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Ibrahim AZ, Hussein AS, Said Gulam Khan HB, Ghazali N. Antibacterial activity of microwave synthesized hydroxyapatite against cariogenic bacteria: A preliminary study. Saudi Dent J 2024; 36:1117-1122. [PMID: 39176152 PMCID: PMC11337952 DOI: 10.1016/j.sdentj.2024.06.004] [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: 01/16/2024] [Revised: 05/29/2024] [Accepted: 06/02/2024] [Indexed: 08/24/2024] Open
Abstract
Introduction The effects of hydroxyapatite (HA) on oral bacteria and biofilm remains inconclusive, with conflicting results. Studies assessing its effect against caries-causing bacteria are limited. Objective This study aimed to explore the antibacterial activity of HA synthesized using microwave against two of the most common cariogenic bacteria, Streptococcus mutans (S. mutans) and Streptococcus sobrinus (S. sobrinus). Methods HA was chemically synthesized using a microwave. To verify the existence of the crystalline phase and the calcium and phosphate content, X-ray diffraction (XRD) and energy-dispersive X-ray (EDX) analysis were employed, respectively. Reduction in bacterial growth was used to assess the antibacterial effects of 10 %, 20 %, and 30 % HA against the tested bacteria. Results The presence of the hydroxyapatite crystallite phase was verified using XRD, while EDX revealed the Calcium to Phosphorus (Ca/P) ratio to be 1.6. In response to the 10 %, 20 %, and 30 % HA, S. mutans were reduced by 14.5 %, 15.6 %, and 23.4 %, whereas S. sobrinus decreased by 17.1 %, 60.8 %, and 98.6 %, respectively. Conclusion Microwave-synthesized HA could have antibacterial properties against caries-causing bacteria with different potencies depending on concentration and bacteria.
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Affiliation(s)
- Ahmad Zharif Ibrahim
- Centre of Paediatric Dentistry and Orthodontic Studies, Faculty of Dentistry, Universiti Teknologi MARA, Sungai Buloh, Selangor, Malaysia
- Department of Paediatric Dentistry & Orthodontics, Faculty of Dentistry, Universiti Sains Islam Malaysia, Kuala Lumpur, Malaysia
| | - Alaa Sabah Hussein
- Centre of Paediatric Dentistry and Orthodontic Studies, Faculty of Dentistry, Universiti Teknologi MARA, Sungai Buloh, Selangor, Malaysia
| | - Hasnah Begum Said Gulam Khan
- Centre of Preclinical Science Studies, Faculty of Dentistry, Universiti Teknologi MARA, Sungai Buloh, Selangor, Malaysia
| | - Norzalina Ghazali
- Department of Paediatric Dentistry & Orthodontics, Faculty of Dentistry, Universiti Sains Islam Malaysia, Kuala Lumpur, Malaysia
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Zhang M, Wei T, Mai Q, Hayat K, Hou Y, Xia S, Cui H, Yu J. Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel. Food Chem 2024; 460:140503. [PMID: 39053279 DOI: 10.1016/j.foodchem.2024.140503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 06/26/2024] [Accepted: 07/16/2024] [Indexed: 07/27/2024]
Abstract
The aim of this study was to investigate the distribution pattern and migration pathway of sodium ion in the myofibrillar protein (MP) gel matrix during microwave heating. The results showed that the content of sodium ions in the outer layer of MP gel increased by 47.85% compared with that in the inner layer. In the inner layer of protein gel, the non-covalent disulfide bonds (mainly ε(γ-Glu)-Lys) increased (P < 0.05), which contributed to the formation of a better rigid structure of the protein. The free water content was significantly higher than that of the inner layer (P < 0.05), which was related to the higher mobility of sodium ions. The results of microstructure analysis showed that the outer layer of the MP gel formed a more porous network than the inner layer. This work is expected to give some insights into the development of promising salt-reduced meat products by microwave heating.
