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Collins AE, Saleh TM, Kalisch BE. Naturally Occurring Antioxidant Therapy in Alzheimer’s Disease. Antioxidants (Basel) 2022; 11:antiox11020213. [PMID: 35204096 PMCID: PMC8868221 DOI: 10.3390/antiox11020213] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/17/2022] [Accepted: 01/19/2022] [Indexed: 02/06/2023] Open
Abstract
It is estimated that the prevalence rate of Alzheimer’s disease (AD) will double by the year 2040. Although currently available treatments help with symptom management, they do not prevent, delay the progression of, or cure the disease. Interestingly, a shared characteristic of AD and other neurodegenerative diseases and disorders is oxidative stress. Despite profound evidence supporting the role of oxidative stress in the pathogenesis and progression of AD, none of the currently available treatment options address oxidative stress. Recently, attention has been placed on the use of antioxidants to mitigate the effects of oxidative stress in the central nervous system. In preclinical studies utilizing cellular and animal models, natural antioxidants showed therapeutic promise when administered alone or in combination with other compounds. More recently, the concept of combination antioxidant therapy has been explored as a novel approach to preventing and treating neurodegenerative conditions that present with oxidative stress as a contributing factor. In this review, the relationship between oxidative stress and AD pathology and the neuroprotective role of natural antioxidants from natural sources are discussed. Additionally, the therapeutic potential of natural antioxidants as preventatives and/or treatment for AD is examined, with special attention paid to natural antioxidant combinations and conjugates that are currently being investigated in human clinical trials.
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Singh P, Singh KRB, Verma R, Prasad P, Verma R, Das SN, Singh J, Singh RP. Preparation, antibacterial activity, and electrocatalytic detection of hydrazine based on biogenic CuFeO 2/PANI nanocomposites synthesized using Aloe barbadensis miller. NEW J CHEM 2022. [DOI: 10.1039/d2nj00913g] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study reports the synthesis of B-CuFeO2 nanocomposites (NCs) and B-CuFeO2/PANI NCs from Aloe vera gel extract and their utility for label-free detection of hydrazine and their antibacterial efficiency.
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Affiliation(s)
- Pooja Singh
- Department of Biotechnology, Faculty of Science, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Kshitij RB Singh
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh 221005, India
| | - Rahul Verma
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh 221005, India
| | - Priyanka Prasad
- Department of Botany, Faculty of Science, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Ranjana Verma
- Department of Physics, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh 221005, India
| | - Subha Narayan Das
- Department of Botany, Faculty of Science, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Jay Singh
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh 221005, India
| | - Ravindra Pratap Singh
- Department of Biotechnology, Faculty of Science, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
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Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability. Foods 2021; 10:foods10112874. [PMID: 34829155 PMCID: PMC8621107 DOI: 10.3390/foods10112874] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/11/2021] [Accepted: 11/12/2021] [Indexed: 01/27/2023] Open
Abstract
Upcycled foods contain unmarketable ingredients (e.g., damaged food produce, by-products and scraps from food preparation) that otherwise would not be directed for human consumption. Upcycled food is a new food category and thus faces several challenges, such as definition development, inclusion in the food waste management hierarchy and public acceptability. This review provides an overview of these three challenges. The upcycled food definitions have been developed for research, food manufacturers, and multi-stakeholders use. Thus, there is a need for a consumer-friendly definition for the general public. A simplified definition is proposed to introduce these foods as environmentally friendly foods containing safe ingredients that otherwise would not have gone to human consumption such as damaged food produce, by-products and scraps from food preparation. Moreover, an updated version of the food waste management hierarchy has been proposed by including the production of upcycled foods as a separate waste management action that is less preferable than redistribution but more favourable than producing animal feed. Furthermore, consumer sociodemographic characteristics and beliefs, as well as food quality cues and attributes, were identified as crucial factors for the public acceptability of these foods. Future research should address these challenges to facilitate the introduction of upcycled foods.
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Kahraman G, Özdemir KS. Effects of black elderberry and spirulina extracts on the chemical stability of cold pressed flaxseed oil during accelerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01004-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Doğan M, Akıcı N, Diken ME, Doğan S, Yilmaz Kardas B, Dirmenci T. Biological activities of some Salvia species. Z NATURFORSCH C 2021; 77:133-143. [PMID: 34547196 DOI: 10.1515/znc-2021-0136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Accepted: 08/19/2021] [Indexed: 11/15/2022]
Abstract
In this study, total phenolic, flavonoid and protein contents, antiradical capacities, antibacterial and cytotoxic properties of five different Salvia species (Salvia macrochlamys Boiss., Salvia kronenburgii Rech.f., Salvia euphratica Montbret. ex Aucher var. euphratica, Salvia huberi Hedge and Salvia kurdica Benth) were investigated. The total phenolic content of the species was in the range of 59.6 ± 20 to 150.1 ± 1.1 mg/g, total flavonoid content in the range of 20.4 ± 2.2 to 38.9 ± 4.1 mg/g, and total protein content in the range of 14.0 ± 0.5 to 22.0 ± 1.1 mg/g. Radical scavenging capacities of the Salvia species were determined in the range of 84.1 ± 4.5 to 96.8 ± 0.1%. Moreover, Salvia extracts showed powerful antibacterial activity against Escherichia coli and Staphylococcus aureus bacteria. Cytotoxic effects of the samples on human lymphocytes were determined by MTS assay and S. kronenburgii and S. euphratica var. euphratica decreased the harmful effects of 2-hydroperoxy-2-methylpropane (tert-butyl hydroper-oxide, t-BOOH) at all time points tested. The highest amounts of rutin hydrate belong to S. kronenburgii and S. euphratica var. euphratica, and the highest amounts of luteolin-7-glucoside belong to S. huberi and S. kronenburgii. Vanillic acid was present only in S. huberi and S. kurdica.
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Affiliation(s)
- Mehmet Doğan
- Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10145 Balıkesir, Turkey
| | - Nurdan Akıcı
- Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10145 Balıkesir, Turkey
| | - Mehmet Emin Diken
- Science and Technology Application and Research Center, Balıkesir University, Balıkesir, Turkey
| | - Serap Doğan
- Department of Molecular Biology and Genetics, Faculty of Science and Literature, Balikesir University, 10145 Balıkesir, Turkey
| | - Begumhan Yilmaz Kardas
- Department of Molecular Biology and Genetics, Faculty of Science and Literature, Balikesir University, 10145 Balıkesir, Turkey
| | - Tuncay Dirmenci
- Department of Biology, Faculty of Necatibey Education, Balikesir University, Balıkesir, Turkey
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Tolpeznikaite E, Bartkevics V, Ruzauskas M, Pilkaityte R, Viskelis P, Urbonaviciene D, Zavistanaviciute P, Zokaityte E, Ruibys R, Bartkiene E. Characterization of Macro- and Microalgae Extracts Bioactive Compounds and Micro- and Macroelements Transition from Algae to Extract. Foods 2021; 10:2226. [PMID: 34574335 PMCID: PMC8471643 DOI: 10.3390/foods10092226] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 09/16/2021] [Accepted: 09/17/2021] [Indexed: 01/19/2023] Open
Abstract
The aim of this study was to evaluate the characteristics of macroalgae (Cladophora rupestris, Furcellaria lumbricalis, Ulva intestinalis) and microalgae (Arthrospira platensis (Sp1, Sp2), Chlorella vulgaris) extracts, including micro- and macroelement transition to extract, antioxidant, antimicrobial properties, the concentrations of chlorophyll (-a, -b), and the total carotenoid concentration (TCC). In macroalgae, the highest TCC and chlorophyll content were found in C. rupestris. In microalgae, the TCC was 10.1-times higher in C. vulgaris than in Sp1, Sp2; however, the chlorophyll contents in C. vulgaris samples were lower. A moderate negative correlation was found between the chlorophyll-a and TCC contents (r = -0.4644). In macroalgae extract samples, C. rupestris and F. lumbricalis showed the highest total phenolic compound content (TPCC). DPPH antioxidant activity and TPCC in microalgae was related to the TCC (r = 0.6191, r = 0.6439, respectively). Sp2 extracts inhibited Staphylococcus haemolyticus; C. rupestris, F. lumbricalis, U. intestinalis, and Sp2 extracts inhibited Bacillus subtilis; and U. intestinalis extracts inhibited Streptococcus mutans strains. This study showed that extraction is a suitable technology for toxic metal decontamination in algae; however, some of the desirable microelements are reduced during the extraction, and only the final products, could be applied in food, feed, and others.
