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Mohamadyan W, Yousefi S, Weisany W. Development of edible nanoemulsions containing vitamin E using a low-energy method: Evaluation of particle size and physicochemical properties for food and beverage applications. Heliyon 2024; 10:e32415. [PMID: 39005908 PMCID: PMC11239471 DOI: 10.1016/j.heliyon.2024.e32415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 06/03/2024] [Accepted: 06/04/2024] [Indexed: 07/16/2024] Open
Abstract
Pasta, a globally popular dish, serves as a complete meal around the world. This research aims to improve the nutritional value of pasta by enriching it with vitamin E. Firstly, vitamin E and sesame oil were mixed in different ratios (1:10, 1:5, 10:10) and dissolved in an aqueous medium at 50 °C with different concentrations of Tween 80 (10 %, 20 %, 30 %). Coarse emulsions were formed by gradual addition of the oil phase to the aqueous phase, followed by equilibration using an Ultratrax mixer at 15,000 rpm for 5 min. The target nanoemulsions were then produced using an ultrasonic system. After 30 days of storage, the most stable nanoemulsions containing 10 % Tween 80 and a 1:10 ratio of vitamin E to sesame oil showed minimal changes. In addition, nanoemulsions with 10 % Tween 80 and a 10:10 ratio of vitamin E to sesame oil showed less turbidity than those with 20 % and 30 % Tween 80. Evaluation of enriched pasta for physical, chemical and sensory properties compared to non-enriched samples showed no significant differences in properties such as pH, ash, total solids, texture and colour characteristics (P < 0.05). Enriched pasta samples showed an increase in moisture content of 0.94 % and a decrease in weight loss of 2.13 % compared to the control, with improved brightness (L) and yellowness (b) due to the addition of nanoemulsion. Sensory evaluation showed higher scores for pasta samples enriched with nanoemulsions containing vitamin E compared to control samples. This pioneering study introduces nanoemulsion technology to improve the nutritional profile of pasta by enriching it with vitamin E. The research demonstrates the successful formulation of stable nanoemulsions and their positive effects on pasta properties, suggesting promising avenues for improving public health through innovative pasta enrichment methods.
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Affiliation(s)
- Wrya Mohamadyan
- Department of Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Shima Yousefi
- Department of Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Weria Weisany
- Department of Agronomy and Horticulture Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Gao L, Sun H, Nagassa M, Li X, Pei H, Liu S, Gu Y, He S. Edible film preparation by anthocyanin extract addition into acetylated cassava starch/sodium carboxymethyl cellulose matrix for oxidation inhibition of pumpkin seeds. Int J Biol Macromol 2024; 267:131439. [PMID: 38593902 DOI: 10.1016/j.ijbiomac.2024.131439] [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: 10/09/2023] [Revised: 04/01/2024] [Accepted: 04/04/2024] [Indexed: 04/11/2024]
Abstract
In this study, an edible film was fabricated by incorporating anthocyanin extract from black rice (AEBR) into acetylated cassava starch (ACS)/carboxymethyl-cellulose (CMC) to enhance the shelf life of pumpkin seeds. The effects of AEBR on the rheological properties of film-forming solutions, as well as the structural characterization and physicochemical properties of the film, were evaluated. Rheological properties of solutions revealed that AEBR was evenly dispersed into polymer matrix and bound by hydrogen bonds, as confirmed by Fourier transform infrared spectroscopy analysis. The appropriate AEBR addition could be compatible with polymer matrix and formed a compact film structure, improving the mechanical properties, barrier properties, and opacity. However, with further addition of AEBR, the tensile strength and water vapor permeability decreased and the tight structure was destroyed. After being stored separately under thermal and UV light accelerated conditions for 20 days, the peroxide value and acid value of roasted pumpkin seeds coated with the AEBR film showed a significant reduction. Moreover, the storage stability of AEBR was improved through the embedding of ACS/CMC biopolymers. These results indicated that AEBR film could effectively delay pumpkin seeds oxidation and prolong their shelf life as an antioxidant material.
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Affiliation(s)
- Lingyan Gao
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Hanju Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China.
| | - Merga Nagassa
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Xiao Li
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Hui Pei
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Shuyun Liu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Yingying Gu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China.