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Affiliation(s)
- Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Tianyi Wei
- Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd, 6 Yongan Road, Foshan, Guangdong, 528311, PR China
| | - Qianting Mai
- Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd, 6 Yongan Road, Foshan, Guangdong, 528311, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States
| | - Yaqi Hou
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
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Liu C, Guo X, Zhang X. Modulation of atherosclerosis-related signaling pathways by Chinese herbal extracts: Recent evidence and perspectives. Phytother Res 2024; 38:2892-2930. [PMID: 38577989 DOI: 10.1002/ptr.8203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/06/2024]
Abstract
Atherosclerotic cardiovascular disease remains a preeminent cause of morbidity and mortality globally. The onset of atherosclerosis underpins the emergence of ischemic cardiovascular diseases, including coronary heart disease (CHD). Its pathogenesis entails multiple factors such as inflammation, oxidative stress, apoptosis, vascular endothelial damage, foam cell formation, and platelet activation. Furthermore, it triggers the activation of diverse signaling pathways including Phosphatidylinositol 3-kinase/protein kinase B (PI3K/Akt), NF-E2-related factor 2/antioxidant response element (Nrf2/ARE), the Notch signaling pathway, peroxisome proliferator-activated receptor (PPAR), nucleotide oligo-structural domain-like receptor thermoprotein structural domain-associated protein 3 (NLRP3), silencing information regulator 2-associated enzyme 1 (Sirt1), nuclear transcription factor-κB (NF-κB), Circular RNA (Circ RNA), MicroRNA (mi RNA), Transforming growth factor-β (TGF-β), and Janus kinase-signal transducer and activator of transcription (JAK/STAT). Over recent decades, therapeutic approaches for atherosclerosis have been dominated by the utilization of high-intensity statins to reduce lipid levels, despite significant adverse effects. Consequently, there is a growing interest in the development of safer and more efficacious drugs and therapeutic modalities. Traditional Chinese medicine (TCM) offers a vital strategy for the prevention and treatment of cardiovascular diseases. Numerous studies have detailed the mechanisms through which TCM active ingredients modulate signaling molecules and influence the atherosclerotic process. This article reviews the signaling pathways implicated in the pathogenesis of atherosclerosis and the advancements in research on TCM extracts for prevention and treatment, drawing on original articles from various databases including Google Scholar, Medline, CNKI, Scopus, and Pubmed. The objective is to furnish a reference for the clinical management of cardiovascular diseases.
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Affiliation(s)
- Changxing Liu
- Heilongjiang University of Chinese Medicine, Harbin, China
| | - Xinyi Guo
- Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Xulong Zhang
- Shaanxi Provincial Rehabilitation Hospital, Xi'an, China
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4
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Apicella M, Amato G, de Bartolomeis P, Barba AA, De Feo V. Natural Food Resource Valorization by Microwave Technology: Purslane Stabilization by Dielectric Heating. Foods 2023; 12:4247. [PMID: 38231676 DOI: 10.3390/foods12234247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
The application of microwave-assisted drying is a promising technique due to the features of process sustainability that are usable for responsible productions. It is largely applied for the stabilization of food products, especially in the agro-food sector. In this study, the weed Portulaca oleracea L. (purslane), with its richness in antioxidant components in addition to its recognized pharmacological properties, has been considered due to its potential to be a natural, well-accepted future food. Attention was focused on the role of the heat and mass transfer rates involved in the drying processes on the nutritional profile of the dried products. For this purpose, different drying protocols (convective, microwave irradiation, microwave-vacuum irradiation) were applied to different parts of purslane herb (apical, twigs, entire structures) and chemical characterizations were performed by a GC/MS analysis of the extracts of the dried products. The results show that microwave treatments can assure a better preservation of fatty acids such as SFAs, MUFAs, and PUFAs (which constitute over 90% of the total components in the apical part, 65% in twigs, and 85% in microwave-vacuum-dried entire purslane samples) and phytosterols (their highest preservation was found in microwave-dried twigs) compared with convective treatments. The chemical composition variability as well as treatment times depend on the drying rates (in microwave treatments, the times are on a minute scale and the rates are up to three orders of magnitude greater than convective ones), which in turn depend on the heating transport phenomena. This variability can lead towards products that are diversified by properties that transform a weed into a valorized food source.
