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. JAE als...
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 pattern from first‐o...
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 increase i...
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 increase i...
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 pattern from first‐o...
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
This study showed that improved body weight gain of broiler chickens at 42 days of age with attendant low serum glucose, triglycerides and cholesterol can be achieved when leaf meals from neem, pawpaw, bamboo and their composite mix were used as phyto‐additives. The bamboo leaf meal and the composite leaf meal can be used to reduce the occurrence of arteriosclerosis wh ich predisposes sudden death syndrome in well‐grown and healthy broiler chickens. The procedures of raising broiler chickens to reach about 3 kg in less than 2 months impose a heavy burden on the heart, particularly overloading on the ventricular art...
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 bility while prop...
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
