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Mizuno T, Ishikawa-Takano Y, Nakane T, Devkota HP, Iwashina T. Flavonoids from the leaves and stems of Sedum japonicum var. senanense and their antioxidant activity. Fitoterapia 2024; 177:106020. [PMID: 38848979 DOI: 10.1016/j.fitote.2024.106020] [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: 03/28/2024] [Revised: 05/07/2024] [Accepted: 05/11/2024] [Indexed: 06/09/2024]
Abstract
Twenty flavonoids (1-20) were isolated from the leaves and stems of Sedum japonicum var. senanense endemic to Japan. Among them, nine compounds were reported in nature for the first time, and identified as herbacetin 3-O-neohesperidoside-8-O-(2‴-acetylxyloside) (2), gossypetin 8-O-(2″-acetylxyloside) (4), gossypetin 8-O-(3″-acetylxyloside) (5), gossypetin 3-O-glucoside-8-O-(3‴-acetylxyloside) (9), gossypetin 3-O-glucoside-8-O-(2‴,3‴-diacetylxyloside) (10), gossypetin 3-O-neohesperidoside-8-O-xyloside (11), gossypetin 3-O-neohesperidoside-8-O-(2⁗-acetylxyloside) (12), gossypetin 3-O-neohesperidoside-8-O-(3⁗-acetylxyloside) (13) and gossypetin 3-O-glucoside-8-O-xylofuranoside (14) by UV spectral survey, HR-MS, LC-MS, acid hydrolysis, NMR including 1H and 13C NMR, COSY, NOESY, HSQC and HMBC. Moreover, nine major flavonoids were surveyed for antioxidant activity by H-ORAC method. As the results, gossypetin 3-O-glucoside-8-O-(2‴-acetylxyoside) (8) showed the highest antioxidant activity. Conversely, gossypetin 3-O-neohesperidoside-8-O-xyloside (11) and gossypetin 3-O-neohesperidoside-8-O-(2⁗-acetylxyloside) (12) which attach neohesperidose showed the lowest values.
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Affiliation(s)
- Takayuki Mizuno
- Department of Botany, National Museum of Nature and Science, Amakubo 4-1-1, Tsukuba, Ibaraki 305-0005, Japan
| | - Yuko Ishikawa-Takano
- Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Takahisa Nakane
- Showa Pharmaceutical University, Higashi-tamagawagakuen 3-3165, Machida, Tokyo 194-8543, Japan
| | - Hari Prasad Devkota
- Graduate School of Pharmaceutical Sciences, Kumamoto University, Oe-honmachi 5-1, Kumamoto 862-0973, Japan
| | - Tsukasa Iwashina
- Department of Botany, National Museum of Nature and Science, Amakubo 4-1-1, Tsukuba, Ibaraki 305-0005, Japan.
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Tsuji A, Koyanagi T. Significant contribution of amino acids to antioxidant capacity of Japanese rice wine (sake). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39169898 DOI: 10.1002/jsfa.13821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 07/04/2024] [Accepted: 07/31/2024] [Indexed: 08/23/2024]
Abstract
BACKGROUND Various antioxidant components have been reported in Japanese rice wine (sake), while the contribution ratio of each component to the antioxidant capacity of whole sake has not been well understood. In this study, we evaluated the radical absorption capacity (H-ORAC and/or DPPH radical scavenging ability) and antioxidant components of commercially available sake, and estimated the major components contributing to antioxidant capacity. RESULTS Water-soluble components with a molecular weight of less than 3000 contributed more than 90% to H-ORAC of sake by measuring the ultrafiltered fraction. The Maillard reaction seemed to have little influence on H-ORAC by browning experiments. The radical absorption capacity of sake showed a strong positive correlation with the amounts of four antioxidant amino acids (Cys, Met, Tyr, Trp) and two phenolic acids (ferulic acid and p-coumaric acid). Evaluating H-ORAC of a sake model solution composed of these antioxidants revealed that the four amino acids showed a clearly higher contribution (25.7-58.2%) than the phenolic acids. In addition, there was a slight synergistic effect when the four amino acids were mixed, whereas such effects were not seen when mixed with the phenolic acids and other sake major components (organic acids, glucose and ethanol). CONCLUSION We concluded that the contribution of free amino acids to the radical absorption capacity is quite important in sake. These findings will provide a new perspective for antioxidant researches of sake and many fermented foods. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Atsushi Tsuji
- Department of Chemistry and Food, Industrial Research Institute of Ishikawa, Kanazawa, Japan
- Department of Food Science, Ishikawa Prefectural University, Nonoichi, Japan
| | - Takashi Koyanagi
- Department of Food Science, Ishikawa Prefectural University, Nonoichi, Japan
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Tsubota-Utsugi M, Satoh M, Watanabe J, Takebayashi J, Oki T, Tatsumi Y, Asayama K, Kikuya M, Murakami T, Hirose T, Metoki H, Hara A, Nomura K, Hozawa A, Tsubono Y, Imai Y, Ohkubo T. Association between an Antioxidant-Rich Japanese Diet and Chronic Kidney Disease: The Ohasama Study. J Atheroscler Thromb 2024; 31:461-477. [PMID: 37853637 PMCID: PMC10999714 DOI: 10.5551/jat.64423] [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: 06/07/2023] [Accepted: 09/04/2023] [Indexed: 10/20/2023] Open
Abstract
AIMS Although physiological effects of hydrophilic- (H-) and lipophilic- (L-) antioxidant capacities (AOCs) are suggested to differ, the association of an antioxidant-rich diet and chronic kidney disease (CKD) incidence has not been examined. We therefore explored the association between the H- or L-AOC of a whole Japanese diet and CKD risk in a general population. METHODS A total of 922 individuals without CKD (69.2% women; mean age, 59.5 years old) from Ohasama Town, Japan, were examined. CKD incidence was defined as the presence of proteinuria and/or an estimated glomerular filtration rate (eGFR) of <60 ml/min/1.73 m2. Consumption of H-/L-AOC was determined based on the oxygen radical absorbance capacity in a specially developed Japanese food AOC database. Hazard ratios (HRs) and 95% confidence intervals (CIs) were calculated for new-onset CKD using a Cox proportional hazards model. RESULTS During the median follow-up of 9.7 years, 137 CKD incidents were recorded. After adjusting for potential confounding variables, the highest quartile of L-AOC was significantly associated with a 51% reduced CKD risk among only women. An increased L-AOC intake was more effective in preventing eGFR reduction than in preventing proteinuria in women. These associations were not seen for H-AOC intake in both sexes and L-AOC intake in men. CONCLUSIONS A high intake of lipophilic antioxidants may be associated with a reduced CKD risk. The balance between dietary antioxidant intake and pro-oxidants induced by unhealthy lifestyles may be crucial for preventing future kidney deterioration.
