determining the minimum inhibitory concentration and minimum bactericidal concentration values against E. coli ATCC 25922 . Minimum inhibition concentration values ranged between 0.33 and 0.55 mg/mL and minimum bactericide concentration values ranged between 0.42 and 0.95 mg/mL.
Migration of nutrients and formation
of micro/nano-sized particles in Atlantic salmon (Salmo salar) and bighead carp (Aristichthys nobilis) head soups
Liu Lin, Ningping Tao, Hong Su, Jing Zhang, Jian Zhong
Abstract
Atlantic salmon heads (ASH) and bighead carp heads (BHCH) were used to prepare fish head soups. The migration of nutrients and the formation and structure of micro/nano-sized particles (MNP) in the cooking process were studied. With the optimal cooking conditions including a ratio of fish head to water of 1:8 (w/w) and oil-fried 40 s before cooking, nutrients including total lipids, water-soluble proteins, total sugars, total minerals, solids and vitamins in the fish head tissue migrated continuously into the soup. At 150 min, the total lipids, total sugars, and tocopherol in the soup were maximized. After 150 min, the water-soluble proteins, total minerals and solids continued to increase, but there were no significant differences (P ≥ 0.05) between 150 and 180 min. The migration of nutrients from ASH was greater than that from BHCH. An inverted optical microscopy was used to study the formation and changes of the MNP in the fish head soups. From 30 min, the nutrients in the soup had already interacted and self-assembled to form MNP. At 150 min, the most stable bilayer of MNP were formed, and at 180 min, the MNP combined to form larger aggregates. The microscopic structure of the MNP was studied using laser scanning confocal microscopy. Triglycerides self-assembled to form spherical particles, while proteins, phospholipids and glycosylated molecules were distributed on the periphery of the triglyceride globules.
Essential oil from Duguetia lanceolata St.-Hil. (Annonaceae): Suppression of spoilers of stored-grain
Leandro P.Ribeiro, Vanessa C.Domingues, Gabriel L.P.Gonçalves, João B.Fernandes, Eduardo M.Glória, José D.Vendramim
Abstract
To search for new compounds with promising grain-protective properties, this study evaluated the chemical composition and insecticidal, antifungal and antiaflatoxigenic activities of essential oil (EO) from the hydrodistillation of Duguetia lanceolata (Annonaceae) leaves on fungi and insects that spoil stored commodities. By combining the chromatographic and spectroscopic analyses, 5 compounds were identified in the EO of D. lanceolata leaves, including the major compounds β-bisabolene (56.2%) and 2,4,5-trimethoxystyrene (19.1%). This EO showed promising lethal effects on adult Sitophilus zeamais (LC50 = 457 mg kg−1) and Zabrotes subfasciatus (LC50 = 442 mg kg−1) using a residual contact bioassay. In addition to lethal effects, the EO strongly reduced the number of adult S. zeamais that emerged from the treated samples (EC50 = 480 mg kg−1), the percentage of damaged grains (EC50 = 543 mg kg−1) and the sample weight loss (EC50 = 543 mg kg−1). For Z. subfasciatus, D. lanceolata EO significantly reduced the number of eggs/sample (EC50 = 118 mg kg−1), the number of emerged insects (F1 progeny; EC50 = 119 mg kg−1) and the percentage of damaged grains (EC50 = 148 mg kg−1). However, the EO led to no significant mortality in adults of either species using fumigation. The EO also inhibited radial growth and aflatoxin B1 production in the CCT7638 Aspergillus flavus isolate (Ascomycota) in a concentration-dependent manner. Thus, the EO of D. lanceolata leaves may be a promising source of compounds with potential grain-protective properties.
Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang)
Sang Sook Kim, JeongAe Heo, Yoonsook Kim, Min Jung Kim, Han Sub Kwak
Abstract
The aging of Korean traditional fermented soybean paste (doenjang) is an important step in obtaining flavorful and tasty products. The objective of this study was to investigate the effect of the salt contents (8, 12, 16, and 20%) on doenjang production during the early stage of the aging (zero to two months) on sensory profiles and consumer acceptability. Generally, the salt content and aging of doenjang significantly influenced the physicochemical and sensory qualities of the samples. The moisture, amino nitrogen, titratable acidity and browning index were lower and the salt, Na, and Mg were higher as salt increased in doenjang production. The amino nitrogen, titratable acidity and browning index were increased as aging progressed. The 8% salt samples showed a different change pattern in sensory characteristics during the early stage of aging. Since the 8% salt samples had different sensory profiles, they were less acceptable to consumers during the aging period unlike the 12 and 16% salt samples. These different sensory characteristics and lower consumer acceptance ratings may be a hurdle in bringing low salt doenjang to market.