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Cui XR, Bai YP, Guo XN, Zhu KX. Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles. Int J Biol Macromol 2024; 265:130928. [PMID: 38513901 DOI: 10.1016/j.ijbiomac.2024.130928] [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: 01/19/2024] [Revised: 03/04/2024] [Accepted: 03/14/2024] [Indexed: 03/23/2024]
Abstract
In this study, black highland barley semi-dried noodles (BHBSNs) were adjusted to acidic pH (5.0, 4.5, 4.0) with an acidity regulator (monosodium fumarate) for obtaining low glycemic index (GI) BHBSNs, and the changes in the in vitro starch digestion, free phenolic content, and α-amylase activity in BHBSNs were investigated. The estimated glycemic index (eGI) of BHBSNs decreased from 59.23 to 52.59, 53.89 and 53.61, respectively, as the pH was adjusted from 6.0 to 5.0, 4.5, 4.0. As the pH of BHBSNs decreased, the equilibrium hydrolysis (C∞) decreased, and kinetic coefficient (k) decreased and then increased. Compared to the control, the pH of the digestive fluid decreased during digestion with decreasing pH, and the α-amylase inhibition of BHBSNs with pH 5.0, 4.5, and 4.0 increased by 56.54 %, 75.18 %, and 107.98 %, respectively. In addition, as the pH of BHBSNs decreased, the free phenolic content and the content of released phenolics during digestion increased. Pearson correlations analysis showed that the increase in α-amylase inhibition and phenolic release during digestion induced by acidic pH was negatively correlated with the eGI and C∞ of BHBSNs. This study indicated that acidic pH condition could modulate starch digestion for preparing low GI BHBSNs.
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Affiliation(s)
- Xin-Ru Cui
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Yi-Peng Bai
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
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Al-Bukhaiti WQ, Al-Dalali S, Li H, Yao L, Abed SM, Zhao L, Qiu SX. Identification and in vitro Characterization of Novel Antidiabetic Peptides Released Enzymatically from Peanut Protein. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:66-72. [PMID: 37994988 DOI: 10.1007/s11130-023-01118-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/17/2023] [Indexed: 11/24/2023]
Abstract
Bioactive peptides derived from proteins found in various foods provide significant health benefits, including regulating blood sugar levels by inhibiting carbohydrate-hydrolyzing enzymes. Hydrolysates of peanut protein were prepared using alcalase (AH) or trypsin (TH) to generate antidiabetic peptides with high activity against α-amylase (IC50 of 6.46 and 5.71 mg/mL) and α-glucosidase (IC50 of 6.30 and 5.57 mg/mL), as well as antiradical activity to scavenge DPPH• (IC50 of 4.18 and 3.12 mg/mL) and ABTS•+ (IC50 of 2.87 and 2.56 mg/mL), respectively. The bioactivities of hydrolysates were greatest in the ultrafiltration-generated F3 fraction (< 3 kDa). The most active fraction was TH-F3, which was purified by gel filtration chromatography to generate sub-fractions (SF). With IC50 values of 1.05 and 0.69 mg/mL, the F3-SF8 fraction was the most effective at inhibiting the activity of α-amylase and α-glucosidase, respectively. This fraction was further purified using RP-HPLC to generate sub-subfractions (SSF), the most active of which were F3-SF8-SSF9 and SSF10. The peptide sequences F3-SF8-SSF9 and SSF10 were determined using LC-MS/MS. Two novel antidiabetic peptides with the potential to inhibit α-amylase and α-glucosidase were identified, with the sequences Asp-Trp-Arg (476.22 Da, IC50 of 0.78, and 0.35 mg/mL) and Phe-Tyr (329.15 Da, IC50 of 0.91, and 0.41 mg/mL). These results suggest that peptides derived from peanut protein are attractive natural ingredients for diabetes management applications.
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Affiliation(s)
- Wedad Q Al-Bukhaiti
- Program of Natural Product Medicinal Chemistry, Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Sam Al-Dalali
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb, 70270, Yemen
| | - Hanxiang Li
- Institutional Center for Shared Technologies and Facilities, South China Botanical Garden, Chinese Academy of Sciences, South China National Botanical Garden, Guangzhou, 510650, PR China
| | - Liyuan Yao
- Program of Natural Product Medicinal Chemistry, Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China
| | - Sherif M Abed
- Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, North Sinai, 45526, Egypt
| | - Liyun Zhao
- Program of Natural Product Medicinal Chemistry, Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China.
| | - Sheng-Xiang Qiu
- Program of Natural Product Medicinal Chemistry, Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China.
