Antioxidant, antihypertensive, and anticancer activities of the flavonoid fractions from green, oolong, and black tea infusion waste
AbstractThe flavonoid fractions from green (GTF), oolong (OTF) and black tea (BTF) infusion waste were comparatively studied on the antioxidant, antihypertensive and anticancer activities. HPLC ‐MS method was used to analyze the compositions of the flavonoid fractions. BTF exhibited the highest anti‐hypertension effect and anticancer activities. Quercetin‐3‐O‐rutinoside (QR) was highly related to angiotensin I‐converting enzyme (ACE) inhibitory effect (r = 1.000), and BTF exhibited the highest ACE inhibitory effect with the IC50 value of 46.72 µg/mL. BTF administration resulted in systolic decrease of 57.0...
Source: Journal of Food Biochemistry - October 11, 2018 Category: Food Science Authors: Zihan Xue,
Jingya Wang,
Zhongqin Chen,
Qiqi Ma,
Qingwen Guo,
Xudong Gao,
Haixia Chen Tags: FULL ARTICLE Source Type: research
Identification and magnetic immobilization of a pyrophilous aspartic protease from Antarctic psychrophilic fungus
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 5, 2018 Category: Food Science Authors: Bei Gao,
Lei He,
Dongzhi Wei,
Lujia Zhang Source Type: research
Identification and magnetic immobilization of a pyrophilous aspartic protease from Antarctic psychrophilic fungus
In this study, a novel aspartic protease (P10) was well studied. Its potential application in cheese‐making and magnetic immobilization were investigated. Our results potentially provide novel insights into psychrophilic fungal enzymes and suggest their application in th e food industry. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 4, 2018 Category: Food Science Authors: Bei Gao,
Lei He,
Dongzhi Wei,
Lujia Zhang Tags: FULL ARTICLE Source Type: research
Antiinflammatory and antioxidant activities of a polyphenol ‐rich extract from Zizyphus lotus L fruit pulp play a protective role against obesity
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 2, 2018 Category: Food Science Authors: Meriem Ghalem,
Babar Murtaza,
Meriem Belarbi,
Naim Akhtar Khan,
Aziz Hichami Source Type: research
Antiinflammatory and antioxidant activities of a polyphenol ‐rich extract from Zizyphus lotus L fruit pulp play a protective role against obesity
AbstractZizyphus lotus (Zl) is used widely as a source of food and for the treatment of various ailments. Therefore, we investigated the biological activities ofZl against obesity and related disorders. Hence, maleWistar rats received either control diet, high fat diet (HFAD), or HFAD supplemented with theZl pulp (HFADP) for 14 weeks. RAW 264.7 cells were used for the determination of antiinflammatory activities in vitro. It was observed that HFDP resulted in significantly reduced weight, blood sugar, and oxidative stress than HFAD. In addition,Zl extract co ‐treatment with LPS reduced the mRNA expression of MCP‐1, p...
Source: Journal of Food Biochemistry - October 1, 2018 Category: Food Science Authors: Meriem Ghalem,
Babar Murtaza,
Meriem Belarbi,
Naim Akhtar Khan,
Aziz Hichami Tags: FULL ARTICLE Source Type: research
Whey protein concentrate supplementation protects erythrocyte membrane from aging ‐induced alterations in rats
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 1, 2018 Category: Food Science Authors: Geetika Garg,
Sandeep Singh,
Abhishek Kumar Singh,
Syed Ibrahim Rizvi Source Type: research
Whey protein concentrate supplementation protects erythrocyte membrane from aging ‐induced alterations in rats
In this study, we provide experimental evidence of WPC‐induced protective effect on biomarkers of aging in rats. Based on the studies on rats, we hypothesize that similar effect may be obtained in humans. Thus, WPC could be explored as a functional food to boost the cellular antioxidant levels and improve health span in humans. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 30, 2018 Category: Food Science Authors: Geetika Garg,
Sandeep Singh,
Abhishek Kumar Singh,
Syed Ibrahim Rizvi Tags: FULL ARTICLE Source Type: research
Phenolic content analysis in Psidium guajava leaves powder by HPLC ‐DAD system and in vivo renoprotective and antioxidant activities in fludrocortisone acetate‐induced rats
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 28, 2018 Category: Food Science Authors: Md. Mizanur Rahman,
Shamita Zaman,
Fariha Mamun,
Zarin Tasnim Gias,
Mohammad Nazmul Alam,
Anayt Ulla,
Md. Hemayet Hossain,
Hasan Mahmud Reza,
Md. Ashraful Alam Source Type: research
In vitro simulated digestion and in vivo metabolism of chlorogenic acid dimer from Gynura procumbens (Lour.) Merr.: Enhanced antioxidant activity and different metabolites of blood and urine
AbstractGynura procumbens (Lour.) Merr. is an evergreen edible vine in southern China. The antioxidant activity and metabolites of chlorogenic acid dimer fromGynura procumbens (Lour.) Merr. were evaluated by the model of in vitro digestion and in vivo metabolomics approach, respectively. Moreover, metabolites of chlorogenic acid dimer in blood and urine of Sprague ‐Dawley rats were determined by HPLC‐ESI‐QTOF‐MS/MS. In vitro digestion results suggested the antioxidant activity of the purified chlorogenic acid dimer was significantly enhanced after simulated digestion. Meanwhile, in vivo metabolism results showed th...
