Inhibition of protein and lipid oxidation in liposomes by berry phenolics

Fluorescence of various buried fresh and fresh-frozen-thawed tissue types up until the point of active decay: a human taphonomy study

Forensic taphonomy is the study of postmortem changes of human remains for the purpose of answering legal investigative questions. Many variables can affect the pattern and rate of decomposition of remains, posing challenges for taphonomic studies and estimation of the postmortem interval. Given the gap in knowledge regarding the suitability of using frozen remains to extrapolate conclusions to fresh material, investigating the effects of freeze-thaw cycles followed by burial on human remains is vital for forensic practice and taphonomic research. This study explored the impact of a freeze-thaw cycle and subsequent burial on human tissue decomposition under semi-controlled field conditions. Fresh and fresh-frozen-thawed hands were buried at the Amsterdam Research Initiative for Sub-surface Taphonomy and Anthropology for 31.7 to 340.4 accumulated degree days. Decomposition was assessed using fluorescence measurements targeting protein and fluorescent oxidation products, and broader excitation-emission matrix measurements in skin, adipose, and muscle tissue. Decomposition trends varied primarily by treatment group: fresh samples generally aligned with expectations that protein levels would decrease over time while fluorescent oxidation products increased, whereas fresh-frozen samples deviated significantly from these expectations. Significant differences were found between protein and fluorescent oxidation products levels of fresh and fresh-frozen tissue at corresponding time points, indicating this method's potential in determining sample state. However, fluorophore peak monitoring in excitation-emission matrices did not prove useful in establishing decomposition trends or potentially distinguishing between sample states. Despite limitations inherent to pilot and human taphonomy studies, this study clearly demonstrates that differences exist in the decomposition of fresh and fresh-frozen tissue, and that these trends vary slightly by tissue type. We therefore conclude that frozen material cannot be considered a proper substitute for fresh tissue regarding taphonomic processes, and the methods used in this study show promise in being used to differentiate between pre-decomposition treatments.

Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions

The effects of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol (MP-DAG) emulsions were investigated. Lard samples, namely, lard, unpurified glycerolytic lard (UGL), and purified glycerolytic lard (PGL), were used as oil phases. The emulsifying effects of UGL- and PGL-based emulsions were superior to those of lard-based emulsions (P < 0.05). The emulsifying properties of MP-DAG emulsions increased initially and then decreased with a rise in the catechin concentration, with 20-μmol/g catechin exhibiting optimal emulsification activity and stability (P < 0.05). The droplets were tinier and evenly distributed, and the absolute ξ-potential values and rheological characteristics reached their maximum at a catechin concentration of 20 μmol/g. The formation of thiobarbituric acid-reactive substances and carbonyls declined significantly with the growth of catechin levels (P < 0.05), which confirmed that the oxidation of MPs and lipids was reduced efficiently by catechin. This study provides an idea for improving the emulsification and oxidation stability of MP-DAG emulsions, which offers a theoretical basis for the application of MP-DAG emulsions in meat products.

Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation

The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship between these factors on quality characteristics. The dry-cured loins were divided into four groups [proteolytic index (PI) and 2-thiobarbituric acid reactive substances (TBARS) of high levels (HH), PI of high level and TBARS of low level (HL), PI of low level and TBARS of high level (LH), and PI and TBARS of low levels (LL)] based on the proteolysis index and TBARS. Moisture, protein, and fat content were all significantly influenced by proteolysis and lipid oxidation (p<0.05). The total fatty acid content in the high proteolysis groups (HH and HL) was significantly lower than that in the low proteolysis groups (LH and LL; p<0.05). For total free amino acid content, HH was the highest, and LL was the lowest (p<0.05). On the other hand, there was no significant difference between HL and LH (p>0.05). In the amount of total volatile compounds, there was no significant difference between HH and HL (p>0.05), but LH and LL significantly differed (p<0.05). In conclusion, proteolysis and lipid oxidation can influence the quality characteristics of dry-cured loin. Additionally, proteolysis might be as influential in generating volatile compounds as lipid oxidation.