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Affiliation(s)
- Megumi Tsubota-Utsugi
- Department of Hygiene and Public Health, Teikyo University School of Medicine, Tokyo, Japan
| | - Michihiro Satoh
- Division of Public Health, Hygiene and Epidemiology, Faculty of Medicine, Tohoku Medical and Pharmaceutical University, Sendai, Japan
- Department of Preventive Medicine and Epidemiology, Tohoku Medical Megabank Organization, Tohoku University, Sendai, Japan
| | - Jun Watanabe
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Hokkaido, Japan
| | - Jun Takebayashi
- Department of Food Function and Labeling, National Institutes of Biomedical Innovation, Health and Nutrition
| | - Tomoyuki Oki
- Department of Food Science, Graduate School of Nutritional Sciences, Nakamura Gakuen University, Fukuoka, Japan
| | - Yukako Tatsumi
- Department of Hygiene and Public Health, Teikyo University School of Medicine, Tokyo, Japan
| | - Kei Asayama
- Department of Hygiene and Public Health, Teikyo University School of Medicine, Tokyo, Japan
- Tohoku Institute for Management of Blood Pressure, Sendai, Japan
| | - Masahiro Kikuya
- Department of Hygiene and Public Health, Teikyo University School of Medicine, Tokyo, Japan
- Department of Preventive Medicine and Epidemiology, Tohoku Medical Megabank Organization, Tohoku University, Sendai, Japan
| | - Takahisa Murakami
- Division of Public Health, Hygiene and Epidemiology, Faculty of Medicine, Tohoku Medical and Pharmaceutical University, Sendai, Japan
- Department of Preventive Medicine and Epidemiology, Tohoku Medical Megabank Organization, Tohoku University, Sendai, Japan
- Division of Aging and Geriatric Dentistry, Department of Rehabilitation Dentistry, Tohoku University Graduate School of Dentistry, Sendai, Japan
| | - Takuo Hirose
- Department of Endocrinology and Applied Medical Science, Tohoku University Graduate School of Medicine, Sendai, Japan
- Division of Nephrology and Endocrinology, Faculty of Medicine, Tohoku Medical and Pharmaceutical University, Sendai, Japan
| | - Hirohito Metoki
- Division of Public Health, Hygiene and Epidemiology, Faculty of Medicine, Tohoku Medical and Pharmaceutical University, Sendai, Japan
- Department of Preventive Medicine and Epidemiology, Tohoku Medical Megabank Organization, Tohoku University, Sendai, Japan
- Tohoku Institute for Management of Blood Pressure, Sendai, Japan
| | - Azusa Hara
- Division of Drug Development and Regulatory Science, Faculty of Pharmacy, Keio University, Tokyo, Japan
| | - Kyoko Nomura
- Department of Environmental Health Science and Public Health, Akita University Graduate School of Medicine, Akita, Japan
| | - Atsushi Hozawa
- Department of Preventive Medicine and Epidemiology, Tohoku Medical Megabank Organization, Tohoku University, Sendai, Japan
- Division of Epidemiology, School of Public Health, Tohoku University Graduate School of Medicine, Sendai, Japan
| | - Yoshitaka Tsubono
- Department of Virology, Tohoku University Graduate School of Medicine, Sendai, Japan
| | - Yutaka Imai
- Tohoku Institute for Management of Blood Pressure, Sendai, Japan
| | - Takayoshi Ohkubo
- Department of Hygiene and Public Health, Teikyo University School of Medicine, Tokyo, Japan
- Tohoku Institute for Management of Blood Pressure, Sendai, Japan
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Yasuda T, Kashima Y. A soy protein enzymatic digest mitigates Nrf2-related oxidative stress and attenuates depression-like behavior in a mouse model of sub-chronic restraint stress. Heliyon 2024; 10:e27826. [PMID: 38524573 PMCID: PMC10958348 DOI: 10.1016/j.heliyon.2024.e27826] [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: 10/10/2023] [Revised: 03/06/2024] [Accepted: 03/07/2024] [Indexed: 03/26/2024] Open
Abstract
Continuous oxidative stress conditions have been identified as a major cause of various neuropsychiatric disorders, including depression. The present study investigated the potential antidepressant-like effects of a soy protein enzymatic digest (SPD) containing soy-deprestatin, which is a soy-derived peptide with reported antidepressant-like effects, as well as its ability to mitigate oxidative stress in the brain caused by sub-chronic restraint stress. Mice were divided into two groups: a control group and restraint stress group. The restraint stress group was further divided into two groups administered water or SPD. After repeated short-time restraints over five days, we evaluated immobility times in the tail suspension test, and antioxidant enzyme activities, glutathione levels, oxidative stress maker levels, and the gene expression levels of Nrf2 and antioxidant enzymes in the brain. The results obtained showed that the oral administration of SPD reduced immobility times in mice exposed to restraint stress. In comparisons with the water-treated restraint group, the administration of SPD restored superoxide dismutase, catalase, glutathione peroxidase, and glutathione reductase activities and glutathione levels and prevented restraint stress-induced increases in malondialdehyde, carbonyl protein, and 8-OHdG levels in the restraint stress group. In addition, high expression levels of Nrf2, HO-1, NQO-1 and GCLC were observed in the SPD-treated restraint group. These results suggest that SPD attenuated repeated restraint stress-induced depression-like behaviors by mitigating oxidative stress through the activation of the Nrf2 signaling pathway.
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Affiliation(s)
- Takuwa Yasuda
- Global Healthcare Research Laboratory, UHA Mikakuto Co., Ltd., Osaka, Japan
| | - Yasuhiro Kashima
- Global Healthcare Research Laboratory, UHA Mikakuto Co., Ltd., Osaka, Japan
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Tsurunaga Y, Morita E. Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of Bread. Molecules 2024; 29:863. [PMID: 38398615 PMCID: PMC10891945 DOI: 10.3390/molecules29040863] [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: 12/31/2023] [Revised: 01/25/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
Wheat-dependent, exercise-induced anaphylaxis has no fundamental cure and requires patients to refrain from wheat consumption or to rest after eating. Although hypoallergenic wheat production by enzymatic degradation or thioredoxin treatment has been investigated, challenges still exist in terms of labor and efficacy. We investigated a hypoallergenic wheat product manufacturing technology that takes advantage of the property of tannins to bind tightly to proteins. Commercially available bread wheat (BW) and hypoallergenic wheat (1BS-18 "Minaminokaori", 1BS-18M) were used. Chestnut inner skin (CIS) was selected as a tannin material based on the screening of breads with added unused parts of persimmon and chestnut. Hypoallergenicity was evaluated using Western blotting. The effect of CIS addition on the antioxidative properties of bread was also measured. For both BW and 1BS-18M, CIS addition reduced the immunoreactivity of wheat allergens. Antioxidant activities increased with increasing CIS substitution. However, 10% CIS-substituted breads were substantially less puffy. Five percent CIS substitution was optimal for achieving low allergenicity, while maintaining bread quality. The strategy investigated herein can reduce allergies related to wheat bread consumption. In this study, the evaluation of hypoallergenicity was limited to instrumental analysis. In the future, we will evaluate hypoallergenicity through clinical trials in humans.
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Affiliation(s)
- Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Matsue 690-8504, Japan
| | - Eishin Morita
- Department of Dermatology, Faculty of Medicine, Shimane University, Izumo 693-8501, Japan;
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6
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Tsurunaga Y, Arima S, Kumagai S, Morita E. Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes. Foods 2023; 12:2722. [PMID: 37509814 PMCID: PMC10378952 DOI: 10.3390/foods12142722] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/05/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
The present study aimed to investigate the effect of the addition of tannins from unutilized resources on wheat allergen reduction, antioxidant properties, and quality by substituting 3%, 5%, and 10% of the flour with chestnut inner skin (CIS) and young persimmon fruit (YPF) powders to produce cookies. The enzyme-linked immunosorbent assay and Western blotting showed significantly lower wheat allergen content in CIS- or YPF-substituted cookies than in control cookies, and this effect was pronounced for CIS-substituted cookies. In addition, the tannin content and antioxidant properties of the CIS- or YPF-substituted cookies were markedly higher than those of the control cookies. Quality analysis of the CIS- and YPF-substituted cookies showed that the specific volume and spread factor, which are quality indicators for cookies, were slightly lower in the CIS- and YPF-substituted cookies than in the control cookies. Compared to the control, CIS substitution did not affect the breaking stress and total energy values of the cookies; however, YPF substitution at 10% increased these values. Color was also affected by the addition of CIS and YPF. The results suggest that the addition of CIS and YPF can reduce wheat allergens in cookies and improve tannin content and antioxidant properties.
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Affiliation(s)
- Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Shimane 690-8504, Japan
| | - Shiori Arima
- Faculty of Human Science, Shimane University, Shimane 690-8504, Japan
| | - Sae Kumagai
- Graduate School of Human and Social Sciences, Shimane University, Shimane 690-8504, Japan
| | - Eishin Morita
- Department of Dermatology, Faculty of Medicine, Shimane University, Izumo 693-8501, Japan
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Furuichi T, Abe D, Uchikawa T, Nagasaki T, Kanou M, Kasuga J, Matsumoto S, Tsurunaga Y. Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley. Foods 2023; 12:2639. [PMID: 37509731 PMCID: PMC10378559 DOI: 10.3390/foods12142639] [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: 06/09/2023] [Revised: 06/24/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B1, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B1 content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC-MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP.
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Affiliation(s)
- Tsugumi Furuichi
- Department of Living Science, Food Science and Nutrition, Tottori College, Tottori 682-8555, Japan
| | - Daigo Abe
- Western Region Agricultural Research Center, National Agriculture and Food Research Organization, Kagawa 765-8508, Japan
| | - Takuya Uchikawa
- Tottori Institute of Industrial Technology, Tottori 684-0041, Japan
| | | | - Mina Kanou
- Graduate School of Human and Social Sciences, Shimane University, Shimane 690-8504, Japan
| | - Junko Kasuga
- Faculty of Life and Environmental Science, Shimane University, Shimane 690-8504, Japan
| | - Shingo Matsumoto
- Faculty of Life and Environmental Science, Shimane University, Shimane 690-8504, Japan
| | - Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Shimane 690-8504, Japan
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8
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Tsurunaga Y, Kanou M. Effects of Steam Treatment Time and Drying Temperature on Properties of Sweet Basil's Antioxidants, Aroma Compounds, Color, and Tissue Structure. Foods 2023; 12:foods12081663. [PMID: 37107458 PMCID: PMC10137634 DOI: 10.3390/foods12081663] [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: 03/12/2023] [Revised: 04/04/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
This study has developed a production method for high-quality Genova tea with excellent antioxidant properties. The antioxidant properties of each part of the Genova basil plant (i.e., leaves, flowers, and stems) were determined; the leaves and flowers showed higher antioxidant values. We also investigated the effects of steaming time and drying temperature on the antioxidant composition and properties, color, and aroma using leaves with good yield potential and high antioxidant properties. The color showed excellent green color retention with freeze- and machine-drying at 40 °C without steam-heat treatment. Steaming for 2 min was effective in maintaining high values of total polyphenol content, antioxidant properties (1,1-diphenyl-2-picrylhydrazine and hydrophilic oxygen radical adsorption capacity), rosmarinic acid, and chicoric acid, and a drying temperature of ≤40 °C was recommended. Freeze-drying without steaming was the best method to retain all three of Genova's main aroma components, Linalool, trans-alpha-bergamotene, and 2-methoxy-3-(2-propenyl)-phenol. The method developed in this study can improve the quality of dried Genova products and be applied in the food industry, cosmetics, and pharmaceutical industries.
