Protective activity of caffeic acid and sinapic acid against UVB ‐induced photoaging in human fibroblasts
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 25, 2018 Category: Food Science Authors: Jiyoung Jeon,
Jeehye Sung,
Hana Lee,
Younghwa Kim,
Heon Sang Jeong,
Junsoo Lee Source Type: research
Pretreatment of palm kernels with proteases modified the volatile flavor compounds of palm kernel oil
AbstractThree commercial proteases, namely Protamex, Neutrase, and Alcalase were applied to treat palm kernel (PK) powders with the aim to modify the flavor of palm kernel oil (PKO) obtained from roasted PK. The results showed that after protease treatment and roasting, the volatile profile of obtained PKO was significantly modified with more pyrazines and otherN‐heterocyclic compounds being formed. Protamex, among others, was especially effective in enhancing the generation of suchN‐heterocyclic compounds. Besides, aroma‐active compounds such as benzeneacetaldehyde, 1‐(2‐furanyl)‐ethanone and 5‐methyl‐2‐...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Wencan Zhang,
Shaoquan Liu Tags: SHORT COMMUNICATION Source Type: research
The fungal 9 ‐methyl‐sphingadiene is a novel ligand for both PPARγ and GPR120
This study do not only reveals one of the health benefit of Japanese food containingKoji, but also the possibility in the application of 9 ‐methyl‐sphingadiene as functional food. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Shota Esaki,
Tomotaka Nagasawa,
Haruka Tanaka,
Aoi Tominaga,
Daisuke Mikami2,
Seigo Usuki2,
Hiroshi Hamajima,
Hisatoshi Hanamatsu,
Shota Sakai,
Yoichiro Hama,
Yasuyuki Igarashi,
Hiroshi Kitagaki,
Susumu Mitsutake Tags: SHORT COMMUNICATION Source Type: research
β‐galactosidase: Biotechnological applications in food processing
Abstractβ‐Galactosidases produced by microorganisms are being used in food technology for hydrolysis of lactose in milk and milk by‐products. The enzyme has attracted much attention in view of lactose intolerance in human population and due to importance of milk in human diet. β‐Galactosidase hydrol yze β‐galactopyranosides, that is, lactose, and form a range of trans‐galactosylation products or galactooligosaccharides (GOS) capable of providing several health benefits as prebiotics. In addition, the enzyme also finds applications in production of lactose based sweeteners from high lactose containing effluents...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Janifer Raj Xavier,
Karna Venkata Ramana,
Rakesh Kumar Sharma Tags: REVIEW Source Type: research
Industrial furan and its biological effects on the body systems
AbstractFuran as a product of thermal processing is found in many foods and beverages. In vitro and in vivo genotoxicity was positive for furan, also when metabolic preconditions for the formation of Z ‐2‐butene‐1,4dialdehyde (BDA), the reactive compound, was met. However, in major studies, high doses represented the genotoxic effect. Moreover, data on toxicity in different cells and organs are inconsistent. For preparing remarkable risk assessments in human, providing bioassay data is neces sary. We aimed to review available evidences about furan and BDA. A vast number of studies have been published on toxicity of f...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Mohammad Alizadeh,
Meisam Barati,
Sevda Saleh ‐Ghadimi,
Neda Roshanravan,
Reihaneh Zeinalian,
Masoumeh Jabbari Tags: REVIEW Source Type: research
Hydrophilic interaction liquid chromatography ‐mass spectrometry for cinnamic acid determination and its use to evaluate components of dried hot peppers (Capsicum annum) associated with growth inhibition of Salmonella enterica serovars
Journal of Food Biochemistry, Volume 42, Issue 5, October 2018. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Joseph E. Jablonski,
Mary Teena Johnson,
Sussane E. Keller Tags: CORRIGENDUM Source Type: research
Inside Cover Image, Volume 42, Issue 5
The inside cover image, by Yuying Hu et al., is based on the Full ArticleInfluence of ethylene and ethephon treatments on the peel color and carotenoids of Gannan Newhall navel orange during postharvest storage, DOI:10.1111/jfbc.12534. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Yuying Hu,
Guanghong Wang,
Siyi Pan,
Lufeng Wang Tags: COVER IMAGE Source Type: research
Cover Image, Volume 42, Issue 5
The cover image, by Xiuting Wang et al., is based on the Full ArticleA new approach for efficient synthesis of phenyllactic acid from L ‐phenylalanine: Pathway design and cofactor engineering, DOI:10.1111/jfbc.12584. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Xiuting Wang,
Ying Hou,
Long Liu,
Jianghua Li,
Guocheng Du,
Jian Chen,
Miao Wang Tags: COVER IMAGE Source Type: research
Issue Information
Journal of Food Biochemistry, Volume 42, Issue 5, October 2018. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Tags: ISSUE INFORMATION Source Type: research
Squalene isolated from marine macroalgae Caulerpa racemosa and its potent antioxidant and anti ‐inflammatory activities
