Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices
AbstractIn this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing “Hot Press” (HP), “Hot Break” (HB), and “Cold Press” (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam pre sented acceptable bioactive content and could be simple alternative for grape juice production. The main bioact...
Source: Journal of Food Biochemistry - November 28, 2018 Category: Food Science Authors: Gildeilza Gomes Silva, Maria da Concei ção Prudêncio Dutra, Juliane Barreto de Oliveira, Ana Cecília Poloni Rybka, Giuliano Elias Pereira, Marcos dos Santos Lima Tags: FULL ARTICLE Source Type: research

Inhibition of LPS induced neurochemical imbalance and oxidative stress by pigmented and non ‐pigmented rice bran extracts
This study evaluated the neuroprotective efficacy of the pigmented and non ‐pigmented rice bran extract, against LPS induced neurotransmitter imbalance and oxidative stress markers. Male wistar rats were orally supplemented with 2% ethanolic rice bran extracts daily for two weeks. On the last day of experiment, rats were challenged intraperitoneally(i.p) with LPS for 4 hr. LPS exposure resulted in the elevation of malondialdehyde and nitrite levels, decreased GSH, increased antioxidant enzymes activity and led to imbalance in neurotransmitters, norepinephrine, dopamine and serotonin and their metabolites 3,4 ‐dihydroxy...
Source: Journal of Food Biochemistry - November 28, 2018 Category: Food Science Authors: Saroj Yadav, Jayadeep Padmanbhan Appukuttan Tags: FULL ARTICLE Source Type: research

Co ‐immobilization of pectinase and glucoamylase onto sodium aliginate/graphene oxide composite beads and its application in the preparation of pumpkin–hawthorn juice
AbstractCo ‐immobilization of pectinase and glucoamylase onto sodium alginate/graphene oxide beads was achieved byN,N ′‐dicyclohexylcarbodiimide/N‐hydroxysuccinimide as activating agent. The co‐immobilized pectinase‐glucoamylase (I‐PG) prepared under optimal conditions (pH 4.0, 40°C and 35 min) possessed pectinase activity of 1,227.5 ± 36.5U/g and glucoamylase activity of 1,027.2 ± 29.2U/g, with activity recovery of 73.8% and 85.2%, respectively. Both pectinase and glucoamylase in I‐PG possessed wider pH tolerance and superior thermal stability to those of thei...
Source: Journal of Food Biochemistry - November 26, 2018 Category: Food Science Authors: Si ‐Qi Yang, Xiao‐Yan Dai, Xiao‐Yi Wei, Qing Zhu, Tao Zhou Tags: FULL ARTICLE Source Type: research

Histochemistry, phenolic content, antioxidant, and anti ‐diabetic activities of Vernonia amygdalina leaf extract
AbstractVernonia amygdalina leaves were investigated for their histochemical properties and antidiabetic activities. Histochemical analysis of the leaf revealed distributions of acidic lipid, mucilage, and pectin, lipids, polyphenols, and alkaloids at the mid rib, glandular trichome, and epidermis. HPLC analysis of the leaves hot water infusion revealed the presence of quercetin and ( ‐)‐epi‐catechin. The infusion had significant (p 
Source: Journal of Food Biochemistry - November 22, 2018 Category: Food Science Authors: Ochuko L. Erukainure, Chika I. Chukwuma, Olakunle Sanni, Motlalepula G. Matsabisa, Md. Shahidul Islam Tags: FULL ARTICLE Source Type: research

Adaptive evolution of Aspergillus oryzae 3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste
This study aimed to eliminate the tyrosine crystals in broad bean paste through decreasing the activities of proteolytic enzymes produced byAspergillus oryzae and process optimization. Broad bean pastes containing no more than 6.16  mg/g dry material tyrosine showed low possibility to form tyrosine crystals. Using tyrosine as substrate, theA. oryzae 3.042 was adaptively evolved and the tyrosine content in the broad bean paste fermented by the evolvedA. oryzae was reduced from 6.49  mg/g dry material to 6.14 mg/g dry material (p 
Source: Journal of Food Biochemistry - November 18, 2018 Category: Food Science Authors: Chengtuo Niu, Shihao Min, Yun Jia, Jiadi Zhao, Yue Yang, Chunfeng Liu, Feiyun Zheng, Qi Li Tags: FULL ARTICLE Source Type: research