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Affiliation(s)
- Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Shimane 690-8504, Japan
| | - Mina Kanou
- Graduate School of Human and Social Sciences, Shimane University, Shimane 690-8504, Japan
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Takeda S, Ahhmed AM, Sogawa K, Mouri S, Kaneko S, Sakata R, Mizunoya W. Antioxidant activity of venison subjected to in vitro cooking and gastrointestinal digestion and isolation of its 2,2-diphenyl-1-picrylhydrazyl radical scavenging peptides. Anim Sci J 2023; 94:e13870. [PMID: 37743546 DOI: 10.1111/asj.13870] [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: 04/09/2023] [Revised: 07/14/2023] [Accepted: 08/16/2023] [Indexed: 09/26/2023]
Abstract
Venison, a type of game meat, has several health benefits because it contains not only high protein and low fat but also bioactive peptides with several physiological properties, including antioxidative and angiotensin-converting enzyme inhibitory properties. The aim of the present study was to investigate the antioxidant activity of venison treated by in vitro cooking and gastrointestinal digestion. We subjected venison along with pork and beef to in vitro cooking and digestion and assessed their antioxidant activity via 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH-RS) and hydrophilic oxygen radical absorbance capacity (H-ORAC) assays. The peptide contents of all types of cooked and digested meat samples were higher than those of the untreated and cooked samples. The DPPH-RS activities and H-ORAC of digested venison, pork, and beef were increased compared with those of untreated samples. DPPH-RS activity was significantly higher in the digested venison samples than in the digested pork and beef samples. In this study, several fractions of digested venison from the chromatography exhibited DPPH-RS activity. Peptide analysis, using liquid-chromatography with tandem mass spectrometry, unveiled two peptides DIDDLELTLAK and TQTVCNFTDGALVQHQEWDGK with high DPPH-RS activities. Thus, venison is a rich source of antioxidant peptides and potentially demonstrate an antioxidation ability by digestive enzymes in vivo.
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Affiliation(s)
- Shiro Takeda
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Abdulatef M Ahhmed
- Department of Nutritional Therapy, Graduate School of Medical Science, the Libyan Academy, Tripoli, Libya
| | - Kazuki Sogawa
- School of Life and Environmental Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Saki Mouri
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Sakurako Kaneko
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Ryoichi Sakata
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Wataru Mizunoya
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara, Kanagawa, Japan
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Tsurunaga Y, Kanou M, Ikeura H, Makino M, Oowatari Y, Tsuchiya I. Effect of different tea manufacturing methods on the antioxidant activity, functional components, and aroma compounds of Ocimum gratissimum. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Chen Y, Lin Q, Wang J, Mu J, Liang Y. Proteins, polysaccharides and their derivatives as macromolecular antioxidant supplements: A review of in vitro screening methods and strategies. Int J Biol Macromol 2022; 224:958-971. [DOI: 10.1016/j.ijbiomac.2022.10.181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 10/16/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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Martineau-Côté D, Achouri A, Wanasundara J, Karboune S, L’Hocine L. Health Beneficial Bioactivities of Faba Bean Gastrointestinal (In Vitro) Digestate in Comparison to Soybean and Pea. Int J Mol Sci 2022; 23:9210. [PMID: 36012479 PMCID: PMC9409335 DOI: 10.3390/ijms23169210] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/05/2022] [Accepted: 08/13/2022] [Indexed: 11/16/2022] Open
Abstract
Faba beans are a promising emerging plant-based protein source to be used as a quality alternative to peas and soy. In this study, the potential health beneficial activities of three Canadian faba bean varieties (Fabelle, Malik and Snowbird) were investigated after in vitro gastrointestinal digestion and compared to two commonly used legumes (peas and soy). The results revealed that the faba beans had a higher antioxidant activity than peas when assessed with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays, except for the Fabelle variety. In the oxygen radical absorbance capacity (ORAC) and the iron chelating assays, the faba beans had a lower antioxidant activity than soy. Interestingly, Fabelle and Snowbird showed a higher antioxidant effect than the peas and soy at the cellular level. The antihypertensive properties of Fabelle and Malik varieties were significantly higher than peas but lower than soy. The in vitro antidiabetic activity was higher for soy, but no differences were found at the cellular level. The faba bean peptides were further fractionated and sequenced by mass spectrometry. Eleven peptides with in silico predicted bioactivities were successfully identified in the faba bean digestate and support validating the health-promoting properties of peptides. The results demonstrate the bioactive potential of faba beans as a health-promoting food ingredient against non-communicable diseases.
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Affiliation(s)
- Delphine Martineau-Côté
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Allaoua Achouri
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Janitha Wanasundara
- Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, Saskatoon, SK S7N 0X2, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Lamia L’Hocine
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada
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Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products. Foods 2022; 11:foods11142123. [PMID: 35885366 PMCID: PMC9324876 DOI: 10.3390/foods11142123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 07/10/2022] [Accepted: 07/11/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the inherent bacteria that contribute to expressing the angiotensin I-converting enzyme (ACE) inhibitory activity and the antioxidant activity of dry-cured meat products without a bacterial starter. Among the ten dry-cured meat product samples, Coppa and Milano salami exhibited high ACE inhibitory activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, and oxygen radical absorbance capacity (ORAC). No consistent trend was observed in the pH values or the total peptide and imidazole dipeptide concentration of the products that exhibited high ACE inhibitory and antioxidant activities in the tested samples. To investigate the bacteria contributing to the ACE inhibitory and antioxidant activities of the product, 16S rRNA sequencing analysis, isolation, and identification of bacteria were performed using not only Coppa and Milano salami but also the Jamon Serrano and Parma prosciutto products that had low functional activities. Results suggest the Lactobacillales order, particularly the species Latilactobacillus sakei and Pediococcus pentosaceus, were the main inherent bacteria in Coppa and Milano salami, respectively, compared with the Jamon Serrano and Parma prosciutto products. Therefore, the inherent lactic acid bacteria in dry-cured meat products without bacterial starter is important for ACE inhibitory and antioxidant activities of the products.
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14
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Structure–antioxidant activity (oxygen radical absorbance capacity) relationships of phenolic compounds. Struct Chem 2022. [DOI: 10.1007/s11224-022-01920-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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15
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Teng H, Mi Y, Cao H, Chen L. Enzymatic acylation of raspberry anthocyanin: Evaluations on its stability and oxidative stress prevention. Food Chem 2022; 372:130766. [PMID: 34600197 DOI: 10.1016/j.foodchem.2021.130766] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/01/2021] [Accepted: 08/02/2021] [Indexed: 12/27/2022]
Abstract
Raspberry anthocyanins were isolated and purified by XAD-7HP macroporous resin and silica gel column chromatography. Anthocyanins were then acylated with methyl salicylate as catalyzed by lipase under reduced pressure, and the conversion rate was 84.26%. LC-MS and NMR were used to identify the structure, and the stability, antioxidant capacity and protective ability of the acylated anthocyanins against oxidative damage were determined. The results showed that cyanindin-3-O-glucoside (C3G) was the primary anthocyanin in raspberry, and the binding site of acylation was on the glucoside C-6, and the product was cyanidin-3-(6-salicyloyl) glucoside (C3-6(S) G). After acylation, its stability in light, heat and oxidation environments could be significantly improved, and acylated ACN showed insignificant changes in antioxidant capacities to scavenge DPPH and ABTS free radicals, as well as oxygen free radical absorptive capacity (ORAC). And it could also effectively prevent the release of ROS caused by oxidative damage and alleviate oxidative stress damage.