Antioxidant and anti-inflammatory activity of peptides from foxtail millet (Setaria italica) prolamins in HaCaT cells and RAW264.7 murine macrophages
Zhongwei Ji, Jieqi Mao, Shuguang Chen, Jian Mao
Abstract
Peptides from natural plant proteins have been observed to show various bioactivities in many studies. In this paper, oxidation resistance and anti-inflammatory effect of three millet prolamins peptides (MPP) was evaluated, including peptides with molecular weight below 1kDa obtained from hydrolysate by alcalase and two other peptides: Pro-Phe-Leu-Phe (PFLF) and Ile-Ala-Leu-Leu-Ile-Pro-Phe (IALLIPF), in human keratinocyte HaCaT cells and RAW264.7 murine macrophages. As a result, MPP effectively reduced the production of reactive oxygen species (ROS) as well as malondialdehyde (MDA) but increased the level of glutathione (GSH) in H2O2-induced HaCaT cells, showing anti-oxidant bioactivity in cells. To be specific, IALLIPF could more effectively both decrease the ROS and increase GSH than the other two peptides. And PFLF had better activity to reduce MDA production. In addition, MPP were able to significantly alleviate inflammation by inhibiting the yield of nitric oxide (NO) and pro-inflammatory cytokines (TNF-α, interleukin IL-6 and IL-1β) in (lipopolysaccharide) LPS-stimulated RAW264.7 murine macrophages. Moreover, these findings suggested that MPP pre-treatment lowered the level of p-IκB and p65 by suppressing the translocation of NF-kB to cell nucleus. Besides, this effect might be related to the inhibition of MAPK pathway as well. Therefore, this study suggested that MPP could be a possible anti-inflammatory alternative for the therapy of inflammatory related illness.
Phenolic content and in vitro antioxidant activity in common beans (Phaseolus vulgaris L.) are not directly related to anti-proliferative activity
Qiong-Qiong Yang, Arakkaveettil Kabeer Farha, Lizeng Cheng, Gowoon Kim, Tongze Zhang, Harold Corke
Abstract
Antioxidant, anti-proliferative activities, and phytochemical profiles of common bean extracts were measured and compared in 10 common bean cultivars. Among the cultivars, a Yunnan cultivar (YN-1) contained the highest total phenolic content (423 mg GAE/100 g dw), total flavonoid content (252 mg CE/100 g dw), total proanthocyanidin content (295 mg CE/100 g dw), and corresponding total antioxidant activity. However, the maximum anti-proliferative activity against colon cancer cell lines (HT29 and HCT116) was shown in a Sichuan cultivar (SC-1) and the maximum anti-proliferative activity against breast cancer cell line (MCF7) was shown in a Heilongjiang cultivar (HJ-1). Antioxidant activity was significantly associated with total phenolics, total flavonoids, and total proanthocyanidins, while anti-proliferative activity of extracts had no correlation with total phenolic contents and in vitro antioxidant activity. In addition, common bean extracts reduced intracellular ROS level. A total of 17 phytochemical compounds were tentatively characterized in the extracts. These results will provide a reference for improving the value of common beans and contribute to the cultivar selection of the common bean cultivars for human health.
