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Kamil NB, AL-Ghaban NM. Evaluation of the Effects of Whey Protein and Moringa Oleifera Leaves Extract Mixture on Osseointegration in Rabbits. IRANIAN BIOMEDICAL JOURNAL 2024; 28:82-9. [PMID: 38770885 PMCID: PMC11186610 DOI: 10.61186/ibj.4025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Accepted: 12/12/2023] [Indexed: 05/22/2024]
Abstract
Background Osteogenic, antioxidant and anti-inflammatory effects of Whey protein and M. oleifera gel prompted us to evaluate their role alone or in combination on osseointegration in rabbits. Methods In this study, 24 titanium implants were inserted in the femurs of six rabbits. One implant was placed without treatment, and another one was coated with a mixture of whey protein and M. oleifera gel for each side. The animals were divided into two groups of 2- and 6-week intervals and evaluated using histopathological and immunohistochemical techniques. Results Histological evaluation revealed a significant difference between the experimental and the control groups after two weeks in osteoblast and osteocyte counts. The experimental group had mature bone development after six weeks of implantation, while the control group had a woven bone. Immunohistochemical results showed that the experimental group, compared to the control group, exhibited early positive expression of osteoblast cells at two weeks after the experiment. Based on histopathological observations, the experimental group showed a tiny area of collagenous fiber in 6th week after the implantation. Conclusion A mixture of whey protein and M. oleifera could accelerate osseointegration and healing processes.
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Affiliation(s)
- Nawar Bahjet Kamil
- Department of Oral Diagnosis, College of Dentistry, University of Baghdad, Baghdad, Iraq
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Cueto Covarrubias LA, Valdez Solana MA, Avitia Domínguez C, Téllez Valencia A, Meza Velázquez JA, Sierra Campos E. Characterization of Moringa oleifera Seed Oil for the Development of a Biopackage Applied to Maintain the Quality of Turkey Ham. Polymers (Basel) 2023; 16:132. [PMID: 38201797 PMCID: PMC10780569 DOI: 10.3390/polym16010132] [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: 12/09/2023] [Revised: 12/26/2023] [Accepted: 12/29/2023] [Indexed: 01/12/2024] Open
Abstract
Moringa oleifera has a high level of active chemicals that are useful in the food industry, and they have antibacterial and food preservation properties. The characterization of M. oleifera seed oil (MOS) may vary due to agronomic and environmental factors. Therefore, it was necessary to know the composition of lipids present in our oil extracted under pressing at 180 °C and thus determine if it is suitable to produce a biopackaging. Within the characterization of the oil, it was obtained that MOS presented high-quality fatty acids (71% oleic acid) with low values of acidity (0.71 mg KOH/g) and peroxide (1.74 meq O2/kg). Furthermore, MOS was not very sensitive to lipoperoxidation by tert-butyl hydroperoxide (tBuOOH) and its phenolic components, oleic acid and tocopherols, allowed MOS to present a recovery of 70% after 30 min of treatment. Subsequently, a biopackaging was developed using a multiple emulsion containing corn starch/carboxymethylcellulose/glycerol/MOS, which presented good mechanical properties (strength and flexibility), transparency, and a barrier that prevents the transfer of UV light by 30% and UV-C by 98%, as well as a flux with the atmosphere of 5.12 × 10-8 g/ m.s. Pa that prevents moisture loss and protects the turkey ham from O2. Hence, the turkey ham suffered less weight loss and less hardness due to its preservation in the biopackaging.
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Affiliation(s)
- Lesly Adamari Cueto Covarrubias
- Facultad de Ciencias Químicas GP, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio 35015, Durango, Mexico
| | - Mónica Andrea Valdez Solana
- Facultad de Ciencias Químicas GP, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio 35015, Durango, Mexico
| | - Claudia Avitia Domínguez
- Facultad de Medicina y Nutrición, Universidad Juárez del Estado de Durango, Av. Universidad y Fanny Anitúa S/N, Durango 34000, Durango, Mexico
| | - Alfredo Téllez Valencia
- Facultad de Medicina y Nutrición, Universidad Juárez del Estado de Durango, Av. Universidad y Fanny Anitúa S/N, Durango 34000, Durango, Mexico
| | - Jorge Armando Meza Velázquez
- Facultad de Ciencias Químicas GP, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio 35015, Durango, Mexico
| | - Erick Sierra Campos
- Facultad de Ciencias Químicas GP, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio 35015, Durango, Mexico
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Zhao R, Zhang Y, Chen J, Zhang L, Chen C, Ma G, Shi X. Inhibitory effects of longan seed extract on polycyclic aromatic hydrocarbons formation and muscle oxidation in baked mutton kebabs. Food Chem X 2023; 20:100973. [PMID: 38144775 PMCID: PMC10740070 DOI: 10.1016/j.fochx.2023.100973] [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: 04/11/2023] [Revised: 10/16/2023] [Accepted: 10/29/2023] [Indexed: 12/26/2023] Open
Abstract
Longan seeds, rich in phenolic compounds with antioxidant properties, are an underestimated by-product of longan processing. Polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic and mutagenic, are produced during the cooking of meat products at high temperatures. The effects of different concentrations of longan seed extract (LSE, 0.2, 0.6, 1.0 mg/mL) on the formation of PAHs and muscle oxidation in mutton kebabs were investigated. Mutton kebabs were baked at 150, 200, 250 °C for 20 min, respectively, and the contents of PAHs, the degree of lipid and protein oxidation were evaluated. The results showed that LSE exhibited positive effects in inhibiting total PAHs formation (range from 14.9 to 48.8 %), decreasing the thiobarbituric acid reactive substances (TBARS) values (range from 17.1 to 39.1 %), reducing carbonyl content (range from 22.0 to 51.2 %) and increasing sulfhydryl content (range from 18.6 to 51.8 %). This study provided a guidance and potential solution for reducing the content of PAHs and muscle oxidation levels in baked meat.