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Affiliation(s)
- Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yani Mi
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
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16
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Possibility for Prevention of Type 2 Diabetes Mellitus and Dementia Using Three Kinds of Brown Rice Blends after High-Pressure Treatment. Foods 2022; 11:foods11060818. [PMID: 35327240 PMCID: PMC8947517 DOI: 10.3390/foods11060818] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/09/2022] [Accepted: 03/10/2022] [Indexed: 11/17/2022] Open
Abstract
As it has been reported that type 2 diabetes mellitus increases the risk of Alzheimer’s disease, we investigated how to prevent type 2 diabetes and dementia using biofunctional boiled rice. We adopted unpolished super-hard rice (SHBR) for diabetes and wax-free unpolished black rice (WFBBR) for dementia and blended those with ordinary non-polished rice (KBR) (blending ratio 4:4:2), adding 2.5% waxy black rice bran (WBB) and 0.3% rice oil after high-pressure treatment (HPT) (WFBSK) to improve its palatability. This boiled rice is rich in dietary fiber, anthocyanin, free ferulic acid and β-secretase inhibitory activity. A randomized, parallel-group comparison study was conducted for 12 weeks with 24 subjects, using Cognitrax to evaluate their cognitive function primarily. Furthermore, as the secondary purpose, we performed a single-dose test for postprandial blood glucose and insulin secretion at the end of the human intervention test. After 12 weeks, consumers of the WFBSK rice exhibited significant improvement in language memory by cognitive test battery compared with those who consumed the control white rice (p < 0.05). Moreover, subjects who consumed the WFBSK rice had lower insulin secretion levels than those who consumed the control polished rice (p < 0.05).
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17
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Sakurai S, Kikuchi A, Gotoh H. Hydrophilic oxygen radical absorbance capacity values of low-molecular-weight phenolic compounds containing carbon, hydrogen, and oxygen. RSC Adv 2022; 12:4094-4100. [PMID: 35425448 PMCID: PMC8981064 DOI: 10.1039/d1ra08918h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Accepted: 01/26/2022] [Indexed: 01/08/2023] Open
Abstract
The antioxidant capacity of an antioxidant reflects its ability to remove reactive oxygen species (ROS). In this study, the hydrophilic oxygen radical absorbance capacity (H-ORAC) method was used to quantitatively evaluate the antioxidant capacities of natural phenols and their derivatives against peroxyl radicals. This method was comprehensively applied to low-molecular-weight phenols to construct a database. Although no macroscopic correlation was observed for values related to the antioxidant capacity expression, we observed a difference in the trend of the H-ORAC values for each functional group. Thus, this database will serve as a new benchmark and tool for molecular design. The hydrophilic oxygen radical absorbance capacity (H-OARC) assay measures the antioxidant capacity of compounds against the peroxyl radical, a reactive oxygen species.![]()
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Affiliation(s)
- Shuhei Sakurai
- Department of Chemistry and Life Science, Yokohama National University 79-5 Tokiwadai, Hodogaya-ku Yokohama 240-8501 Japan +81-45-339-3964 +81-45-339-3964
| | - Akito Kikuchi
- Department of Chemistry and Life Science, Yokohama National University 79-5 Tokiwadai, Hodogaya-ku Yokohama 240-8501 Japan +81-45-339-3964 +81-45-339-3964
| | - Hiroaki Gotoh
- Department of Chemistry and Life Science, Yokohama National University 79-5 Tokiwadai, Hodogaya-ku Yokohama 240-8501 Japan +81-45-339-3964 +81-45-339-3964
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18
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Apak R, Calokerinos A, Gorinstein S, Segundo MA, Hibbert DB, Gülçin İ, Demirci Çekiç S, Güçlü K, Özyürek M, Çelik SE, Magalhães LM, Arancibia-Avila P. Methods to evaluate the scavenging activity of antioxidants toward reactive oxygen and nitrogen species (IUPAC Technical Report). PURE APPL CHEM 2021. [DOI: 10.1515/pac-2020-0902] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Abstract
This project was aimed to identify the quenching chemistry of biologically important reactive oxygen and nitrogen species (ROS/RNS, including radicals), to show antioxidant action against reactive species through H‐atom and electron transfer reactions, and to evaluate the ROS/RNS scavenging activity of antioxidants with existing analytical methods while emphasizing the underlying chemical principles and advantages/disadvantages of these methods. In this report, we focused on the applications and impact of existing assays on potentiating future research and innovations to evolve better methods enabling a more comprehensive study of different aspects of antioxidants and to provide a vocabulary of terms related to antioxidants and scavengers for ROS/RNS. The main methods comprise the scavenging activity measurement of the hydroxyl radical (•OH), dioxide(•1–) (O2
•–: commonly known as the superoxide radical), dihydrogen dioxide (H2O2: commonly known as hydrogen peroxide), hydroxidochlorine (HOCl: commonly known as hypochlorous acid), dioxidooxidonitrate(1–) (ONOO−: commonly known as the peroxynitrite anion), and the peroxyl radical (ROO•). In spite of the diversity of methods, there is currently a great need to evaluate the scavenging activity of antioxidant compounds in vivo and in vitro. In addition, there are unsatisfactory methods frequently used, such as non-selective UV measurement of H2O2 scavenging, producing negative errors due to incomplete reaction of peroxide with flavonoids in the absence of transition metal ion catalysts. We also discussed the basic mechanisms of spectroscopic and electrochemical nanosensors for measuring ROS/RNS scavenging activity of antioxidants, together with leading trends and challenges and a wide range of applications. This project aids in the identification of reactive species and quantification of scavenging extents of antioxidants through various assays, makes the results comparable and more understandable, and brings a more rational basis to the evaluation of these assays and provides a critical evaluation of existing ROS/RNS scavenging assays to analytical, food chemical, and biomedical/clinical communities by emphasizing the need for developing more refined, rapid, simple, and low‐cost assays and thus opening the market for a wide range of analytical instruments, including reagent kits and sensors.
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Affiliation(s)
- Reşat Apak
- Department of Chemistry , Istanbul University-Cerrahpaşa, Faculty of Engineering , Avcılar, 34320 Istanbul , Turkey
| | - Antony Calokerinos
- Department of Chemistry , National and Kapodistrian University of Athens, School of Sciences , Panepistimiopolis, 15771 Athens , Greece
| | - Shela Gorinstein
- The Hebrew University, Hadassah Medical School, School of Pharmacy, The Institute for Drug Research , Jerusalem , Israel
| | - Marcela Alves Segundo
- Department of Chemical Sciences , LAQV, REQUIMTE, Faculty of Pharmacy, University of Porto , Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto , Portugal
| | - David Brynn Hibbert
- New South Wales University, School of Chemistry , Sydney , NSW 2052 , Australia
| | - İlhami Gülçin
- Department of Chemistry , Faculty of Science, Atatürk University , Erzurum , Turkey
| | - Sema Demirci Çekiç
- Department of Chemistry , Istanbul University-Cerrahpaşa, Faculty of Engineering , Avcılar, 34320 Istanbul , Turkey
| | - Kubilay Güçlü
- Department of Chemistry , Adnan Menderes University, Faculty of Arts and Sciences , Aydın , Turkey
| | - Mustafa Özyürek
- Department of Chemistry , Istanbul University-Cerrahpaşa, Faculty of Engineering , Avcılar, 34320 Istanbul , Turkey
| | - Saliha Esin Çelik
- Department of Chemistry , Istanbul University-Cerrahpaşa, Faculty of Engineering , Avcılar, 34320 Istanbul , Turkey
| | - Luís M. Magalhães
- Department of Chemical Sciences , LAQV, REQUIMTE, Faculty of Pharmacy, University of Porto , Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto , Portugal
| | - Patricia Arancibia-Avila
- Departamento de Ciencias Básicas , Laboratorio de Ecofisiología y Microalgas, Universidad del Bio-Bio , Chillán , Chile
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19
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Low-Protein Diet: History and Use of Processed Low-Protein Rice for the Treatment of Chronic Kidney Disease. Foods 2021; 10:foods10102255. [PMID: 34681304 PMCID: PMC8534812 DOI: 10.3390/foods10102255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/15/2021] [Accepted: 09/20/2021] [Indexed: 12/19/2022] Open
Abstract
The epidemiology of chronic kidney disease (CKD) shows increasing trends in prevalence and mortality and has become the leading health problem worldwide. Reducing the amount of proteins ingested from rice is an easy way to control the total intake of proteins, saving energy sources, particularly in rice-eating countries. In Japan, low-protein white rice had been developed, but the taste and function were not satisfactory for CKD patients. We reviewed the brief history of low-protein dietary therapy for renal diseases and the recent development of low-protein processed brown rice (LPBR). The new LPBR is characterized by a low-protein content, the same energy content as white rice, low potassium and phosphorus contents, and high amounts of dietary fibers, γ-oryzanol, and antioxidant activity. Dietary fibers and γ-oryzanol would stabilize intestinal microbiota and improve uremic dysbiosis and leaky gut syndrome. All these features suggest that the health benefits of LPBR extend to preventing CKD progression and enhancing the quality of life (QOL) of patients with CKD.