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Tashim NAZ, Lim SA, Basri AM. Synergistic antioxidant activity of selected medicinal plants in Brunei Darussalam and its application in developing fortified pasta. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7331-7342. [PMID: 35767363 DOI: 10.1002/jsfa.12099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 06/03/2022] [Accepted: 06/21/2022] [Indexed: 05/28/2023]
Abstract
BACKGROUND Developing functional foods by utilizing plants can often lead to compromised sensory properties. Thus this study investigates the combination of plants to produce synergistic effects and to incorporate these plant powders into a pasta formulation without affecting its sensory acceptance. Six common Brunei medicinal plants were evaluated for their in vitro antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (IC50 ), ferric reducing antioxidant power (FRAP) assay and 2,2'-azino-bis(3-ethylbenziazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Aqueous extracts of Amaranthus tricolor, Breynia androgyna, Manihot esculenta, Polygonum minus, Apium graveolens and Coriandrum sativum were prepared. RESULTS Breynia androgyna had the highest FRAP value of 74.3 ± 5.33 mg g-1 ascorbic acid equivalents (AAE), with DPPH IC50 antioxidant activity of 70.3 ± 3.14 μg mL-1 and ABTS scavenging activity of 44.0 ± 2.80 mg g-1 AAE. This correlates well with the total flavonoid, flavonol and phenolic content (50.5 mg g-1 gallic acid equivalents (GAE), 50.6 mg g-1 GAE and 24.3 mg g-1 GAE, respectively). Plant species powders were combined in pairs and evaluated for their synergistic antioxidant properties. With potential synergistic plant mixtures, fortification of these mixtures into functional food can be developed to improve its overall antioxidant capacity. Based on the synergistic IC50 results of these mixtures, three fortified pastas were formulated by incorporating selected plant powder combinations of Amaranthus tricolor + P. minus, Apium graveolens + P. minus, and P. minus + B. androgyna into wheat pasta at 1:100 (w/w). CONCLUSION Fortification of pasta with the plant powder blends resulted a significant increase in DPPH antioxidant activity, while successfully maintaining indistinguishable features from the control pasta, including minimal cooking loss, agreeable measure of cohesiveness, springiness and chewiness, with good overall sensory acceptability. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Najeebah Az-Zahra Tashim
- Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Gadong, Brunei Darussalam
| | - Syazana Abdullah Lim
- Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Gadong, Brunei Darussalam
| | - Aida Maryam Basri
- Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Gadong, Brunei Darussalam
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Maqsood M, Anam Saeed R, Sahar A, Khan MI. Mulberry plant as a source of functional food with therapeutic and nutritional applications: A review. J Food Biochem 2022; 46:e14263. [PMID: 35642132 DOI: 10.1111/jfbc.14263] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/26/2022] [Accepted: 05/10/2022] [Indexed: 12/29/2022]
Abstract
Medicinal plants from the family Moraceae have diverse applications in agriculture, cosmetics, food, and the pharmaceutical industry. Their extensive spectrum of pharmacological activity for treating numerous inflammatory illnesses, cancer, cardiovascular diseases, and gastrointestinal problems reflects their biological and therapeutic value. This article summarizes the molecular mechanisms related to the biological implications of mulberry extracts, fractions, and isolated bioactive compounds from different parts in various health-related ailments. Additionally, the food industry and animal nutrition applications are summarized. Phytochemicals such as steroids, saponins, alkaloids, glycosides, polysaccharides, and phenolic compounds including terpenoids, flavonoids, anthocyanins, and tannins are found in this medicinal plant. The aqueous, ethanolic, and methanolic extracts, as well as bioactive compounds, have anti-oxidative, hypoglycemic, nephroprotective, antimicrobial, neuroprotective, anti-mutagenic, hepatoprotective, anthelmintic, immune-modulatory, cardioprotective, and skin protecting activities. Mulberry supplementation in food products improves the stability of phenolics, sensory properties, antioxidant activity, and antimicrobial properties. Mulberry leaves in animal feed increase the nutrient digestibility, growth parameters, antimicrobial, and antioxidant properties. PRACTICAL APPLICATIONS: This review summarized the in vivo and in vitro biological activities of the mulberry and isolated constituents in various health conditions. In addition, the food uses such as antioxidant potential, antimicrobial, and physicochemical properties were discussed. Furthermore, in vivo studies revealed mulberry as a significant protein source and its flavonoids as potential animal foliage.