Source: Journal of Food Biochemistry - September 27, 2018 Category: Food Science Authors: Jingfang Li,
Yong Qin,
Xiuliang Yu,
Zengxing Xiong,
Liufeng Zheng,
Yong Sun,
Jinrong Shen,
Nansheng Guo,
Lin Tao,
Zeyuan Deng,
Xiaoru Liu Tags: FULL ARTICLE Source Type: research
Aptitude of sorghum (Sorghum bicolor (L) Moench) hybrids for brewery or bio ‐functional malted beverages
AbstractThe potential of twenty ‐four hybrids of white (WS) and red sorghum (RS) to produce beer or bio‐functional malted beverages was studied. Brewery aptitude was evaluated through diastatic power (DP), β‐amylase activity, hot water extract (HWE), and Kolbach index using sorghum malted at 30°C; while bio‐functional po tential was evaluated through GABA, free amino acids (FAA) content, phenolics, and antioxidant capacity of sorghum malted at 25°C. Only eight hybrids showed DP and β‐amylase activity appropriate to brewery industry (≥22°DP/g d.b., and ≥60 UBetamyl/g d.b., respectively). White sorghum hyb...
Source: Journal of Food Biochemistry - September 27, 2018 Category: Food Science Authors: Antonela G. Garz ón,
Silvina R. Drago Tags: FULL ARTICLE Source Type: research
Phenolic content analysis in Psidium guajava leaves powder by HPLC ‐DAD system and in vivo renoprotective and antioxidant activities in fludrocortisone acetate‐induced rats
AbstractThe present study evaluated the phytochemical constituents, in vivo antioxidant and renoprotective activities of guava leaf powder in the fludrocortisone acetate (FCA) ‐ and salt‐induced experimental animal model. High‐performance liquid chromatography‐diode array detection analysis of guava leaf extract showed the presence of antioxidants such as gallic acid, (+)‐catechin, (–)‐epicatechin, and ellagic acid. FCA administration in rats increased oxida tive stress parameters such as malondialdehyde, nitric oxide, and advanced protein oxidation product in plasma, heart, and kidney tissues compared to the...
Source: Journal of Food Biochemistry - September 27, 2018 Category: Food Science Authors: Md. Mizanur Rahman,
Shamita Zaman,
Fariha Mamun,
Zarin Tasnim Gias,
Mohammad Nazmul Alam,
Anayt Ulla,
Md. Hemayet Hossain,
Hasan Mahmud Reza,
Md. Ashraful Alam Tags: FULL ARTICLE Source Type: research
In vitro simulated digestion and in vivo metabolism of chlorogenic acid dimer from Gynura procumbens (Lour.) Merr.: Enhanced antioxidant activity and different metabolites of blood and urine
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 27, 2018 Category: Food Science Authors: Jingfang Li,
Yong Qin,
Xiuliang Yu,
Zengxing Xiong,
Liufeng Zheng,
Yong Sun,
Jinrong Shen,
Nansheng Guo,
Lin Tao,
Zeyuan Deng,
Xiaoru Liu Source Type: research
Aptitude of sorghum (Sorghum bicolor (L) Moench) hybrids for brewery or bio ‐functional malted beverages
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 27, 2018 Category: Food Science Authors: Antonela G. Garz ón,
Silvina R. Drago Source Type: research
Nutraceutical potential and hypolipidemic properties of the volatiles from the edible leaves of Peperomia maculosa
AbstractThe edible leaves ofPeperomia maculosa were chemically investigated. Lutein (9.05 –16.82 mg 100 g–1 FW), rutin (1.63 –3.72 mg 100 g–1 DW), quercetin (2.04 –5.75 mg 100 g–1 DW), and ascorbic acid (18.33 –37.09 mg 100 g–1 DW) were quantified by HPLC. GC ‐MS analyses of the leaf essential oil showed decanal (26.8%–47.9%) and lauric acid (22.6%–37.1%) as the most abundant compounds. The essential oil and decanal produced a mixed inhibition on pancreatic lipase (IC50, 28.4 –39.6 µg mL–1;Km, 0.863 –>0.995 mM;Vmax, 0.0921 –>0.0581 mM min–1). The oral administration of th...
Source: Journal of Food Biochemistry - September 25, 2018 Category: Food Science Authors: Nemesio Villa ‐Ruano,
Yesenia Pacheco‐Hernández,
José A. Zárate‐Reyes,
Elvia Becerra‐Martínez,
Edmundo Lozoya‐Gloria,
Ramiro Cruz‐Duran Tags: FULL ARTICLE Source Type: research
Phlorizin administration ameliorates cognitive deficits by reducing oxidative stress, tau hyper ‐phosphorylation, and neuroinflammation in a rat model of Alzheimer’s disease
AbstractPhlorizin is a member of the chalcone class of organic compounds that was originally extracted from apples. Phlorizin also exhibits various bio ‐activities, such as anti‐diabetes, anti‐oxidation and anti‐obesity. However, the effects of phlorizin on cognitive deficits or Alzheimer's disease (AD) are still unclear. Herein, we investigated its effects on Aβ‐induced cognitive deficits in a Aβ‐induced rat model of AD. Dietary trea tment of 0.02% phlorizin for 10 weeks dramatically improved the learning and memory abilities during the Morris water maze test in AD rats. Mechanism studies suggested that phl...
Source: Journal of Food Biochemistry - September 25, 2018 Category: Food Science Authors: Yuan Tian,
Weibing Lu,
Haohua Deng,
Fan Yang,
Yan Guo,
Ling Gao,
Yancheng Xu Tags: FULL ARTICLE Source Type: research