White muscle proteome analysis showing insights into the protein expression in orange-spotted grouper (Epinephelus coioides) muscle
Yuan-Tih Ko, Shih-Chin Hsu, Bartosz Kazłowski, Fu-Hsiung Huang, Chyng-Hwa Liou
Abstract
Replacing the fishmeal in fish feed with alternatives that have lower protein has become desirable to reduce production costs in aquaculture enterprises. Two diets were fed to orange-spotted grouper (Epinephelus coioides) to analyze the effects on the blood biochemical parameters and white muscle proteome. A low protein diet (LP diet) replaced 30% fishmeal proteins with carbohydrates while a plant protein diet (PP diet) replaced 60% of the fishmeal proteins with plant-base proteins (type of plants, e.g., wheat, corn, soy). Results showed that the LP diet significantly down-regulates the expression of creatine kinase and muscle structural proteins such as α myosin heavy chain, tropomyosin and actin. Fish fed with the LP diet also showed impaired weight gain and lower feeding efficiency. These results suggested the negative effects of a LP diet on fish growth and metabolism. On the other hand, the PP diet showed significant up-regulation of tropomyosin and similar expression of other muscle structural proteins compared to the control group. Over expressions of soluble adenylyl cyclase and a chromosomal SCAF7390 were also observed in the PP diet fish, indicating the positive effects of the PP diet on pH homeostasis and protein divergence. These results have shown that the proteomic changes induced by plant-based protein diets are similar to the fishmeal diet, indicating PP may be a potential partial replacement of fishmeal protein in fish feed.
Preserved egg digests promote the apoptosis of HT29 and HepG2 cells
Yanhui Liang, Lichao He, Min Zhang, Xiaojie Liu, Guofeng Jin, Yongguo Jin, Meihu Ma
Abstract
Preserved eggs are a type of egg products made from duck eggs and have anti-inflammatory activity. The purpose of this study was to investigate the effects of preserved egg simulated gastrointestinal digests on the apoptosis of HT29 and HepG2 cells. The cells morphology, apoptosis and apoptosis associated genes (Bcl-2, Bax, COX-2) and proteins (caspase-3 and caspase-9) were evaluated. The results showed that preserved egg digests significantly up regulated the expression of genes Bax, caspase-3 and caspase-9, which are involved in cell apoptosis, and up regulated the expression of the pro-apoptotic factors Bcl-2 and COX-2 both in HT29 and HepG2 cells, leading to a reduction in the ratio of Bcl-2:Bax proteins. The results also showed that the apoptosis of HT29 and HepG2 cells was promoted by the PED in a dose-dependent manner. Thus, PED may serve as a potential functional food for cancer treatment.
Phytochemical profile and biological activities of Anatolian Plantain (Plantago anatolica)
Muzaffer Mukemre, Izabela Konczak, Yusuf Uzun, Abdullah Dalar
Abstract
The phytochemical profile and potential biological activities of Plantago anatolica Tutel & R. Mill., a traditional endemic food plant of Eastern Anatolia, Turkey, were studied. The study included analysis of phytochemical and mineral compositions of lyophilized sequential extracts (n-hexane, chloroform, ethyl acetate, acetone, ethanol and water) and traditional preparations (herbal infusion, decoction and cold water extraction) obtained from aerial parts of the P. anatolica plant, followed by evaluation of their antioxidant capacities and inhibitory activities towards enzymes involved in metabolic syndrome. Chromatographic studies showed that phenolic compounds (caffeic and chlorogenic acids, apigenin and kaempferol), and fatty acids (palmitic and linolenic acids) and an aromatic compound benzotiazole were the major phytochemicals. The ethanol extract and the herbal infusion extracted the most caffeic acid. These two preparations showed significant oxygen radical absorbance capacity (1.9 and 1.0 mmol Trolox equivalent/g dw, respectively), high ferric reducing antioxidant power (0.9 and 0.7 mmol Fe2+/g dw, respectively), 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (IC50: 0.87 and 0.34 mg/ml, respectively), and ferric chelation activities (IC50: 0.09 mg/ml). Both preparations showed high inhibitory activities towards α-glucosidase (IC50 of 0.8 and 0.6 mg/ml, respectively), and lipase (IC50 of 72 and 44 μg/ml, respectively) but low inhibitory activities towards α-amylase (IC50: 4.31 and 5.32 mg/ml, respectively). These results highlighted the potential of P. anatolica as a source of phytochemicals with strong antioxidant and enzyme inhibitory properties for application in the food and biopharmaceutical industries.