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Affiliation(s)
- Maria Maqsood
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Raakia Anam Saeed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Amna Sahar
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. Molecules 2022; 27:molecules27196342. [PMID: 36234886 PMCID: PMC9573312 DOI: 10.3390/molecules27196342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 11/22/2022] Open
Abstract
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.
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Lange E, Kęszycka PK, Pałkowska-Goździk E, Billing-Marczak K. Comparison of Glycemic Response to Carbohydrate Meals without or with a Plant-Based Formula of Kidney Bean Extract, White Mulberry Leaf Extract, and Green Coffee Extract in Individuals with Abdominal Obesity. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:12117. [PMID: 36231426 PMCID: PMC9566345 DOI: 10.3390/ijerph191912117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/21/2022] [Accepted: 09/22/2022] [Indexed: 06/16/2023]
Abstract
Due to the rising prevalence of obesity and type 2 diabetes, a strategy that can positively influence diet quality in a simple way is being explored, since a low glycemic index (GI) diet is advised in the dietoprophylaxis and diet therapy of diabetes. Methods: Twenty-three women with abdominal obesity participated in the study. The postprandial glycemic response and glycemic index were determined after three carbohydrate meals (noodle soup, white rice, strawberry sorbet) without or with the addition of a plant-base supplement (extracts of kidney bean, white mulberry leaf, and green coffee) with a potentially hypoglycemic effect. For two products (instant noodle soup and white rice), the addition of the plant supplement resulted in a reduction in glicemic iAUC values (respectively, by: 17.1%, p = 0.005 and 5.3%; p = 0.03; 40.6%, p = 0.004 and 5.3%, p = 0.019). However, this effect was not observed for strawberry sorbet. The blood glucose concentrations 30 min after the consumption of instant noodle soup and white rice with the plant-based formula addition significantly affected the GI value of tested meals (p = 0.0086, r = 0.53; p = 0.0096, r = 0.53), which may indicate the effect of this plant supplement on enterohormone and/or insulin secretion. Conclusion: A formula containing kidney bean, white mulberry leaves, and green coffee extracts may therefore be a notable factor in lowering postprandial glycemia and the GI of carbohydrate foods. However, further research is needed to determine for which food groups and meals its use may be most effective.
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Affiliation(s)
- Ewa Lange
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159 C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Paulina Katarzyna Kęszycka
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159 C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Ewelina Pałkowska-Goździk
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159 C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Katarzyna Billing-Marczak
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159 C Nowoursynowska Street, 02-776 Warsaw, Poland
- MarMar Investment LLC, ul. Słomińskiego 15/509, 00-195 Warsaw, Poland
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Assessment of eight Morus indica cultivars for 1-deoxynojirmycin content, antioxidant and anti-diabetic potential: optimization of ultrasound assisted process for bioactive enriched leaf extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01438-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Kajszczak D, Kowalska-Baron A, Sosnowska D, Podsędek A. In Vitro Inhibitory Effects of Viburnum opulus Bark and Flower Extracts on Digestion of Potato Starch and Carbohydrate Hydrolases Activity. Molecules 2022; 27:molecules27103118. [PMID: 35630596 PMCID: PMC9147751 DOI: 10.3390/molecules27103118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/06/2022] [Accepted: 05/11/2022] [Indexed: 11/16/2022] Open
Abstract
One of the effective treatments for diabetes is to reduce and delay the absorption of glucose by inhibition of α-amylase and α-glucosidase in the digestive tract. Currently, there is a great interest in natural inhibitors from various part of plants. In the present study, the phenolic compounds composition of V. opulus bark and flower, and their inhibitory effects on in vitro potato starch digestion as well as on α-amylase and α-glucosidase, have been studied. Bark and flower phenolic extracts reduced the amount of glucose released from potato starch during tree-stage simulated digestion, with IC50 value equal to 87.77 µg/mL and 148.87 µg/mL, respectively. Phenolic bark extract showed 34.9% and 38.4% more potent inhibitory activity against α-amylase and α-glucosidase, respectively, but the activity of plant extracts was lower than that of acarbose. Chlorogenic acid (27.26% of total phenolics) and (+)-catechin (30.48% of total phenolics) were the most prominent phenolics in the flower and bark extracts, respectively. Procyanidins may be responsible for the strongest V. opulus bark inhibitory activity against α-amylase, while (+)-catechin relative to α-glucosidase. This preliminary study provides the basis of further examination of the suitability of V. opulus bark compounds as components of nutraceuticals and functional foods with antidiabetic activity.