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Affiliation(s)
- Ernesta Tolpeznikaite
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (E.T.); (P.Z.); (E.Z.)
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment “BIOR”, Lejupes iela 3, Zemgales priekšpilsēta, LV-1076 Riga, Latvia;
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania;
- Faculty of Veterinary, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Renata Pilkaityte
- Marine Research Institute, Klaipėda University, Universiteto ave. 17, LT-92294 Klaipėda, Lithuania;
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania; (P.V.); (D.U.)
| | - Dalia Urbonaviciene
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania; (P.V.); (D.U.)
| | - Paulina Zavistanaviciute
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (E.T.); (P.Z.); (E.Z.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Egle Zokaityte
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (E.T.); (P.Z.); (E.Z.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio Str. 58, LT-44244 Kaunas, Lithuania;
| | - Elena Bartkiene
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (E.T.); (P.Z.); (E.Z.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
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Brito J, Hlushko H, Abbott A, Aliakseyeu A, Hlushko R, Sukhishvili SA. Integrating Antioxidant Functionality into Polymer Materials: Fundamentals, Strategies, and Applications. ACS APPLIED MATERIALS & INTERFACES 2021; 13:41372-41395. [PMID: 34448558 DOI: 10.1021/acsami.1c08061] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
While antioxidants are widely known as natural components of healthy food and drinks or as additives to commercial polymer materials to prevent their degradation, recent years have seen increasing interest in enhancing the antioxidant functionality of newly developed polymer materials and coatings. This paper provides a critical overview and comparative analysis of multiple ways of integrating antioxidants within diverse polymer materials, including bulk films, electrospun fibers, and self-assembled coatings. Polyphenolic antioxidant moieties with varied molecular architecture are in the focus of this Review, because of their abundance, nontoxic nature, and potent antioxidant activity. Polymer materials with integrated polyphenolic functionality offer opportunities and challenges that span from the fundamentals to their applications. In addition to the traditional blending of antioxidants with polymer materials, developments in surface grafting and assembly via noncovalent interaction for controlling localization versus migration of antioxidant molecules are discussed. The versatile chemistry of polyphenolic antioxidants offers numerous possibilities for programmed inclusion of these molecules in polymer materials using not only van der Waals interactions or covalent tethering to polymers, but also via their hydrogen-bonding assembly with neutral molecules. An understanding and rational use of interactions of polyphenol moieties with surrounding molecules can enable precise control of concentration and retention versus delivery rate of antioxidants in polymer materials that are critical in food packaging, biomedical, and environmental applications.
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Affiliation(s)
- Jordan Brito
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Hanna Hlushko
- Notre Dame Radiation Laboratory, University of Notre Dame, Notre Dame, Indiana 46556, United States
| | - Ashleigh Abbott
- Department of Materials Science & Engineering, Missouri University of Science & Technology, Rolla, Missouri 65409, United States
| | - Aliaksei Aliakseyeu
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Raman Hlushko
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Svetlana A Sukhishvili
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
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58
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Zhao X, Cui YJ, Bai SS, Yang ZJ, Miao-Cai, Megrous S, Aziz T, Sarwar A, Li D, Yang ZN. Antioxidant Activity of Novel Casein-Derived Peptides with Microbial Proteases as Characterized via Keap1-Nrf2 Pathway in HepG2 Cells. J Microbiol Biotechnol 2021; 31:1163-1174. [PMID: 34226415 PMCID: PMC9705968 DOI: 10.4014/jmb.2104.04013] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 06/11/2021] [Accepted: 06/27/2021] [Indexed: 12/15/2022]
Abstract
Casein-derived antioxidant peptides by using microbial proteases have gained increasing attention. Combination of two microbial proteases, Protin SD-NY10 and Protease A "Amano" 2SD, was employed to hydrolyze casein to obtain potential antioxidant peptides that were identified by LCMS/ MS, chemically synthesized and characterized in a oxidatively damaged HepG2 cell model. Four peptides, YQLD, FSDIPNPIGSEN, FSDIPNPIGSE, YFYP were found to possess high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability. Evaluation with HepG2 cells showed that the 4 peptides at low concentrations (< 1.0 mg/ml) protected the cells against oxidative damage. The 4 peptides exhibited different levels of antioxidant activity by stimulating mRNA and protein expression of the antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), as well as nuclear factor erythroid-2-related factor 2 (Nrf2), but decreasing the mRNA expression of Kelch-like ECH-associated protein 1 (Keap1). Furthermore, these peptides decreased production of reactive oxygen species (ROS) and malondialdehyde (MDA), but increased glutathione (GSH) production in HepG2 cells. Therefore, the 4 casein-derived peptides obtained by using microbial proteases exhibited different antioxidant activity by activating the Keap1-Nrf2 signaling pathway, and they could serve as potential antioxidant agents in functional foods or pharmaceutic preparation.
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Affiliation(s)
- Xiao Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China,Beijing Institute of Nutrition Resources, Beijing 100069, P.R. China
| | - Ya-Juan Cui
- Beijing Institute of Nutrition Resources, Beijing 100069, P.R. China
| | - Sha-Sha Bai
- Beijing Institute of Nutrition Resources, Beijing 100069, P.R. China
| | - Zhi-Jie Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Miao-Cai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Sarah Megrous
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Tariq Aziz
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Abid Sarwar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Dong Li
- Beijing Institute of Nutrition Resources, Beijing 100069, P.R. China
| | - Zhen-Nai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China,Beijing Institute of Nutrition Resources, Beijing 100069, P.R. China,Corresponding author Phone: +86-10-6898-4870 Fax: +86-10-6898-5456 E-mail:
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59
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Yazarlu O, Iranshahi M, Kashani HRK, Reshadat S, Habtemariam S, Iranshahy M, Hasanpour M. Perspective on the application of medicinal plants and natural products in wound healing: A mechanistic review. Pharmacol Res 2021; 174:105841. [PMID: 34419563 DOI: 10.1016/j.phrs.2021.105841] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/14/2021] [Accepted: 08/17/2021] [Indexed: 12/14/2022]
Abstract
Wound is defined as any injury to the body such as damage to the epidermis of the skin and disturbance to its normal anatomy and function. Since ancient times, the importance of wound healing has been recognized, and many efforts have been made to develop novel wound dressings made of the best material for rapid and effective wound healing. Medicinal plants play a great role in the wound healing process. In recent decades, many studies have focused on the development of novel wound dressings that incorporate medicinal plant extracts or their purified active compounds, which are potential alternatives to conventional wound dressings. Several studies have also investigated the mechanism of action of various herbal medicines in wound healing process. This paper attempts to highlight and review the mechanistic perspective of wound healing mediated by plant-based natural products. The findings showed that herbal medicines act through multiple mechanisms and are involved in various stages of wound healing. Some herbal medicines increase the expression of vascular endothelial growth factor (VEGF) and transforming growth factor-β (TGF-β) which play important role in stimulation of re-epithelialization, angiogenesis, formation of granulation tissue, and collagen fiber deposition. Some other wound dressing containing herbal medicines act as inhibitor of tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β) and inducible nitric oxide synthase (iNOS) protein expression thereby inducing antioxidant and anti-inflammatory properties in various phases of the wound healing process. Besides the growing public interest in traditional and alternative medicine, the use of herbal medicine and natural products for wound healing has many advantages over conventional medicines, including greater effectiveness due to diverse mechanisms of action, antibacterial activity, and safety in long-term wound dressing usage.
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Affiliation(s)
- Omid Yazarlu
- Mashhad University of Medical Sciences, Department of General Surgery, Mashhad, Iran
| | - Mehrdad Iranshahi
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
| | | | - Sara Reshadat
- Department of Internal Medicine, Semnan University of Medical Sciences, Semnan, Iran
| | - Solomon Habtemariam
- Pharmacognosy Research Laboratories and Herbal Analysis Services UK, University of Greenwich, Central Avenue, Chatham-Maritime, Kent ME4 4TB, UK
| | - Milad Iranshahy
- Department of Pharmacognosy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
| | - Maede Hasanpour
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran.