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Affiliation(s)
- Marco Apicella
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Giuseppe Amato
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | | | - Anna Angela Barba
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
- EST Srl, University Spin-Off, Via Circumvallazione n.39, 83100 Avellino, Italy
- Eng4Life Srl, Via Circumvallazione n.39, 83100 Avellino, Italy
| | - Vincenzo De Feo
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
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Hiranpradith V, Therdthai N, Soontrunnarudrungsri A. Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder. Foods 2023; 12:foods12081685. [PMID: 37107479 PMCID: PMC10138041 DOI: 10.3390/foods12081685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating. According to the E-tongue results, the addition of 0.2-0.8% SGM produced a different taste in the soup compared to the addition of salt, and the addition of 0.2-0.8% SGM yielded a similar taste to the addition of 0.4-0.6% MSG in a plain, clear soup. In flavored soup, SGM at a high concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM at a low concentration had no taste-enhancing effect. The flavored soups containing 0.4 or 0.8% SGM consisted of two umami 5'-nucleotides: adenosine 5'-monophosphate (5'-AMP) and guanosine 5'-monophosphate (5'-GMP); however, inosine 5'-monophosphate (5'-IMP) was not detected. The major umami amino acids were glutamic acid, aspartic acid, and arginine. Microwave heating increased the salinity and total nucleotides and could maintain the umami amino acids, whereas aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming under high pressure. Thus, after microwave heating and steaming under high pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, respectively. In conclusion, the addition of SGM and volumetric heating using microwaves could be an alternative method for reducing the amount of salt in soup by increasing the umami taste intensity and salinity.
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Affiliation(s)
- Vimolpa Hiranpradith
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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Muñoz-García R, Díaz-Maroto MC, Arévalo Villena M, Pérez-Coello MS, Alañón ME. Ultrasounds and microwaves techniques as physical methods to accelerate oak wood aged aroma in wines. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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7
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Bontaş MG, Diacon A, Călinescu I, Rusen E. Lignocellulose Biomass Liquefaction: Process and Applications Development as Polyurethane Foams. Polymers (Basel) 2023; 15:polym15030563. [PMID: 36771865 PMCID: PMC9919571 DOI: 10.3390/polym15030563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 01/17/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
One of the main strategies for sustainable human society progress is the development of efficient strategies to limit waste production and maximize renewable resource utilization. In this context, this review highlights the opportunity to transform vegetable biomass residues into valuable commercial products. Biomass conversion entails the depolymerization of lignocellulosic biomass towards biopolyols and the synthesis and characterization of the valuable products obtained by using them. The influence of the reaction parameters in both acid and basic catalysis is highlighted, respectively the influence of microwaves on the liquefaction reaction versus conventional heating. Following the depolymerization reaction, polyols are employed to produce polyurethane foams. As a special characteristic, the addition of flame-retardant properties was emphasized. Another interesting topic is the biodegradability of these products, considering the negative consequences that waste accumulation has on the environment.
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Affiliation(s)
- Marius Gabriel Bontaş
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica Bucharest, Gh. Polizu Street, 011061 Bucharest, Romania
- S.C. Protect Chemical S.R.L., 6 Cercetătorilor Street, 042024 Bucharest, Romania
| | - Aurel Diacon
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica Bucharest, Gh. Polizu Street, 011061 Bucharest, Romania
- Military Technical Academy “Ferdinand I”, 39-49 George Coșbuc Boulevard, 050141 Bucharest, Romania
| | - Ioan Călinescu
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica Bucharest, Gh. Polizu Street, 011061 Bucharest, Romania
