Showing papers in "Food bioscience in 2013"

Bioactive components of garlic and their physiological role in health maintenance: A review

Abstract: In recent years, natural plant products are gaining popularity in preventing various diseases. Garlic is one of the most extensively researched product for investigating its beneficial effects. Potential health benefits of allium vegetables, in particular garlic (Allium sativum) has its origin in antiquity. It has acquired a reputation as a formidable prophylactic and therapeutic medicinal agent in the folklore of many cultures, over the centuries. The bioactive components of garlic are mainly responsible for the healing properties. The major physiological role of garlic are its antimicrobial, anticancer, antioxidant, immune boosting, antidiabetic, hepatoprotective, antifibrinolytic and antiplatelet aggregatory activity and its potential role in preventing cardiovascular diseases. The acclaimed health benefits of chemical constituents of garlic in treating various disorders have been investigated both in animals as well as in humans. This article reviews the current knowledge regarding the physiological role of garlic in various disease states.

Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour

Abstract: Sorghum flour was either naturally fermented or inoculated by Lactobacillus plantarum at 37 1C for 36 h. Changes in bacteria, pH, acidity, protein, in-vitro protein digestibility (IVPD), starch content and in-vitro starch digestibility (IVSD) were monitored every 4 h. Pasting properties were carried out only in the native sorghum flour, and two types of fermented flour with highest improved IVPD and IVSD. Results showed that both fermentation types increased total bacteria by 5 log, lactic acid bacteria (LAB) by 5 log, and proteolytic bacteria by 2-3 log cycles. The pH decreased from 5 to 3 with the increased of titratable acidity. Natural and L. plantarum fermentations for 36 h improved IVPD by 46.89% and 92.08%, respectively, and increased IVSD by 71.48% and 65.63%, respectively. The highest IVSD enhancement (78.69%) was shown by L. plantarum for 28 h. Fermentation decreased gelatinization temperature (GT), increased peak viscosity (PV) and hot paste viscosity (HPV). The greatest improved viscosities were shown by L. plantarum.

Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil

Abstract: Antimicrobial triticale protein films were prepared by incorporating oregano essential oil (OEO). The effect of different concentrations of OEO on antimicrobial activity and on mechanical and barrier properties of films plasticized with glycerol was evaluated and compared with control films (without antimicrobial agent). The addition of OEO did not affect the water vapor permeability of films, increased water solubility and the percent elongation of the films, and reduced tensile strength and Young's modulus. Films with OEO showed higher antimicrobial activity against the Gram positive bacterium Staphylococcus aureus, and lower for Gram negative (Escherichia coli and Pseudomonas aeruginosa). The obtained results proved the permanence of OEO in the polymer matrix after processing, making them able to be used as active additives in film formulation.

Characterization of honeys from Hatay Region by their physicochemical properties combined with chemometrics

Abstract: The study was intended to characterise the honeys from Hatay region in Turkey according to their physicochemical properties. Physicochemical characterisation was carried out on 45 honey samples collected from different regions of Hatay, Turkey. Parameters such as the pH, free acidity, electrical conductivity, ash content, insoluble matter, diastase activity, hydroxymethylfurfural, moisture content, viscosity, glucose, fructose and protein were analysed for each honey sample. The physicochemical values were in the range of approved limits for all parameters except for electrical conductivity, diastase activity and invert sugar. Chemometric methods such as principal component analysis and cluster analysis techniques were applied on the physicochemical data in order to differentiate Hatay honeys. PCA explained 79.54% of the variance with the first four PC variables. The results showed that the use of chemometric methods on physicochemical parameters can be a useful tool to characterise different types of honeys.

Stabilization of milk-orange juice mixture using Persian gum: Efficiency and mechanism

Abstract: Acidified milk drinks, including milk–orange juice mixture, suffer from serum separation because of low pH (

Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

Abstract: Gel properties of threadfin bream ( Nemipterus bleekeri ) surimi added with fish gelatin at different levels (0–20% protein substitution) in combination with microbial transglutaminase (MTGase) at various concentrations (0–1.2 units g −1 surimi) were studied. Breaking force and deformation of surimi gel decreased when the levels of fish gelatin increased ( p p 0.05). Addition of fish gelatin could lower the expressible moisture content of surimi gel. Band intensity of myosin heavy chain (MHC) and actin of surimi gel decreased when fish gelatin levels increased, mainly due to dilution effect. The coarser and irregular gel structure was obtained when fish gelatin was added. The addition of 1.2 units MTGase g −1 surimi decreased MHC in surimi gel containing fish gelatin slightly.