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60
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Xiao N, Huang X, He W, Yao Y, Wu N, Xu M, Du H, Zhao Y, Tu Y. A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications. Food Res Int 2021; 147:110563. [PMID: 34399539 DOI: 10.1016/j.foodres.2021.110563] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 06/10/2021] [Accepted: 06/24/2021] [Indexed: 11/16/2022]
Abstract
The rapid development of egg industries produced vast byproducts that have not been effectively used. In this paper, the comprehensive utilization of egg byproducts was reviewed. Protein extraction and enzymatic hydrolysis were the main used ways for recycle of egg byproducts. The fact that eggshell membrane could accelerate would healing and improve facial skin of healthy people for 12 weeks was found. However, salted egg white had poor functional properties owing to high salt and ultrafiltration was an effective technology to remove 92.93% of salt. Moreover, Defatted yolk protein had the great potential to be used as food additives and functional foods. Other egg byproducts such as egg inhibitor and eggshells also were discussed. The novel applications of egg byproducts in the food field included food additives, feeds, food packaging materials and nutraceuticals based on current knowledge, but the proportion needed to be improved. This paper would provide a new insight for comprehensive utilization of egg byproducts.
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Affiliation(s)
- Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xi Huang
- National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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61
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El-Saber Batiha G, Hussein DE, Algammal AM, George TT, Jeandet P, Al-Snafi AE, Tiwari A, Pagnossa JP, Lima CM, Thorat ND, Zahoor M, El-Esawi M, Dey A, Alghamdi S, Hetta HF, Cruz-Martins N. Application of natural antimicrobials in food preservation: Recent views. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108066] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes. Molecules 2021; 26:molecules26144140. [PMID: 34299415 PMCID: PMC8303308 DOI: 10.3390/molecules26144140] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 07/01/2021] [Accepted: 07/05/2021] [Indexed: 11/26/2022] Open
Abstract
Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half (the right ones) of LWxL)xD genotype were used for analyses of raw hams (fresh muscles). Istarski pršut was evaluated on the basis of the chemical parameters of the raw and matured lean ham. The process of dry curing significantly influenced the chemical properties of Istarski pršut. Despite the higher content of intramuscular fat and polyunsaturated fatty acids, the fat of (LWxL)xD ham was much more resistant to hydrolysis and oxidation, suggesting that fatty acid profile and other factors, also play a significant role. Significant differences between pig genotypes in the amino acid and fatty acid profiles were found. The analyzed Istarski pršut may be distinguished by prints of multivariate chemometric statistical analysis, based on their amino acid and fatty acid compositions.
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63
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Ghimire BK, Seo JW, Yu CY, Kim SH, Chung IM. Comparative Study on Seed Characteristics, Antioxidant Activity, and Total Phenolic and Flavonoid Contents in Accessions of Sorghum bicolor (L.) Moench. Molecules 2021; 26:molecules26133964. [PMID: 34209531 PMCID: PMC8271980 DOI: 10.3390/molecules26133964] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/21/2021] [Accepted: 06/24/2021] [Indexed: 12/05/2022] Open
Abstract
Sorghum is a major cereal food worldwide, and is considered a potential source of minerals and bioactive compounds. Its wide adaptive range may cause variations in its agronomic traits, antioxidant properties, and phytochemical content. This extensive study investigated variations in seed characteristics, antioxidant properties, and total phenolic (TPC) and flavonoid contents (TFC) of sorghum collected from different ecological regions of 15 countries. The antioxidant potential of the seed extracts of various sorghum accessions was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging assays. Significant variations in TPC were observed among the sorghum accessions. All 78 sorghum accessions used in this study exhibited significant variations in TFC, with the lowest and highest amount observed in accessions C465 and J542, respectively. DPPH scavenging potential of the seed extracts for all the accessions ranged from 11.91 ± 4.83 to 1343.90 ± 81.02 µg mL−1. The ABTS assay results were similar to those of DPPH but showed some differences in the accessions. Pearson’s correlation analysis revealed a wide variation range in the correlation between antioxidant activity and TPC, as well as TFC, among the sorghum accessions. A wide diversity range was also recorded for the seed characteristics (1000-seed weight and seed germination rate). A dendrogram generated from UPGMA clustering, based on seed traits, antioxidant activity, TPC, and TFC was highly dispersed for these accessions. Variations among the accessions may provide useful information regarding the phytoconstituents, antioxidant properties, and phytochemical contents of sorghum and aid in designing breeding programs to obtain sorghum with improved agronomic traits and bioactive properties.
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Affiliation(s)
- Bimal-Kumar Ghimire
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Korea; (B.-K.G.); (S.-H.K.)
| | - Ji-Won Seo
- Bioherb Research Institute, Kangwon National University, Chuncheon 24341, Korea; (J.-W.S.); (C.-Y.Y.)
| | - Chang-Yeon Yu
- Bioherb Research Institute, Kangwon National University, Chuncheon 24341, Korea; (J.-W.S.); (C.-Y.Y.)
| | - Seung-Hyun Kim
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Korea; (B.-K.G.); (S.-H.K.)
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Korea; (B.-K.G.); (S.-H.K.)
- Correspondence: ; Tel.: +82-010-547-08301
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64
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Quality of Emulsions Containing Fat Blends Modified by Enzymatic Catalysis. Catalysts 2021. [DOI: 10.3390/catal11040453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The purpose of this study was to evaluate the effect of the enzymatic modification of muton tallow and hemp seed oil fat blends. An attempt of application of these fat blends as fat phases in emulsion systems with various amount of carboxymethylcellulose was made. Fat blends before and after enzymatic catalysis were assessed in the context of polar and non-polar fractions content, antioxidant activity, oxidative stability and texture. Emulsions were investigated in the terms of their stability, color, microstructure, droplets diameter, and viscosity. The study revealed that emulsions containing as a fat phases modified blends with greater share of mutton tallow showed more favorable properties, and greater stability. The presented emulsions are a model dispersion system, after adjustment of the additives they could be used as chemical, food or cosmetic products.
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65
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Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11072944] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation.
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66
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Guo A, Xiong YL. Myoprotein-phytophenol interaction: Implications for muscle food structure-forming properties. Compr Rev Food Sci Food Saf 2021; 20:2801-2824. [PMID: 33733583 DOI: 10.1111/1541-4337.12733] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 12/23/2022]
Abstract
Phenolic compounds are commonly incorporated into muscle foods to inhibit lipid oxidation and modify product flavor. Those that are present in or extracted from plant sources (seeds, leaves, and stems) known as "phytophenols" are of particular importance in the current meat industry due to natural origins, diversity, and safety record. Apart from these primary roles as antioxidants and flavorings, phytophenols are now recognized to be chemically reactive with a variety of food constituents, including proteins. In processed muscle foods, where the structure-forming ability is critical to a product's texture-related quality attributes and palatability, the functional properties of proteins, especially gelation and emulsification, play an essential role. A vast amount of recent studies has been devoted to protein-phenol interactions to investigate the impact on meat product texture and flavor. Considerable efforts have been made to elucidate the specific roles of phytophenol interaction with "myoproteins" (i.e., muscle-derived proteins) probing the structure-forming process in cooked meat products. The present review provides an insight into the actions of phytophenols in modifying and interacting with muscle proteins with an emphasis on the reaction mechanisms, detection methods, protein functionality, and implications for structural characteristics and textural properties of muscle foods.
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Affiliation(s)
- Anqi Guo
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA
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67
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Wang S, Gan Y, Mao X, Kan H, Li N, Zhang C, Wang Z, Wang Y. Antioxidant Activity Evaluation of Oviductus Ranae Protein Hydrolyzed by Different Proteases. Molecules 2021; 26:1625. [PMID: 33804057 PMCID: PMC8002033 DOI: 10.3390/molecules26061625] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/06/2021] [Accepted: 03/12/2021] [Indexed: 11/16/2022] Open
Abstract
As nutrition and a health tonic for both medicine and food, the protein content of Oviductus Ranae is more than 40%, making it an ideal source to produce antioxidant peptides. This work evaluated the effects of six different proteases (pepsin, trypsin, papain, flavourzyme, neutral protease and alcalase) on the antioxidant activity of Oviductus Ranae protein, and analyzed the relationship between the hydrolysis time, the degree of hydrolysis (DH) and the antioxidant activity of the enzymatic hydrolysates. The results showed that the antioxidant activity of Oviductus Ranae protein was significantly improved and the optimal hydrolysis time was maintained between 3-4 h under the action of different proteases. Among them, the protein hydrolysate which was hydrolyzed by pepsin for 180 min had the strongest comprehensive antioxidant activity and was most suitable for the production of antioxidant peptides. At this time, the DH, the DPPH radical scavenging activity, the absorbance value of reducing power determination and the hydroxyl radical scavenging activity corresponding to the enzymatic hydrolysate were 13.32 ± 0.24%, 70.63 ± 1.53%, 0.376 ± 0.009 and 31.96 ± 0.78%, respectively. Correlation analysis showed that there was a significant positive correlation between the hydrolysis time, the DH and the antioxidant activity of the enzymatic hydrolysates, further indicating that the hydrolysates of Oviductus Ranae protein had great antioxidant potential. The traditional anti-aging efficacy of Oviductus Ranae is closely related to the scavenging of reactive oxygen species, and its hydrolysates have better antioxidant capacity, which also provides support for further development of its traditional anti-aging efficacy.