Design, fabrication and characterization of pectin ‐coated gelatin nanoparticles as potential nano‐carrier system
AbstractThe main purpose of this study was to fabricate potential nano ‐delivery systems based on protein–polysaccharide complex for use in beverages. In this regard, optimum gelatin–pectin complex (GPC) nano‐carrier with hydrodynamic diameter of ≈200 nm was designed and fabricated using low‐bloom gelatin (BG) and high‐methoxyl pectin (CP) at BG/CP weigh t ratio of 1:1 (0.025%(w/v) CP on 0.025%(w/v) BG) and pH 4.5. The suspension containing GPC nano‐carrier had very good transparency (14.1NTU). Scanning electron microscopy (SEM) images illustrated that the GPC particles were spherical with ...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Sayyed Kamiyar Esmaili, Babak Ghanbarzadeh, Ali Ayaseh, Akram Pezeshki, Mohammadyar Hosseini Tags: FULL ARTICLE Source Type: research

Phytochemical profiling, polyphenol composition, and antioxidant activity of the leaf extract from the medicinal halophyte Thespesia populnea reveal a potential source of bioactive compounds and nutraceuticals
The present study evaluated the nutritional attributes, polyphenol and amino acid composition, metabolic profiling, in vitro antioxidant assay, and activities of some vital antioxidative enzymes of the leaf extract of the medicinal halophyteThespesia populnea. Phytochemical profiling by the GC ‐QTOF‐MS and HPLC‐DAD analyses identified 37 metabolites, 17 amino acids, and 18 polyphenols. The results of this study establishT. populnea as a potential source of bioactive compounds and as a nonconventional functional food. AbstractThe present study evaluated the phytochemical constituents, nutritional attributes, and the a...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Jaykumar Rangani, Asha Kumari, Monika Patel, Harshad Brahmbhatt, Asish Kumar Parida Tags: FULL ARTICLE Source Type: research

Protein hydrolysate from salmon frames: Production, characteristics and antioxidative activity
AbstractProtein hydrolysates from two forms of salmon frames named “chunk” and “mince” were produced and characterized. Both samples were subjected to hydrolysis using alcalase and papain at 1%–3% (w/w protein) for 0–240 min. Hydrolysate prepared with either protease at 3% for 180 min had the solid yield of 24.05%–26.39%. Hydrolysates contained 79.2 0%–82.01% proteins, 6.03%–6.34% fat, 9.81%–11.09% ash, and 4.02%–5.80% moisture. Amino acid profile showed that all hydrolysates had glutamic acid/glutamine (113.45–117.56 mg/g sample), glyci...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Anthony Temitope Idowu, Soottawat Benjakul, Sittichoke Sinthusamran, Pornsatit Sookchoo, Hideki Kishimura Tags: FULL ARTICLE Source Type: research

Design, fabrication and characterization of pectin ‐coated gelatin nanoparticles as potential nano‐carrier system
AbstractThe main purpose of this study was to fabricate potential nano ‐delivery systems based on protein–polysaccharide complex for use in beverages. In this regard, optimum gelatin–pectin complex (GPC) nano‐carrier with hydrodynamic diameter of ≈200 nm was designed and fabricated using low‐bloom gelatin (BG) and high‐methoxyl pectin (CP) at BG/CP weigh t ratio of 1:1 (0.025%(w/v) CP on 0.025%(w/v) BG) and pH 4.5. The suspension containing GPC nano‐carrier had very good transparency (14.1NTU). Scanning electron microscopy (SEM) images illustrated that the GPC particles were spherical with ...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Sayyed Kamiyar Esmaili, Babak Ghanbarzadeh, Ali Ayaseh, Akram Pezeshki, Mohammadyar Hosseini Tags: FULL ARTICLE Source Type: research

Phytochemical profiling, polyphenol composition, and antioxidant activity of the leaf extract from the medicinal halophyte Thespesia populnea reveal a potential source of bioactive compounds and nutraceuticals
The present study evaluated the nutritional attributes, polyphenol and amino acid composition, metabolic profiling, in vitro antioxidant assay, and activities of some vital antioxidative enzymes of the leaf extract of the medicinal halophyteThespesia populnea. Phytochemical profiling by the GC ‐QTOF‐MS and HPLC‐DAD analyses identified 37 metabolites, 17 amino acids, and 18 polyphenols. The results of this study establishT. populnea as a potential source of bioactive compounds and as a nonconventional functional food. AbstractThe present study evaluated the phytochemical constituents, nutritional attributes, and the a...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Jaykumar Rangani, Asha Kumari, Monika Patel, Harshad Brahmbhatt, Asish Kumar Parida Tags: FULL ARTICLE Source Type: research

Protein hydrolysate from salmon frames: Production, characteristics and antioxidative activity
AbstractProtein hydrolysates from two forms of salmon frames named “chunk” and “mince” were produced and characterized. Both samples were subjected to hydrolysis using alcalase and papain at 1%–3% (w/w protein) for 0–240 min. Hydrolysate prepared with either protease at 3% for 180 min had the solid yield of 24.05%–26.39%. Hydrolysates contained 79.2 0%–82.01% proteins, 6.03%–6.34% fat, 9.81%–11.09% ash, and 4.02%–5.80% moisture. Amino acid profile showed that all hydrolysates had glutamic acid/glutamine (113.45–117.56 mg/g sample), glyci...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Anthony Temitope Idowu, Soottawat Benjakul, Sittichoke Sinthusamran, Pornsatit Sookchoo, Hideki Kishimura Tags: FULL ARTICLE Source Type: research