Physicochemical and functional properties of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as affected by extraction conditions

Abstract: Physicochemical and functional properties of gelatin from the skin of unicorn leatherjacket extracted at different temperatures for various times were determined. Yield, recovery and free amino group content of gelatin increased, but gel strength generally decreased as the extraction temperature and time increased (P

Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage

Abstract: In this paper, melting, sensory and instrumental analyses were used to evaluate the functionality of a novel stabilizer blend as well as presence of κ-carrageenan on ice creams stored under frozen conditions. Thus, 96.94% basil seed gum and 3.06% guar gum and 0%, 0.01% or 0.02% κ-carrageenan were included as stabilizer. Melting rate of ice creams increased with storage, but addition of κ-carrageenan had no significant impact on this factor. Storage time augmented the hardness of ice creams, which varied from 1087.0 to 5497.3 g. Good correlations between some instrumental and sensory properties of samples, such as iciness and coarseness in scoop with instrumental hardness, were established. Although storage time could deteriorate some textural attributes of ice creams, selected stabilizers succeed to reduce these defects and improve the quality of samples. These findings support the idea of suitable stabilizing effect of these ingredients. Presence of κ-carrageenan found to be a crucial factor for this cryo-protection.

Detection of adulterated milk using two-dimensional correlation spectroscopy combined with multi-way partial least squares

Abstract: A new approach for qualitative and quantitative analysis of adulterated milk is proposed by combining two-dimensional correlation spectroscopy (2DCOS) with multi-way partial least squares (N-PLS). Forty pure milk and 40 adulterated milk samples with melamine were prepared and the infrared absorption spectra were measured. The two-dimensional (2D) correlation spectra were calculated to construct the multi-way partial least squares discriminant analysis (NPLS-DA) model for milk adulterated with melamine. Our study showed the higher accuracy of predicting adulterated milk of 95% using NPLS-DA, versus 85% using conventional one-dimensional spectra and partial least squares discriminant analysis (PLS-DA). Also, the quantitative analysis models were constructed to determine concentration of melamine in milk. The root mean square error of prediction (RMSEP) was 0.106 g L−1 using the N-PLS method and 0.16 g L−1 using conventional one-dimensional spectra and partial least squares (PLS). Comparison results show that the proposed new method is superior to the traditional method and the use of 2DCOS with N-PLS is promising to quantify the adulterants in pure milk.

Enzyme-assisted extraction for enhanced yields of turmeric oleoresin and its constituents

Abstract: In the present study, enzyme-assisted extraction of turmeric oleoresin was carried out using acetone as a solvent. The enzymes used for the pretreatment of turmeric prior to solvent extraction were α-amylase, glucoamylase, and a commercial mixture of enzymes containing cellulase and xylanase. The oleoresins were quantified for the content of curcumin and volatile oil after each extraction. Process parameters such as enzyme concentration, pH, incubation time and time of extraction were optimised to get maximum yield of the extractives. An increase of 13.7% and 22.5% oleoresin and 26.04% and 31.83% increase in curcumin yield were observed on enzymatic pretreatment of the turmeric powder by α-amylase and glucoamylase, respectively. The yield of volatile oil also increased significantly by 70% and 53.75% after α-amylase and glucoamylase pretreatment suggesting the feasibility of this process.

Polyphenolic extract of Blighia sapida arilli prevents N-nitrosodiethylamine-mediated oxidative onslaught on microsomal protein, lipid and DNA

Abstract: Polyphenolic extract of Blighia sapida arilli was evaluated for reactive oxygen species (ROS) scavenging and detoxification potentials in rat microsomes. ROS scavenging potentials of the polyphenolic extract of B. sapida (0.2–1.0 mg/mL) was investigated using DPPH radical, superoxide anion radical, hydrogen peroxide, hydroxyl radical and ferric ion reducing system. The detoxification of ROS was evaluated in N-nitrosodiethylamine-induced redox imbalance in rat microsomes. B. sapida polyphenolic extract (1.0 mg/mL) scavenged DPPH, superoxide anion radical, hydrogen peroxide, and hydroxyl radical by 60, 67, 63, and 57%, respectively, while ferric ion was significantly reduced. N-nitrosodiethylamine-mediated decrease in the activities of ROS detoxifying enzymes was significantly (P