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Affiliation(s)
- Shihan Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (X.M.); (H.K.)
| | - Yuanshuai Gan
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China; (Y.G.); (N.L.); (C.Z.)
| | - Xinxin Mao
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (X.M.); (H.K.)
| | - Hong Kan
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (X.M.); (H.K.)
| | - Nan Li
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China; (Y.G.); (N.L.); (C.Z.)
| | - Changli Zhang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China; (Y.G.); (N.L.); (C.Z.)
| | - Zhihan Wang
- Department of Physical Sciences, Eastern New Mexico University, Portales, NM 88130, USA;
| | - Yongsheng Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China; (Y.G.); (N.L.); (C.Z.)
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68
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Matemu A, Nakamura S, Katayama S. Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score. Antioxidants (Basel) 2021; 10:316. [PMID: 33672537 PMCID: PMC7923761 DOI: 10.3390/antiox10020316] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/11/2021] [Accepted: 02/14/2021] [Indexed: 12/11/2022] Open
Abstract
Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents a review on legume-derived peptides, focusing on in vitro and in vivo studies on the potential antioxidative activities of protein hydrolysates and their characterization, amino acid sequences, or purified/novel peptides. The health implications of legume-derived antioxidative peptides in reducing the risks of cancer and cardiovascular diseases are linked with their potent action against oxidation and inflammation. The molecular weight profiles and amino acid sequences of purified and characterized legume-derived antioxidant peptides are not well established. Therefore, further exploration of legume protein hydrolysates is necessary for assessing the potential applications of antioxidant-derived peptides in the functional food industry.
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Affiliation(s)
- Athanasia Matemu
- Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, Arusha P.O. Box 447, Tanzania;
| | - Soichiro Nakamura
- Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan;
| | - Shigeru Katayama
- Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan;
- Institute for Biomedical Sciences, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan
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69
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Hrebień‐Filisińska A. Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15342] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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70
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Pan Y, Deng Z, Shahidi F. Natural bioactive substances for the control of food-borne viruses and contaminants in food. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [PMCID: PMC7700915 DOI: 10.1186/s43014-020-00040-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Abstract
Food-borne viruses and contaminants, as an important global food safety problem, are caused by chemical, microbiological, zoonotic, and other risk factors that represent a health hazard. Natural bioactive substances, originating from plants, animals, or microorganisms, might offer the possibility of preventing and controlling food-borne diseases. In this contribution, the common bioactive substances such as polyphenols, essential oils, proteins, and polysaccharides which are effective in the prevention and treatment of food-borne viruses and contaminants are discussed. Meanwhile, the preventive effects of natural bioactive substances and the possible mechanisms involved in food protection are discussed and detailed. The application and potential effects of natural bioactive substances in the adjuvant treatment for food-borne diseases is also described.
Graphical abstract
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71
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Guo Z, Han L, Yu QL, Lin L. Effect of a sea buckthorn pomace extract-esterified potato starch film on the quality and spoilage bacteria of beef jerky sold in supermarket. Food Chem 2020; 326:127001. [DOI: 10.1016/j.foodchem.2020.127001] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 04/12/2020] [Accepted: 05/06/2020] [Indexed: 12/20/2022]
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72
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Hassan AHA, Hozzein WN, Mousa ASM, Rabie W, Alkhalifah DHM, Selim S, AbdElgawad H. Heat stress as an innovative approach to enhance the antioxidant production in Pseudooceanicola and Bacillus isolates. Sci Rep 2020; 10:15076. [PMID: 32934293 PMCID: PMC7492219 DOI: 10.1038/s41598-020-72054-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Accepted: 07/27/2020] [Indexed: 01/08/2023] Open
Abstract
It is well known that the quality and quantity of bioactive metabolites in plants and microorganisms are affected by environmental factors. We applied heat stress as a promising approach to stimulate the production of antioxidants in four heat-tolerant bacterial strains (HT1 to HT4) isolated from Aushazia Lake, Qassim Region, Saudi Arabia. The phylogenetic analysis of the 16S rRNA sequences indicated that HT1, HT3 and HT4 belong to genus Bacillus. While HT2 is closely related to Pseudooceanicola marinus with 96.78% similarity. Heat stress differentially induced oxidative damage i.e., high lipid peroxidation, lipoxygenase and xanthine oxidase levels in HT strains. Subsequently, heat stress induced the levels of flavonoids and polyphenols in all strains and glutathione (GSH) in HT2. Heat stress also improved the antioxidant enzyme activities, namely, CAT, SOD and POX in all strains and thioredoxin activity in HT3 and HT4. While GSH cycle (GSH level and GPX, GR, Grx and GST activities) was only detectable and enhanced by heat stress in HT2. The hierarchical cluster analysis of the antioxidants also supported the strain-specific responses. In conclusion, heat stress is a promising approach to enhance antioxidant production in bacteria with potential applications in food quality improvement and health promotion.
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Affiliation(s)
- Abdelrahim H A Hassan
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, 62511, Egypt.
| | - Wael N Hozzein
- Bioproducts Research Chair, Zoology Department, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia.,Botany and Microbiology Department, Faculty of Science, Beni-Suef University, Beni-Suef, 62521, Egypt
| | - Ahmed S M Mousa
- Bioproducts Research Chair, Zoology Department, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Walaa Rabie
- Department of Plant Pathology, Plant Pathology Research Institute, Agricultural Research Center, Giza, Egypt
| | - Dalal Hussien M Alkhalifah
- Department of Biology, College of Science, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia.
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, P.O. 2014, Sakaka, Saudi Arabia.,Botany Department, Faculty of Science, Suez Canal University, P.O. 41522, Ismailia, Egypt
| | - Hamada AbdElgawad
- Botany and Microbiology Department, Faculty of Science, Beni-Suef University, Beni-Suef, 62521, Egypt
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73
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Hassan AHA, Alkhalifah DHM, Al Yousef SA, Beemster GTS, Mousa ASM, Hozzein WN, AbdElgawad H. Salinity Stress Enhances the Antioxidant Capacity of Bacillus and Planococcus Species Isolated From Saline Lake Environment. Front Microbiol 2020; 11:561816. [PMID: 33042068 PMCID: PMC7521018 DOI: 10.3389/fmicb.2020.561816] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Accepted: 08/18/2020] [Indexed: 12/20/2022] Open
Abstract
This study aims at exploiting salinity stress as an innovative, simple, and cheap method to enhance the production of antioxidant metabolites and enzymes from bacteria for potential application as functional additives to foods and pharmaceuticals. We investigated the physiological and biochemical responses of four bacterial isolates, which exhibited high tolerance to 20% NaCl (wt/vol), out of 27 bacterial strains isolated from Aushazia Lake, Qassim region, Saudi Arabia. The phylogenetic analysis of the 16S rRNA genes of these four isolates indicated that strains ST1 and ST2 belong to genus Bacillus, whereas strains ST3 and ST4 belong to genus Planococcus. Salinity stress differentially induced oxidative damage, where strains ST3 and ST4 showed increased lipid peroxidation, lipoxygenase, and xanthine oxidase levels. Consequently, high antioxidant contents were produced to control oxidative stress, particularly in ST3 and ST4. These two Planococcus strains showed increased glutathione cycle, phenols, flavonoids, antioxidant capacity, catalase, and/or superoxide dismutase (SOD). Interestingly, the production of glutathione by Planococcus strains was some thousand folds greater than by higher plants. On the other hand, the induction of antioxidants in ST1 and ST2 was restricted to phenols, flavonoids, peroxidase, glutaredoxin, and/or SOD. The hierarchical analysis also supported strain-specific responses. This is the first report that exploited salinity stress for promoting the production of antioxidants from bacterial isolates, which can be utilized as postbiotics for promising applications in foods and pharmaceuticals.
