Concentration-dependent antioxidant activities of conjugated linoleic acid and α-tocopherol in corn oil

Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion

The kefir-based smoothies with kale and spinach were designed as a ready-to-drink and innovative functional snack. Microbiological, physicochemical, as well as pre- and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined that the kefir-based smoothies with vegetables had higher ash, carbohydrate, and dietary fiber values. Fructose and glucose contents of smoothy with kale were high, while smoothy with spinach included high sucrose and maltose. The microbiology results revealed that kefir-based vegetable smoothies had minimum Lactobacillaceae viability (>log 7 cfu g-1) for the required functional effect after 14-day storage. Moreover, the addition of kale significantly increased (p < .01) the level of initial TAC (CUPRAC, DPPH, and FRAP) and total phenolic content (TPC) values. After in vitro gastric digestion analysis, smoothie with spinach demonstrated higher TAC and TPC values and the control sample had higher TAC and TPC values compared with a predigestion step. It was found that in vitro intestinal DPPH values were higher for the sample with spinach samples, while the sample with kale had the highest FRAP values. It was also found that the bioaccessibility indexes of plain kefir were determined to be the highest in both in vitro gastric and intestinal procedures. The present study provided novel insights into the in vitro digestion properties of kefir fortified with vegetables. Nevertheless, further studies are needed to identify the functional properties of the milk and plant matrices mixture using in vitro and in vivo trials.

In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

The antioxidant potential (AP) is an important nutritional property of foods, as increased oxidative stress is involved in most diet-related chronic diseases. In dairy products, the protein fraction contains antioxidant activity, especially casein. Other antioxidants include: antioxidant enzymes; lactoferrin; conjugated linoleic acid; coenzyme Q10; vitamins C, E, A and D3; equol; uric acid; carotenoids; and mineral activators of antioxidant enzymes. The AP of dairy products has been extensively studied in vitro, with few studies in animals and human subjects. Available in vivo studies greatly differ in their design and objectives. Overall, on a 100 g fresh weight-basis, AP of dairy products is close to that of grain-based foods and vegetable or fruit juices. Among dairy products, cheeses present the highest AP due to their higher protein content. AP of milk increases during digestion by up to 2·5 times because of released antioxidant peptides. AP of casein is linked to specific amino acids, whereas β-lactoglobulin thiol groups play a major role in the AP of whey. Thermal treatments such as ultra-high temperature processing have no clear effect on the AP of milk. Raw fat-rich milks have higher AP than less fat-rich milk, because of lipophilic antioxidants. Probiotic yoghurts and fermented milks have higher AP than conventional yoghurt and milk because proteolysis by probiotics releases antioxidant peptides. Among the probiotics, Lactobacillus casei/acidophilus leads to the highest AP. The data are insufficient for cheese, but fermentation-based changes appear to make a positive impact on AP. In conclusion, AP might participate in the reported dairy product-protective effects against some chronic diseases.

Oxidation of olive oil fortified with quercetin, caffeic acid, tyrosol and hydroxytyrosol

Purpose

– This paper aims to evaluate effects of the fortification of polyphenolic compound mixtures of quercetin, caffeic acid, tryrosol and hydroxytyrosol in olive oil oxidation.

Design/methodology/approach

– The authors measured olive oxidation initiated by copper using thiobarbituric acid reactive substance, as an indicator of lipid peroxidation.

Findings

– Overall, most mixture combinations exhibited oxidation similar to olive oil alone. Some mixture combinations of polyphenolic compounds acted as antioxidants; however, as the concentrations were changed, they became prooxidant in nature.

Research limitations/implications

– In vitro studies have limitations for extrapolation to in vivo and clinical studies.

Practical implications

– Such information will be useful in determining optimal concentrations and combinations of antioxidants for reducing rancidity and perhaps as models that could be used to modulate various chronic diseases that are associated with oxidative stress.

Originality/value

– Olive oil, along with fruits, vegetables and fish, are important constituents of health promoting diets, such as the Mediterranean diet. Active ingredients include monounsaturated fatty acids, oleic acid and a variety of antioxidants including various polyphenolic compounds.

Antigenotoxic and anticytotoxic effect of camel milk in mice treated with cisplatin

Camel milk (CM) has good nutritive value, in addition to its antigenotoxic and anticytotoxic effects. Therefore the aim of this investigation was to evaluate the capacity of CM to inhibit the micronucleated polychromatic erythrocytes (MnPCEs) in the bone marrow and improve the mitotic activity produced by cisplatin. Cisplatin is one of the most widely used antineoplastic drugs in the treatment of cancer. The 70 adult male Swiss albino mice were divided into seven groups:Gr. I: treated with distilled water and considered as a control group.Gr. II: treated with camel milk (33 ml/kg, b.w).Gr. III: treated previously with cisplatin (0.5 mg/kg, b.w).Gr. IV: treated with camel milk and followed after 2 h. with cisplatin (33 ml/kg → 0.5 mg/kg, b.w).Gr. V: treated with camel milk and cisplatin at the same time (33 ml/kg + 0.5 mg/kg, b.w).Gr. VI: treated with an acute single dose of cisplatin (2.5 mg/kg, b.w).Gr. VII: treated with camel milk prior and followed with an acute single dose of cisplatin (33 ml/kg → 2.5 mg /kg, b.w). The animals were sacrificed 24 h after cisplatin injection. The pretreatment with CM dose caused a significant decrease (P < 0.001) in the frequency of MnPCEs and increase (P < 0.001) in the mitotic index (MI) induced by cisplatin when compared with the groups treated with cisplatin alone. The possible explanation for the antigenotoxic and anticytotoxic effects observed in the pretreatment with CM is ascribed to its contents. In conclusion, from the findings we suggest that this milk has some antioxidant effect, and the antigenotoxic mechanism of this milk needs to be explored further before their use during cisplatin chemotherapy.

Phytochemical investigation and medicinal evaluation of fixed oil of Balanites aegyptiaca fruits (Balantiaceae)

ETHNOPHARMACOLOGICAL RELEVANCE

Balanites aegyptiaca (Balantiaceae), mainly the fruit, is used by traditional healers and herbalists for treating many diseases in Africa and Asia.

AIM OF THE STUDY

Investigation of fixed oil composition of fruits and evaluation of its biological activity.

MATERIALS AND METHODS

Oil content was identified using GC and GC/MS. In vitro examination of the oil biological activity (including cytotoxicity, antimutagenicity, antiparasitic, antiviral and antimicrobial activities) was performed.

RESULTS

The oil contained 54.53% unsaturated fatty acids and 1.14% sterols. The oil exhibited anticancer activity against lung, liver and brain human carcinoma cell lines. It also had antimutagenic activity against Fasciola gigantica induced mutagenicity besides anthelmintic activity against hepatic worms (Schistosoma mansoni and Fasciola gigantica). Preliminary screening showed that the oil had antiviral activity against Herpes simplex virus. It also had antimicrobial activity against selected strains of Gram-positive bacteria, Gram-negative bacteria and Candida.

CONCLUSION

The results showed remarkable biological activity of Balanites aegyptiaca fixed oil and proved its importance as natural bioactive source.