Study on the ability of partially hydrolyzed guar gum to modulate the gut microbiota and relieve constipation
This study suggested that MHGG treatment could elicit constipation relief in mice.Practical applicationsIn this study, partially hydrolyzed guar gum (PHGG) produced by mannanase hydrolysis was applied for the relieving constipation in mice. The medium ‐molecular‐weight product (Mw 2,000–10,000 Da) could elicit constipation relief and modulate the gut microbiota in mice, which shows the potential to act as dietary fiber for constipation treatment. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Xiaodan Fu, Rong Li, Tan Zhang, Meng Li, Haijin Mou Tags: FULL ARTICLE Source Type: research

Chitosan/sodium tripolyphosphate nanoparticles as efficient vehicles for enhancing the cellular uptake of fish ‐derived peptide
In this study, the fish ‐derived peptide (DGDDGEAGKIG)‐loaded chitosan (CS) nanoparticles (CS/PEP‐NPs) were prepared and investigated in Caco‐2 monolayer model. The results indicated zeta potential of CS/PEP‐NPs increased with the increase in molecular weight of CS (10–50 kDa). Transmission electron microscopy images revealed the CS/PEP‐NPs were uniform spherical‐shaped nanoparticles with a diameter of 50–200 nm (150 kDa). Compared to other CS/PEP‐NPs, 150‐kDa CS/PEP‐NPs performed an outstanding apparent permeability coefficient (Papp, 2.29 × 10−5 cm...
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Yuanhui Zhao, Wenwen Du, Haohao Wu, Miaomiao Wu, Zunying Liu, Shiyuan Dong Tags: FULL ARTICLE Source Type: research

Fine monitoring of major phenolic compounds in lettuce and escarole leaves during storage
This study provides additional information to better control, optimize minimally processed produce and select more suitable leaves for the fresh ‐cut industry. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: V éronique Vidal, Sandrine Laurent, Florence Charles, Huguette Sallanon Tags: FULL ARTICLE Source Type: research

Biochemical characterisation of lectin from wild chickpea (Cicer reticulatum L.) with potential inhibitory action against human cancer cells
AbstractA wild chickpea lectin (WCL) from the seeds ofCicer reticulatum L. was chromato ‐purified using DEAE‐Cellulose and SP‐Sephadex ion exchange chromatography. WCL was thermostable upto 60°C with broad pH optima (pH 5–9) and various divalent metal ions did not influence its activity. WCL demonstrated DNA protection in a dose‐dependent manner. The lectin exerted antifunga l activity against diverse fungal pathogens. WCL augmented the mitogenic response of mouse spleen cells at 10 µg/ml concentration and showed an inhibition of HIV‐1 reverse transcriptase at IC50 of 200  µM. Agai...
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Neha Gupta, Ajay Kumar Gautam, Sameer Suresh Bhagyawant Tags: FULL ARTICLE Source Type: research

The isolation, structural characterization, and anticancer activity from the aerial parts of Cymbopogon flexuosus
This study investigated bioactive secondary metabolites from the aerial parts ofCymbopogon flexuosus(CF). Total phenolic and total flavonoid contents, the antioxidant activities including 2, 2 ′‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS+) and 2, 2 ′‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging systems, and cytotoxic effects were determined. 1, 3‐O‐di‐E‐caffeoylglycerol (SA3) and 1‐O‐p‐coumaroyl‐3‐O‐caffeoylglycerol (SA4) were firstly isolated from an ethanol extract of CF. Their chemical structures were eluc idated by extensive spectroscopic analyses, inc...
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Quang ‐Ung Le, Horng‐Liang Lay, Ming‐Chang Wu Tags: FULL ARTICLE Source Type: research

N6 ‐(2‐hydroxyethyl)‐adenosine from Cordyceps cicadae protects against diabetic kidney disease via alleviation of oxidative stress and inflammation
This study investigated the kidney ‐protective ability of N6‐(2‐hydroxyethyl)‐adenosine (HEA) in alloxan‐induced diabetic rats. Diabetes was induced in the rats by the administration of alloxan monohydrate (150 mg/kg, i.p) and treated with HEA for 6 weeks. Diabetic rats displayed marked increase in blood glucose, serum creatinine (Scr), and blood u rea nitrogen (BUN), in addition to high excretion of urinary protein and albumin. Furthermore, diabetic rats showed decreased renal levels of glutathione (GSH), catalase (CAT), superoxide dismutase (SOD), and increased malondialdehyde (MDA) as well as renal c...
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Xiaohong Wang, Aiqiong Qin, Fang Xiao, Opeyemi J. Olatunji, Shuyuan Zhang, Dong Pan, Weizhe Han, Daoqing Wang, Yihong Ni Tags: FULL ARTICLE Source Type: research