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Affiliation(s)
- Dominika Kajszczak
- Institute of Molecular and Industrial Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland;
- Correspondence: (D.K.); (A.P.)
| | - Agnieszka Kowalska-Baron
- Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland;
| | - Dorota Sosnowska
- Institute of Molecular and Industrial Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland;
| | - Anna Podsędek
- Institute of Molecular and Industrial Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland;
- Correspondence: (D.K.); (A.P.)
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Ozleyen A, Cinar ZO, Karav S, Bayraktar A, Arslan A, Kayili HM, Salih B, Tumer TB. Biofortified Whey/Deglycosylated Whey and Chickpea Protein Matrices: Functional Enrichment by Black Mulberry Polyphenols. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:51-61. [PMID: 34850338 DOI: 10.1007/s11130-021-00943-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/23/2021] [Indexed: 06/13/2023]
Abstract
Morus nigra L. (black mulberry-BM) is a promising nutraceutical fruit containing biologically active polyphenols like anthocyanins, proanthocyanidins, catechins, and stilbenes, with well-established anti-inflammatory, antidiabetic, anti-obesity, and anticancer biofunctions. However, these health-promoting properties in raw fruit are greatly masked due to the presence of soluble and insoluble carbohydrates in excess amounts restricting daily intake of the required dose to achieve targeted effects. In the current study, different protein sources (defatted whey and chickpea flours) were optimized through different conditions to capture polyphenols from BM juice while diminishing its glucose content. To optimize polyphenol-protein interactions, various pHs (3.7, 4.2, and 4.7), matrix concentrations (20, 50, and 80 g protein/L), and incubation times (5, 20, and 45 min) were tested. In the present work, optimized BM polyphenol enriched whey matrix inhibited pro-inflammatory mediators and promoted Nrf-2 dependent cytoprotective enzyme expressions in lipopolysaccharide (LPS) induced macrophages at low doses. In addition, whey proteins were also subjected to an enzymatic deglycosylation process by using recently identified EndoBI-1 enzyme for the specific cleavage of N-glycan core in all glycan types including high mannoses, hybrids as well as complex glycans found on defatted whey proteins. After this process, the polyphenol sorption capacity of deglycosylated whey proteins was found to be significantly higher (37%) than the capacity of non-treated normal whey protein under optimized conditions. In conclusion, deglycosylation of protein matrices could be a novel strategy for efficient sorption/concentration of polyphenols from fruits and vegetables, however, more detailed studies are needed to understand this effect.
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Affiliation(s)
- Adem Ozleyen
- Graduate Program of Biomolecular Sciences, School of Graduate Studies, Canakkale Onsekiz Mart University, 17020, Çanakkale, Turkey
- School of Chemistry, University of Leicester, Leicester, LE1 7RH, UK
| | - Zeynep Ozlem Cinar
- Graduate Program of Molecular Biology and Genetics, School of Graduate Studies, Canakkale Onsekiz Mart University, 17020, Çanakkale, Turkey
| | - Sercan Karav
- Department of Molecular Biology and Genetics, Faculty of Arts and Science, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Turkey
| | - Ayse Bayraktar
- Graduate Program of Biomolecular Sciences, School of Graduate Studies, Canakkale Onsekiz Mart University, 17020, Çanakkale, Turkey
| | - Aysenur Arslan
- Graduate Program of Molecular Biology and Genetics, School of Graduate Studies, Canakkale Onsekiz Mart University, 17020, Çanakkale, Turkey
| | - H Mehmet Kayili
- Department of Biomedical Engineering, Faculty of Engineering, Karabuk University, 78000, Karabuk, Turkey
| | - Bekir Salih
- Department of Chemistry, Faculty of Science, Hacettepe University, 06500, Ankara, Turkey
| | - Tugba Boyunegmez Tumer
- Department of Molecular Biology and Genetics, Faculty of Arts and Science, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Turkey.
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12
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Stinging Nettle ( Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties. Molecules 2021; 26:molecules26226909. [PMID: 34833998 PMCID: PMC8623016 DOI: 10.3390/molecules26226909] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/04/2021] [Accepted: 11/11/2021] [Indexed: 11/16/2022] Open
Abstract
Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g−1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g−1 and 13.35 µg g−1, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g−1 to 8.82 g 100 g−1) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g−1 to 5.63 g 100 g−1). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.