Chemical composition and antioxidant activities of essential oil and oleoresins from Curcuma zedoaria rhizomes, part-74

Abstract: The chemical composition of essential oil and oleoresins (ethanol, ethyl acetate andisopropanol) from rhizomes of Curcuma zedoaria was analyzed by the Gas Chromatography–Mass Spectroscopy technique. The antioxidant studies were carried out by peroxide andthiobarbituric acid values, ferric thiocyanate, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicalscavenging, metal chelating and reducing power methods. Curzerenone (31.6%) was themajor component in the volatile oil, followed by germacrone (10.8%). In ethanol,isopropanol and ethyl acetate oleoresin, a total of 26, 25, and 40 components wereidentified respectively and the major ones are curzerenone, germacrone, camphor andcurcumenol. Essential oil, oleoresins (ethyl acetate and isopropanol) showed potentantioxidant activity in all the experiments. However, the activity of ethanol oleoresinwas found to be lower as compared to ethyl acetate and isopropanol oleoresin.& 2013 Elsevier Ltd. All rights reserved. 1. Introduction It has been established that oxidative stress is among themajor causative factors in the induction of many chronic anddegenerative diseases including atherosclerosis, heart dis-ease, cancer, ageing, diabetes mellitus and others (Young &Woodside, 2001). The most effective way to eliminate freeradicals which cause the oxidative stress is with the help ofantioxidants. Currently, there is a growing interest towardnatural antioxidants of herbal resources (Velioglu, Mazza,Gao, & Oomah, 1998). Epidemiological and in-vitro studies onspices, medicinal plants and vegetables strongly supportedthis idea that plant constituents with antioxidant activity ofexerting protective effects against oxidative stress in biologicalsystem. C. zedoaria (Berg.) rosc, (Zingiberaceae) has long beenused as folk medicine.Curcuma (Zingiberaceae) is a large genus of rhizomatousherbs distributed in tropical and subtropical regions especiallyin India, Thailand, Malay Archipelago, IndoChina, and North-ern Australia. Many phytochemical studies on the extracts andessential oils of several Curcuma species, especially C. longa,have identified curcuminoids and sesquiterpenoids as themajor components (Itokawa, Shi, Akiyama, Morris-Natschke,& Lee, 2008), and these compounds have been identified as themajor groups of antioxidants in the plants. The antioxidantactivity of Curcuma longa, has been measured by variouschemical methods such as DPPH radical scavenging activityassay, superoxide anion radical scavenging activity assay,

Fatty acid metabolism: Implications for diet, genetic variation, and disease

Abstract: Cultures across the globe, especially Western societies, are burdened by chronic diseases such as obesity, metabolic syndrome, cardiovascular disease, and cancer. Several factors, including diet, genetics, and sedentary lifestyle, are suspected culprits to the development and progression of these health maladies. Fatty acids are primary constituents of cellular physiology. Humans can acquire fatty acids by de novo synthesis from carbohydrate or protein sources or by dietary consumption. Importantly, regulation of their metabolism is critical to sustain balanced homeostasis, and perturbations of such can lead to the development of disease. Here, we review de novo and dietary fatty acid metabolism and highlight recent advances in our understanding of the relationship between dietary influences and genetic variation in fatty acid metabolism and their role in chronic diseases.

Prebiotic activity of gourd family vegetable fibres using in vitro fermentation

Abstract: Gourd family vegetables having a high content of minerals find application in food and medicine. These vegetables are also rich source of insoluble and soluble dietary fibres. This paper reports prebiotic ability of dietary fibre from five vegetables viz., Benincasa hispida, Lagenaria siceraria, Momordica charantia, Trichosanthes anguina, and Cucurbita maxima with wheat fibre as control. Bile salt adsorption was used for preliminary screening of all vegetables wherein M. charantia showed the highest adsorption. Pure cultures as well as mix culture of Escherichia coli, Lactobacillus fermentum, Bifidobacterium breve and Clostridium acetobutilicum species were used to study in vitro fermentation for total short chain fatty acid (SCFA) production. B. hispida fibres with a 48 h fermentation period produced 1563 mM of total SCFA which was the highest amongst all the vegetables. In the present study, gourd family vegetables were seen to have significant prebiotic ability.

Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics

Abstract: The present study aims to study the influence of onion powder in pasta processing. Pasta samples at level of 5%, 10% and 15% of substitution of onion powder with Triticum durum flour were prepared. Based on the results, 10% level was optimized and different hydrocolloids like Xanthan Gum, HPMC (Hydroxy propyl methyl cellulose), Guar Gum, Gum Arabica and Fructo-oligo saccharide were added to improve the quality characteristics of the pasta. Onion pasta prepared with these hydrocolloids showed all the quality characteristics comparable to control. Cooking loss of all pasta ranged between 3.6% and 4.9%. Texture studies showed the increase in the shear value with the addition of HPMC (2.14) than control (1.16). Color analysis showed values comparable to control. Descriptive sensory analysis indicated the acceptance of the onion incorporated pasta by panelists. Based on the spectrophotometric analysis, 30.8 mg/100 g (W/W) of total quercetin content was present in onion powder and 2.192 mg/100 g (W/W) of optimized pasta i.e.,71% quercetin retention was found in the optimized onion pasta sample. Hence, study concludes that onion pasta with better quality and sensory characteristics can be developed with HPMC.

Gel strengthening effect of zinc salts in surimi from yellow stripe trevally

Abstract: Effects of zinc sulphate (ZnSO4) and zinc chloride (ZnCl2) at various levels (0–80 µmol/kg) on the properties of gels from yellow stripe trevally (Selaroides leptolepis) surimi were investigated. Both kamaboko (40/90 °C) and modori (60/90 °C) gels added with ZnSO4 or ZnCl2 up to 60 µmol/kg had the increases in breaking force and deformation (P

Development of PEI-GA modified antibody based sensor for the detection of S. aureus in food samples

Abstract: In this article, an amperometric immunosensor based on antibody immobilization onto the platinum (Pt) electrode surface by cross-linkage via glutaraldehyde (GA) pre-coated with polyethyleneimine (PEI) layer for the detection of Staphylococcus aureus ( S. aureus ) in food samples has been developed. Immobilization of antibodies on the sensor surfaces lead to a change in response for control (absence of test bacteria) and samples (presence of test bacteria). The changes were quantified by the increase in amperometric response. Response of the sensors to increasing concentrations (10 1 –10 8 CFU/ml) of pure culture of S. aureus NCIM 2602 as well as S. aureus inoculated food samples (milk, cheese and meat) was studied and for all the samples similar response pattern was observed. The amperometric response obtained between the increasing concentrations of test bacteria and current output showed good linearity, achieving detection limit down to 10 CFU/ml. Further Scanning Electron Microscopy studies justified the response obtained for amperometric measurements.

Determination of fluoranthene, benzo[b]fluoranthene and benzo[a]pyrene in meat and fish products and their intake by Malaysian

Abstract: Forty-two types of meat and fish products widely consumed by Malaysian population were analyzed for three high molecular weight polycyclic aromatic hydrocarbons (PAHs) namely, fluoranthene, benzo[b]fluoranthene and benzo[a]pyrene using high performance liquid chromatography with fluorescence detector. Dietary intake of sum of the three PAHs was then estimated for the population by interviewing 600 respondents aged above 18 years old using food frequency questionnaire. The highest level of individual PAHs was found to be fluoranthene (219.74 ng/g), whereas the lowest level was benzo[a]pyrene (24.33 ng/g). Grilled beef satay showed the highest total PAHs (66.28 ng/g) among the all food products. The mean dietary intake of the sum of three PAHs by Malaysian was 297.58 ng/day.

Fructooligosaccharide – Retention during baking and its influence on biscuit quality

Abstract: Biscuits are the popular category of bakery products which have the potential to act as vehicles for delivering nutritional benefits. Addition of the prebiotic ingredient fructooligosaccharide (FOS) is found to provide both nutritional and technological advantages in biscuits. The fate of FOS in the biscuit matrix and the retention level at which the proposed benefits are achieved are of interest. Here, the objective is to study the retention of added FOS after baking, correlate the retention studies with quality parameters of biscuits such as texture and organoleptic properties, and also with the microstructure and in vitro starch digestion characteristics of the experimental biscuits. The suitable physical form of FOS that confers the intended functionality in the biscuit matrix was also determined. It was observed that the retention of FOS increased with their increasing initial levels. At higher levels, FOS affected texture of biscuits due to disruption of gluten matrix as confirmed by the microstructure analysis. The residual FOS in the biscuit after baking reduced the glucose released during in vitro starch digestion at the same level of its retention.