Study on the ability of partially hydrolyzed guar gum to modulate the gut microbiota and relieve constipation
This study suggested that MHGG treatment could elicit constipation relief in mice.Practical applicationsIn this study, partially hydrolyzed guar gum (PHGG) produced by mannanase hydrolysis was applied for the relieving constipation in mice. The medium ‐molecular‐weight product (Mw 2,000–10,000 Da) could elicit constipation relief and modulate the gut microbiota in mice, which shows the potential to act as dietary fiber for constipation treatment. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Xiaodan Fu, Rong Li, Tan Zhang, Meng Li, Haijin Mou Tags: FULL ARTICLE Source Type: research

Chitosan/sodium tripolyphosphate nanoparticles as efficient vehicles for enhancing the cellular uptake of fish ‐derived peptide
In this study, the fish ‐derived peptide (DGDDGEAGKIG)‐loaded chitosan (CS) nanoparticles (CS/PEP‐NPs) were prepared and investigated in Caco‐2 monolayer model. The results indicated zeta potential of CS/PEP‐NPs increased with the increase in molecular weight of CS (10–50 kDa). Transmission electron microscopy images revealed the CS/PEP‐NPs were uniform spherical‐shaped nanoparticles with a diameter of 50–200 nm (150 kDa). Compared to other CS/PEP‐NPs, 150‐kDa CS/PEP‐NPs performed an outstanding apparent permeability coefficient (Papp, 2.29 × 10−5 cm...
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Yuanhui Zhao, Wenwen Du, Haohao Wu, Miaomiao Wu, Zunying Liu, Shiyuan Dong Tags: FULL ARTICLE Source Type: research

Fine monitoring of major phenolic compounds in lettuce and escarole leaves during storage
This study provides additional information to better control, optimize minimally processed produce and select more suitable leaves for the fresh ‐cut industry. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: V éronique Vidal, Sandrine Laurent, Florence Charles, Huguette Sallanon Tags: FULL ARTICLE Source Type: research

Biochemical characterisation of lectin from wild chickpea (Cicer reticulatum L.) with potential inhibitory action against human cancer cells
AbstractA wild chickpea lectin (WCL) from the seeds ofCicer reticulatum L. was chromato ‐purified using DEAE‐Cellulose and SP‐Sephadex ion exchange chromatography. WCL was thermostable upto 60°C with broad pH optima (pH 5–9) and various divalent metal ions did not influence its activity. WCL demonstrated DNA protection in a dose‐dependent manner. The lectin exerted antifunga l activity against diverse fungal pathogens. WCL augmented the mitogenic response of mouse spleen cells at 10 µg/ml concentration and showed an inhibition of HIV‐1 reverse transcriptase at IC50 of 200  µM. Agai...
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Neha Gupta, Ajay Kumar Gautam, Sameer Suresh Bhagyawant Tags: FULL ARTICLE Source Type: research

The isolation, structural characterization, and anticancer activity from the aerial parts of Cymbopogon flexuosus
This study investigated bioactive secondary metabolites from the aerial parts ofCymbopogon flexuosus(CF). Total phenolic and total flavonoid contents, the antioxidant activities including 2, 2 ′‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS+) and 2, 2 ′‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging systems, and cytotoxic effects were determined. 1, 3‐O‐di‐E‐caffeoylglycerol (SA3) and 1‐O‐p‐coumaroyl‐3‐O‐caffeoylglycerol (SA4) were firstly isolated from an ethanol extract of CF. Their chemical structures were eluc idated by extensive spectroscopic analyses, inc...
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Quang ‐Ung Le, Horng‐Liang Lay, Ming‐Chang Wu Tags: FULL ARTICLE Source Type: research

N6 ‐(2‐hydroxyethyl)‐adenosine from Cordyceps cicadae protects against diabetic kidney disease via alleviation of oxidative stress and inflammation
This study investigated the kidney ‐protective ability of N6‐(2‐hydroxyethyl)‐adenosine (HEA) in alloxan‐induced diabetic rats. Diabetes was induced in the rats by the administration of alloxan monohydrate (150 mg/kg, i.p) and treated with HEA for 6 weeks. Diabetic rats displayed marked increase in blood glucose, serum creatinine (Scr), and blood u rea nitrogen (BUN), in addition to high excretion of urinary protein and albumin. Furthermore, diabetic rats showed decreased renal levels of glutathione (GSH), catalase (CAT), superoxide dismutase (SOD), and increased malondialdehyde (MDA) as well as renal c...
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Xiaohong Wang, Aiqiong Qin, Fang Xiao, Opeyemi J. Olatunji, Shuyuan Zhang, Dong Pan, Weizhe Han, Daoqing Wang, Yihong Ni Tags: FULL ARTICLE Source Type: research

