A comparative study on the physicochemical, anti ‐oxidative, anti‐hyperglycemic and anti‐lipidemic properties of amadumbe (Colocasia esculenta) and okra (Abelmoschus esculentus) mucilage
This study is of great relevance because it can be a notable reference for further investigation on the potential use of these mucilage extracts as di etary components and/or supplements for managing hyperglycemia, overweight and obesity, thus increasing utilization and consequently improving the economic values of these traditional plants. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Chika Ifeanyi Chukwuma,
Md. Shahidul Islam,
Eric Oscar Amonsou Tags: FULL ARTICLE Source Type: research
Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization
AbstractThe impacts of different solvents used for removing chlorophyll in guava leaf powder on antioxidant and antibacterial properties of resulting ethanolic extracts were studied. Among all solvents, acetone was the most effective in chlorophyll removal, followed by chloroform as indicated by the lowest chlorophyll a and b contents in resulting extract. However, the ethanolic extract from leaf powder dechlorophyllized using acetone (ACE) showed the lowest antioxidant activities, except for H2O2scavenging activities (744.12 µmol TE/g), which exhibited the highest value (p < 0.05). Extract from chloroform dechlor...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Oladipupo Odunayo Olatunde,
Soottawat Benjakul,
Kitiya Vongkamjan Tags: FULL ARTICLE Source Type: research
Induction of gut Lactobacillus reuteri in normal ICR mice by oral administration of L. plantarum AN1
AbstractTo clarify the existence of indigenous intestinal gut bacteria sensitive to orally administered probiotic strains of lactic acid bacteria, the effects of live and heat ‐killedLactobacillus plantarumAN1 cells, administered to normal ICR micevia drinking water were observed. Amplicon sequencing of the 16S rDNA (V4) of caecal contents revealed that the live AN1 cells increased the abundance of an indigenous sensitive gut bacterium (SGB)Lactobacillus reuteri. From faecal samples, five typical dominant colonies were detected on BL agar. Among the typical colonies, smooth brown colonies were detected only in mice fed l...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Yokota Yasushi,
Yutaka Haraguchi,
Ayane Shikano,
Takashi Kuda,
Hajime Takahashi,
Bon Kimura Tags: FULL ARTICLE Source Type: research
Tiger nut oil ‐based diet improves the lipid profile and antioxidant status of male Wistar rats
AbstractThe effects of tiger nut oil ‐based diet on the lipid profile and activities of cellular enzymes of male rats were investigated. Rats were randomized into two groups and, fed control diet (soya bean oil‐based diet) and tiger nut oil‐based diet for 21 days. Total cholesterol (TC), triglyceride (TG), low‐density lipoprote in cholesterol (LDLc), and very low‐density lipoprotein cholesterol (VLDLc) were significantly lowered in the serum of tiger nut oil‐based diet‐fed rats. Conversely, the high‐density lipoprotein cholesterol (HDLc) was significantly increased in the serum of tiger nut oil‐based diet...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: O. B. Ibitoye,
N. O. Aliyu,
T. O. Ajiboye Tags: FULL ARTICLE Source Type: research
Chemical components and bioactivity evaluation of extracts from pear (Pyrus Ussuriensis Maxim) fruit
AbstractIn order to discover the bioactive metabolites ofPyrus ussuriensis Maxim, the systematic chemical and pharmacological investigations were performed. The ethyl acetate extract of the plant displayed activities against ear edema in mice, with an inhibition rate of 17.1%, at a dose of 400mg/kg in vivo. Meanwhile, the ethyl acetate extract showed the best apophlegmatic (inhibition: 49.9%) and antitussive effects (inhibition: 34%) at 800mg/kg in vivo tests, and inhibition of NO production (IC50=0.06 μg/mL). Subsequently, twelve compounds were isolated from the ethyl acetate extract and identified as friedelin (1), dauc...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Fei Peng,
Ying Xie,
Xiaojing Li,
Gang Li,
Yuedong Yang Tags: FULL ARTICLE Source Type: research