Caviar-like hydrogel beads containing different concentrations of NaCl and melanin-free squid ink
Osman Kadir Topuz, Tuğçe Aygün, Gizem Nazlı Ural
Abstract
Different concentrations (0, 0.25, 0.5, 1 and 2%) of melanin-free ink (MFI) obtained from squid (Loligo vulgaris) discards was incorporated into alginate hydrogels containing different concentrations (3 and 5%) of NaCl to produce a blackish colored caviar-like product. Addition of MFI up to 1% into the caviar-like beads (CLB) solution increased physicochemical and sensorial properties but further (2%) addition significantly decreased sensorial properties such as odor, taste and liking scores. An increase in NaCl concentration in the bead formulation from 3 to 5% significantly increased the bulk density, MFI releasing rate, turbidity and hardness values of CLB, whereas L* color values decreased. CLB containing 3% NaCl were almost spherical shape compared to beads containing 5% NaCl which were tear shape. Addition of MFI into the CLB formulation did not affect the shape of beads. At 3% NaCl, the MFI and alginate were strongly attractive and so the MFI was better retained within the beads during storage. The CLB containing 3% NaCl and 1% MFI was the most preferred product for the hedonic sensory test and it could be an alternative to sturgeon caviar. Encapsulation of MFI in alginate beads as a colorant and bioactive compound could be a promising technique for caviar-like hydrogel bead production.
The antimicrobial peptide oranicin
P16 isolated from Trichosporon asahii ICVY021, found in camel milk's, inhibits Kocuria rhizophila
Soufian Ider, Yanath Belguesmia, Guillaume Cazals, Rabah Boukherroub, Françoise Coucheney, Mabrouk Kihal, Christine Enjalbal, Djamel Drider
Abstract
Six Trichosporon asahii strains designated ICVY021, ICVY022, ICVY023, ICVY024, ICVY025 and ICVY026 were isolated from camel milk and studied for their inhibitory activities against a large number of fungi and bacteria as target organisms. Only strain ICVY021 was able to inhibit Kocuria rhizophila CIP 53.45, through production of an extracellular heat-stable, proteinaceous antibacterial peptide, with partial amino acid sequences of PPFPK and CTHV(L/I)(K/Q) or TCHV(L/I)(K/Q), determined using LC/MS/MS. This peptide, named oranicin P16, was thought to impede the cell-division mechanism. The anti- K. rhizophila activity was confirmed, in situ, using skim milk as a food matrix. T. asahii ICVY021 did not show any hemolytic activity or any cytotoxicity effect against eukaryotic Caco-2 cells. T. asahii ICVY021 was sensitive to azoles antifungal compounds, but not to 5-fluorocytosine and anidulafungin.
GC/MS-based metabolomics study to investigate differential metabolites between ale and lager beers
Seung-Ho Seo, Eun-Ju Kim, Seong-Eun Park, Dae-Hun Park, Kyung Mok Park, Chang-Su Na, Hong-Seok Son
Abstract
The GC/MS-based metabolomics method was done to show differential metabolites between ale and lager beer. The metabolite profiles of ale beers were significantly different from those of lager beers. Ale beers contained significantly higher levels of propylene glycol, 2,3-butanediol, propionic acid, glycerol, succinic acid, malic acid, fructose, sorbitol, palmitic acid, stearic acid, and sucrose, but lower levels of alanine, glycine, leucine, isoleucine, phenylalanine, and tryptophan compared to lager beers. Relatively high correlations were found between stearic acid and palmitic acid (r = 0.98), leucine and isoleucine (r = 0.95), and glycine and alanine (r = 0.91). Alcohol content, hops, and wheat related metabolites were identified, which could affect the metabolic differences between ale and lager beer. A Random Forest approach extracted some key metabolites for beer type prediction with low error rates of 13.5% in the training set and 8.2% in the test set, respectively. This study highlights that GC/MS-based metabolomics is a powerful method for identifying metabolic differences between ale and lager beers.