Extraction Methods, Properties, Functions, and Interactions with Other Nutrients of Lotus Procyanidins: A Review

Lotus procyanidins, natural polyphenolic compounds isolated from the lotus plant family, are widely recognized as potent antioxidants that scavenge free radicals in the human body and exhibit various pharmacological effects, such as anti-inflammatory, anticancer, antiobesity, and hypoglycemic. With promising applications in food and healthcare, lotus procyanidins have attracted extensive attention in recent years. This review provides a comprehensive summary of current research on lotus procyanidins, including extraction methods, properties, functions, and interactions with other nutrient components. Furthermore, this review offers an outlook on future research directions, providing ideas and references for the exploitation and utilization of lotus.

Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants (Ribes nigrum L): A comprehensive review

Blackcurrant possesses various health-endorsing attributes owing to its polyphenol profile. Recent studies have demonstrated its therapeutic potential against various health disorders. Various bioactives present in blackcurrants have different functional and pharmacological aspects including anti-inflammatory, antioxidant, and antimicrobial properties. The most dominant and important bioactive include anthocyanins, flavonols, phenolic acids, and polyunsaturated fatty acids. Food formats derived from blackcurrants comprise pomace, juice, powder, and extracts. All these food formats have industrial, prebiotic, and pharmacological benefits. In the current article, the nutritional composition, industrial applications, and therapeutic potential are discussed in the recent literature. Moreover, novel extraction techniques for the extraction of bioactive compounds present in blackcurrants and their safety concerns have been elaborated.

Caucasian Blueberry: Comparative Study of Phenolic Compounds and Neuroprotective and Antioxidant Potential of Vaccinium myrtillus and Vaccinium arctostaphylos Leaves

(1) Background: Two Caucasian blueberries Vaccinium myrtillus L. and Vaccinium arctostaphylos L. are famous berry bushes growing in the Caucasus region and used to treat neurological diseases, but the chemistry and bioactivity of leaf extracts are still poorly studied. (2) Methods: Phenolic compounds of V. myrtillus and V. arctostaphylos leaf extracts were profiled and quantified by HPLC-PDA-ESI-tQ-MS. The neurotropic potential of Vaccinium extracts was studied using the model of middle cerebral artery permanent occlusion to determine cerebral blood flow, the area of the brain tissue necrosis, and antioxidant enzyme activity (including superoxide dismutase, succinate dehydrogenase, and cytochrome C oxidase), as well as the concentration of TBARS. (3) Results: Hydroxycinnamates and flavonoids were identified in the leaves of V. myrtillus and V. arctostaphylos, and the dominant metabolite of both extracts was 5-O-caffeoylquinic acid in the amount of 105-226 mg/g. The studied extracts enhanced the cerebral hemodynamics and decreased the frequency of necrotic and lipooxidative processes in the brain tissue, accompanied by an increase in the activity of antioxidant enzymes. The positive effect of V. arctostaphylos was stronger and exceeded the effectiveness of Ginkgo biloba standardized extract. (4) Conclusion: The leaf extracts of Caucasian blueberries V. myrtillus and V. arctostaphylos as a new source of hydroxycinnamates demonstrated a protective effect of the brain ischemia pathology and can be used as therapeutic agents to treat neurological diseases.

Effects of Fermented Lingonberry Juice Mouthwash on Salivary Parameters—A One-Year Prospective Human Intervention Study

A one-year prospective human intervention study was performed to examine the effects of fermented lingonberry juice (FLJ), used as a mouthwash for six months, on salivary parameters. A total of 25 adult participants used 10 mL of FLJ as mouthwash 30 s daily for 6 months in addition to their normal oral homecare routines. Standard oral examinations and gathering of samples were performed at the beginning of the study and after six months and one year. Resting and stimulated saliva secretion rates, resting saliva pH, and stimulated saliva buffering capacity were determined. A questionnaire of participants’ subjective sensations of mouth dryness was also recorded at each timepoint. Fermented lingonberry juice mouthwash had positive effect to all five salivary parameters and were, according to the omnibus test, statistically significant during the study period. Analysis of the subjective dry mouth sensation questionnaires revealed that symptoms of xerostomia decreased due to the use of FLJ. This study revealed that the once-a-day use of FLJ mouthwash had a beneficial, increasing effect on salivary flow rates, buffering capacity, and salivary pH. FLJ thus can be safely used as an adjunctive and beneficial therapy in oral homecare, protecting teeth and oral mucosa, including periodontium, and also relieving dry mouth symptoms.