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20
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Evaluation of the Antioxidant Activity, Deodorizing Effect, and Antibacterial Activity of 'Porotan' Chestnut By-Products and Establishment of a Compound Paper. Foods 2021; 10:foods10051141. [PMID: 34065309 PMCID: PMC8161069 DOI: 10.3390/foods10051141] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 12/23/2022] Open
Abstract
Chestnuts are widely cultivated for their edible portion (kernel), whereas the non-edible parts are discarded. To enable the utilization of the by-products of processed chestnuts, we separated them into green and brown burs, shells, inner skin, and leaves, and analyzed the bioactive properties of the ground components. We also created a composite paper, comprising the inner skin, and examined its deodorant properties. It was revealed that the inner skin had the highest functionality and showed potent antioxidant, antibacterial, and deodorant properties. Furthermore, when we produced a paper, containing 60% inner skin, and examined its deodorant properties, we found that it was highly effective in deodorizing ammonia and acetic acid gases. These results show that the inner skin of chestnuts is a promising material for developing hygiene and other products.
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21
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Nakamura S, Kaneko K, Mitsui T, Ohtsubo K. Evaluation of the palatability and biofunctionality of brown rice germinated in red onion solution. Cereal Chem 2020. [DOI: 10.1002/cche.10305] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Sumiko Nakamura
- Faculty of Applied Life Sciences Niigata University of Pharmacy and Applied Life Sciences Niigata Japan
| | - Kentaro Kaneko
- Graduate School of Natural Sciences Niigata University Niigata Japan
| | - Toshiaki Mitsui
- Graduate School of Natural Sciences Niigata University Niigata Japan
| | - Ken'ichi Ohtsubo
- Faculty of Applied Life Sciences Niigata University of Pharmacy and Applied Life Sciences Niigata Japan
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22
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Chensom S, Shimada Y, Nakayama H, Yoshida K, Kondo T, Katsuzaki H, Hasegawa S, Mishima T. Determination of Anthocyanins and Antioxidants in 'Titanbicus' Edible Flowers In Vitro and In Vivo. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:265-271. [PMID: 32246240 DOI: 10.1007/s11130-020-00813-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Titanbicus (TB), a hybrid of Hibiscus moscheutos × H. coccineus (Medic.) Walt., has potential to be used as an edible flower. In this study, proximate nutritional content, anthocyanin content, total polyphenol content (TPC), and antioxidant activities in vitro and in vivo were investigated. Three cultivars of TB, namely Artemis (AR), Rhea (R), and Adonis (AD), were used as materials. Protein and carbohydrates were the primary macronutrients, while crude fat and ash were detected in trace amounts. Cyanidin 3-glucoside (Cy3-G) and cyanidin 3-sambubioside (Cy3-Sam), were identified in all TBs. The highest anthocyanin content was observed in AD (47.09 ± 1.45 mg/g extract), followed by R and AR (6.04 ± 0.20 and 2.72 ± 0.11 mg/g extract, respectively). The TPC of AD (225.01 ± 1.97 mg/g extract) was greater than that of AR and R (185.41 ± 3.24 and 144.10 ± 1.71 mg/g extract, respectively). AD exhibited the strongest in vitro antioxidant activity in hydrophilic oxygen radical absorbance capacity, compared to the other two TBs. In addition, AD extract suppressed the generation of reactive oxygen species in caudal fin of wounded zebrafish. Antioxidant activities of AD appeared to be related to its total anthocyanin content, Cy3-G, Cy3-Sam, and TPC. Our findings indicate that TB, particularly the AD cultivar, would be an attractive source of bioactive compounds with antioxidant activities, and can improve both nutritional value and appearance of food.
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Affiliation(s)
- Sasicha Chensom
- Graduate School of Regional Innovation Studies, Mie University, 1577 Kurimamachiya-cho, Tsu city, Mie prefecture, 514-8507, Japan
| | - Yasuhito Shimada
- Mie University Zebrafish Drug Screening Center, Tsu city, Mie Prefecture, 514-8507, Japan
- Department of Integrative Pharmacology, Graduate School of Medicine, Tsu city, Mie prefecture, 514-8507, Japan
- Department of Bioinformatics, Mie University Advanced Science Research Promotion Center, Tsu city, Mie prefecture, 514-8507, Japan
| | - Hiroko Nakayama
- Graduate School of Regional Innovation Studies, Mie University, 1577 Kurimamachiya-cho, Tsu city, Mie prefecture, 514-8507, Japan
- Mie University Zebrafish Drug Screening Center, Tsu city, Mie Prefecture, 514-8507, Japan
| | - Kumi Yoshida
- Graduate School of Informatics, Nagoya University, Chikusa, Nagoya city, Aichi Prefecture, 464-601, Japan
| | - Tadao Kondo
- Graduate School of Informatics, Nagoya University, Chikusa, Nagoya city, Aichi Prefecture, 464-601, Japan
| | - Hirotaka Katsuzaki
- Graduate School of Bioresources, Mie University, 1577 Kurimamachiya-cho, Tsu city, Mie prefecture, 514-8507, Japan
| | - Sachiko Hasegawa
- Akatsuka Garden Co., Ltd., 1868-3 Takanoo-cho, Tsu City, Mie prefecture, 514-2293, Japan
| | - Takashi Mishima
- Graduate School of Bioresources, Mie University, 1577 Kurimamachiya-cho, Tsu city, Mie prefecture, 514-8507, Japan.
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23
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Fujita T, Sato-Furukawa M, Sone K, Oki T. Effect of Harvest Time on Changes in Hydrophilic Oxygen Radical Absorbance Capacity of Fruits from Different Strawberry Cultivars (<i>Fragaria×ananassa </i>Duch<i>.</i>). J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Toshiro Fujita
- Division of Horticulture Research, Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization
| | - Maki Sato-Furukawa
- Crop Development and Agribusiness Research Division, Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization
| | - Kazuyoshi Sone
- Division of Horticulture Research, Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization
| | - Tomoyuki Oki
- Crop Development and Agribusiness Research Division, Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization
- Present address; Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University
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24
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Hiemori-Kondo M, Nii M. In vitro and in vivo evaluation of antioxidant activity of Petasites japonicus Maxim. flower buds extracts. Biosci Biotechnol Biochem 2020; 84:621-632. [DOI: 10.1080/09168451.2019.1691913] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
ABSTRACT
The antioxidant activity of Petasites japonicus flower buds cultivated in Tokushima, Japan, was examined in vitro and in vivo. The flower bud extracts were assayed using either oxygen radical absorbance capacity or 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Antioxidants in the 80% ethanol extract were investigated using online high-performance liquid chromatography-DPPH and were identified as caffeic acid, 3-O-caffeoylquinic acid, fukinolic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, and 4,5-di-O-caffeoylquinic acid using liquid chromatography–mass spectrometry. Fukinolic acid was the most active compound based on its activity and abundance. Administering the extracts orally to ICR mice prior to iron injection significantly suppressed plasma thiobarbituric acid reactive substance (TBARS) production. Moreover, TBARS and triglyceride concentrations in the plasma of C57BL/6 mice fed with a high fat diet were also significantly decreased by the extract. The results suggest that antioxidative compounds in P. japonicus can be used in the management of oxidative stress.
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Affiliation(s)
- Miki Hiemori-Kondo
- Department of Food Nutrition, Tokushima Bunri University, Tokushima, Japan
| | - Mika Nii
- Division of Resources and Environmental Research, Tokushima Agriculture, Forestry and Fisheries Technology Support Center, Myozai, Japan
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25
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Takebayashi J, Oki T, Tsubota-Utsugi M, Ohkubo T, Watanabe J. Antioxidant Capacities of Plant-Derived Foods Commonly Consumed in Japan. J Nutr Sci Vitaminol (Tokyo) 2020; 66:68-74. [PMID: 32115456 DOI: 10.3177/jnsv.66.68] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
To provide reliable data for high quality epidemiological studies examining the relationship between health and antioxidant intake from daily foods, 107 plant-derived food items (12 rice, bread and noodles, 5 potatoes and starches, 9 pulses, 6 nuts/seeds, 29 vegetables, 22 fruits, 5 mushrooms, 7 algae, and 12 beverages) were selected as commonly consumed foods in Japan based on dietary records, and their antioxidant capacities were evaluated by validated hydrophilic- and lipophilic-oxygen radical absorbance capacity (H-ORAC and L-ORAC) methods. The food items covered more than 60% of total food intake for each category on a weight basis. The H-ORAC and L-ORAC values were widely distributed at 0-210 and 0-30 μmol-Trolox equivalent/g, respectively. The foods possessing potent antioxidant capacities were found in vegetables and fruits as well as other plant-derived foods. In most foods measured, the H-ORAC values were much larger than the L-ORAC values, except for certain kinds of pulses, nuts/seeds, mushrooms, and algae. The ORAC data shown here is sufficient to accurately estimate the antioxidant intake from plant-derived foods in Japan, and should be useful in future epidemiological studies aiming to clarify the biological significance of ORAC values.