Casein hydrolysates enhance osteoblast proliferation and differentiation in mouse bone marrow culture

Abstract: Osteoporosis is characterized by low bone mass with micro-architectural deterioration of bone tissue leading to enhanced bone fragility, thus increasing the susceptibility to fracture. Osteoporosis is most common in women after menopause, and is referred to as postmenopausal osteoporosis. Extensive scientific evidence has been provided for the existence of biologically active peptides derived from milk that may have beneficial effects on bone health. In the present study casein was separated from buffalo milk and was hydrolyzed with trypsin to form casein hydrolysates. Angiotensin Converting Enzyme (ACE) inhibitory activities of casein hydrolysates were measured and its effect on osteoblast proliferation and differentiation was studied. Casein hydrolysates at 50 and 250 µg/mL concentration stimulated the proliferation and differentiation of osteoblasts in vitro which was confirmed by MTT proliferation assay. Casein hydrolysates also increased calcium mineralization in osteoblast cells in comparison to control. Likewise, the expression of osteocalcin, osteoprotegerin and alkaline phosphatase genes which are known marker of osteoblast differentiation has also been significantly ( P

Mechanical properties and antimicrobial efficacy of active wrapping paper for primary packaging of fruits

Abstract: The present study reports the effect of antimicrobial agents (potassium sorbate and potassium metabisulphite) and an ethylene scavenger (sodium permanganate) as coating material on wrapping paper for individual packing of fruits. The effect of these coatings on the paper′s physical strength and antimicrobial efficacy was modeled using regression analysis ( R 2 >79.5%). Optimization of the composition of the coating solution was done such as to obtain maximum strength and antimicrobial efficacy of the paper. The inhibitory effect of sodium permanganate on growth of Candida pelliculosa (58%) was most evident, however it had a weakening effect on the physical strength of paper (tensile strength, percent stretch, tensile energy absorption and stiffness). Potassium sorbate exhibited lesser deleterious effect on the physical strength parameters while decreasing growth of C. pelliculosa and Kloeckera apis (>18.8%). Paper coated with optimized combination of chemicals (degree of desirability: 0.835) was tested for its effect on the physicochemical changes of climacteric fruits like peach and plum during storage at room temperature (32±2 °C). Physiological changes were much less in active wrapped fruits after six days of storage as compared to unwrapped fruits. This was especially notable in case of puncture resistance (85% increase) and total soluble solids (4±1° Brix increase) in control fruits, compared to 64% and 1° Brix increase respectively, in active wrapped fruits. Thus, use of active wrapping paper will be quite useful for extending the marketable period of climacteric fruits thereby enhancing the marketability and profitability of retailer.

Anthocyanin extract of Lannea microcarpa fruits stall oxidative rout associated with aflatoxin B1 hepatocarcinogenesis

Abstract: The capability of anthocyanins extract of Lannea microcarpa fruits to scavenge reactive oxygen species and stall aflatoxin B 1 -mediated oxidative rout on cellular proteins, lipids and DNA was investigated. Reactive oxygen species (ROS) scavenging potentials of the anthocyanins extract of Lannea microcarpa fruits (0.2–1.0 mg/mL) was investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, superoxide ion, hydrogen peroxide, hydroxyl radical and ferric ion reducing system. Anthocyanins extract at 1.0 mg/mL scavenged DPPH, superoxide ion, hydrogen peroxide, and hydroxyl radical by 91%, 88%, 90% and 83%, respectively, it also reduced ferric ion significantly. The specific activities of reactive oxygen species detoxifying enzymes (superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase and glucose 6-phosphate dehydrogenase) were significantly ( P Lannea microcarpa fruits anthocyanins. These inductions significantly ( P 1 -mediated decrease in reactive oxygen species detoxifying enzymes and compared favorably with Vitamin C. Aflatoxin B 1 -mediated elevation in the concentrations of conjugated dienes, lipid hydroperoxides, malondialdehyde, protein carbonyl and fragmented DNA were significantly ( P Lannea microcarpa fruits anthocyanins. Overall, the results of this study show that Lannea microcarpa fruits anthocyanins possesses antioxidant properties and halted aflatoxin B 1 -mediated oxidative rout on cellular proteins, lipids and DNA.