The effects of hesperidin on sodium arsenite ‐induced different organ toxicity in rats on metabolic enzymes as antidiabetic and anticholinergics potentials: A biochemical approach
AbstractIn our work, it was purposed to investigate the effects of sodium arsenite (SA) and hesperidin (HSP) administered to rats on some metabolic enzymes including carbonic anhydrase (CA), aldose reductase (AR), paraoxonase ‐1 (PON1), α‐glycosidase (α‐Gly), butyrylcholine esterase (BChE), acetylcholine esterase (AChE) enzymes activities in the brain, heart, liver, testis, and kidney tissues of rats. CA activities were significantly decreased in testis, liver, and heart tissues of rats given HSP, SA, SA+HSP‐10 0, and SA+HSP‐200 compared to control (p 
Source: Journal of Food Biochemistry - November 13, 2018 Category: Food Science Authors: Cuneyt Caglayan, Yeliz Demir, Sefa Kucukler, Parham Taslimi, Fatih Mehmet Kandemir, İlhami Gulçin Tags: FULL ARTICLE Source Type: research

Comparison of non ‐anthocyanin polyphenol accumulation in the berry skins of muscadine and European grapes during ripening in China
This article evaluates the accumulation of non‐anthocyanin polyphenols in muscadine sk ins during berry maturation, in comparison to European grapes. The findings exhibit the polyphenol characteristics of these grapes cultivated in new locations across South China, and make further efforts to increase breeding quality and agronomic production, through improving preharvest treatments a nd agronomic performance during berry developmental stages, that lead to a high increase of polyphenol. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 13, 2018 Category: Food Science Authors: Shiren Song, Zheng Wei, Yu Huang, Wenfeng Guo, Yali Zhang, Ling Yin, Junjie Qu, Jiang Lu Tags: FULL ARTICLE Source Type: research

The effects of hesperidin on sodium arsenite ‐induced different organ toxicity in rats on metabolic enzymes as antidiabetic and anticholinergics potentials: A biochemical approach
AbstractIn our work, it was purposed to investigate the effects of sodium arsenite (SA) and hesperidin (HSP) administered to rats on some metabolic enzymes including carbonic anhydrase (CA), aldose reductase (AR), paraoxonase ‐1 (PON1), α‐glycosidase (α‐Gly), butyrylcholine esterase (BChE), acetylcholine esterase (AChE) enzymes activities in the brain, heart, liver, testis, and kidney tissues of rats. CA activities were significantly decreased in testis, liver, and heart tissues of rats given HSP, SA, SA+HSP‐10 0, and SA+HSP‐200 compared to control (p 
Source: Journal of Food Biochemistry - November 13, 2018 Category: Food Science Authors: Cuneyt Caglayan, Yeliz Demir, Sefa Kucukler, Parham Taslimi, Fatih Mehmet Kandemir, İlhami Gulçin Tags: FULL ARTICLE Source Type: research

Aqueous extract of berry (Plinia jaboticaba) byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats
AbstractPrevious studies have assessed the properties of aqueous extracts, using byproducts such as jaboticaba peel. We have assessed potential antioxidant effects of jaboticaba extract (Plinia jaboticaba) (JAE = 50  g/L) in vitro and in vivo. Healthy Wistar rats received ad libitum JAE for either 15 or 49 days in vivo. Cyanidin‐3‐O‐glucoside, delphinidin‐3‐O‐glucoside, gallic acid, rutin, myricetin, and quercetin were identified as the main polyphenols in JAE. Lipid peroxidation values in the serum and colon were similar throughout the groups. In addition, JAE did not disturb the antioxidant systems....
Source: Journal of Food Biochemistry - November 11, 2018 Category: Food Science Authors: Juliana Kelly da Silva ‐Maia, Angela Giovana Batista, Luiz Claudio Correa, Glaucia Carielo Lima, Stanislau Bogusz Junior, Mário Roberto Maróstica Junior Tags: FULL ARTICLE Source Type: research

Protective effects of hawthorn (Crataegus pinnatifida) polyphenol extract against UVB ‐induced skin damage by modulating the p53 mitochondrial pathway in vitro and in vivo
This study investigated the effect of a hawthorn polyphenol extract (HPE) on ultraviolet B (UVB) ‐induced damage in HaCaT cells and mice. High‐performance liquid chromatography/electrospray ionization tandem mass spectrometry was used to analyze the phenolic composition of HPE. The protective effects of HPE and its main components were compared in HaCaT cells. An enzyme‐linked immunosorbe nt assay was used to detect DNA damage (8‐hydroxydeoxyguanosine levels). Flow cytometry and western blotting were used to measure the extent of apoptosis and the levels of apoptosis‐related proteins, respectively. Treatment with...
Source: Journal of Food Biochemistry - November 11, 2018 Category: Food Science Authors: Suwen Liu, Qianqian Sui, Jian Zou, Yanxue Zhao, Xuedong Chang Tags: FULL ARTICLE Source Type: research