| | - Edina Rusen
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica Bucharest, Gh. Polizu Street, 011061 Bucharest, Romania
- Correspondence:
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8
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Samavati Z, Samavati A, Goh PS, Ismail AF, Abdullah MS. A comprehensive review of recent advances in nanofiltration membranes for heavy metal removal from wastewater. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2022.11.042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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9
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Murugesan M, Mathiyalagan R, Boopathi V, Kong BM, Choi SK, Lee CS, Yang DC, Kang SC, Thambi T. Production of Minor Ginsenoside CK from Major Ginsenosides by Biotransformation and Its Advances in Targeted Delivery to Tumor Tissues Using Nanoformulations. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:nano12193427. [PMID: 36234555 PMCID: PMC9565578 DOI: 10.3390/nano12193427] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/24/2022] [Accepted: 09/25/2022] [Indexed: 05/13/2023]
Abstract
For over 2000 years, ginseng (roots of Panax ginseng C.A. Meyer) has been used as a traditional herbal medicine. Ginsenosides are bioactive compounds present in ginseng responsible for the pharmacological effects and curing various acute diseases as well as chronic diseases including cardiovascular disease, cancer and diabetes. Structurally, ginsenosides consist of a hydrophobic aglycone moiety fused with one to four hydrophilic glycoside moieties. Based on the position of sugar units and their abundance, ginsenosides are classified into major and minor ginsenosides. Despite the great potential of ginsenosides, major ginsenosides are poorly absorbed in the blood circulation, resulting in poor bioavailability. Interestingly, owing to their small molecular weight, minor ginsenosides exhibit good permeability across cell membranes and bioavailability. However, extremely small quantities of minor ginsenosides extracted from ginseng plants cannot fulfill the requirement of scientific and clinical studies. Therefore, the production of minor ginsenosides in mass production is a topic of interest. In addition, their poor solubility and lack of targetability to tumor tissues limits their application in cancer therapy. In this review, various methods used for the transformation of major ginsenosides to minor ginsenoside compound K (CK) are summarized. For the production of CK, various transformation methods apply to major ginsenosides. The challenges present in these transformations and future research directions for producing bulk quantities of minor ginsenosides are discussed. Furthermore, attention is also paid to the utilization of nanoformulation technology to improve the bioavailability of minor ginsenoside CK.
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Affiliation(s)
- Mohanapriya Murugesan
- Graduate School of Biotechnology, College of Life Sciences, Kyung Hee University, Yongin-si 17104, Gyeonggi-do, Korea
| | - Ramya Mathiyalagan
- Graduate School of Biotechnology, College of Life Sciences, Kyung Hee University, Yongin-si 17104, Gyeonggi-do, Korea
| | - Vinothini Boopathi
- Graduate School of Biotechnology, College of Life Sciences, Kyung Hee University, Yongin-si 17104, Gyeonggi-do, Korea
| | - Byoung Man Kong
- Department of Oriental Medicinal Biotechnology, College of Life Science, Kyung Hee University, Yongin-si 17104, Gyeonggi-do, Korea
| | - Sung-Keun Choi
- Daedong Korea Ginseng Co., Ltd., 86, Gunbuk-ro, Gunbuk-myeon, Geumsan-gun 32718, Chungcheongnam-do, Korea
| | - Chang-Soon Lee
- Daedong Korea Ginseng Co., Ltd., 86, Gunbuk-ro, Gunbuk-myeon, Geumsan-gun 32718, Chungcheongnam-do, Korea
| | - Deok Chun Yang
- Graduate School of Biotechnology, College of Life Sciences, Kyung Hee University, Yongin-si 17104, Gyeonggi-do, Korea
- Department of Oriental Medicinal Biotechnology, College of Life Science, Kyung Hee University, Yongin-si 17104, Gyeonggi-do, Korea
| | - Se Chan Kang
- Graduate School of Biotechnology, College of Life Sciences, Kyung Hee University, Yongin-si 17104, Gyeonggi-do, Korea
- Department of Oriental Medicinal Biotechnology, College of Life Science, Kyung Hee University, Yongin-si 17104, Gyeonggi-do, Korea
- Correspondence: (S.C.K.); (T.T.)
| | - Thavasyappan Thambi
- Graduate School of Biotechnology, College of Life Sciences, Kyung Hee University, Yongin-si 17104, Gyeonggi-do, Korea
- Correspondence: (S.C.K.); (T.T.)