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13
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Jan B, Parveen R, Zahiruddin S, Khan MU, Mohapatra S, Ahmad S. Nutritional constituents of mulberry and their potential applications in food and pharmaceuticals: A review. Saudi J Biol Sci 2021; 28:3909-3921. [PMID: 34220247 PMCID: PMC8241616 DOI: 10.1016/j.sjbs.2021.03.056] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/21/2021] [Accepted: 03/22/2021] [Indexed: 12/31/2022] Open
Abstract
Mulberry is a fast growing deciduous plant found in wide variety of climatic, topographical and soil conditions, and is widely distributed from temperate to subtropical regions. Due to presence of valuable phytochemical constituents, mulberry as a whole plant has been utilized as a functional food since long time. Mulberry fruits are difficult to preserve as they have relatively high water content. Therefore for proper utilization, different value-added products like syrups, squashes, teas, pestil sand köme, pekmez (turkuish by-products), yogurts, jams, jellies, wines, vinegar, breads, biscuits, parathas, and many more are made. In overseas, these value-added products are commercially sold and easily available, though in India, this versatile medicinal plant is still missing its identity at commercial and industrial scale. Leaves of mulberry are economically viable due to their important role in the sericulture industry since ancient times. Mulberries or its extracts exhibit excellent anti-microbial, anti-hyperglycaemic, anti-hyperlipidemic, anti-inflammatory, anti-cancer effects and is used to combat different acute and chronic diseases. Different parts of Morus species like fruits, leaves, twigs, and bark exhibit strong anti-tyrosinase inhibition activity that makes it a suitable candidate in cosmetic industries as a whitening agent. The current review provides a comprehensive discussion concerning the phytochemical constituents, functionality and nutraceutical potential of mulberry and as a common ingredient in various cosmetic products.
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Affiliation(s)
- Bisma Jan
- Department of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India.,Bioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Rabea Parveen
- Department of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India.,Department of Biosciences, Human Genetics and Laboratory, Jamia Milia Islamia, New Delhi, India
| | - Sultan Zahiruddin
- Bioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Mohammad Umar Khan
- Department of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India.,Bioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Sradhanjali Mohapatra
- Bioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India.,Department of Pharmaceutics, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Sayeed Ahmad
- Bioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
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14
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Chen L, Guo Y, Li X, Gong K, Liu K. Phenolics and related in vitro functional activities of different varieties of fresh waxy corn: a whole grain. BMC Chem 2021; 15:14. [PMID: 33648574 PMCID: PMC7923475 DOI: 10.1186/s13065-021-00740-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Accepted: 02/15/2021] [Indexed: 11/29/2022] Open
Abstract
The polyphenol distribution in fresh waxy corns of different color varieties and their functional activities, which may be useful for treating various chronic diseases, were investigated. The in vitro antioxidant activity, and hypoglycemic and hypocholesterolemic effects of the free and bound corn phenolics were determined to evaluate the edible value of fresh waxy corn. The colored varieties contained more phenols than the common varieties (white and/or yellow). The total free phenolic acid content of the six varieties was 6637.73 µg/g DW (dry weight), which was slightly higher (P > 0.05) than that of the total bound form (6276.65 µg/g DW). The total free flavonoid content was 5850.09 µg/g DW, which was higher (P < 0.05) than that of the total bound form (4874.51µg/g DW). No bound anthocyanin was detected in the methanol extracts of the tested varieties. For all the varieties, free polyphenols contributed 86−100 % and 70−78 % of the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging abilities, respectively, and 100 % of the ferric reducing capacity. The free phenolics in fresh waxy corn showed better (P < 0.05) hypoglycemic effect than the bound form in terms of inhibition of α-amylase activity, whereas the bound phenolics of most varieties showed higher α-glucosidase inhibitory activity than the free forms. The free phenolics showed better (P < 0.05) glycocholesterol binding than the bound form for all varieties. The bound polyphenols showed better sodium cholate and taurocholate binding than the free form for most varieties. In conclusion, the difference between free and bound polyphenol content and functional activities indicates that fresh waxy corn can be potentially used for the development of functional food.
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Affiliation(s)
- Lirong Chen
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China
| | - Yuqiu Guo
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China
| | - Xiaoyue Li
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China
| | - Kuijie Gong
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China.
| | - Kaichang Liu
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China.