Rosmarinic acid and its ester derivatives for enhancing antibacterial, α‐glucosidase inhibitory, and lipid accumulation suppression activities
In this study, RA was derivatized to corresponding ester such as methyl, propyl, and hexyl alcohols with higher hydrophobicity, and found great antibacterial, α‐glucosidase inhibitory, and lipid accumulation suppression activities. RA‐pro and RA‐hex significantly suppressed lipid accumulation and cell differentiation. Therefore, RA derivatives with multiple biological activities have the potential to be applied in the food and pharmaceutical indust ries as food ingredients and supplements. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 11, 2018 Category: Food Science Authors: Fengxian Zhu, Jue Wang, Hayato Takano, Zhongming Xu, Hisashi Nishiwaki, Lina Yonekura, Ronghua Yang, Hirotoshi Tamura Tags: FULL ARTICLE Source Type: research

Aqueous extract of berry (Plinia jaboticaba) byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats
AbstractPrevious studies have assessed the properties of aqueous extracts, using byproducts such as jaboticaba peel. We have assessed potential antioxidant effects of jaboticaba extract (Plinia jaboticaba) (JAE = 50  g/L) in vitro and in vivo. Healthy Wistar rats received ad libitum JAE for either 15 or 49 days in vivo. Cyanidin‐3‐O‐glucoside, delphinidin‐3‐O‐glucoside, gallic acid, rutin, myricetin, and quercetin were identified as the main polyphenols in JAE. Lipid peroxidation values in the serum and colon were similar throughout the groups. In addition, JAE did not disturb the antioxidant systems....
Source: Journal of Food Biochemistry - November 11, 2018 Category: Food Science Authors: Juliana Kelly da Silva ‐Maia, Angela Giovana Batista, Luiz Claudio Correa, Glaucia Carielo Lima, Stanislau Bogusz Junior, Mário Roberto Maróstica Junior Tags: FULL ARTICLE Source Type: research

Protective effects of hawthorn (Crataegus pinnatifida) polyphenol extract against UVB ‐induced skin damage by modulating the p53 mitochondrial pathway in vitro and in vivo
This study investigated the effect of a hawthorn polyphenol extract (HPE) on ultraviolet B (UVB) ‐induced damage in HaCaT cells and mice. High‐performance liquid chromatography/electrospray ionization tandem mass spectrometry was used to analyze the phenolic composition of HPE. The protective effects of HPE and its main components were compared in HaCaT cells. An enzyme‐linked immunosorbe nt assay was used to detect DNA damage (8‐hydroxydeoxyguanosine levels). Flow cytometry and western blotting were used to measure the extent of apoptosis and the levels of apoptosis‐related proteins, respectively. Treatment with...
Source: Journal of Food Biochemistry - November 11, 2018 Category: Food Science Authors: Suwen Liu, Qianqian Sui, Jian Zou, Yanxue Zhao, Xuedong Chang Tags: FULL ARTICLE Source Type: research

Rosmarinic acid and its ester derivatives for enhancing antibacterial, α‐glucosidase inhibitory, and lipid accumulation suppression activities
In this study, RA was derivatized to corresponding ester such as methyl, propyl, and hexyl alcohols with higher hydrophobicity, and found great antibacterial, α‐glucosidase inhibitory, and lipid accumulation suppression activities. RA‐pro and RA‐hex significantly suppressed lipid accumulation and cell differentiation. Therefore, RA derivatives with multiple biological activities have the potential to be applied in the food and pharmaceutical indust ries as food ingredients and supplements. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 11, 2018 Category: Food Science Authors: Fengxian Zhu, Jue Wang, Hayato Takano, Zhongming Xu, Hisashi Nishiwaki, Lina Yonekura, Ronghua Yang, Hirotoshi Tamura Tags: FULL ARTICLE Source Type: research

Inhibition kinetic and thermal inactivation of horseradish peroxidase in the presence of Zn2+ ion
AbstractPeroxidase as a heme ‐containing metalloprotein, is an important enzyme for food industries. Hence, the current study is aimed to evaluate the inhibitory properties of zinc ion in terms of activity and thermal stability of horseradish peroxidase (HRP) in the range of 40–70°C for 1–45 min. The results showed that zinc ion potently inhibited HRP activity by noncompetitive mechanism. The thermal inactivation of enzyme followed first‐order reaction kinetics in the presence of ZnCl2up to 300  μM. However, higher concentrations of Zn2+‐induced irregularities in HRP thermo inactivation p...
Source: Journal of Food Biochemistry - November 8, 2018 Category: Food Science Authors: Najmeh Hadizadeh Shirazi Tags: FULL ARTICLE Source Type: research

Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature
AbstractGermination of legumes is potential bioprocessing technique to improve the nutrient digestibility and enhancement of bioactive components. The present investigation studies the effects of different germination conditions on the bioactive components, antioxidant activity, and in vitro nutrient digestibility of pigeon pea. Results obtained indicated that increase in germination time and temperature modifies the bioactive components and nutritional digestibility of the pigeon pea. Studies have shown that increase in germination time from 12 to 48  hr and temperature from 25 to 35°C, results in significant inc...
Source: Journal of Food Biochemistry - November 8, 2018 Category: Food Science Authors: Savita Sharma, Arashdeep Singh, Baljit Singh Tags: FULL ARTICLE Source Type: research

A chitinase with antifungal activity from naked oat (Avena chinensis) seeds
This study developed cost ‐effective purification methods for producing chitinase from naked oat (Avena chinensis) seeds, which may favor large ‐scale production of the enzyme. The remarkable stability of the chitinase at moderate temperatures (30°C–50°C), makes it a potentially useful enzyme in bioprocessing to produce chitooligosaccharides for various applications in the food, health, and agriculture sectors. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 8, 2018 Category: Food Science Authors: Chen Li, Xiaoping Li, Chengzhi Bai, Yi Zhang, Zhuanhua Wang Tags: FULL ARTICLE Source Type: research

Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature
AbstractGermination of legumes is potential bioprocessing technique to improve the nutrient digestibility and enhancement of bioactive components. The present investigation studies the effects of different germination conditions on the bioactive components, antioxidant activity, and in vitro nutrient digestibility of pigeon pea. Results obtained indicated that increase in germination time and temperature modifies the bioactive components and nutritional digestibility of the pigeon pea. Studies have shown that increase in germination time from 12 to 48  hr and temperature from 25 to 35°C, results in significant inc...
Source: Journal of Food Biochemistry - November 8, 2018 Category: Food Science Authors: Savita Sharma, Arashdeep Singh, Baljit Singh Tags: FULL ARTICLE Source Type: research

A chitinase with antifungal activity from naked oat (Avena chinensis) seeds
This study developed cost ‐effective purification methods for producing chitinase from naked oat (Avena chinensis) seeds, which may favor large ‐scale production of the enzyme. The remarkable stability of the chitinase at moderate temperatures (30°C–50°C), makes it a potentially useful enzyme in bioprocessing to produce chitooligosaccharides for various applications in the food, health, and agriculture sectors. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 8, 2018 Category: Food Science Authors: Chen Li, Xiaoping Li, Chengzhi Bai, Yi Zhang, Zhuanhua Wang Tags: FULL ARTICLE Source Type: research

Inhibition kinetic and thermal inactivation of horseradish peroxidase in the presence of Zn2+ ion
AbstractPeroxidase as a heme ‐containing metalloprotein, is an important enzyme for food industries. Hence, the current study is aimed to evaluate the inhibitory properties of zinc ion in terms of activity and thermal stability of horseradish peroxidase (HRP) in the range of 40–70°C for 1–45 min. The results showed that zinc ion potently inhibited HRP activity by noncompetitive mechanism. The thermal inactivation of enzyme followed first‐order reaction kinetics in the presence of ZnCl2up to 300  μM. However, higher concentrations of Zn2+‐induced irregularities in HRP thermo inactivation p...
Source: Journal of Food Biochemistry - November 8, 2018 Category: Food Science Authors: Najmeh Hadizadeh Shirazi Tags: FULL ARTICLE Source Type: research

Neem, pawpaw and bamboo leaf meal dietary supplementation in broiler chickens: Effect on performance and health status
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 6, 2018 Category: Food Science Authors: Olugbenga David Oloruntola, Johnson Oluwasola Agbede, Simeon Olugbenga Ayodele, Deborah Adebukola Oloruntola Source Type: research

Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 6, 2018 Category: Food Science Authors: Nasim Meshginfar, Alireza Sadeghi Mahoonak, Farah Hosseinian, Apollinaire Tsopmo Source Type: research