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Affiliation(s)
- Jun Takebayashi
- National Institute of Health and Nutrition, National Institutes of Biomedical Innovation and Health and Nutrition
| | - Tomoyuki Oki
- Graduate School of Nutritional Sciences, Nakamura Gakuen University
| | - Megumi Tsubota-Utsugi
- Department of Hygiene and Preventive Medicine, Iwate Medical University School of Medicine
| | - Takayoshi Ohkubo
- Department of Hygiene and Public Health, Teikyo University School of Medicine
| | - Jun Watanabe
- Food Research Institute, National Agriculture and Food Research Organization
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26
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Tsubota-Utsugi M, Watanabe J, Takebayashi J, Oki T, Tsubono Y, Ohkubo T. The Major Source of Antioxidants Intake From Typical Diet Among Rural Farmers in North-eastern Japan in the 1990s. J Epidemiol 2020; 31:101-108. [PMID: 31983720 PMCID: PMC7813768 DOI: 10.2188/jea.je20190237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Background Previous Japanese studies have led to the erroneous conclusion of antioxidant capacity (AOC) intakes of the overall Japanese diet due to limitations in the number and types of food measured, especially in rice and seafood intake. The aims of the study were to construct an AOC database of foods representative of the typical Japanese diet and to clarify the high contributors to AOC intake from the overall diet of the Japanese population. Methods Commonly consumed foods were estimated using 3-day dietary records (DRs) over the four seasons among 55 men and 58 women in Japan. To generate an AOC database suitable for the typical Japanese diet, hydrophilic (H-)/lipophilic (L-) oxygen radical absorbance capacity (ORAC) values of foods in each food group were measured via validated methods using the food intake rankings. Subsequently, we estimated the AOC intake and the AOC characteristics of a typical Japanese diet. Results Of 989 food items consumed by the participants, 189 food items were measured, which covered 78.8% of the total food intake. The most commonly consumed types of antioxidant-containing food were tea, soybean products, coffee, and rice according to H-ORAC, and soybean products, fish and shellfish, vegetables, and algae according to L-ORAC. Conclusions The characteristics of high AOC intake in rice and seafood more appropriately reflected the Japanese-style diet. Further studies are expected to clarify the association between food-derived AOC and its role in preventing or ameliorating lifestyle-related diseases.
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Affiliation(s)
- Megumi Tsubota-Utsugi
- Department of Hygiene and Preventive Medicine, Iwate Medical University School of Medicine
| | - Jun Watanabe
- Food Research Institute, National Agriculture and Food Research Organization
| | - Jun Takebayashi
- Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition
| | - Tomoyuki Oki
- Department of Nutritional Sciences, Graduate School of Nutritional Sciences, Nakamura Gakuen University
| | - Yoshitaka Tsubono
- Department of Global Health, Graduate School of Economics, Tohoku University
| | - Takayoshi Ohkubo
- Department of Hygiene and Public Health, Teikyo University School of Medicine
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27
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Rakita S, Čolović D, Levart A, Banjac V, Čolović R, Dragojlović D, Đuragić O. A rapid spectrophotometric method for determination of thiobarbituric acid reactive substances in rainbow trout feed. FOOD AND FEED RESEARCH 2020. [DOI: 10.5937/ffr2001043r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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28
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Ishimi Y, Takebayashi J, Tousen Y, Yamauchi J, Fuchino H, Kawano T, Inui T, Yoshimatsu K, Kawahara N. Quality evaluation of health foods containing licorice in the Japanese Market. Toxicol Rep 2019; 6:904-913. [PMID: 31508319 PMCID: PMC6722472 DOI: 10.1016/j.toxrep.2019.08.013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 07/15/2019] [Accepted: 08/20/2019] [Indexed: 12/26/2022] Open
Abstract
Focusing on licorice, a highly used raw material in health foods, quantitative analysis of functional/medicinal components and a safety and functional evaluation was carried out for herbal medicines, health food ingredients, and so-called health foods. A functional component, glabridin, was detected in herbal medicines from Glycyrrhiza glabra and G. inflata, health food ingredients, and in commercially available health foods that contain licorice. Likewise, glycyrrhizin, a medicinal component, was detected in these sources, except in licorice oil extract. Estrogen activity in vitro was detected in some of the herbal medicines, health food ingredients, and in health foods containing licorice. In the in vivo study, liver weight in ovariectomized (OVX) mice treated with licorice oil extract was significantly higher than that in OVX and sham mice in a dose dependent manner. These results suggest that excessive intake of licorice oil extract from health foods should be avoided, even though these ingredients might be beneficial for medical use in order to maintain bone health in postmenopausal women. Measurement of hepatic cytochrome P-450 (CYP) activity, reproductive organ weight, and fat and bone mass in OVX mice was considered useful for evaluating the safety and efficacy of estrogenic health food ingredients derived from herbal medicines.
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Key Words
- BMD, bone mineral density
- CAA, Consumer Affairs Agency
- CYP, cytochrome P-450
- Cytochrome P-450 (CYP)
- DGL, deglycyrrhizin
- E2, 17β-estradiol
- Estrogenic activity
- FFC, Foods with Function Claims
- FNFC, Foods with Nutrient Functional Claim
- FOSHU, Foods for Specified Health Uses
- HPLC, high-performance liquid chromatography
- Health foods
- Herbal medicines
- Licorice
- ORAC, oxygen radical absorption capacity
- Safety assessment
- TE, Trolox equivalent
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Affiliation(s)
- Y Ishimi
- National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, 162-8636 Tokyo, Japan
| | - J Takebayashi
- National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, 162-8636 Tokyo, Japan
| | - Y Tousen
- National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, 162-8636 Tokyo, Japan
| | - J Yamauchi
- National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, 162-8636 Tokyo, Japan
| | - H Fuchino
- Research Center for Medicinal Plant Resources, National Institutes of Biomedical Innovation, Health and Nutrition, 1-2 Hachimandai Tsukuba-shi, 305-0843 Ibaraki, Japan
| | - T Kawano
- Research Center for Medicinal Plant Resources, National Institutes of Biomedical Innovation, Health and Nutrition, 1-2 Hachimandai Tsukuba-shi, 305-0843 Ibaraki, Japan
| | - T Inui
- Research Center for Medicinal Plant Resources, National Institutes of Biomedical Innovation, Health and Nutrition, 1-2 Hachimandai Tsukuba-shi, 305-0843 Ibaraki, Japan
| | - K Yoshimatsu
- Research Center for Medicinal Plant Resources, National Institutes of Biomedical Innovation, Health and Nutrition, 1-2 Hachimandai Tsukuba-shi, 305-0843 Ibaraki, Japan
| | - N Kawahara
- Research Center for Medicinal Plant Resources, National Institutes of Biomedical Innovation, Health and Nutrition, 1-2 Hachimandai Tsukuba-shi, 305-0843 Ibaraki, Japan
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Herawati D, Giriwono PE, Dewi FNA, Kashiwagi T, Andarwulan N. Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1622562] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Dian Herawati
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | - Puspo Edi Giriwono
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | | | - Takehiro Kashiwagi
- Department of Agricultural Chemistry, Faculty of Agricultural and Marine Science, Kochi University, Nankoku, Kochi, Japan
| | - Nuri Andarwulan
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
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30
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Watanabe J. Standardization and Application of Methods to Measure Antioxidant Capacity of Foods and Functional Food Components. J JPN SOC FOOD SCI 2019. [DOI: 10.3136/nskkk.66.111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jun Watanabe
- Food Research Institute, National Agriculture and Food Research Organization
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31
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Orita A, Musou-Yahada A, Shoji T, Oki T, Ohta H. Comparison of Anthocyanins, Proanthocyanidin Oligomers and Antioxidant Capacity between Cowpea and Grain Legumes with Colored Seed Coat. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.287] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ayane Orita
- Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University
| | | | - Toshihiko Shoji
- NARO National Institute of Food Research, 3-1-1 Kannondadai Tsukuba
| | - Tomoyuki Oki
- Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University
| | - Hideaki Ohta
- Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University
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32
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Tanaka Y, Hasegawa T, Shimamura T, Ukeda H, Ueda T. Potentiometric evaluation of antioxidant capacity using polyoxometalate-immobilized electrodes. J Electroanal Chem (Lausanne) 2018. [DOI: 10.1016/j.jelechem.2018.09.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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33
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Fuji Y, Uchida A, Fukahori K, Chino M, Ohtsuki T, Matsufuji H. Chemical characterization and biological activity in young sesame leaves (Sesamum indicum L.) and changes in iridoid and polyphenol content at different growth stages. PLoS One 2018; 13:e0194449. [PMID: 29584748 PMCID: PMC5870955 DOI: 10.1371/journal.pone.0194449] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Accepted: 03/02/2018] [Indexed: 01/02/2023] Open
Abstract
Three iridoids (lamalbid (I1), sesamoside (I2) and shanzhiside methyl ester (I3)) and seven polyphenols (cistanoside F (P1), chlorogenic acid (P2), pedalitin-6-O-laminaribioside (P3), pedaliin (P4), isoacteoside (P6), pedalitin (P7) and martynoside (P8)) were identified in young sesame leaves (Sesamum indicum L.) other than the acteoside (P5) reported previously. P3 was a new compound, and I1, I3, P2 and P8 were found in a species of Sesamum for the first time. HPLC analyses revealed that the compounds I1 (0.29-1.75% of dry leaves), I2 (0.38-0.87%), I3 (0.04-1.07%), P4 (0.01-2.05%) and P5 (0.13-4.86%) were present primarily in young sesame leaves and were found in plants cultivated on different farms (plant height, 30-70 cm). Of the identified compounds, P5 and P6 showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, oxygen radical absorbance capacity (ORAC), and in vitro antiglycation activities. Given its content, P5 makes a major contribution to the biological activities of young sesame leaves. The compounds were examined at six different growth stages of plants cultured in a greenhouse to determine the optimum harvest stage and for end-use assessment. P5 accumulated in the leaves during growth, and the content reached a maximum of 12.9% of dry leaves in the 4th stage (plant height, 74.5±9.7 cm), which is one of the highest percentages reported in plants from nature.