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Affiliation(s)
- Abdelrahim H A Hassan
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt
| | - Dalal Hussien M Alkhalifah
- Department of Biology, College of Science, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Sulaiman A Al Yousef
- Department of Clinical Laboratory Science, College of Applied Medical Sciences, University of Hafr Al Batin, Hafr Al Batin, Saudi Arabia
| | - Gerrit T S Beemster
- Integrated Molecular Plant Physiology Research, Department of Biology, University of Antwerp, Antwerp, Belgium
| | - Ahmed S M Mousa
- Department of Botany and Microbiology, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
| | - Wael N Hozzein
- Bioproducts Research Chair, Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia.,Department of Botany and Microbiology, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
| | - Hamada AbdElgawad
- Department of Botany and Microbiology, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
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74
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Baran A, Yildirim S, Ghosigharehaghaji A, Bolat İ, Sulukan E, Ceyhun SB. An approach to evaluating the potential teratogenic and neurotoxic mechanism of BHA based on apoptosis induced by oxidative stress in zebrafish embryo ( Danio rerio). Hum Exp Toxicol 2020; 40:425-438. [PMID: 32909836 DOI: 10.1177/0960327120952140] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Butylated hydroxyanisole (BHA) has been widely used in the cosmetics, pharmaceutical, and food industries due to its antioxidant activity. Despite the antioxidant effects, reported adverse effects of BHA at the cellular level have made its use controversial. In this regard, this study was performed to elucidate the potential toxicity mechanism caused by BHA at the molecular level in zebrafish embryos. For this purpose, zebrafish embryos were exposed to BHA at levels of 0.5, 1, 5, 7.5 and 10 ppm and monitored at 24, 48, 72 and 96 hours. Survival rate, hatching rate and malformations were evaluated. We examined the potential for reactive oxygen species (ROS) production and apoptosis signalling accumulation in the whole body. Moreover, we evaluated histopathological and immunohistochemical (8-OHDG) characterization of the brain in zebrafish embryos at the 96th hour. We also examined apoptosis, histopathological and immunohistochemical (8-OHDG) characteristics in 96 hpf zebrafish larvae exposed to tertiary butylhydroquinone (TBHQ), one of the major metabolites of BHA, at doses of 0.5, 2.5, 3.75 and 5 ppm. Consequently, it has been considered that increased embryonic and larval malformations in this study may have been caused by ROS-induced apoptosis. After 96 h of exposure, positive 8-OHdG immunofluorescence, degenerative changes, and necrosis were observed in the brain of BHA and TBHQ-treated zebrafish larvae in a dose-dependent manner. BHA and TBHQ exposure could lead to an increase in 8-OHdG activities by resulting oxidative DNA damage. In particular, the obtained data indicate that the induction of ROS formation, occurring during exposure to BHA and/or multiple hydroxyl groups, could be responsible for apoptosis.
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Affiliation(s)
- A Baran
- Department of Food Quality Control and Analysis, Erzurum Vocational School, 37503Atatürk University, Erzurum, Turkey
| | - S Yildirim
- Department of Pathology, Faculty of Veterinary, 37503Atatürk University, Erzurum, Turkey
| | - A Ghosigharehaghaji
- Aquatic Biotechnology Laboratory, Fisheries Faculty, 37503Atatürk University, Erzurum, Turkey
| | - İ Bolat
- Department of Pathology, Faculty of Veterinary, 37503Atatürk University, Erzurum, Turkey
| | - E Sulukan
- Aquatic Biotechnology Laboratory, Fisheries Faculty, 37503Atatürk University, Erzurum, Turkey
| | - S B Ceyhun
- Aquatic Biotechnology Laboratory, Fisheries Faculty, 37503Atatürk University, Erzurum, Turkey.,Aquaculture Department, Fisheries Faculty, 37503Atatürk University, Erzurum, Turkey
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75
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Demircioğlu N, Öztürk F. Can Resveratrol Used in Fish Salami Production as an Antioxidant be an Alternative to Ascorbic Acid? JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1818016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Fatma Öztürk
- Faculty of Fisheries, Izmir Katip Celebi University, Izmir, Turkey
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76
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Pan M, Liu K, Yang J, Liu S, Wang S, Wang S. Advances on Food-Derived Peptidic Antioxidants-A Review. Antioxidants (Basel) 2020; 9:E799. [PMID: 32867173 PMCID: PMC7554705 DOI: 10.3390/antiox9090799] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023] Open
Abstract
The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shengmiao Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
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77
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Pan J, Lian H, Jia H, Li S, Hao R, Wang Y, Zhang X, Dong X. Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein. Food Chem 2020; 320:126637. [DOI: 10.1016/j.foodchem.2020.126637] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 03/15/2020] [Accepted: 03/17/2020] [Indexed: 02/07/2023]
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78
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Mikołajczak N, Sobiechowska DA, Tańska M. Edible flowers as a new source of natural antioxidants for oxidative protection of cold-pressed oils rich in omega-3 fatty acids. Food Res Int 2020; 134:109216. [DOI: 10.1016/j.foodres.2020.109216] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 03/31/2020] [Accepted: 04/01/2020] [Indexed: 12/15/2022]
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Anestopoulos I, Kiousi DE, Klavaris A, Galanis A, Salek K, Euston SR, Pappa A, Panayiotidis MI. Surface Active Agents and Their Health-Promoting Properties: Molecules of Multifunctional Significance. Pharmaceutics 2020; 12:E688. [PMID: 32708243 PMCID: PMC7407150 DOI: 10.3390/pharmaceutics12070688] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 12/11/2022] Open
Abstract
Surface active agents (SAAs) are molecules with the capacity to adsorb to solid surfaces and/or fluid interfaces, a property that allows them to act as multifunctional ingredients (e.g., wetting and dispersion agents, emulsifiers, foaming and anti-foaming agents, lubricants, etc.) in a widerange of the consumer products of various industrial sectors (e.g., pharmaceuticals, cosmetics, personal care, detergents, food, etc.). Given their widespread utilization, there is a continuously growing interest to explore their role in consumer products (relevant to promoting human health) and how such information can be utilized in order to synthesize better chemical derivatives. In this review article, weaimed to provide updated information on synthetic and biological (biosurfactants) SAAs and their health-promoting properties (e.g., anti-microbial, anti-oxidant, anti-viral, anti-inflammatory, anti-cancer and anti-aging) in an attempt to better define some of the underlying mechanism(s) by which they exert such properties.
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Affiliation(s)
- Ioannis Anestopoulos
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (I.A.); (D.E.K.); (A.G.)
| | - Despoina Eugenia Kiousi
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (I.A.); (D.E.K.); (A.G.)
| | - Ariel Klavaris
- Department of Biological Sciences, University of Cyprus, 2109 Nicosia, Cyprus;
| | - Alex Galanis
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (I.A.); (D.E.K.); (A.G.)
| | - Karina Salek
- Institute of Mechanical, Process & Energy Engineering, Heriot Watt University, Edinburgh EH14 4AS, UK; (K.S.); (S.R.E.)
| | - Stephen R. Euston
- Institute of Mechanical, Process & Energy Engineering, Heriot Watt University, Edinburgh EH14 4AS, UK; (K.S.); (S.R.E.)
| | - Aglaia Pappa
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (I.A.); (D.E.K.); (A.G.)
| | - Mihalis I. Panayiotidis
- Department of Applied Sciences, Northumbria University, Newcastle Upon Tyne NE1 8ST, UK
- Department of Electron Microscopy & Molecular Pathology, The Cyprus Institute of Neurology & Genetics, 2371 Nicosia, Cyprus
- The Cyprus School of Molecular Medicine, P.O. Box 23462, 1683 Nicosia, Cyprus
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80
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Mikucka W, Zielińska M. Distillery Stillage: Characteristics, Treatment, and Valorization. Appl Biochem Biotechnol 2020; 192:770-793. [PMID: 32557233 PMCID: PMC7578141 DOI: 10.1007/s12010-020-03343-5] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Accepted: 05/22/2020] [Indexed: 12/22/2022]
Abstract
Distilleries are among the most polluting industries because ethanol fermentation results in the discharge of large quantities of high-strength liquid effluents with high concentrations of organic matter and nitrogen compounds, low pH, high temperature, dark brown color, and high salinity. The most common method of managing this wastewater (distillery stillage) is to use it for soil conditioning, but this requires thickening the wastewater and may cause soil pollution due to its high nitrogen content. Therefore, treatment of distillery stillage is preferable. This review discusses individual biological and physico-chemical treatment methods and combined technologies. In addition, special attention is paid to valorization of distillery stillage, which is a valuable source of polysaccharides and volatile fatty acids (VFAs), as well as natural antioxidants, including polyphenols and other bioactive compounds of interest to the pharmaceutical, cosmetic, and food industries. New directions in improvement of valorization technologies are highlighted, including the search for new eutectic solvents for extracting these compounds. Such technologies are essential for sustainable development, which requires the use of management and valorization strategies for recovery of valuable compounds with minimal disposal of waste streams.