Lingonberries-General and Oral Effects on the Microbiome and Inflammation

Lingonberry (Vaccinium vitis ideae L.) is a low-bush wild plant found in the northern hemisphere. The berries are used in traditional medicine in Finland to treat oral yeast infections. General and oral effects of lingonberries on the microbiome and inflammation are reviewed. A brief introduction to oral microbiome symbiosis and dysbiosis, innate and adaptive immunity and inflammation are included, and special features in microbe/host interactions in the oral environment are considered. In vitro anticancer, antimicrobial, antioxidant, anti-inflammatory, and in vivo mouse and human studies are included, focusing on the symbiotic effect of lingonberries on oral and general health.

Colouring properties and stability of black carrot anthocyanins in yoghurt

Among the natural pigments anthocyanins have potential to be applied as natural colourants besides exhibiting wide range of bioactivity. Colouring potential and storage stability of black carrot concentrate (BCC) containing anthocyanins in yoghurt was determined in present investigation. The instrumental colour (CIELAB) values were altered by the addition of BCC in yoghurt in which the L* and b* values decreased, while a* value increased with increasing levels of BCC. Maximum sensory scores were observed for yoghurt with 1.5% BCC, as it was similar to strawberry in colour and appearance. Enhancement in the total anthocyanin, total phenolics and DPPH antioxidant activity was observed with increasing levels of BCC in yoghurt. L* value remained same during storage in both yoghurts, but a* value increased slightly. Similar trend was also noticed in BCC yoghurt for anthocyanins and antioxidant activity. The total phenolic content got enhanced in control, but decreased significantly in BCC yoghurt. Sensory evaluation revealed that scores decreased during storage but the product was acceptable up to 15 days. Our study further confirmed that higher stability and better colouring properties of black carrot concentrate in fermented milk system was due to higher degree of acylation.

Vaccinium vitis-idaea L.: Chemical Contents, Pharmacological Activities

One of the most known species of the genus Vaccinium (Ericaceae) is Vaccinium vitis-idaea L. or lingonberry. Leaves are included in the State Pharmacopoeia of the Russian Federation (XIV-th edition) and the State Pharmacopoeia of the Republic of Belarus (II-nd edition). The aim of this review is an analysis of data about a chemical content and types of pharmacological activities of Vaccinium vitis-idaea L. to discuss the tendency of future investigations on this plant. The main parts of works describe researches of chemical contents of fruits as medicinal and edible plant material. The majority of researches describe results of in vitro experiments. A significant interest is the study of the neuroprotective activity of the Vaccinium vitis-idaea extracts as well as their anti-cytokine and antiapoptotic properties and metabolic effects. The main biologically active compounds are phenologlycosides, tannins, proanthocyanes, saponins etc. These results will be of great significance for the development of new drugs from this plant and use along with the fruits of other parts of the plant.

Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP

High-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. This study was conceived to assess the extent to which sprayed fruit extracts could inhibit the oxidative damage to proteins in lamb cutlets subjected to High-Ox-MAP (10 days/4 °C) and subsequent roasting (10 min/180 °C). Extracts from oaknut (Quercus ilex subsp. ballota; QI), rose hips (Rosa canina L.; RC), common hawthorn (Crataegus monogyna Jacq.; CM) and strawberry tree (Arbutus unedo L.; AU) were characterized for bioactive compounds (phenolic subclasses, tocopherols and ascorbic acid) and in vitro bioactivities. While the four fruits showed relevant antioxidant potential, CM had the highest phenolics and tocopherol content and that was reflected in efficient antiradical activity. The in vitro activity of this fruit to inhibit meat protein oxidation was, however, lower than that displayed by the other fruits. Taking the results altogether, CM was also found to be most efficient in protecting lamb cutlets from lipid oxidation. All fruits were able to inhibit thiols oxidation except RC, which seemed to reduce protein thiols. Among fruits, QI was the most efficient in protecting lamb cutlets against protein carbonylation as a plausible involvement of ellagitannins. The inhibition of protein oxidation by QI was reflected in significantly lower instrumental hardness in cooked lamb cutlets. Spraying lamb cutlets with extracts from QI, RC and CM improved consumers' purchase intention after chilled storage. This antioxidant strategy seems to be a feasible and efficient solution to the pro-oxidative effects caused by High-Ox-MAP in red meat.

Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins

The food industry is exploring the natural environment to identify botanical extracts that can be used as functional ingredients that can replace synthetic ingredients in foods. In the present study, the ability of black rice anthocyanins as natural antioxidants to inhibit both lipid and protein oxidation in protein-stabilized oil-in-water emulsions was examined. Whey-protein-stabilized emulsions were prepared containing 0, 0.02, 0.04, and 0.06% (w/v) anthocyanins, and then the impact of this plant-based extract on their physical and chemical stabilities was evaluated. The addition of the anthocyanins improved the physical stability of the emulsions in a dose-dependent manner by inhibiting droplet aggregation during storage (35 °C for 5 days). The anthocyanins also exhibited good antioxidant activity in a dose-dependent manner, as seen by their capacity for inhibiting both lipid oxidation (reduced lipid hydroperoxides and malondialdehyde) and protein oxidation (reduced carbonyl and Schiff base formation, intrinsic fluorescence loss, and molecular weight changes). Black rice anthocyanins may therefore be an effective botanical extract for improving the stability of protein-stabilized food emulsions by inhibiting oxidative reactions.

Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capacities of water and 50% ethanol (aq) extracts of 13 berry, grain, and horticultural plant materials as well as hexane/ethanol extracted stilbene fractions from pine heartwood and spruce inner bark were measured in hydrophilic and lipophilic systems. Tree, bilberry leaf (BL), and sea buckthorn leaf (SBL) extracts showed the highest antioxidant capacities. BL and SBL were selected for the development of SWE. The optimal conditions for recovering maximal antioxidative capacities were 110 °C/1 min for SBL and 120 °C/1 min for BL. Dried BL and SBL and the respective optimized subcritical water extracts were applied in chicken slices and pork sausage, and their ability to prevent lipid oxidation was evaluated during 8 and 20 days storage, respectively, at 6 °C. All tested plant ingredients effectively prevented lipid oxidation in the products compared to the control samples. Sensory acceptance of the plant ingredients was good, especially in the chicken product. To our knowledge, this is the first study to assess the antioxidant effects of SW extracted berry leaves in meat products.

Tannins of Conifer Bark as Nordic Piquancy-Sustainable Preservative and Aroma?

Bark of Norway spruce and Scots pine trees contain large amounts of condensed tannins. Tannins extracted with hot water could be used in different applications as they possess antioxidative and antimicrobial activities. The use of bark tannins as e.g., food preservatives calls for increases in our knowledge of their antioxidative activities when applied in foodstuffs. To assess the ability of bark tannins to prevent lipid oxidation, hot water extracts were evaluated in a liposome model. Isolated tannins were also applied in dry-cured, salty meat snacks either as liquid extracts or in dry-powder form. Consumer acceptance of the snacks was tested by a sensory evaluation panel where outlook, odor, taste, and structure of the snacks were evaluated and compared to a commercial product without tannin ingredients. Our results show that conifer bark tannin-rich extracts have high capacity to prevent lipid oxidation in the liposome model. The efficacies of pine and spruce bark extracts were ten to hundred folds higher, respectively, than those of phenolic berry extracts. The bark extracts did not significantly influence the odor or taste of the meat snacks. The findings indicate that bark extracts may be used as sustainable food ingredients. However, more research is needed to verify their safety.

Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions

The aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage. First, lutein emulsions containing different concentrations of rosemary extract in the oil phase were prepared. Second, lutein emulsions containing rosemary extract in the oil phase or water phase were studied along with the kinetic reaction of lutein degradation. Moreover, the impact of rosemary extract on the oxidation of WPI and their products was also determined. It was noticed that rosemary extract at 0.05 wt.% exhibited the best protection of lutein. According to the kinetics analysis of lutein degradation, the direct addition of rosemary extract in the oil phase was more suitable for retarding the degradation of lutein in emulsion than the addition in the aqueous phase due to it being partitioned at the interface. Meanwhile, it was revealed that the addition of rosemary extract in the water phase exhibited better inhibition of the WPI oxidation than addition in the oil phase. The understanding of the association and driving forces of rosemary extract in emulsion systems may be useful for the application of rosemary extract in multicomponent food systems.