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15
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Kladar N, Anačkov G, Srđenović B, Gavarić N, Hitl M, Salaj N, Jeremić K, Babović S, Božin B. St. John's Wort Herbal Teas - Biological Potential and Chemometric Approach to Quality Control. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:390-395. [PMID: 32447616 DOI: 10.1007/s11130-020-00823-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
St. John's wort has been used for centuries in traditional medicine of many cultures, and nowadays it is well-known as a clinically important antidepressant drug. Considering the rising market demand for Hyperici herba, quality control of crude drug is of paramount importance. In this paper we performed HPLC-DAD chemical profiling of St. John's wort tea samples obtained at local markets, pharmacies and health food stores in the Balkan Peninsula countries, Austria and Turkey. Furthermore, water alcoholic extracts of the collected samples were evaluated in terms of their antioxidant potential, as well as the ability to inhibit biologically important enzymes such as acetylcholinesterase, monoamine oxidases A and B (MAO-A and MAO-B), α-amylase and α-glucosidase. Significant variability within the samples in the quantities of hypericin, hyperforin, rutin, quercetin, gallic, chlorogenic, caffeic and p-hydroxybenzoic acid was noticed. Chemotaxonomic modelling enabled the identification of three clusters of samples based on the quantities of rutin, hypericin and hyperforin. Generally, the extracts exhibited a significant potential to inhibit MAO-A (median IC50 = 10.01 μg/mL) and α-glucosidase (median IC50 = 12.40 μg/mL). The results of antioxidant potential evaluation suggest strong neutralization of hydroxyl and nitroso radicals, but moderate inhibition of lipid peroxidation process. Overall, the conducted study emphasizes the possibility of St. John's wort teas quality control, taking into account unavoidable variability of chemical profile as well. The stated is of great importance when grinding degree of herbal material excludes taxonomic identification of biological origin as an option within quality control.
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Affiliation(s)
- Nebojša Kladar
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, 21000, Serbia.
| | - Goran Anačkov
- Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, Novi Sad, 21000, Serbia
| | - Branislava Srđenović
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, 21000, Serbia
| | - Neda Gavarić
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, 21000, Serbia
| | - Maja Hitl
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, 21000, Serbia
| | - Nebojša Salaj
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, 21000, Serbia
| | - Katarina Jeremić
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, 21000, Serbia
| | - Siniša Babović
- Department of Anatomy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, 21000, Serbia
| | - Biljana Božin
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, 21000, Serbia
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Oliveira H, Fernandes A, F. Brás N, Mateus N, de Freitas V, Fernandes I. Anthocyanins as Antidiabetic Agents-In Vitro and In Silico Approaches of Preventive and Therapeutic Effects. Molecules 2020; 25:E3813. [PMID: 32825758 PMCID: PMC7504281 DOI: 10.3390/molecules25173813] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 12/12/2022] Open
Abstract
Many efforts have been made in the past two decades into the search for novel natural and less-toxic anti-diabetic agents. Some clinical trials have assigned this ability to anthocyanins, although different factors like the food source, the amount ingested, the matrix effect and the time of consumption (before or after a meal) seem to result in contradictory conclusions. The possible mechanisms involved in these preventive or therapeutic effects will be discussed-giving emphasis to the latest in vitro and in silico approaches. Therapeutic strategies to counteract metabolic alterations related to hyperglycemia and Type 2 Diabetes Mellitus (T2DM) may include: (a) Inhibition of carbohydrate-metabolizing enzymes; (b) reduction of glucose transporters expression or activity; (c) inhibition of glycogenolysis and (d) modulation of gut microbiota by anthocyanin breakdown products. These strategies may be achieved through administration of individual anthocyanins or by functional foods containing complexes of anthocyanin:carbohydrate:protein.
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Affiliation(s)
| | | | | | | | | | - Iva Fernandes
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal; (H.O.); (A.F.); (N.F.B.); (N.M.); (V.d.F.)