Physicochemical properties and antioxidant capacity of oak (Quercus resinosa) leaf infusions encapsulated by spray-drying

Abstract: The effect of two wall materials and two feed flow rates on the physical and antioxidant properties of Quercus resinosa leaf infusion microencapsulated by spray-drying is reported. Dispersions with lyophilized Q. resinosa infusion and wall material (k-carrageenan and maltodextrin [10 DE]) were prepared. Samples were fed at rate flows of 1.6 and 1.7 L/h. Encapsulation yield, total phenolic content, DPPH test, deoxy- d -ribose assayt, rheological and SEM evaluations were made. The highest yield and DPPH scavenging activity were obtained at 100% maltodextrin and 1.7 L/h. Higher polyphenolic retention was observed in blends of carrageenan/maltodextrin (1.6 and 1.7 L/h) and maltodextrin (1.6 L/h). The highest inhibition of deoxy- d -ribose oxidation was found at blends of carrageenan/maltodextrin (1.7 L/h). Dispersions showed pseudoplastic behavior and properties as liquid-like materials. Microcapsules showed particle sizes between 5 and 35 µm. The best condition for encapsulation of Q. resinosa infusions was suggested as 100% maltodextrin at 1.7 L/h.

Infrared spectroscopy, mechanical analysis, dielectric properties and microwave response of pigskin gelatin films plasticized withglycerol

Abstract: Some physical and structural properties of gelatin films were studied as a function of glycerol content, focusing on the interactions between the glycerol, film structure and the moisture content. Fourier transform infrared spectroscopy was used to study the changes of the main functional groups of the film. The displacement in the amide's position occurred with lower plasticizer content, possible due to the predominance of bound water in the film matrix. The glycerol increased the flexibility of the films, as determined by the measurements of tensile strength, elongation and elastic modulus. Finally, microwave reflected signal measurements and dielectric constant measurements were also found to be sensitive to glycerol content, presumably due to its hydrophilic nature.

Effect of storage on β-carotene content and microbial quality of dehydrated carrot products

Abstract: The study analysed the influence of dehydration and preparation method on β carotene content and microbial quality of fresh carrots and dehydrated carrot products during storage period up to six months in three different packaging materials at room temperature. The β-carotene content reduces as the storage progresses. The aluminium laminated pack (ALP) retained higher β-carotene content after six months followed by plastic jar and glass jar.

Hepatoprotective and proteomic mechanism of Sphaeranthus indicus in paracetamol induced hepatotoxicity in wistar rats

Abstract: The present study was carried out to explore the hepatoprotective and proteomic mechanisms of Sphaeranthus indicus in paracetamol induced hepatotoxicity in rats using 2D gel and MALDI-TOF-MS. Oral administration of ethanolic and aqueous extract of S. indicus to the paracetamol induced rats' showed increase of both enzymatic and non-enzymatic antioxidant status and decreased lipid peroxide level. For proteomic approach, identified the four differential spots were expressed in paracetamol induced and S. indicus treated rats through 2D gel. The expressions of these protein spots were further confirmed by MALDI-TOF-MS i.e. Heat shock protein, Liver transferrin, Glutathione-S-Transferase and Carnitine palmitoyl transferase. These identified proteins involved in many cellular activities like maintain cellular integrity, iron transport, free radical scavenging activity and β oxidation of fatty acids. These results were given more information about antioxidant activity of extracts. Therefore, the plant extracts could be used safely as food supplement for antioxidant activities enhancements.