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Affiliation(s)
- Wioleta Mikucka
- Department of Environmental Biotechnology, University of Warmia and Mazury in Olsztyn, Słoneczna St. 45G, 10-709, Olsztyn, Poland
| | - Magdalena Zielińska
- Department of Environmental Biotechnology, University of Warmia and Mazury in Olsztyn, Słoneczna St. 45G, 10-709, Olsztyn, Poland.
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81
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Potrč S, Sterniša M, Smole Možina S, Knez Hrnčič M, Fras Zemljič L. Bioactive Characterization of Packaging Foils Coated by Chitosan and Polyphenol Colloidal Formulations. Int J Mol Sci 2020; 21:E2610. [PMID: 32283737 PMCID: PMC7177652 DOI: 10.3390/ijms21072610] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 04/03/2020] [Accepted: 04/07/2020] [Indexed: 12/25/2022] Open
Abstract
Polypropylene (PP) and polyethylene (PE) foils, previously activated by ultraviolet (UV)/ozone, were functionalized using chitosan-extract nanoparticle dispersions. A solution of macromolecular chitosan was applied onto foils as a first layer, followed by the deposition of various extracts encapsulated into chitosan nanoparticles, which were attached as an upper layer. Functionalized foils were analyzed from a bioactive point of view, i.e., regarding antimicrobial and antioxidant activity. Desorption kinetics were also studied. Moreover, barrier properties were examined, as the most important parameter influencing antimicrobial and antioxidant activity. Finally, all these properties were correlated with different surface parameters, determined previously, in order to understand if there is any direct correlation between surface elemental composition, surface charge, contact angle, or morphology and a specific bioactive property. It was shown that great bioactive properties were introduced due to the additive effect of antimicrobial chitosan and antioxidative plant extracts. Moreover, oxygen permeability decreased significantly, and the migration of polyphenols and chitosan from the foil surface was below the OML (overall migration limit), which is very important for food industry applications. Furthermore, surface properties of foils influence to some extent the desired bioactivity.
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Affiliation(s)
- Sanja Potrč
- Laboratory for Characterization and Processing of Polymers, Faculty of Mechanical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia;
| | - Meta Sterniša
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva101, SI-1000 Ljubljana, Slovenia; (M.S.); (S.S.M.)
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva101, SI-1000 Ljubljana, Slovenia; (M.S.); (S.S.M.)
| | - Maša Knez Hrnčič
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia;
| | - Lidija Fras Zemljič
- Laboratory for Characterization and Processing of Polymers, Faculty of Mechanical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia
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82
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Hussain Z, Li X, Ijaz M, Xiao X, Hou C, Zheng X, Ren C, Zhang D. Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage. Food Sci Anim Resour 2020; 40:311-322. [PMID: 32426712 PMCID: PMC7207083 DOI: 10.5851/kosfa.2019.e79] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/16/2019] [Accepted: 10/22/2019] [Indexed: 11/25/2022] Open
Abstract
This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4°C and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) and total viable counts (TVC). The results demonstrated that pH values were declined with the increase of Chinese cinnamon levels compared to control group. The L* values throughout the storage were significantly higher (p<0.05) in the control group than in other treatment groups, while a* values were decreased with the increase of Chinese cinnamon levels. The addition of Chinese cinnamon powder strongly inhibited (p<0.05) thiobarbituric acid reactive substances (TBARS) and TVC in all treated samples. It can be concluded that Chinese cinnamon powder in lower concentration 0.5% has the ability to maintain the quality of ground lamb in comparison with other treated samples.
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Affiliation(s)
- Zubair Hussain
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Xin Li
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Muawuz Ijaz
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Xiong Xiao
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Chengli Hou
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Chi Ren
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture and Rural Affairs,
Beijing 100193, China
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83
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Hermanto FE, Soewondo A, Tsuboi H, Ibrahim M, Rifa'i M. The hepatoprotective effect of Cheral as anti-oxidant and anti-inflammation on mice (Mus musculus) with breast cancer. JOURNAL OF HERBMED PHARMACOLOGY 2020. [DOI: 10.34172/jhp.2020.20] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Introduction: Recent studies have reported that breast cancer may affect the physiology of other organs, including oxidative stress in the liver. On the other hand, some agents such as white turmeric (Curcuma longa) and Meniran (Phyllanthus niruri) seem to maintain redox stability and immunomodulation. Both of them are combined into Cheral potion. This study was aimed to investigate the Cheral efficacy in modulating oxidative stress based on Nuclear factor erythroid 2-related factor 2 (Nrf2), HEME OXIGenase (HO), and superoxide dismutase (SOD) levels as well as pro-inflammatory cytokines under breast cancer condition in vivo. Methods: Nrf2, HO, and SOD from hepatocytes, and tumor necrosis factor-α (TNF-α) and interferon-γ (IFN-γ) from splenocytes were measured by flow cytometry after 14 days of Cheral administration. Results: The results showed that mice model for breast cancer underwent oxidative stress denoted by high levels of HO, and SOD accompanied by increased levels of TNF-α and IFN-γ in the cancer group compared to normal healthy group (P<0.05). In contrast, Cheral treatment was able to modulate redox balance by declining levels of HO, SOD, TNF-α, and IFN-γ, but not Nrf2, compared to cancer group (P<0.05). Conclusion: The results showed that breast cancer could alter the host’s physiology, including liver oxidative stress. The levels of TNF-α and IFN-γ might contribute to regulation of redox balance in the liver. However, Cheral has potency as an alternative therapeutic agent to reduce oxidative stress in the liver under breast cancer condition.