Extracts of bilberry (Vaccinium myrtillus L.) fruits improve liver steatosis and injury in mice by preventing lipid accumulation and cell death

Bilberry has been reported to have anti-oxidant and anti-inflammatory properties. We studied the effect of bilberry (Vaccinium myrtillus L.) fruits extracts (BEs) on the pathogenesis caused by lipid accumulation in fatty liver and non-alcoholic steatohepatitis (NASH). 5 μg/ml of BEs was enough to suppress lipid accumulation in the fatty liver model of the mouse hepatic AML12 cells. BEs increased cell viability and anti-oxidant capacity, presumably by activating (phosphorylating) Akt/STAT3 and inducing MnSOD/catalase. BEs also significantly reduced Rubicon and induced p62/SQSTM1, possibly contributing to reduce cellular lipids (lipophagy). When the mice were fed supplemented with BEs (5% or 10%, w/w), hepatic steatosis, injury, and hypercholesterolemia/hyperglycemia were significantly improved. Furthermore, histological and cytokine studies indicated that BEs possibly suppress hepatic inflammation (hepatitis) and fibrosis. Therefore, BEs improved liver steatosis and injury, and potentially suppress fibrosis by suppressing inflammatory response, which therefore may prevent the progression of fatty liver to NASH.

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively. Burgers containing oregano extract, at the concentration determined by FRAP method, had higher oxidative stability, evidenced by an 80% reduction (P<0.001) in thiobarbituric acid reactive substances, effective inhibition of protein oxidation (P<0.01) and less colour loss during frozen storage. Oregano extract did not impair (P>0.05) consumers' sensory acceptance of the lamb burgers. Under the conditions tested, addition of 24mL/kg of oregano extract could be recommended as a natural antioxidant in lamb burgers.

Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef

Dried Agaricus bisporus powder (DAB)'s antioxidant capacity was tested in refrigerated cooked ground beef (CGB) containing 0, 1 or 1.5% NaCl. Lipid and protein oxidation products were monitored over time and correlated with changes in phenolic content. On day 16, 88-94% lower malondialdehyde (MDA) was found in CGB with DAB compared to control (1.15mg MDA/kg samples). Volatile aldehydes were up to 99% lower on day 16 in CGB with DAB than controls. In unsalted CGB, thiols dropped by 82% in control compared to <60% in CGB with DAB. On day 16, tryptophan fluorescence decline in unsalted control was higher (28%) than that in CGB with rosemary or DAB (2.4-5.5%) while Schiff bases declined in control and CGB+1% DAB, but increased in CGB+2% and 4% DAB. DAB's extension of shelf life was concentration dependent. Phenolic compounds had moderate to strong negative correlations with MDA up to day 10 indicating a possible role of DAB phenolics in preventing malondialdehyde production.

Potential Benefits of Edible Berries in the Management of Aerodigestive and Gastrointestinal Tract Cancers: Preclinical and Clinical Evidence

Epidemiological reports as well as experimental studies have demonstrated the significant health benefits provided by regular berry consumption. Berries possess both prophylactic and therapeutic potential against several chronic illnesses, such as cardiovascular, neurodegenerative, and neoplastic diseases. Berries owe their health benefits to phytoconstituents, such as polyphenolic anthocyanins, ellagic acid, and a diverse array of phytochemicals bestowed with potent antioxidant and anti-inflammatory effects as well as the ability to engage a multitude of signaling pathways. This review highlights the principal chemical constituents present in berries and their primary molecular targets. The article presents and critically analyzes the chemopreventive and therapeutic potential of berry extracts, fractions, and bioactive components on various cancers of the gastrointestinal tract (GIT), including esophageal, stomach, intestinal, and colorectal cancers as well as cancers of the upper aerodigestive tract, such as oral cancer. The current status of clinical studies evaluating berry products in several aforementioned cancers is presented. Various emerging issues including dose-ranging and dosage forms, the role of synergy and the usage of combination therapy as well as other relevant areas essential for the development of berry phytoconstituents as mainstream chemopreventive and therapeutic agents against aerodigestive and GIT cancers are critically discussed.