Edible coating with resveratrol loaded electrospun zein nanofibers with enhanced bioaccessibility
M.Maria Leena, K.S.Yoha, J.A.Moses
C.Anandharamakrishnan
Abstract
Resveratrol is known for its health benefits. However, it lacks efficacy in vivo due to low solubility and stability, limiting its bioavailability. The objective of this study was to develop an effective nanofibrous oral delivery system for resveratrol to improve its bioaccessibility using controlled release. Resveratrol (at different concentrations 2, 5 and 10% w/w) loaded zein nanofibers were prepared using the electrospinning technique. Zein nanofibers with ribbon-like morphology with an average fiber diameter of 404 nm, higher encapsulation efficiency up to 96.9% and 66.2% radical scavenging activity were fabricated. The transition of the crystallinity of resveratrol to amorphous form was confirmed from the thermal analysis. Resveratrol release controlled by diffusion and the relaxational contribution from the zein carrier was observed using Peppas Sahlin kinetics. The release profile of resveratrol from nanofibers with in vitro simulated gastrointestinal condition showed effective protection of encapsulated resveratrol with gastric conditions and controlled release with the intestinal conditions. Improved bioaccessibility up to 67.6% of encapsulated resveratrol was achieved, while native resveratrol was only about 48.1%. Its potential as a nanostructured edible coating on minimally processed foods was evaluated by direct electrospinning of resveratrol loaded zein nanofibers on cut apple slices. Nanocoating effectively controlled moisture loss and retained the color of apple slices over the study period of 6 h.
Identification and screening of multiple tropical microalgal strains for antioxidant activity in vitro
Zhenyu Zhao, Muhammad Azam Rasool, Chen Chen, Shasha Ma, Le Wang, Guangmin Huang
Abstract
To exploit indigenous microalgae with potential for antioxidant activity, 10 microalgal strains (expressed as genus and species) were isolated from fresh and sea waters in Hainan Province, China, according to their high biomass, strong antioxidant capacity and antioxidant enzyme activity. The strains were identified based on their morphology, 18s rDNA and internal transcribed spacer (ITS) sequence analysis. Five strains were identified as Dictyosphaerium sp. 1A10, Desmodesmus armatus (D. armatus) B38, Masaia oloidia 2Fg, Chlorella vulgaris B43 and Chlamydomonas chlamydogama WC11. Microalgal antioxidant capacity was determined. Dictyosphaerium sp. 1A10 showed the highest superoxide dismutase activity (940 ± 10 U/g tissue), 2,2′-diphenyl-1-picryhydrazyl radical scavenging capacity (100 ± 10%) and oxygen radical absorbance capacity (620 ± 10 μmol Trolox/g); D. armatus B38 showed the highest glutathione peroxidase activity (110 ± 10 U/g tissue), ferrous ion chelating capacity (93 ± 7%) and hydroxyl radical-scavenging capacity (97 ± 2%); Scenedesmus ecornis (S. ecornis) G2 showed the highest 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate) scavenging capacity (92 ± 5%). PCA also suggested that D. armatus B38, Dictyosphaerium sp. 1A10 and S. ecornis G2 with highest comprehensive scores (1.83, 1.23, and 0.59, respectively) could be the most appropriate candidates for antioxidants.
Metabolite profiling of three Opuntia ficus-indica fruit cultivars using UPLC-QTOF-MS in relation to their antioxidant potential
Mohamed A. Farag, Ibrahim E. Sallam, Mostafa I. Fekry, Soumaya S. Zaghloul, Riham S. El-Dine
Abstract
Opuntia ficus-indica is the economically important cactus species belonging to the Cactaceae family. Its importance arises from its nutritional value and various biological activities such as antioxidant, anticancer and antimicrobial activities. This study attempts to characterize the metabolic profile of three O. ficus cultivars having different colors, i.e., red 『Rose』, greenish white 『Bianca』 and yellow-orange represented by peels and pulp tissues using ultra-performance liquid chromatography coupled to high resolution time of flight mass spectrometry (UPLC-QTOF-MS). A total of 45 metabolites were identified mainly flavonoids: isorhamnetin conjugates and phenolic acids, whereas betaxanthins and coumarins were present at lower levels. Principle component analysis and orthogonal projection discriminant analysis showed that dihydroxy psoralen-O-hexoside and glycosidic conjugates of ferulic acid were the most discriminatory metabolites among the peels and pulps within the different cultivars. On the other hand, the level of flavonoids was comparable among the cultivars. The antioxidant activity of peels and pulps extracts were further measured using 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) assays. 『『Rose』』 cultivar peel rich in dihydroxy psoralen-O-hexoside showed the highest antioxidant activity in both assays. This suggested that coumarins and flavonoids mediated high antioxidant activity of O. ficus-indica fruits although present at low levels.
