Inhibitory effect of ethyl acetate fraction of Solanum macrocarpon L. leaves on cholinergic, monoaminergic, and purinergic enzyme activities
This study evaluated the inhibitory effect of ethyl acetate fraction ofSolanum macrocarponL. leaves on cholinergic, monoaminergic, purinergic enzyme activities and identification of bioactive compounds. 2,2 ‐azino‐bis‐3‐ethylbenthiazoline‐6‐sulphonic acid (ABTS), metal ion chelating radicals scavenging activity, total phenolic and flavonoid contents were determined using standard methods. The inhibitory effects of the ethyl acetate fraction ofS. macrocarpon on the specified enzymes were determined spectroscopically. Ethyl acetate fraction ofS. macrocarpon showed a high ABTS radical scavenging activity and metal...
Source: Journal of Food Biochemistry - September 25, 2018 Category: Food Science Authors: Basiru Olaitan Ajiboye,
Maureen Chidima Akalabu,
Oluwafemi Adeleke Ojo,
Olakunle Bamikole Afolabi,
Mary Abiola Okesola,
Israel Olayide,
Babatunji Emmanuel Oyinloye Tags: FULL ARTICLE Source Type: research
Study on changes in the quality of grass carp in the process of postmortem
AbstractGrass carp is an important freshwater fish but little is known about its quality postmortem. We tracked changes in the pH, texture, lactic acid, ATP ‐related compounds, K value, free amino acids (FAA) contents in grass carp stored at 4°C for 192 hr. Sensory and electronic tongue assessment were also performed. The results showed a consistent trend in the hardness and chewiness. pH were closely correlated with the lactic acid content and hard ness. The fresh sweet amino acids gradually decreased with time while the opposite occurred with the bitter amino acids. The content of Hx and HxR increased gradually. The ...
Source: Journal of Food Biochemistry - September 25, 2018 Category: Food Science Authors: Hongli Wang,
Yaozhou Zhu,
Jingjing Zhang,
Xichang Wang,
Wenzheng Shi Tags: FULL ARTICLE Source Type: research
Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage
AbstractTo compare and understand the ameliorative effect of coating gums and predict accurately the enzymes inactivation and browning pigmentation of apple slice in cold storage condition, this study was conducted. Three gums (Acacia senegal, Xanthan, and Karaya) coating and distilled water (used as control) were applied to apple slices and stored for 21 days. A significant (p < 0.05) reduction in polyphenol oxidase, peroxidase, and ascorbic acid oxidase activities were achieved by these gums. The effectiveness of these gums in resisting the enzymes activities follows the order: Xanthan > Acacia > Kara...
Source: Journal of Food Biochemistry - September 25, 2018 Category: Food Science Authors: Frederick Sarpong,
Patricia Oteng ‐Darko,
Moses Kwaku Golly,
Leticia Peace Amenorfe,
Muhammad Tayyab Rashid,
Cunshan Zhou Tags: FULL ARTICLE Source Type: research
Nutraceutical potential and hypolipidemic properties of the volatiles from the edible leaves of Peperomia maculosa
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
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 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
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
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 Source Type: research
Inhibitory effect of ethyl acetate fraction of Solanum macrocarpon L. leaves on cholinergic, monoaminergic, and purinergic enzyme activities
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 25, 2018 Category: Food Science Authors: Basiru Olaitan Ajiboye,
Maureen Chidima Akalabu,
Oluwafemi Adeleke Ojo,
Olakunle Bamikole Afolabi,
Mary Abiola Okesola,
Israel Olayide,
Babatunji Emmanuel Oyinloye Source Type: research
Study on changes in the quality of grass carp in the process of postmortem
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 25, 2018 Category: Food Science Authors: Hongli Wang,
Yaozhou Zhu,
Jingjing Zhang,
Xichang Wang,
Wenzheng Shi Source Type: research
Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 25, 2018 Category: Food Science Authors: Frederick Sarpong,
Patricia Oteng ‐Darko,
Moses Kwaku Golly,
Leticia Peace Amenorfe,
Muhammad Tayyab Rashid,
Cunshan Zhou Source Type: research
Phaseolus lunatus (lima beans) abates Fe2+ ‐induced hepatic redox imbalance; inhibits intestinal glucose absorption and major carbohydrate catabolic enzymes; and modulates muscle glucose uptake
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 24, 2018 Category: Food Science Authors: Ochuko L. Erukainure,
Ramgopal Mopuri,
Chika I. Chukwuma,
Neil A. Koorbanally,
Md. Shahidul Islam Source Type: research
Phaseolus lunatus (lima beans) abates Fe2+ ‐induced hepatic redox imbalance; inhibits intestinal glucose absorption and major carbohydrate catabolic enzymes; and modulates muscle glucose uptake
AbstractThe antioxidative and antidiabetic effects of the aqueous extract ofPhaseolus lunatus were investigated in vitro and ex vivo. The seeds were subjected to aqueous extraction, after defatting with n ‐hexane. The extract (15, 30, 60, 120, 240 µg/ml) showed significant (p < 0.05) free radical scavenging and enzyme inhibitory activities in vitro. It significantly (p < 0.05) elevated glutathione level with concomitant depletion of malondialdehyde level as well as increased superoxide dismutase and catalase activities in rat liver. Fe2+‐induced hepatic DNA fragmentation was also significantly (p < ...