Protein-Tannin Interactions of Tryptic Digests of α-Lactalbumin and Procyanidins

Protein-tannin interactions on a molecular level were investigated by using a model system containing peptides of α-lactalbumin and berry tannins (procyanidins). Oxidation of isolated tryptic peptide LDQWLCEK (m/z 1034) with procyanidin B2 or procyanidin fraction (PF) isolated from aronia juice was monitored by LC-ESI-MS. Procyanidin B2 and PF showed radical scavenging activities toward oxidation of the peptide with the peptide also preventing procyanidin B2 from degradation. Oxidation enhanced the cleavage of peptide between tryptophan and glutamine. Interaction products arising from WLCEK or WLCE residue and degradation product of procyanidin B2 were also identified using both size exclusion chromatography and LC-MS. Tryptophan and lysine were the amino acids most prone to interact with procyanidin B2. The study shows that protein-tannin interaction takes place during oxidation leading to both degradation of the parent compounds and formation of interaction products. This may in turn affect the quality of protein and tannin containing food.

Synergy of licorice extract and pea protein hydrolysate for oxidative stability of soybean oil-in-water emulsions

Previously developed radical-scavenging pea protein hydrolysates (PPHs) prepared with Flavourzyme (Fla-PPH) and Protamex (Pro-PPH) were used as cosurfactants with Tween 20 to produce soybean oil-in-water (O/W) emulsions, and the suppression of lipid oxidation was investigated. Both PPHs significantly retarded oxidation (P < 0.05) of the emulsions when stored at 37 °C for 14 days. Electron microscopy revealed an interfacial peptidyl membrane around oil droplets, which afforded steric restrictions to oxidation initiators. When licorice extract (LE) was also used in emulsion preparation, a remarkable synergistic oxidation inhibition was observed with both PPHs. LE adsorbed onto oil droplets either directly or through associating with PPH to produce a thick and compact interfacial membrane enabling the defense against oxygen species. Liquiritin apioside, neolicuroside, glabrene, and 18β-glycyrrhetic acid were the predominant phenolic derivatives partitioning at the interface and most likely the major contributors to the notable synergistic antioxidant activity when coupled with PPHs.

Protein-phenolic interaction of tryptic digests of β-lactoglobulin and cloudberry ellagitannin

LC-ESI-MS was applied to investigate interaction reactions between a dimeric ellagitannin, sanguiin H-6, isolated from cloudberries (Rubus chamaemorus) and peptides of β-lactoglobulin (β-Lg). Three peptides, LIVTQTMK (m/z 934), ALPMHIR (m/z 838), and IPAVFK (m/z 674) were isolated from enzymatic (trypsin) digestion of β-Lg. Oxidation of the peptides with and without sanguiin H-6 was monitored by LC-ESI-MS for up to 7 days. Sanguiin H-6 showed radical scavenging activities toward oxidation of the selected peptides. An interaction product was found with sanguiin H-6 and peptide LIVTQTMK by using MS and supported by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). An observable (haze) but unstable interaction product of sanguiin H-6 was seen with peptide ALPMHIR, but no detectable interaction products were seen with peptide IPAVFK. A higher proportion of sanguiin H-6 toward the amount of peptide might allow for further characterization of these interaction products.

Effects of black raspberry on lipid profiles and vascular endothelial function in patients with metabolic syndrome

Black raspberry (Rubus occidentalis) has been known for its anti-inflammatory and anti-oxidant effects. However, short-term effects of black raspberry on lipid profiles and vascular endothelial function have not been investigated in patients with metabolic syndrome. Patients with metabolic syndrome (n = 77) were prospectively randomized into a group with black raspberry (n = 39, 750 mg/day) and a placebo group (n = 38) during a 12-week follow-up. Lipid profiles, brachial artery flow-mediated dilatation (baFMD), and inflammatory cytokines such as IL-6, TNF-α, C-reactive protein, adiponectin, sICAM-1, and sVCAM-1 were measured at the baseline and at the 12-week follow-up. Decreases from the baseline in the total cholesterol level (-22.8 ± 30.4 mg/dL vs. -1.9 ± 31.8 mg/dL, p < 0.05, respectively) and total cholesterol/HDL ratio (-0.31 ± 0.64 vs. 0.07 ± 0.58, p < 0.05, respectively) were significantly greater in the group with black raspberry than in the placebo group. Increases in baFMD at the 12-week follow-up were significantly greater in the group with black raspberry than in the placebo group (0.33 ± 0.44 mm vs. 0.10 ± 0.35 mm, p < 0.05, respectively). Decreases from the baseline in IL-6 (-0.4 ± 1.5 pg/mL vs. -0.1 ± 1.0 pg/mL, p < 0.05, respectively) and TNF-α (-2.9 ± 4.7 pg/mL vs. 0.1 ± 3.6 pg/mL, p < 0.05, respectively) were significantly greater in the group with black raspberry. The use of black raspberry significantly decreased serum total cholesterol level and inflammatory cytokines, thereby improving vascular endothelial function in patients with metabolic syndrome during the 12-week follow-up.