Inhibition kinetics of oligochitosan as an uncompetitive inhibitor on fuji apple polyphenol oxidase
This study aimed to investigate the effect of oligochitosan on purified polyphenol oxidase (PPO) from Fuji apple and the associated mechanisms. PPO was firstly separated and purified in a four ‐step procedure and the molecular weight was estimated to be about 65 kDa by SDS‐PAGE. PPO showed an optimum activity at pH 7 and 35°C, and it was stable in the temperature range of 25–55°C with more than 50% residual activity. Thermal inactivation parameters indicated that the Fuji apple PP O was very heat‐labile. Using catechol as the substrate, the PPO activity decreased with the increase of oligochitosan concentration, ...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Shuwei Guo,
Li Zhang,
Lin Zhang,
Mengni Zhao,
Xianghong Meng Tags: FULL ARTICLE Source Type: research
In vitro and in vivo anti ‐hyperglycemic effects of green and red mustard leaves (Brassica juncea var. integrifolia)
AbstractBrassica juncea var. integrifolia, known as mustard leaf, is used as a medicinal plant in Asia, however, knowledge for their health benefits is limited. Here, we evaluate the total phenolic contents, phenolic profile, and antioxidant activity of green and red mustard leaves (EG and ER, respectively). Additionally, the inhibitory activity of EG and ER against rat intestinal α‐glucosidase and porcine‐pancreatic α‐amylase were investigated. The total phenolic contents of EG and ER were 1,228.48 ± 36.81 and 850.75 ± 28.88mg/100 g, respectively. The total phenolic contents correlated to the observed an...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Sung ‐Hoon Jo,
Cha‐Young Cho,
Kyoung‐Soo Ha,
Jung‐Yun Lee,
Hwang‐Yong Choi,
Young‐In Kwon,
Emmanouil Apostolidis Tags: FULL ARTICLE Source Type: research
Trypsin and ascorbic acid have a synergistic effect on the quality of apple processing by protecting apple cells from oxidative damage
This article investigates the antioxidant and cell protective activity of trypsin –ascorbic acid (AsA) mixture during the processing of apple homogenate. The application of trypsin provides a new strategy for the quality control of fruit juice. Food additives with trypsin have a broad market and development potential. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Xin Li,
Yongliang Zhong,
Xinyue Pang,
Yunxia Yuan,
Yunhong Liu,
Zhishuai Zhang Tags: FULL ARTICLE Source Type: research
Saccharification and alcohol fermentation characteristics of barley malt preparations for use in organic processed food
This study demonstrates that microbial preparations can be replaced by organic barley malt preparations containing α‐ and β‐amylases to produce alcohol by fermentation using brown rice as a fermentation substrate. The organic barley malt preparations create a new applicable uses for organic food processes as an enzyme substitute, particularly in many starch degrading enzymatic applications. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Song ‐Yi Park,
Se‐Hee Hwang,
Jin‐Hee Lee Tags: FULL ARTICLE Source Type: research
The in vitro antioxidant properties of Muscari comosum bulbs and their inhibitory activity on enzymes involved in inflammation, post ‐prandial hyperglycemia, and cognitive/neuromuscular functions
AbstractExtracts ofMuscari comosum bulbs, a traditional Mediterranean food, were analyzed by high performance liquid chromatography for polyphenol content and tested for their activity on free ‐radicals and enzymes that might be involved in human health. The extracts revealed the presence of phenolic acids and flavonoids with antioxidant and anti‐inflammatory properties. Antioxidant activity was determined by evaluating the radical scavenging activity toward 2,2‐diphenyl‐1‐picry lhydraziyl (DPPH˙), nitric oxide ( ˙NO), and superoxide (O2˙−), whereas the anti ‐inflammatory activity was determined by zymogra...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Marilena Larocca,
Marinunzia Di Marsico,
Paolo Riccio,
Rocco Rossano Tags: FULL ARTICLE Source Type: research
Cordycepin suppressed lipid accumulation via regulating AMPK activity and mitochondrial fusion in hepatocytes