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Affiliation(s)
- Feri Eko Hermanto
- Biology Department, Faculty of Mathematics and Natural Sciences, Brawijaya University, Jl. Veteran Malang 65145, East Java, Indonesia
| | - Aris Soewondo
- Biology Department, Faculty of Mathematics and Natural Sciences, Brawijaya University, Jl. Veteran Malang 65145, East Java, Indonesia
| | - Hideo Tsuboi
- Department of Immunology, Nagoya University Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya 466-8550, Japan
| | - Mansur Ibrahim
- Pancasakti University, Makasar 90132, South Sulawesi, Indonesia
| | - Muhaimin Rifa'i
- Biology Department, Faculty of Mathematics and Natural Sciences, Brawijaya University, Jl. Veteran Malang 65145, East Java, Indonesia
- Biosystem Study Center, Brawijaya University, Jl. Veteran Malang 65145, East Java, Indonesia
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84
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Xiong Y, Zhang P, Johnson S, Luo J, Fang Z. Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:978-985. [PMID: 31617213 DOI: 10.1002/jsfa.10090] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 09/17/2019] [Accepted: 10/13/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Sorghum grain is rich in phenolic compounds and has the potential to be developed into functional beverages such as sorghum grain tea, in which the health benefits and flavour are the important quality attributes to be considered in tea product development. Therefore, this study investigated the effect of grain tea processing steps on the phenolic contents, antioxidant activity and aroma profile (volatile compounds) of MR-Buster (red-coloured) and Shawaya Short Black 1 (black-coloured) sorghum and the results compared with those for our previously reported Liberty (white-coloured) sorghum. RESULTS Tea processing had significant impacts on sorghum polyphenols and volatile compounds, but the effect and level varied among sorghum varieties. The phenolic contents and antioxidant activity in these three sorghum varieties were consistent in both raw grain and grain tea samples and in the order Shawaya Short Black 1 > MR-Buster > Liberty. However, the volatile profiles (both individual and grouped volatiles) were significantly different between sorghum varieties, and the abundance and diversity of the volatile compounds of the tea samples were in the order Liberty > MR-Buster > Shawaya Short Black 1. CONCLUSIONS Black-coloured sorghum with high phenolic content and antioxidant activity is more suitable for making sorghum tea considering the health benefits. In terms of the aroma intensity and diversity, white-coloured sorghum could be the ideal material. However, future study is needed to determine the key volatile compounds that positively contribute to the aroma. This work provides important insights into the selection of grain materials for sorghum grain tea production. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yun Xiong
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Stuart Johnson
- School of Molecular and Life Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA, Australia
| | - Jiaqiang Luo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
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85
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Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules. Molecules 2020; 25:molecules25030638. [PMID: 32024189 PMCID: PMC7037994 DOI: 10.3390/molecules25030638] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 01/29/2020] [Accepted: 01/30/2020] [Indexed: 11/17/2022] Open
Abstract
Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input. The other nanoscale object discussed in this entry, i.e., tocosome, is a recently introduced bioactive carrier made mainly from tocopheryl phosphates. Due to their bi-compartmental structure, which consists of lipidic and aqueous compartments, these nanocarriers are capable of carrying hydrophilic and hydrophobic material separately or simultaneously. Nanoliposomes and tocosomes are able to provide protection and release of sensitive food-grade bioactive materials in a sustained manner. They are being utilized for the encapsulation of different types of bioactive materials (such as drugs, vaccines, antimicrobials, antioxidants, minerals and preservatives), for the enrichment and fortification of different food and nutraceutical formulations and manufacturing of functional products. However, a number of issues unique to the nutraceutical and food industry must first be resolved before these applications can completely become a reality. Considering the potentials and promises of these colloidal carrier systems, the present article reviews various aspects of nanoliposomes, in comparison with tocosomes, including the ingredients used in their manufacture, formation mechanisms and issues pertaining to their application in the formulation of health promoting dietary supplements and functional food products.
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86
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Kesari P, Pratap S, Dhankhar P, Dalal V, Mishra M, Singh PK, Chauhan H, Kumar P. Structural characterization and in-silico analysis of Momordica charantia 7S globulin for stability and ACE inhibition. Sci Rep 2020; 10:1160. [PMID: 31980708 PMCID: PMC6981215 DOI: 10.1038/s41598-020-58138-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Accepted: 12/31/2019] [Indexed: 01/07/2023] Open
Abstract
Momordica charantia (Mc) seeds are widely used edible crop with high nutritional quality. The food and pharmaceutical industries use it as a natural anti-oxygenic agent. Herein, a ~52 kDa protein, which is a major part of seed proteome has been purified, biochemically characterized and structure has been determined. MALDI-ESI-MS identified peptide fragments and contig-deduced sequence suggested the protein to be homologous to 7S globulins. The crystal structure shows that protein has a bicupin fold similar to 7S globulins and the electron density for a copper and acetate ligand were observed in the C-terminal barrel domain. In silico study reveals that a tripeptide (VFK) from Mc7S possess a higher binding affinity for angiotensin converting enzyme (ACE) than already reported drug Lisinopril (LPR). The protein is a glycoprotein and highly stable under varying thermal and pH conditions due to its secondary structures. The DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay showed the protein to have an anti-oxygenic nature and can aid in scavenging free radical from sample. The protein can assist to enhance the nutritional and functional value of food by acting as a food antioxidant. Further, characterization of Mc7S required which might add in importance of Mc7S as antioxidant, anti-diabetic and anti-hypertensive.
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Affiliation(s)
- Pooja Kesari
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
| | - Shivendra Pratap
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
| | - Poonam Dhankhar
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
| | - Vikram Dalal
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
| | - Manisha Mishra
- Plant Molecular Biology Division, Council of Scientific and Industrial Research (CSIR)-National Botanical Research Institute, Lucknow, India
| | - Pradyumna Kumar Singh
- Plant Molecular Biology Division, Council of Scientific and Industrial Research (CSIR)-National Botanical Research Institute, Lucknow, India
| | - Harsh Chauhan
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
| | - Pravindra Kumar
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
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87
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Alkadi H. A Review on Free Radicals and Antioxidants. Infect Disord Drug Targets 2020; 20:16-26. [PMID: 29952268 DOI: 10.2174/1871526518666180628124323] [Citation(s) in RCA: 83] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 06/21/2018] [Accepted: 06/22/2018] [Indexed: 05/16/2023]
Abstract
Free radicals are generated in our body by several systems. A balance among free radicals and antioxidants is an important matter for appropriate physiological function. If free radicals become greater than the ability of the body to control them, a case known as oxidative stress appears, as a result of that, a number of human diseases spread in the body. Antioxidants can contribute to facingthis oxidative stress. The present review provides a brief overview of free radicals, oxidative stress, some natural antioxidants and the relationship between them.
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Affiliation(s)
- Hourieh Alkadi
- Department of Pharmaceutical Chemistry & Drug Control, Faculty of Pharmacy, Arab International University, Daraa, Syrian Arab Republic
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88
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Pan J, Lian H, Jia H, Hao R, Wang Y, Ju H, Li S, Dong X. Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108849] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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89
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Identification and quantification of synergetic antioxidants and their application in sunflower oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108726] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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90
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Carpes ST, Pereira D, Moura CD, Reis ASD, Silva LDD, Oldoni TLC, Almeida JF, Plata-Oviedo MVS. Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.11219] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.
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91
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Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds. Microorganisms 2019; 7:microorganisms7120607. [PMID: 31771117 PMCID: PMC6956321 DOI: 10.3390/microorganisms7120607] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 11/15/2019] [Accepted: 11/18/2019] [Indexed: 12/25/2022] Open
Abstract
Background: One of the main objectives of the food industry is the shelf life extension of food products, taking into account the safety requirements and the preference of consumers attracted by a simple and clear label. Following this direction, many researchers look to find out antimicrobials from natural sources. Methods: Tomato, carrot, and melon by-products were used as substrates for lactic acid fermentation using seven strains belonging to the Lactobacillus genus, L. plantarum, L. casei, L. paracasei, and L. rhamnosus. The obtained fermented by-products were then extracted and the antimicrobial activity toward fourteen pathogenic strains of Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus Aureus, and Bacillus cereus was tested through agar well diffusion assay. Results: All the extracts obtained after fermentation had highlighted antimicrobial activity against each pathogen tested. In particular, a more effective activity was observed against Salmonella spp., L. monocytogenes, S. aureus, and B. cereus, while a lower activity was observed against E. coli. Conclusion: Lactic acid fermentation of vegetable by-products can be a good strategy to obtain antimicrobials useful in food biopreservation.