Black-currant protection against oxidative stress formation

The aim of this study was to investigate the influence of black-currant juice on chronic ethanol-induced oxidative stress and its consequences in liver, brain, and serum of rats. Data demonstrated that administration of black-currant juice to rats improved antioxidant abilities in the examined tissues as evidenced by measurement of activities of Cu,Zn-superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), and glutathione reductase (GSSG-R), as well as levels of glutathione (GSH) and vitamins C, E, and A. Ethanol intoxication produced a decrease in the activities and levels of the antioxidants just listed, and the decrease was accompanied by a reduction in levels of arachidonic acid (AA) and docosahexaenoic acid (DHA). Further results showed enhanced lipid peroxidation as determined by malondialdehyde (MDA), 4-hydroxynonenal (4-HNE), and neuroprostanes and elevated protein levels such as carbonyl groups and dityrosine. Ethanol intoxication altered liver metabolism as evidenced by a decrease in peroxisome proliferator-activated-receptor (PPARα), AMP-dependent protein kinase (AMPK), and nuclear factor kappa B cells (NFκB) and by an increase in tumor necrosis factor (TNF-α) expression. Administration of black-currant juice to ethanol-intoxicated rats exerted an antioxidant response by restoring to normal quantities the antioxidant levels and enzyme activities and prevented lipid and protein oxidative effects. The activities of alanine transaminase and aspartate transaminase, biomarkers of liver damage, returned to normal after black-currant treatment of ethanol-administered animals. In addition, the expression of PPARα, AMPK, TNF-α, and NFκB confirmed the protective effect of the juice. Data thus indicate the extensive antioxidant metabolic effects of black-currant juice that may be beneficial for humans.

Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

Wine grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3 weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35-65% reduction of peroxide values in all samples. Dried whole pomace powder (WP) fortified products had dietary fibre content of 0.94-3.6% (w/w product), mainly insoluble fractions. Total phenolic content and DPPH radical scavenging activity were 958-1340 mg GAE/kg product and 710-936 mg AAE/kg product, respectively. The highest ADF was obtained in 3% WP-Y, 1% WP-I and 2% WP-T, while 1% WP-Y, 0.5% WP-I and 1% WP-T were mostly liked by consumers based on the sensory study. Study demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products.

Protective effect of blackcurrant on liver cell membrane of rats intoxicated with ethanol

Chronic ethanol intoxication oxidative stress participates in the development of many diseases. Nutrition and the interaction of food nutrients with ethanol metabolism may modulate alcohol toxicity. One such compound is blackcurrant, which also has antioxidant abilities. We investigated the effect of blackcurrant as an antioxidant on the composition and electrical charge of liver cell membranes in ethanol-intoxicated rats. Qualitative and quantitative phospholipid composition and the presence of integral membrane proteins were determined by high-performance liquid chromatography. Electrophoresis was used to determine the surface charge density of the rat liver cell membranes. Ethanol intoxication is characterized by changes in cell metabolism that alter the structure and function of cell membrane components. Ethanol increased phospholipid levels and altered the level of integral proteins as determined by decreased phenylalanine, cysteine, and lysine. Ethanol significantly enhanced changes in the surface charge density of the liver cell membranes. Administration of blackcurrant to rats intoxicated with ethanol significantly protected lipids and proteins against oxidative modifications. It is possible that the beneficial effect of blackcurrant is connected with its abilities to scavenge free radicals and to chelate metal ions.