In this study, whether cordycepin affects lipogenesis and fatty beta‐oxidation through regulating mitochondrial activity and AMP‐activated protein kinase (AMPK) in hepatocytes were investigated. The data showed that cordycepin decreased lipid accumulation via activating AMPK and regulating mitochondrial function in o leic acid (OA)‐induced mouse FL83B hepatocytes while the anti‐fatty liver effect of cordycepin on regulating lipogenesis and fatty beta‐oxidation was abolished by AMPK inhibitor compound C treatment. These results suggested that cordycepin attenuated lipid accumulation through promoting beta‐ oxida...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Wu ‐Ching Uen,
Yeu‐Ching Shi,
Chen‐Yen Choong,
Cheng‐Jeng Tai Tags: FULL ARTICLE Source Type: research
Protective role of eugenol on arsenic induced oxidative DNA damage and modulatory effect of GSTO2 polymorphism
AbstractArsenic exposure is one of the major health problem worldwide. It is related with various cancers and numerous other pathological effects. The present work was aimed to study the ameliorative effects of eugenol against arsenic mediated oxidative DNA damage using Sister chromatid exchanges (SCE), comet, and lipid peroxidation assays as biomarkers. For the genotyping of GSTO2, PCR RFLP method was used. The treatment with sodium arsenite showed dose dependent increase in frequency of SCE, comet tail moment (Tm), and lipid peroxidation (TBARS levels). On administration of eugenol (10 and 20 µM) significant dose depend...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Surbhi Bal,
Anita Yadav,
Neha Verma,
Neeraj K. Aggarwal,
Ranjan Gupta Tags: FULL ARTICLE Source Type: research
Phytochemical characteristics, antioxidant, and health properties of roasted and unroasted Algerian argan (Argania spinosa) oil
AbstractThe aim of this work was to investigate the physicochemical, nutritional and antioxidant properties of traditionally pressed edible (roasted argan kernels) and beauty (unroasted argan kernels) Algerian argan oil. Oxidative stability and the quality of oils (acidity, peroxide index, K232, and K270) were slightly affected by roasting process. But, any case, none of the analyzed oils surpassed limits established by Moroccan norms and were labeled as “extra virgin oil.” In addition, the better antioxidant capacities of argan oil prepared from roasted seeds could be explained by a better extractability of carotenoid...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Rim Ben Mansour,
Haifa Ben Slema,
Hanen Falleh,
Moufida Tounsi,
Mohamed Seif Allah Kechebar,
Riadh Ksouri,
Wided Megdiche ‐Ksouri Tags: FULL ARTICLE Source Type: research
Mulberry (Morus atropurpurea Roxb.) leaf polyphenols inhibits adipogenesis and lipogenesis ‐related gene expression in 3T3‐L1 adipocytes
AbstractThe effects of mulberry leaf polyphenols (MLPs) on the proliferation and differentiation of 3T3 ‐L1 preadipocytes were investigated in this study. No significant inhibitory effect on cell proliferation when MLP content was 10–50 μg/mL. MLP inhibited lipid accumulation in 3T3‐L1 preadipocytes dose‐dependently at concentrations of 0–50 μg/mL. The treatment of differentiating 3T3‐L1 cells with MLP at concentration of 40–50 μg/mL significantly inhibited the spillage of free fatty acids (FFAs), reduced the intracellular total triglyceride (TG) and cholesterol (TC) concentration. Furthermore, a decrease ...
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Qian Li,
Yanli Dai,
Yuxiao Zou,
Sentai Liao,
Weizhi Shen,
Tenggen Hu,
Fan Liu Tags: FULL ARTICLE Source Type: research
Preventive effect of Curcuma zedoaria extract on UVB ‐induced skin inflammation and photoaging
This study is a study to develop materials that can prevent skin inflammation and photoaging by UVB exposure. Therefore, it can be applied to functional cosmetics or functional foods after standardization and clinical studies on this material. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Su Jeong Ha,
Kyung ‐Mo Song,
Jangho Lee,
Young Ho Kim,
Nam Hyouck Lee,
Young Eon Kim,
Sooyeun Lee,
Sung Keun Jung Tags: FULL ARTICLE Source Type: research