Source: Journal of Food Biochemistry - September 23, 2018 Category: Food Science Authors: Ochuko L. Erukainure,
Ramgopal Mopuri,
Chika I. Chukwuma,
Neil A. Koorbanally,
Md. Shahidul Islam Tags: FULL ARTICLE Source Type: research
Variation of almond yield, biometry, α‐tocopherol levels, and antioxidant properties with nitrogen fertilization
This article studies the usage of a sustainable nitrogen fertilization program toward a reduction of their alternate behavior, preserving and promoting their antioxidant properties and their levels of phytochemicals, particularly α‐tocopherol and polyphenols. Our findings may provide a useful guide for adequate nitrogen fertilization program toward a better almond kernel quality. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 21, 2018 Category: Food Science Authors: Alfredo Aires,
Maria Cristina Morais,
David Barreales,
Manuel Ângelo Rodrigues,
António Castro Ribeiro,
Berta Gonçalves,
Ana Paula Silva Tags: FULL ARTICLE Source Type: research
Volatile aroma compounds in wines from Chinese wild/hybrid species
AbstractThe volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid ‐phase micro‐extraction and identified by gas‐chromatography/mass‐spectrometry. The identification of analyte was performed by a combination of the linear retention index approach with the comparison of the obtained mass spectra. A total of 98 peaks were tentatively assigned as wine aroma co mponents, and 15 odorants can be found at concentrations above their odor threshold among the odor activity values (OAVs) of 46 compou...
Source: Journal of Food Biochemistry - September 21, 2018 Category: Food Science Authors: Zheng Wei,
Xihua Liu,
Yu Huang,
Jiang Lu,
Yali Zhang Tags: FULL ARTICLE Source Type: research
How various concentrations of nutrients affect basal redox homeostasis of fruit flies according to gender and aging
In this study, we aimed to evaluate redox modulatory effects of different nutrition types as combination of various sucrose and constant protein concentration on basal redox status inD. melanogaster. Due to evolutionally conservation, we hypothesize that similar findings may be observed in aging population. Favorable nutrition type may ameliorate or postpone age ‐related degenerative processes and promote healthy aging. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 21, 2018 Category: Food Science Authors: Yanar Karolin, Çakatay Ufuk,
Aydın Seval Tags: FULL ARTICLE Source Type: research
Variation of almond yield, biometry, α‐tocopherol levels, and antioxidant properties with nitrogen fertilization
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 21, 2018 Category: Food Science Authors: Alfredo Aires
,
Maria Cristina Morais
,
David Barreales
,
Manuel Ângelo Rodrigues
,
António Castro Ribeiro
,
Berta Gonçalves
,
Ana Paula Silva Source Type: research
Volatile aroma compounds in wines from Chinese wild/hybrid species
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 21, 2018 Category: Food Science Authors: Zheng Wei
,
Xihua Liu
,
Yu Huang
,
Jiang Lu
,
Yali Zhang Source Type: research