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92
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Amouzad Khalili M, Abedian Kenari A, Rezaei M, Mirzakhani MK. Antioxidant and Antibacterial Effects of Vitamins C and E Alone or a Combination on Microalgae (Nannochloropsis oculata) Paste Quality during Cold Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1683108] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Masoumeh Amouzad Khalili
- Department of Aquaculture, Faculty of Natural Resources & Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
| | - Abdolmohammad Abedian Kenari
- Department of Aquaculture, Faculty of Natural Resources & Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
| | - Masoud Rezaei
- Department of Seafood processing, Faculty of Natural Resources & Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
| | - Mohammad Kazem Mirzakhani
- Department of Aquaculture, Faculty of Natural Resources & Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
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93
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Solomando JC, Antequera T, Ruiz‐Carrascal J, Perez‐Palacios T. Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high‐pressure homogenization. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14290] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- J. C. Solomando
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Cáceres Spain
| | - T. Antequera
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Cáceres Spain
| | - J. Ruiz‐Carrascal
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Cáceres Spain
| | - T. Perez‐Palacios
- Research Institute of Meat and Meat Products (IProCar) University of Extremadura Cáceres Spain
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94
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Azat Aziz M, Shehab Diab A, Abdulrazak Mohammed A. Antioxidant Categories and Mode of Action. Antioxidants (Basel) 2019. [DOI: 10.5772/intechopen.83544] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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95
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de Carvalho SM, Noronha CM, da Rosa CG, Sganzerla WG, Bellettini IC, Nunes MR, Bertoldi FC, Manique Barreto PL. PVA antioxidant nanocomposite films functionalized with alpha-tocopherol loaded solid lipid nanoparticles. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123793] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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96
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Zhao QC, Zhao JY, Ahn DU, Jin YG, Huang X. Separation and Identification of Highly Efficient Antioxidant Peptides from Eggshell Membrane. Antioxidants (Basel) 2019; 8:antiox8100495. [PMID: 31635262 PMCID: PMC6826681 DOI: 10.3390/antiox8100495] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 10/12/2019] [Accepted: 10/16/2019] [Indexed: 01/05/2023] Open
Abstract
The enzymatic hydrolysates (EHs) of the eggshell membrane (ESM) were obtained after incubating eggshell membrane in solutions prepared with Na2SO3 and alkaline protease combinations. The effects of enzyme species, enzyme dosage, Na2SO3 concentration, and hydrolysis time on the antioxidant activity of the ESM-EH were determined. Also, the correlation between the degree of hydrolysis (DH) and the antioxidant activity of ESM-EH was analyzed. The DH of ESM-EH showed a highly positive correlation with the reducing power (R2 = 0.857) and total antioxidant activity (TAA) (R2 = 0.876) and performed negative correlation with the Fe2+-chelating ability (R2 = −0.529). The molecular weight distribution of the ESM-EH was determined by MALDI-TOF/MS. Cation exchange chromatography (Sephadex C-25) was used to isolate the ESM-EH and then the enzymatic hydrolysis fragment (EHF) was obtained. Among the five isolated fragments (F1~F5), fragment 3 (F3), which was composed of 28 polypeptides, showed the highest ability to quench ABTS• (2,2-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid) (90.44%) and also displayed stronger TBARS (thiobarbituric acid– reactive substances) (58.17%) and TAA (303.82 µg /mL) than the ESM-EH. Further analysis of the 28 peptides in F3 identified using LC-MS/MS indicated that five peptides (ESYHLPR, NVIDPPIYAR, MFAEWQPR, LLFAMTKPK, MLKMLPFK) showed high water-solubility, biological activities, and antioxidant characteristics. Finally, the TAA of the synthetic peptide was verified, the synthetic peptides ESYHLPR and MFAEWQPR performed the best activity and have high potentials to be used as antioxidant agents in functional foods, pharmaceuticals, or cosmetics.
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Affiliation(s)
- Qian-Cheng Zhao
- College of Food Science and Technology, National Research and Development Centre for Egg Processing, Huazhong Agricultural University, No 1 Shizishan Street, Wuhan 430070, China.
| | - Jie-Yuan Zhao
- College of Food Science and Technology, National Research and Development Centre for Egg Processing, Huazhong Agricultural University, No 1 Shizishan Street, Wuhan 430070, China.
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA.
| | - Yong-Guo Jin
- College of Food Science and Technology, National Research and Development Centre for Egg Processing, Huazhong Agricultural University, No 1 Shizishan Street, Wuhan 430070, China.
| | - Xi Huang
- College of Food Science and Technology, National Research and Development Centre for Egg Processing, Huazhong Agricultural University, No 1 Shizishan Street, Wuhan 430070, China.
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97
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Hu X, Yang X, Wang T, Li L, Wu Y, Zhou Y, You L. Purification and identification of antioxidant peptides from round scad (Decapterus maruadsi) hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chem Toxicol 2019; 135:110882. [PMID: 31622727 DOI: 10.1016/j.fct.2019.110882] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 10/03/2019] [Accepted: 10/09/2019] [Indexed: 01/10/2023]
Abstract
Round scad (Decapterus maruadsi) was hydrolyzed with a double-enzyme (a mixture of neutrase and trypsin) to obtain antioxidant peptides. The round scad hydrolysates obtained by 5-h hydrolysis (RSH) displayed the strongest antioxidant activities, which could scavenge the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, the hydroxyl radical, and exhibit reducing power. RSH was further separated into four fractions by using an ultrafiltration membrane system, and low-molecular-weight fraction RSH-IV (<5 kDa) showed the highest antioxidant activities. Fraction RSH-IV was then purified with gel filtration chromatography followed by reverse high-performance liquid chromatography (RP-HPLC). The sequence of the purified antioxidant peptide was identified as Lys-Gly-Phe-Arg (506 Da) by liquid chromatography/electrospray ionization tandem mass spectrometry (LC-MS/MS). Additionally, the purified peptide could scavenge DPPH radical at IC50 value of 0.13 mg/mL, and it showed a 49.08-fold higher DPPH radical scavenging activity compared with that of the crude RSH. The results suggest that antioxidant peptides obtained from round scad (Decapterus maruadsi) could be a good source of natural antioxidant.
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Affiliation(s)
- Xiao Hu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, 222005, China.
| | - Tingting Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, 222005, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Ya Zhou
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
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98
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Hęś M, Dziedzic K, Górecka D, Jędrusek-Golińska A, Gujska E. Aloe vera (L.) Webb.: Natural Sources of Antioxidants - A Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:255-265. [PMID: 31209704 PMCID: PMC6684795 DOI: 10.1007/s11130-019-00747-5] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Many studies have proved that bioactive components of Aloe vera have an anti-inflammatory effect and support lipid and carbohydrate metabolism, helping to maintain normal sugar and cholesterol levels in blood and normal body weight. When aloe is applied externally, it accelerates the regeneration of the damaged skin. Aloe contains antioxidants, which may increase the shelf-life and nutritional value of food; therefore, it is widely used in cosmetic, pharmaceutical and food industry. An antioxidant activity was shown for leaf's skin, flowers and gel of aloe. In this work the future of A. vera as effective antioxidants is primarily discussed and expected trends are summarised. Furthermore, the bioactive components and the health-promoting effects of A. vera are investigated.
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Affiliation(s)
- Marzanna Hęś
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland
| | - Krzysztof Dziedzic
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.
- Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33, 60-572, Poznań, Poland.
| | - Danuta Górecka
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland
| | - Anna Jędrusek-Golińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland
| | - Elżbieta Gujska
- Department of Commodity Sciences and Food Analysis, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-957, Olsztyn, Poland
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99
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North MK, Dalle Zotte A, Hoffman LC. The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage. Meat Sci 2019; 158:107905. [PMID: 31386984 DOI: 10.1016/j.meatsci.2019.107905] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 07/19/2019] [Accepted: 07/30/2019] [Indexed: 12/26/2022]
Abstract
Thirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 weeks). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Colour, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined. Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discolouration seemed delayed. The volatile profile was dominated by esters, alcohols and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that rabbit meat may have relatively active reducing mechanisms.
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Affiliation(s)
- Megan K North
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Road, Coopers Plains 4108, Australia.
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100
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Zehiroglu C, Ozturk Sarikaya SB. The importance of antioxidants and place in today's scientific and technological studies. Journal of Food Science and Technology 2019; 56:4757-4774. [PMID: 31741500 DOI: 10.1007/s13197-019-03952-x] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/05/2019] [Accepted: 07/11/2019] [Indexed: 11/26/2022]
Abstract
Antioxidants have become scientifically interesting compounds due to their many benefits such as anti-aging and anti-inflammatory. Today, it is still used in many areas. In food technology, antioxidants are added to many foodstuffs in order to enrich the foods and eliminate the problems. Therefore, studies to determine the antioxidant activities of natural foods and their components are also continuing rapidly. Antioxidants have also been replaced in the encapsulation studies used for the preservation and stabilization of food components. Of course, preservation of foods is as important as their production. The latest packaging techniques for food preservation are edible films and coatings. The protective function of edible films and coatings can be improved by the addition of antioxidants. Unlike these, studies on plants and animals have been investigated in vivo in terms of how the antioxidant activity changes as a result of metabolic activities. The role of antioxidant enzymes in these studies is quite large. Many results have been found for the elimination of diseases by either in vivo or in vitro studies regarding antioxidants. Thus, the importance of antioxidants increased with the use in pharmacology, cosmetics and medicine. In this study, we tried to bring a current perspective to antioxidants played an active role in many fields by combining the technological applications and scientific studies of antioxidants. In order to further customize the issue, we have done this especially for the food and health field and we have tried to emphasize the importance of antioxidants in this way.
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Affiliation(s)
- Cuma Zehiroglu
- 1Center Research Laboratory Application and Research Center, Gumushane University, Gumushane, Turkey
| | - Sevim Beyza Ozturk Sarikaya
- 2Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gumushane University, Gumushane, Turkey
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