Identification of an urethanase from Lysinibacillus fusiformis for degrading ethyl carbamate in fermented foods
Yunyao Jia, Jingwen Zhou, Guocheng Du, Jian Chen, Fang Fang
Abstract
Ethyl carbamate (EC) formed in the process of alcohol beverage production and food fermentation has been shown to possibly be carcinogenic and genotoxic to humans. EC can be degraded by urethanase and yield the nontoxic substances ammonia, ethanol, and carbon dioxide. The application of urethanase in beverage or fermented-food production is a practical way of reducing cancer risk due to EC and of ensuring food safety. The gene encoding urethanase from Lysinibacillus fusiformis SCO2 was decoded. This is the second reported urethanase with known sequence. Urethanase was successfully overexpressed in Escherichia coli, and expression of this enzyme was enhanced to 14.7 U/mL by optimizing the medium formula, temperature, and isopropyl β-D-thiogalactoside (IPTG) concentration for induced expression. L. fusiformis SCO2 urethanase showed a promising capability in degrading EC in soy sauce and Huangjiu (Chinese rice wine) with reduction rates of 29.5 and 14.7%, respectively. Identification of the coding gene of urethanase and its heterologous expression establishes the fundamentals for its industrial application for decreasing EC in fermented foods and alcohol beverages.
Physical-chemical characterization of commercial honeys from Minas Gerais, Brazil
Juliano R.Pereira, André N.da R. Campos, Fabíola C.de Oliveira, Vanessa R.O.Silva, Geraldo F.David, Jéferson G.Da Silva, Wesley W.G.Nascimento, Maurício H.L.Silva, Ângelo M.L.Denadai
Abstract
Honey is a natural product produced by honey bees whose composition depends on factors such as climate, soil and floral source. It is one of the foods naturally produced, with a characteristic taste and considerable nutritional value. Due to the worldwide demand for large-scale production and seasonality, adulteration has become increasingly frequent. Minas Gerais is the fourth largest Brazilian state producer of honey. Considering that there are few studies on the characterization of honeys in this state and none related to its mesoregions, the objective of this study was to evaluate the physical-chemical, electrical and rheological characteristics of 48 honeys collected in 6 mesoregions of Minas Gerais, corresponding to 75% of its production area. The present study focused on characterization, investigation of the possibility of adulteration and the influence of blossom and regions on the physical-chemical, rheological and electrical properties. Statistical characterization using principal component analysis and clustering were also used. The results suggested that the samples were compatible with the identity and quality standards recommended by Brazilian legislation. Furthermore, the results from rheological analysis and impedance spectroscopy showed that there was a profile specific for each type of blossom. The use of statistical methods on physical-chemical results was a useful tool to characterize different types of honey based on the variables of each group in relation to the similarity between the samples.
Lipase-mediated production of 1-oleoyl-2-palmitoyl-3-linoleoylglycerol by a two-step method
Liang Gao, Xinyi Cheng, Xuwei Yu, Xiaosan Wang, Qingzhe Jin, Xingguo Wang
Abstract
1-Oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) is a critical structured lipid in human milk fat and it plays an important role in infants' health. The development of an efficient method for such compound preparation is necessary. In this study, one- and two-step methods for OPL production by enzymatic acidolysis of fractionated palm stearin with mixed acids were compared in solvent-free and solvent systems. The results demonstrated that in the solvent system, the OPL contents by the one- and two-step methods were 45.8% and 56.7%, respectively. In the solvent-free system, the one- and two-step methods resulted in the formation of 43.7% and 54.8% OPL, respectively. Subsequently, acidolysis conditions of the two-step method were optimized. Under the optimum conditions, the content of OPL was 57.7%, and 83.2% of palmitic acid was at the sn-2 position. The prepared OPL has potential to be applied in infant formulas.
Chemiluminescence for rapid detection of free radicals in starch samples
Yuan Tao, Daming Fan, Bowen Yan, Yejun Wu, Huizhang Lian, Jianxin Zhao, Hao Zhang
Abstract
Using the electron paramagnetic resonance (EPR) signal intensity for heat-treated rice starch (RS), a chemiluminescence (CL) method was established for the rapid determination (<40 s) of the free radical content in starch samples. Results showed that the initial CL intensity of hydration for RS samples was significantly correlated with the signal intensity measured using EPR, validating this CL method for detecting RS radicals. This method could also be used to detect free radical content in starches from other sources. It was speculated that the correlation coefficients between two intensities was associated with the differences of crystalline structures and granular sizes among starches. These results provide the possibility that the CL method could be used to detect starch radicals and compensate for the limitations of EPR method to detect free radicals in starch samples with high moisture content.