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Affiliation(s)
- Yushiro Fuji
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
| | - Ayumi Uchida
- Wadaman Science Co., Ltd, Nijoden-cho, Nakagyo-ku, Kyoto, Japan
| | | | - Makoto Chino
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
| | - Takashi Ohtsuki
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
| | - Hiroshi Matsufuji
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
- * E-mail:
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34
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Ueda T, Okumura T, Tanaka Y, Akase S, Shimamura T, Ukeda H. New Electrochemical Evaluation of the Antioxidant Capacity of Beverages with Polyoxometalates as Redox Probes. ANAL SCI 2018; 32:825-30. [PMID: 27506707 DOI: 10.2116/analsci.32.825] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
A new method was developed to evaluate antioxidant activity based on the redox properties of polyoxometalates, which are partially reduced by antioxidants to generate a limiting potential. The polyoxometalates [PMo12O40](3-), [PVW11O40](4-) and [SV2W10O40]4- formed in situ were used as electrochemical probes for the new evaluation method, and their formation conditions were optimized to evaluate the antioxidant activities of gallic acid, ellagic acid, catechin, quercetin, morin, trans-ferulic acid, sesamol, α-tocopherol, δ-tocopherol and L-ascorbic acid. The observed difference between initial potential and limiting potential (ΔE) were compared with spectrophotometrically evaluated antioxidant activities. In addition, the antioxidant capacities of five beverages (Japanese green tea, concentrated catechin-containing green tea, grapefruit juice, red wine and Japanese sake) were evaluated.
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Affiliation(s)
- Tadaharu Ueda
- Department of Applied Chemistry, Faculty of Science, Kochi University
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35
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Takahashi S, Tsutsumi A, Aizawa K, Suganuma H. Daily Radical Scavenging and Singlet Oxygen Quenching Capacity Intake from Fruits and Vegetables in Japan. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.921] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shingo Takahashi
- Nature and Wellness Department, Innovation Division, KAGOME CO., LTD
| | - Ayaka Tsutsumi
- Nature and Wellness Department, Innovation Division, KAGOME CO., LTD
| | - Koichi Aizawa
- Nature and Wellness Department, Innovation Division, KAGOME CO., LTD
| | - Hiroyuki Suganuma
- Nature and Wellness Department, Innovation Division, KAGOME CO., LTD
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36
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Watanabe J, Muro T, Kobori M, Takano-Ishikawa Y. Changes in Quercetin Content and Antioxidant Capacity of Quercetin-Rich Onion Cultivar ‘Quer-Gold’ During Cooking. J JPN SOC FOOD SCI 2018. [DOI: 10.3136/nskkk.65.63] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jun Watanabe
- Food Research Institute, National Agriculture and Food Research Organization
| | - Takato Muro
- Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization
| | - Masuko Kobori
- Food Research Institute, National Agriculture and Food Research Organization
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37
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Nakamura S, Okumura H, Sugawara M, Noro W, Homma N, Ohtsubo K. Effects of different heat–moisture treatments on the physicochemical properties of brown rice flour. Biosci Biotechnol Biochem 2017; 81:2370-2385. [DOI: 10.1080/09168451.2017.1387047] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Abstract
We evaluated the effect of heat–moisture treatment (HMT) on the main chemical components, physical properties, and enzyme activities of two types of brown rice flour: high-amylose Koshinokaori and normal-quality Koshiibuki. Five different HMTs using brown rice (moisture content was 12.0%) were assessed: 0.1 MPa/120 °C for 5 or 10 min, 0.2 MPa/134 °C for 5 or 10 min and 0.3 MPa/144 °C for 10 min. HMT, decreased the α-amylase and lipase activities, and fat acidity, and slightly increased the dietary fiber and resistant starch levels. After 2 months’ storage at 35 °C, rice samples that were treated with 0.2 MPa/134 °C or 0.3 MPa/144 °C for 10 min had a lower fat acidity than untreated samples, which would be useful for long-term storage and export of rice flour. And HMT exhibited inhibition of retrogradation in the pasting and physical properties, which is profitable to promote the qualities of the rice products.
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Affiliation(s)
- Sumiko Nakamura
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
| | - Hisako Okumura
- Department of Materials Engineering, National Institute of Technology, Nagaoka College, Nagaoka, Japan
| | - Masayoshi Sugawara
- Department of Materials Engineering, National Institute of Technology, Nagaoka College, Nagaoka, Japan
| | - Wataru Noro
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
- Food Research Center, Niigata Agricultural Research Institute, Kamo, Japan
| | - Noriyuki Homma
- Food Research Center, Niigata Agricultural Research Institute, Kamo, Japan
| | - Ken’ichi Ohtsubo
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
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38
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Umehara M, Yanae K, Maruki-Uchida H, Sai M. Investigation of epigallocatechin-3- O -caffeoate and epigallocatechin-3- O - p -coumaroate in tea leaves by LC/MS-MS analysis. Food Res Int 2017; 102:77-83. [DOI: 10.1016/j.foodres.2017.09.086] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 09/26/2017] [Accepted: 09/27/2017] [Indexed: 02/05/2023]
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39
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Abe K, Matsuura H, Ukai M, Shimura H, Koshino H, Suzuki T. N
1, N14-diferuloylspermine as an antioxidative phytochemical contained in leaves of Cardamine fauriei. Biosci Biotechnol Biochem 2017; 81:1855-1860. [DOI: 10.1080/09168451.2017.1356214] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Abstract
Most Brassicaceae vegetables are ideal dietary sources of antioxidants beneficial for human health. Cardamine fauriei (Ezo-wasabi in Japanese) is a wild, edible Brassicaceae herb native to Hokkaido, Japan. To clarify the main antioxidative phytochemical, an 80% methanol extraction from the leaves was fractionated with Diaion® HP-20, Sephadex® LH-20, and Sep-Pak® C18 cartridges, and the fraction with strong antioxidant activity depending on DPPH method was purified by HPLC. Based on the analyses using HRESIMS and MS/MS, the compound might be N1, N14-diferuloylspermine. This rare phenol compound was chemically synthesized, whose data on HPLC, MS and 1H NMR were compared with those of naturally derived compound from C. fauriei. All results indicated they were the same compound. The radical-scavenging properties of diferuloylspermine were evaluated by ORAC and ESR spin trapping methods, with the diferuloylspermine showing high scavenging activities of the ROO·, O2·−, and HO· radicals as was those of conventional antioxidants.