AbstractEvaluating biofunctional properties of marine natural products receives increased attention in recent research. Current study explores the biofunctional properties ofCaulerpa racemosa 70% ethanol extract (CRE) to identify bioactive principals. Ethyl acetate (CREE) and hexane (CREH) fractions of CRE indicated potent antioxidant and anti ‐inflammatory activity. Bioassay‐guided purification of CREH led to the isolation of squalene, which indicated prominent antioxidant and anti‐inflammatory activity. Squalene reduced alkyl and hydroxyl radical scavenging and 2,2'‐Azobis(2‐amidinopropane) dihydrochloride (AAP...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Ilekuttige Priyan Shanura Fernando,
Kalu Kapuge Asanka Sanjeewa,
Kalpa Wishvajith Samarakoon,
Won Woo Lee,
Hyun ‐Soo Kim,
You‐Jin Jeon Tags: FULL ARTICLE Source Type: research
Optimization of arabinogalactan and taxifolin extraction process from Dahurian larch (Larix gmelinii) and evaluation of the effects on activities of α‐amylase, α‐glycosidase, and pancreatic lipase in vitro
In this study, response surface methodology of Plackett –Burman design and Box–Behnken design performed well to obtain the optimal conditions and satisfactory extraction yields for the extraction of arabinogalactan and taxifolin fromLarix gmelinii by ultrasonic microwave synergistic extraction method, which could be a good paradigm for the efficient isolation of bioactive substances from plant matrix in the field of separation science. Meanwhile, the results from the evaluation of the effects of two target compounds on activities of α‐amylase, α‐glycosidase, and pancreatic lipasein vitro revealed that larch arabi...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Zaizhi Liu,
Mengxia Wei,
Guoqiang Cui,
Xinyu Yang,
Huiyan Gu,
Lei Yang Tags: FULL ARTICLE Source Type: research
Purification, characterization, and biological activities of purified polysaccharides extracted from the gray oyster mushroom [Pleurotus sajor ‐caju (Fr.) Sing.]
In this study, we extracted polysaccharides from the gray oyster mushroom through hot water, ammonium oxalate, and alkaline extraction methods. The extracts were further purified using enzymatic digestion, solvent extraction, and column chromatography. Fourier ‐transform infrared spectroscopy reveals that the selected fractions contain β‐(1→3) glucan and mannan. Monosaccharide composition analysis suggests that glucose and mannose are the major constituents of all analyzed fractions. Interestingly, only the gel‐like fraction, namely SG1‐1 could enhance neutrophils’ killing activity onCandida albicans. In addit...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Decha Sermwittayawong,
Kulwanit Patninan,
Somruthai Phothiphiphit,
Siwarutt Boonyarattanakalin,
Natthawan Sermwittayawong,
Nongporn Hutadilok ‐Towatana Tags: FULLL ARTICLE Source Type: research
A new approach for efficient synthesis of phenyllactic acid from L ‐phenylalanine: Pathway design and cofactor engineering
AbstractPhenyllactic acid (PLA), a novel biological antiseptic agent with broad and effective antimicrobial activity, finds wide applications in the food processing field. In this work, a new approach for biocatalytic synthesis of PLA froml‐phenylalanine (Phe) was constructed. First, selection ofl‐lactate dehydrogenase (LDH) was done to achieve the efficient synthesis of PLA from phenylpyruvic acid (PPA); Second,l‐amino acid deaminase (l‐AAD) and LDH were co‐expressed to achieve the synthesis of PLA from Phe; Finally, formate dehydrogenase (FDH) was overexpressed to accelerate the regeneration of cofactor NADH fr...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Xiuting Wang,
Ying Hou,
Long Liu,
Jianghua Li,
Guocheng Du,
Jian Chen,
Miao Wang Tags: FULL ARTICLE Source Type: research
Antioxidant and hepatoprotective potential of Plantago major growing in Egypt and its major phenylethanoid glycoside, acteoside
AbstractThe defatted aqueous methanolic extract of the air ‐dried aerial parts ofPlantago major, collected from Nile delta, Egypt, was evaluated for its antioxidant and hepatoprotective effects. The major phenolic constituent; acteoside was isolated. Meanwhile,P. major exhibited potent hepatoprotective effect as it inhibited the serum activity elevation of alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), and gamma ‐glutamyl transferase (GGT) enzymes and total and direct bilirubin. It increased the serum total protein and albumin and attenuated CCl4‐induced lipid peroxidati...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Ahmed H. Eldesoky,
Rehab F. Abdel ‐Rahman,
Osama K. Ahmed,
Gamal A. Soliman,
Abdulaziz S. Saeedan,
Hisham Y. Elzorba,
Amira A. Elansary,
Massao Hattori Tags: FULL ARTICLE Source Type: research
Resveratrol attenuates Nitrosodiethylamine ‐induced liver injury in anti‐inflammatory manner via regulating cyclooxygenase‐2
This study reveals that Resveratrol offers hepatoprotection against NDEA‐induced injury through its anti‐inflammatory action and declining COX‐2 expression.Practical applicationsDespite various documented roles of Resveratrol, there is still a paucity of literature supporting its hepatoprotective role. The growing prevalence of liver diseases has witnessed a surge of interest in medicinally important botanicals wherein hepatoprotective active ingredients can be identified. Although herbal medication is preferred over synthetic pharmaceuticals because of their inherent efficacy and negligible side ‐effects, identifi...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Devoshree Mukherjee,
Riaz Ahmad Tags: FULL ARTICLE Source Type: research