In vitro assessment of probiotic and functional properties of Bacillus coagulans T242
Lin Sui, Xuemei Zhu, Danyang Wu, Tian Ma, Yanfeng Tuo, Shujuan Jiang, Fang Qian, Guangqing Mu
Abstract
Bacillus coagulans T242 has high lactase-producing activity and the lactase produced is thermally stable. However, the probiotic and other functional properties of the bacterium had not been studied and the bacterium needed further investigation for potential use in food products. This study aimed to evaluate the probiotic and functional characteristics of B. coagulans T242 in vitro. B. coagulans T242 has a high resistance to simulated gastric juice (pH 3.0) and bile salt (0.3%), indicating that it may have a good tolerance of gastrointestinal conditions. The adhesion of B. coagulans T242 to HT-29 cells was calculated as 58%. Additionally, B. coagulans T242 reduced the adhesion of Escherichia coli to HT-29 cells by up to 62%. B. coagulans T242 is sensitive to amoxicillin, amikacin, tetracycline, chloramphenicol, and rifampin, and is moderately sensitive to ciprofloxacin and erythromycin. These characteristics showed that B. coagulans T242 is a potential probiotic bacterium. B. coagulans T242 showed good cholesterol assimilation potential (19.9%) in vitro. In addition, B. coagulans T242 showed a high capacity for scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals (35.0%), hydroxyl radicals (39.0%), and superoxide anion radicals (14.8%), and good reducing power (58.5 μmol/L ascorbic acid equivalent). It was speculated that B. coagulans T242 might have the potential to exert antioxidant activity in vitro. These preliminary results suggested that B. coagulans T242 has the potential to be used as a probiotic.
Thermo-tolerant Saccharomyces cerevisiae var. boulardii coated cornflakes as a potential probiotic vehicle
Bhupender D. Singu, Pravin R. Bhushette, Uday S. Annapure
Abstract
Functional probiotic breakfast products are being sought because of strong consumer demand. Cornflakes, a popular breakfast cereal is usually consumed with hot milk in Asian countries. Coating the probiotics on cornflakes would potentially be a way to deliver a probiotic; however, the survivability of the probiotics is a major concern. Thus, this study aimed to develop a heat-stable probiotic cornflakes using hydrocolloids as a coating agent. Hydrocolloids were blended with Saccharomyces boulardii, coated on the cornflakes, and then assayed for the viability of S. boulardii after exposure to pre-heated milk. Probiotic-coated cornflakes with acacia gum (6%) showed maximum protection of S. boulardii (7.3 ± 0.1 log CFU/g) over the control (2.3 ± 0.1 log CFU/g) when treated with pre-heated milk at 80±2 °C. The water absorption index, water absorption capacity, milk absorption capacity, and surface area were significantly reduced in the probiotic-coated cornflakes. Brunauer-Emmett-Teller modeling of the surface area using nitrogen, and scanning electron microscopy analysis showed the efficient binding of hydrocolloids to cornflakes. The simulated gastrointestinal model suggested a noticeable resistance of S. boulardii to acid, pepsin, and moderate resistance to pancreatic juice. Probiotic-coated cornflakes showed an 88.3% survival rate of S. boulardii when stored at 30±2 °C for 90 days. In conclusion, acacia gum might protect probiotic microorganisms in hot served food products.
Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability
Diako Khodaei, Zohreh Hamidi-Esfahani, Monique Lacroix
Abstract
Three different probiotics (Lactobacillus plantarum, L. casei, and Saccharomyces boulardii) were incorporated in gelatin and low methoxyl pectin (LMP) films separately and their viability was monitored during storage at two different temperatures (4 and 25 °C). The results showed that the gelatin based-films had a more protective effect on the viability of the cells during the preparation and storage of the films. The number of viable probiotic cells decreased through the storage period of the films and a higher rate of reduction was observed at 25 °C. S. boulardii cells showed the lowest stability during the drying and storage of the films. The physical properties of the films were investigated. It was observed that the probiotics incorporation significantly increased the film opacity, yellow-blue value (b*), solubility in water but the red-green value (a*), tensile strength, moisture content of the films was reduced (p ≤ 0.05). DSC curves confirmed the difference in the glass transition and melting temperature for gelatin and LMP films. SEM showed a more uniform and compact structure for gelatin-based films. It can be concluded that both gelatin and LMP based-films are suitable for protecting and delivering LAB (>106 CFU/g) during 42 and 21 days of storage at 4 and 25 °C, respectively.
Characterization of the interaction between hen egg white lysozyme and ovalbumin: Interaction between lysozyme and ovalbumin
Yongguo Jin, Qi Zeng, Fang Geng, Meihu Ma
Abstract
As two major proteins of egg white, the interaction between lysozyme (LYZ) and ovalbumin (OVA) has been studied. In the present research, the mechanism and kinetics of the interaction between LYZ and OVA were studied using several methods, including cyclic voltammetry (CV), dual polarization interferometry (DPI) and surface plasmon resonance (SPR), and the effect of their interaction on the activity of LYZ was investigated using a bacteriolytic activity assay. Cyclic voltammograms showed that there was an interaction between these two proteins. DPI results indicated that the interaction is a type of chimeric mode, and the KA and KD of the interaction were 498 and 2.01 × 10−3 mol/L, respectively, calculated from the fitting of the surface plasmon resonance curve. The bacteriolytic activity assay showed that the interaction between these two proteins reduced the bacteriolytic activity of LYZ.
Comparative genomic analyses of Lactobacillus rhamnosus isolated from Chinese subjects
Dan Huang, Bo Yang, Yang Chen, Catherine Stanton, R. Paul Ross, Jianxin Zhao, Hao Zhang, Wei Chen
Abstract
Lactobacillus rhamnosus has been found in many niches, including human intestine, vagina, mouth and dairy products. To intensively investigate the genomic diversity of this species, draft genomes of 70 L. rhamnosus strains isolated from different Chinese subjects were sequenced and further investigated. The pan-genome of L. rhamnosus was open. And gene-trait matching (GTM) was done to explore the carbohydrate utilization ability and antibiotic resistance, and to establish a pattern of gene existence/absence and growth/absence. There were no significant correlations between genetic diversity of the strains and the age or region of the donors. The current results extend the understanding of L. rhamnosus, which could be used as a reference for subsequent research as well as mining and application of the species.
Antarctic krill derived peptide as a nanocarrier of iron through the gastrointestinal tract
Tongtong Wang, Songyi Lin, Pengbo Cui, Zhijie Bao, Kexin Liu, Pengfei Jiang, Beiwei Zhu, Na Sun
Abstract
Antarctic krill (Euphausia superba) might have specific peptides that chelate iron ions and are iron carriers. In this study, iron-binding peptides were isolated from Antarctic krill using enzymatic (trypsin) hydrolysis and immobilized metal affinity chromatography (IMAC); the binding mode and surface morphology of Antarctic krill peptides (AKP)-iron complexes as well as their iron delivery behavior in the gastrointestinal tract were investigated. Results showed that the AKP bound 79.3% of available iron from the enzymatic hydrolysis for 180 min. The contents of negatively-charged amino acids (Asp and Glu) on the AKP showed a positive correlation (r = 0.80) with iron-binding activities (the data includes Asn and Gln), while positively-charged amino acids showed a negative correlation (r = −0.83). Moreover, His, Ser and Thr on the AKP were also involved in the iron-binding activities. Iron-binding peptides from Antarctic krill hydrolysates, isolated using IMAC-Fe3+ and identified using HPLC-MS/MS, showed a mass of 712–2451 Da, and were enriched in Asp (Asn), Glu (Gln), His, Ser or Thr. The iron ions mainly bound to carboxyl groups of AKP, thus forming nano-scale, spherical particles. The iron nanocarriers formed by AKP showed a significant iron transport activity after simulated gastrointestinal digestion, as compared to FeSO4 (P < 0.05). The results suggested that the AKP-iron nanocomposite has the potential to be a nutraceutical supplement for improving iron absorption.