Neem, pawpaw and bamboo leaf meal dietary supplementation in broiler chickens: Effect on performance and health status
AbstractThe effect of the diet supplemented with leaf meals (LM) of neem (NLM), pawpaw (PLM), bamboo (BLM) and their composite leaf mix (CLM) on broiler chickens was assessed. Three hundred 1 ‐day old broiler chickens were distributed to five diets: (control/no LM), (5 g/kg NLM), (5 g/kg PLM), (5 g/kg BLM) and (5 g/kg NLM+PLM+BLM 1:1:1). Body weight gain of birds fed BLM and CLM supplemented diets were similar but higher (p 
Source: Journal of Food Biochemistry - November 5, 2018 Category: Food Science Authors: Olugbenga David Oloruntola, Johnson Oluwasola Agbede, Simeon Olugbenga Ayodele, Deborah Adebukola Oloruntola Tags: FULL ARTICLE Source Type: research

Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins
The objective of this was to determine the impact of enzymatic hydrolysis on the multifunctionality of tomato seed protein hydrolysates (TSPH) and their physicochemical properties. The enzymatic hydrolysis was performed using alcalase and two factors response surface methodology. The best conditions were 131.4  min and 3% enzyme/substrate (E/S) for antioxidant activity; 174.5 min and 2.93% E/S for angiotensin‐converting enzyme (ACE) inhibition; and 66.79 min and 2.27% E/S for the calcium binding. Antioxidant and ACE hydrolysates were characterized by higher solubility, zeta potential, and thermal sta bilit...
Source: Journal of Food Biochemistry - November 5, 2018 Category: Food Science Authors: Nasim Meshginfar, Alireza Sadeghi Mahoonak, Farah Hosseinian, Apollinaire Tsopmo Tags: FULL ARTICLE Source Type: research

Purified ingredient ‐based high‐fat diet is superior to chow‐based equivalent in the induction of metabolic syndrome
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 5, 2018 Category: Food Science Authors: Hong Sheng Cheng, Sonia Chew Wen Phang, So Ha Ton, Khalid Abdul Kadir, Joash Ban Lee Tan Source Type: research

Purified ingredient ‐based high‐fat diet is superior to chow‐based equivalent in the induction of metabolic syndrome
In conclusion, purified high‐fat diet is a better diet for MetS induction in rats.Practical applicationsModeling metabolic syndrome is commonly accomplished with the use of chow ‐ or purified ingredient diets enriched with carbohydrates and/or lipids, but the differences and associated drawbacks are unclear. This study highlights that chow‐ or modified chow‐based diets have a tendency to introduce unwanted metabolic changes which are inconsistent with the progression of metabolic syndrome. Thus, the use of these diets in metabolic disease study should be avoided. On the other hand, purified high‐fat diet which ca...
Source: Journal of Food Biochemistry - November 4, 2018 Category: Food Science Authors: Hong Sheng Cheng, Sonia Chew Wen Phang, So Ha Ton, Khalid Abdul Kadir, Joash Ban Lee Tan Tags: FULL ARTICLE Source Type: research

Mentha longifolia alleviates experimentally induced angina via decreasing cardiac load
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 30, 2018 Category: Food Science Authors: Ahmad S. Azhar, Hany M. El ‐Bassossy, Hossam M. Abdallah Source Type: research

Antioxidant activity of proteins extracted from red alga dulse harvested in Japan
In this study, we investigated antioxidant activity of proteins from the red alga dulse (Palmaria sp.) harvested in Hokkaido, Japan. The dulse proteins that contain phycoerythrin (PE) as the main component showed a high radical scavenging activity. To clarify the key constituent of antioxidant activity in dulse proteins, we prepared recombinant dulse PE β‐subunit (rPEβ) (apoprotein) and chromophores from the dulse proteins. As a result, the rPEβ showed lower radical scavenging activity than that of dulse proteins. On the other hand, the dulse chromophores composed mainly of phycoerythrobilin (PEB) indicate...
Source: Journal of Food Biochemistry - October 29, 2018 Category: Food Science Authors: Naoto Sato, Tomoe Furuta, Tomoyuki Takeda, Yoshikatsu Miyabe, Kazuhiro Ura, Yasuaki Takagi, Hajime Yasui, Yuya Kumagai, Hideki Kishimura Tags: FULL ARTICLE Source Type: research

Mentha longifolia alleviates experimentally induced angina via decreasing cardiac load
AbstractAngina occurs due to imbalance between heart oxygen demand and supply and is associated with serious morbidity and mortality. Here, the possible antianginal effect ofMentha longifolia extract was studied in experimental model of angina. Aerial parts ofM. longifolia were extracted, standardized, and given to rats three days before angina. Heart hemodynamics and conductivity were recorded by microtip catheter and surface electrodes.M. longifolia extract significantly alleviated the sustained decline in cardiac contractility after vasopressin exposure. However,M. longifolia did not affect the impaired cardiac dilation...
Source: Journal of Food Biochemistry - October 29, 2018 Category: Food Science Authors: Ahmad S. Azhar, Hany M. El ‐Bassossy, Hossam M. Abdallah Tags: SHORT COMMUNICATION Source Type: research