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The Effect of Pre-Treatment of Arabica Coffee Beans with Cold Atmospheric Plasma, Microwave Radiation, Slow and Fast Freezing on Antioxidant Activity of Aqueous Coffee Extract. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Thermal and non-thermal technologies used in food processing should be not only effective in terms of decontamination and preservation but also minimize undesirable losses of natural bioactive compounds. Arabica (Coffea arabica) is the most cultivated variety of coffee, making it a valuable source of phytonutrients, including antioxidants. In the present study, green and roasted Arabica coffee beans were treated with slow freezing (SF), fast freezing (FF), microwave radiation (MWR) and cold atmospheric plasma (CAP). Moisture content (MC) of coffee beans and antioxidant activity (AOA) of aqueous extracts were measured. Green coffee showed a decrease in MC after MWR treatment, and roasted coffee showed an increase in MC after freezing. After SF and FF at −19 °C for 24 h, all extract samples showed an increase in AOA by 4.1–17.2%. MWR treatment at 800 W for 60 s was accompanied by an increase in the AOA of green coffee extracts by 5.7%, while the changes in the AOA of roasted coffee extracts were insignificant. Sequential combined treatments of SF + MWR and FF + MWR resulted in an additive/synergistic increase in the AOA of green/roasted coffee extracts, up to +23.0%. After CAP treatment with dielectric barrier discharge (DBD) parameters of 1 μs, 15 kV and 200 Hz for 5 and 15 min, green coffee showed a decrease in the extract AOA by 3.8% and 9.7%, respectively, while the changes in the AOA of roasted coffee extracts were insignificant. A high positive correlation (r = 0.89, p < 0.001) between AOA and MC was revealed. The results obtained indicate that SF, FF, MWR and combined treatments may be applied at the pre-extraction stage of coffee bean preparation in order to increase the yield of antioxidant extractives.
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Improving the Antioxidant Activity and Flavor of Faba ( Vicia faba L.) Leaves by Domestic Cooking Methods. Antioxidants (Basel) 2022; 11:antiox11050931. [PMID: 35624795 PMCID: PMC9137704 DOI: 10.3390/antiox11050931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/04/2022] [Accepted: 05/07/2022] [Indexed: 12/30/2022] Open
Abstract
Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors, were evaluated in terms of both health benefit effects and odd flavor factors, including antioxidant activities and the content of non-volatile and volatile organic compounds (VOCs). A cooking time of 5 min was selected because of the high content of l-dopa (l-3,4-dihydroxyphenylalanine) and aim of reducing the undesirable flavors of the cooked faba leaves. Microwaving and steaming significantly increased the l-dopa content by 24% and 19%, respectively. Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-O-arabinoside-7-O-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated. Microwaving and steaming treatments significantly increased the antioxidant activities. The l-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an R2 = 0.863 of DPPH radical scavenging activity or an R2 = 0.856 value of ABTS radical scavenging activity, showing that l-dopa was a key antioxidant. All cooking methods potentially improved the flavor of the cooked faba leaves compared with that of the fresh leaves, because they significantly reduced the contents of VOCs such as alcohols, aldehydes, and ketones. These VOCs were the main components (>90%) in the fresh leaves. Adverse aromatic hydrocarbons were newly formed by the microwaving treatment, typically producing p-xylene, which is known to be a harmful dose-dependent compound, but they were not detected in leaves processed by the other cooking methods; therefore, although microwaving efficiently increased antioxidant activity, the chemical safety of the aromatic hydrocarbons produced need further study.
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Tao A, Feng X, Sheng Y, Song Z. Optimization of the Artemisia Polysaccharide Fermentation Process by Aspergillus niger. Front Nutr 2022; 9:842766. [PMID: 35369084 PMCID: PMC8969580 DOI: 10.3389/fnut.2022.842766] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Accepted: 01/28/2022] [Indexed: 12/21/2022] Open
Abstract
In order to investigate the fermentation process of Artemisia polysaccharides, this paper showcases an investigation into the effects of fermentation time, fermentation temperature, strain inoculum, Artemisia annua addition, and shaker speed on the polysaccharides production of Artemisia annua. The yield of Artemisia polysaccharides content was determined based on the optimization of single-factor test, and then a response surface test was conducted with temperature, inoculum, and time as response variables and the yield of Artemisia polysaccharides as response values. The fermentation process was then optimized and the antioxidant activity of Artemisia polysaccharides was monitored using DPPH, ABTS+, OH, and total reducing power. The optimum fermentation process was determined by the test to be 5% inoculum of Aspergillus niger, temperature 36°C, time 2 d, shaker speed 180 r/min, and 4% addition of Artemisia annua, and the extraction of Artemisia polysaccharides was up to 17.04% by this condition of fermentation. The polysaccharides from Artemisia annua fermented by Aspergillus Niger had scavenging effects on DPPH, ABTS, and OH free radicals.
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