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Affiliation(s)
- Keima Abe
- Research Faculty and Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | - Hideyuki Matsuura
- Research Faculty and Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | - Mitsuko Ukai
- Department of Environmental Science, Hokkaido University of Education, Hakodate, Japan
| | - Hanako Shimura
- Research Faculty and Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | | | - Takashi Suzuki
- Research Faculty and Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
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40
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Kuraya E, Nakada S, Touyama A, Itoh S. Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment. Food Chem 2017; 216:123-9. [DOI: 10.1016/j.foodchem.2016.08.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Revised: 08/06/2016] [Accepted: 08/10/2016] [Indexed: 12/29/2022]
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41
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Solutions to decrease a systematic error related to AAPH addition in the fluorescence-based ORAC assay. Anal Biochem 2017; 519:27-29. [DOI: 10.1016/j.ab.2016.12.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2016] [Accepted: 12/09/2016] [Indexed: 11/19/2022]
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42
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Takahashi A, Okumura J, Morita Y, Chiji H. Intestinal Absorption and Antioxidant Activity of Betalain: A Nitrogen-containing Pigment from Table Beets and Cactus Pear Fruit Juice. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.51] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Azusa Takahashi
- Department of Health and Nutrition Faculty of Human Life Studies, University of Niigata prefecture
| | - Junko Okumura
- Japan Frozen Foods Inspection Corporation Sapporo Office
| | | | - Hideyuki Chiji
- Sapporo Anti-Aging Laboratory Co., Ltd
- Fuji Women’s University QOL Institute
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43
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Wakagi M, Watanabe J, Takahashi S, Yasui A, Takano-Ishikawa Y. Inter-laboratory Validation Study of a Singlet Oxygen Absorption Capacity Assay Method for Determining the Antioxidant Capacities of Antioxidant Solutions and Food Extracts. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.481] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Manabu Wakagi
- National Agriculture and Food Research Organization, National Food Research Institute
| | - Jun Watanabe
- National Agriculture and Food Research Organization, National Food Research Institute
| | | | - Akemi Yasui
- National Agriculture and Food Research Organization, National Food Research Institute
| | - Yuko Takano-Ishikawa
- National Agriculture and Food Research Organization, National Food Research Institute
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44
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Oki T, Sato-Furukawa M, Watanabe J, Takebayashi J, Ogata N. Oxygen Radical Absorbance Capacity and Tocopherol Content in Pressed Oils Made from Sesame ( Sesamum indicum L.) Cultivar “Maruhime” and Rapeseed ( Brassica napus L.) Cultivar “Nanaharuka”. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tomoyuki Oki
- Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization
| | - Maki Sato-Furukawa
- Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization
| | - Jun Watanabe
- Food Research Institute, National Agriculture and Food Research Organization
| | - Jun Takebayashi
- National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition
| | - Naoki Ogata
- Institute of Crop Science, National Agriculture and Food Research Organization
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45
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Nakamura S, Hara T, Joh T, Kobayashi A, Yamazaki A, Kasuga K, Ikeuchi T, Ohtsubo K. Effects of super-hard rice bread blended with black rice bran on amyloid β peptide production and abrupt increase in postprandial blood glucose levels in mice. Biosci Biotechnol Biochem 2016; 81:323-334. [PMID: 27696976 DOI: 10.1080/09168451.2016.1240605] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Alzheimer's disease and type 2 diabetes are very serious diseases with the latter having been suggested to cause the former. We prepared super-hard rice bread blended with black rice bran (SRBBB), which contained a high amount of resistant starch that showed strong inhibitory activities against β-secretase and acetylcholinesterase even after heating. Black rice bran showed greater β-secretase inhibitory activity (3.6-fold) than Koshihikari rice. The bran contained more oleic acid and anthocyanin, meaning that it is potentially a biofunctional food with a high antioxidant capacity. Furthermore, aged mice, which were fed a SRBBB diet for four weeks, showed lower amyloid β 40 peptide in the blood than mice fed a commercial diet (p < 0.01). Additionally, their initial blood glucose levels (BGLs) after 12 weeks of being fed SRBBB were significantly lower than those in the control group. Taken together, our results indicate SRBBB shows promise for inhibiting not only amyloid β production, but also abrupt increases in postprandial BGLs.
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Affiliation(s)
- Sumiko Nakamura
- a Faculty of Applied Life Sciences , Niigata University of Pharmacy and Applied Life Sciences , Niigata , Japan
| | - Takashi Hara
- b Faculty of Agriculture , Niigata University , Niigata , Japan
| | - Toshio Joh
- b Faculty of Agriculture , Niigata University , Niigata , Japan
| | | | | | - Kensaku Kasuga
- d Department of Molecular Genetics , Brain Research Institute, Niigata University , Niigata , Japan
| | - Takeshi Ikeuchi
- d Department of Molecular Genetics , Brain Research Institute, Niigata University , Niigata , Japan
| | - Ken'ichi Ohtsubo
- a Faculty of Applied Life Sciences , Niigata University of Pharmacy and Applied Life Sciences , Niigata , Japan
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46
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Ogita T, Vallejo Manaois R, Wakagi M, Oki T, Takano Ishikawa Y, Watanabe J. Identification and evaluation of antioxidants in Japanese parsley. Int J Food Sci Nutr 2016; 67:431-40. [PMID: 27075296 DOI: 10.3109/09637486.2016.1170770] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Two cultivars of Japanese parsley were harvested in different seasons; their antioxidant capacities were evaluated by oxygen radical absorbance capacity (ORAC) methods, and the contents of hydrophilic and lipophilic antioxidants were compared. Japanese parsley possessed potent antioxidant capacities both in hydrophilic and lipophilic extracts when evaluated by ORAC methods. LC/MS/MS analyses revealed that chlorogenic acid and four kinds of quercetin glycosides were major antioxidants in the hydrophilic extract. Lutein was the main contributor to the antioxidant capacity of the lipophilic extract. Antioxidant capacities of the hydrophilic extracts of both cultivars tended to be higher in winter because of the increase in the contents of chlorogenic acid and quercetin glycosides. An obvious trend in the lipophilic antioxidant capacities or lutein contents was not observed irrespective of the cultivar.
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Affiliation(s)
- Tasuku Ogita
- a National Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Ibaraki , Japan
| | - Rosaly Vallejo Manaois
- a National Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Ibaraki , Japan
| | - Manabu Wakagi
- a National Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Ibaraki , Japan
| | - Tomoyuki Oki
- b Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization , Koshi , Kumamoto , Japan
| | - Yuko Takano Ishikawa
- a National Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Ibaraki , Japan
| | - Jun Watanabe
- a National Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Ibaraki , Japan
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47
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Apak R, Özyürek M, Güçlü K, Çapanoğlu E. Antioxidant Activity/Capacity Measurement. 2. Hydrogen Atom Transfer (HAT)-Based, Mixed-Mode (Electron Transfer (ET)/HAT), and Lipid Peroxidation Assays. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1028-1045. [PMID: 26805392 DOI: 10.1021/acs.jafc.5b04743] [Citation(s) in RCA: 172] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Measuring the antioxidant activity/capacity levels of food extracts and biological fluids is useful for determining the nutritional value of foodstuffs and for the diagnosis, treatment, and follow-up of numerous oxidative stress-related diseases. Biologically, antioxidants play their health-beneficial roles via transferring a hydrogen (H) atom or an electron (e(-)) to reactive species, thereby deactivating them. Antioxidant activity assays imitate this action; that is, antioxidants are measured by their H atom transfer (HAT) or e(-) transfer (ET) to probe molecules. Antioxidant activity/capacity can be monitored by a wide variety of assays with different mechanisms, including HAT, ET, and mixed-mode (ET/HAT) assays, generally without distinct boundaries between them. Understanding the principal mechanisms, advantages, and disadvantages of the measurement assays is important for proper selection of method for valid evaluation of antioxidant properties in desired applications. This work provides a general and up-to-date overview of HAT-based, mixed-mode (ET/HAT), and lipid peroxidation assays available for measuring antioxidant activity/capacity and the chemistry behind them, including a critical evaluation of their advantages and drawbacks.
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Affiliation(s)
- Reşat Apak
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Mustafa Özyürek
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Kubilay Güçlü
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Esra Çapanoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , Maslak, 34469 Istanbul, Turkey
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48
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Watanabe J, Oki T, Takebayashi J, Yada H, Wagaki M, Takano-Ishikawa Y, Yasui A. Improvement and Interlaboratory Validation of the Lipophilic Oxygen Radical Absorbance Capacity: Determination of Antioxidant Capacities of Lipophilic Antioxidant Solutions and Food Extracts. ANAL SCI 2016; 32:171-5. [PMID: 26860561 DOI: 10.2116/analsci.32.171] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Accepted: 08/24/2015] [Indexed: 11/23/2022]
Abstract
A lipophilic oxygen radical absorbance capacity (L-ORAC) assay is an evaluation of the antioxidant capacity of solutions of lipophilic compounds. The concentrations of fluorescein, radical generator, and Trolox standard solutions were optimized to improve the precision of the assay. An interlaboratory study using two antioxidant solutions and three food extracts as test samples conducted in accordance with harmonized protocol demonstrated satisfactory L-ORAC measurements; the intermediate precision relative standard deviations (RSD(int)) ranged from 7.0 to 16.7%, the reproducibility relative standard deviations (RSD(R)) ranged from 14.8 to 19.4%, and the HorRat values ranged from 1.35 to 1.78.
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Affiliation(s)
- Jun Watanabe
- National Food Research Institute, National Agriculture and Food Research Organization
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49
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Furutani N, Ogawa T, Fujii C, Kawazoe S. Changes in Isoflavone Level and Antioxidant Capacity of Black Soybean ( Glycine max (L.) Merr.) Cultivar ‘Kou-Iso-Kuro 65 gou’ by Processing Methods. J JPN SOC FOOD SCI 2016. [DOI: 10.3136/nskkk.63.35] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Noriyuki Furutani
- Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center, Biotechnology Research Department
| | - Takashi Ogawa
- Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center, Biotechnology Research Department
| | - Chiaki Fujii
- Kyoto Women’s University Department of Food and Nutrition
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50
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Ishiguro K, Morishita T, Ashizawa J, Suzuki T, Noda T. Antioxidative Activities in Rutin Rich Noodles and Cookies Made with a Trace Rutinosidase Variety of Tartary Buckwheat ( Fagopyrum tataricum Gaertn.), ‘Manten-Kirari’. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.557] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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