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17
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De Silva AKH, Rupasinghe HV. Polyphenols composition and anti-diabetic properties in vitro of haskap (Lonicera caerulea L.) berries in relation to cultivar and harvesting date. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103402] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Kiarsi Z, Hojjati M, Behbahani BA, Noshad M. In vitro antimicrobial effects of
Myristica fragrans
essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage. J Food Saf 2020. [DOI: 10.1111/jfs.12782] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zahra Kiarsi
- Department of Food Science and Technology, Faculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Hojjati
- Department of Food Science and Technology, Faculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Noshad
- Department of Food Science and Technology, Faculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
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19
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Rašeta M, Popović M, Čapo I, Stilinović N, Vukmirović S, Milošević B, Karaman M. Antidiabetic effect of two different Ganoderma species tested in alloxan diabetic rats. RSC Adv 2020; 10:10382-10393. [PMID: 35498606 PMCID: PMC9050389 DOI: 10.1039/c9ra10158f] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Accepted: 03/03/2020] [Indexed: 11/21/2022] Open
Abstract
This study was designed to define total protein, phenol and flavonoid content as well as LC-MS/MS phenolic profile related to antioxidant and antidiabetic activity of ethanolic (EtOH) and water extracts of G. pfeifferi and G. resinaceum. G. resinaceum water extract possessed the highest ability to scavenge DPPH˙ and O2˙−, while the EtOH extract of the same species showed better activity on NO˙ related to other extracts. The highest level of bioactive compounds was determined generally in EtOH extracts. Antidiabetic action was evaluated by the oral glucose tolerance test (OGTT) and histological examination of pancreas and liver in normoglycemic and alloxan-induced diabetic animals. Histological examination of pancreatic tissue demonstrated that G. pfeifferi extracts have protective effects. To conclude, analysed extracts could be considered as a promising candidate for further research with the aim to promote antidiabetic activity, which is for the first time reported for G. pfeifferi. Antidiabetic potentials of G. pfeifferi and G. resinaceum were obtained in this study and found to be of even higher bioactivity than the previously reported and well known G. lucidum.![]()
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Affiliation(s)
- Milena Rašeta
- Department of Chemistry
- Biochemistry and Environmental Protection
- Faculty of Sciences
- University of Novi Sad
- 21000 Novi Sad
| | - Mira Popović
- Department of Chemistry
- Biochemistry and Environmental Protection
- Faculty of Sciences
- University of Novi Sad
- 21000 Novi Sad
| | - Ivan Čapo
- Department of Histology and Embryology
- Faculty of Medicine Novi Sad
- University of Novi Sad
- 21000 Novi Sad
- Serbia
| | - Nebojša Stilinović
- Department of Pharmacology
- Toxicology and Clinical Pharmacology
- Faculty of Medicine
- University of Novi Sad
- 21000 Novi Sad
| | - Saša Vukmirović
- Department of Pharmacology
- Toxicology and Clinical Pharmacology
- Faculty of Medicine
- University of Novi Sad
- 21000 Novi Sad
| | - Biljana Milošević
- Department of Chemistry
- Biochemistry and Environmental Protection
- Faculty of Sciences
- University of Novi Sad
- 21000 Novi Sad
| | - Maja Karaman
- Department of Biology and Ecology
- Faculty of Sciences
- University of Novi Sad
- 21000 Novi Sad
- Serbia
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20
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The Effect of Adding the Leaves and Fruits of Morus alba to Rape Honey on Its Antioxidant Properties, Polyphenolic Profile, and Amylase Activity. Molecules 2019; 25:molecules25010084. [PMID: 31878340 PMCID: PMC6982941 DOI: 10.3390/molecules25010084] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 12/20/2019] [Accepted: 12/21/2019] [Indexed: 01/20/2023] Open
Abstract
Two various species of mulberry (Morus sp.) were selected to enrich rape honey with dried leaves or lyophilized fruits (4% w/v). Finally, fruits and leaves of the ‘Ukraińska’ clone were introduced into the honey during creaming in concentrations from 1 to 4% w/v. The total phenolic content, antioxidant activity, anthocyanins content, and polyphenolic profile were tested in plant extracts and enriched honeys. Moreover, α-glucosidase, β-galactosidase, and diastase activities were investigated in honeys. For mulberry extracts, chlorogenic acid isomers and rutin were considered main antioxidant compounds. The antioxidant activity of honey enriched with mulberry leaves increased even more than 50 times, due to introducing numerous phenolic acids and flavonoid glycosides. A significant decrease in the diastase activity in honey depending on the content of added mulberry leaves (almost 50% decrease in the case of 4% addition) was found, suggesting the inhibitory effect of honey with mulberry leaves against carbohydrate hydrolyzing enzymes.
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21
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Yazdankhah S, Hojjati M, Azizi MH. Extraction of Phenolic Compounds from Black Mulberry Using Aqueous, Ethanol and Aqueous-Ethanol Solvents: Effects of Heat Treatments on Chemical Properties of the Extracts. NUTRITION AND FOOD SCIENCES RESEARCH 2019. [DOI: 10.29252/nfsr.6.3.39] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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