Production of a fiber-enriched pasteurized and non-pasteurized fermented acidified drink using gellan

Abstract: Among dairy products, Doogh, a traditional fermented acidified drink, has special status in Iran due to its health properties. However, the main physical problem of the product is its phase separation. Therefore, the aim of this study was to produce a stable and fiber-enriched pasteurized and non-pasteurized Doogh using gellan. Pasteurized Dooghs containing fiber and gellan with constant shear rates had higher shear stresses and apparent viscosities than non-pasteurized samples. Moreover, pasteurization of the Dooghs led to an increase in the consistency coefficient and a decrease in the flow behavior index as well as an increase in the plastic viscosity and yield stress. The heat-treatment of the Dooghs resulted in a more pseudo-plastic behavior. The new products were stable during storage; however, about 55% phase separation occurred in control samples. Addition of 0.4% (w/w) fiber and gellan led to an acceptable appearance, odor, taste, off-flavor, consistency and overall acceptability.

Trans-resveratrol down-regulates caveolin-1, up-regulates endothelial NO synthase and reduces their interaction in vascular smooth muscle and endothelial cells

Abstract: Trans-resveratrol is a naturally occurring stilbene which confers cardiovascular protection. The cellular mechanism by which trans-resveratrol exerts such effects are not fully understood, although several in vivo and in vitro experiments have demonstrated that up-regulation of nitric oxide synthase (eNOS) is involved. eNOS activity is modulated by its interaction with caveolin-1 (Cav-1) in vascular endothelial and cardiac cells. This study was designed to examine the effects of trans-resveratrol on the expression and protein interactions of eNOS in vascular smooth muscle and endothelial cells. Caveolin-enriched membrane purification, Western blot, reverse-transcriptase polymerase chain reaction, and co-immunoprecipitation experiments were performed using cultured smooth muscle cells isolated from rat aorta, A7r5 cells, and HUVEC. Our results show that trans-resveratrol down-regulates Cav-1 and up-regulates eNOS in both endothelial and vascular smooth muscle cells, and that these alterations reduce the interaction of Cav-1 and eNOS in the vascular system. These effects could be beneficial in the treatment of several pathologies such as hypercholesterolemia, pulmonary hypertension, or atherosclerosis, which are characterized by decreased NO production and increased interaction of Cav-1 and eNOS. © 2013 Elsevier Ltd. All rights reserved.

Essential oils of E. uniflora leaves protect liver injury induced by acetaminophen

Abstract: The goal of this work was to evaluate the hepatoprotector activity of Eugenia uniflora leaves essential oil in mice by the determination of the biochemical parameters: thiobarbituric acid reactive species, δ-aminulevunilate dehydratase, glutathione-S-transferase and catalase activities, non-protein thiol, and plasmatic levels of aspartate aminotransferase and alanine aminotransferase The E uniflora leaves essential oil (200 mg/kg) restored all of the biochemical parameters modified by the injury caused by the acetaminophen (300 mg/kg), like non-protein thiol content, δ-aminulevunilate dehydratase and glutathione-S-transferase activities on mice's liver and also decreased the levels of thiobarbituric acid reactive species on kidneys Moreover, the increase on plasma activities aspartate aminotransferase and alanine aminotransferase was also restored by the essential oil The exposure to acetaminophen also increased lipid peroxidation in liver and kidney This work shows for the first time the effect of E uniflora leaves essential oil on attenuating the injury caused by acetaminophen on mice

Effects of processing and digestive enzymes on retention, bioaccessibility and antioxidant activity of bioactive components in food mixes based on legumes and green leaves

Abstract: Legume and green based food mixes were used to study the effect of processing on retention and bioaccessibility of bioactive components and their antioxidant activity in digestive enzyme treated aqueous extracts. The study aimed to evaluate changes in antioxidant components and activity in food mixes resembling processed foods. Decorticated green gram ( Vigna radiata ) and amaranth greens ( Amaranthus caudatus ) were cooked and divided into three parts for frozen (fresh), room and refrigerated temperatures (dehydrated) storage and analyzed at periodic intervals. Dehydration did not affect total and bioaccessible polyphenols and flavonoids, though carotenoids were reduced. Storage conditions influenced the retention of bioactive components and their bioaccessibility, which decreased with increasing storage duration. Losses were comparatively lesser in samples stored at cold temperatures. Storage duration did not affect the bioaccessibility of carotenoids. Aqueous extracts of food mix showed considerable antioxidant activity, which reduced significantly after enzyme treatment. It can be concluded that processing and storage conditions influenced the antioxidant components, their bioaccessibility and antioxidant activity of food mix treated with digestive enzymes.