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Affiliation(s)
- Ruina Zhao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yongsheng Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jingjing Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Guoyuan Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xixiong Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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Skaperda Z, Tekos F, Vardakas P, Nechalioti PM, Kourti M, Patouna A, Makri S, Gkasdrogka M, Kouretas D. Development of a Holistic In Vitro Cell-Free Approach to Determine the Redox Bioactivity of Agricultural Products. Int J Mol Sci 2023; 24:16447. [PMID: 38003634 PMCID: PMC10671064 DOI: 10.3390/ijms242216447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/13/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, there has been a strong consumer demand for food products that provide nutritional benefits to human health. Therefore, the assessment of the biological activity is considered as an important parameter for the promotion of high-quality food products. Herein, we introduce a novel methodology comprising a complete set of in vitro cell-free screening techniques for the evaluation of the bioactivity of various food products on the basis of their antioxidant capacity. These assays examine the free radical scavenging activities, the reducing properties, and the protective ability against oxidative damage to biomolecules. The adoption of the proposed battery of antioxidant assays is anticipated to contribute to the holistic characterization of the bioactivity of the food product under examination. Consumer motivations and expectations with respect to nutritious food products with bio-functional properties drive the global food market toward food certification. Therefore, the development and application of scientific methodologies that examine the quality characteristics of food products could increase consumers' trust and promote their beneficial properties for human health.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece; (Z.S.); (F.T.); (P.V.); (M.K.); (A.P.); (S.M.); (M.G.)
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Elhadef K, Chaari M, Akermi S, Nirmal NP, Mousavi Khaneghah A, Abdelkafi S, Michaud P, Ali DS, Mellouli L, Smaoui S. Production of functional raw chicken meat by incorporation of date palm seed extract: an assessment of microbiological, chemical and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023; 17:5117-5133. [DOI: 10.1007/s11694-023-02017-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Accepted: 06/14/2023] [Indexed: 05/18/2024]
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Chen W, Yang J, Huang N, Zhang Q, Zhong Y, Yang H, Liu W, Yue Y. Effect of combined treatments of electron beam irradiation with antioxidants on the microbial quality, physicochemical characteristics and volatiles of vacuum-packed fresh pork during refrigerated storage. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Baldisserotto A, Barbari R, Tupini C, Buzzi R, Durini E, Lampronti I, Manfredini S, Baldini E, Vertuani S. Multifunctional Profiling of Moringa oleifera Leaf Extracts for Topical Application: A Comparative Study of Different Collection Time. Antioxidants (Basel) 2023; 12:antiox12020411. [PMID: 36829968 PMCID: PMC9952562 DOI: 10.3390/antiox12020411] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
This research investigated plant extracts as a source of potential new actives in the nutritional, cosmetic, and pharmaceutical fields. Moringa oleifera, which is extensively known for its nutritional properties, has been investigated in this work by preparation, characterization, and evaluation of the antioxidant (FRAP, DPPH, ORAC, and PCL test), antifungal, photoprotective, and cytotoxicity profile against human melanoma Colo38 cell line of two different extracts (hydroalcoholic and methanolic) and one infusion of dry leaves collected from Paraguay in four distinct harvest times (February, March, April, and May 2017). The outcomes of this study highlight Moringa oleifera as a potential ally to counteract skin aging and oxidative stress, as indicated by the favorable antioxidant profile of the extracts and infusions of Paraguay, which was, in all cases, superior to that provided by the same plant species when collected from Senegal. Moreover, some samples were more efficient in preventing the photodegradation of UVA filter butyl methoxydibenzoylmethane (Avobenzone) compared to commercial filters, thus suggesting an interesting future role as natural additives in sunscreens.
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Affiliation(s)
- Anna Baldisserotto
- Department of Life Sciences and Biotechnology, Section of Medicines and Health Products, University of Ferrara, Via Fossato di Mortara 17–19, I-44121 Ferrara, Italy
- Correspondence: ; Tel.: +39-0532205258
| | - Riccardo Barbari
- Department of Life Sciences and Biotechnology, Section of Medicines and Health Products, University of Ferrara, Via Fossato di Mortara 17–19, I-44121 Ferrara, Italy
| | - Chiara Tupini
- Department of Life Sciences and Biotechnology, Section of Biochemistry and Molecular Biology, University of Ferrara, Via Fossato di Mortara 74, I-44121 Ferrara, Italy
| | - Raissa Buzzi
- Department of Life Sciences and Biotechnology, Section of Medicines and Health Products, University of Ferrara, Via Fossato di Mortara 17–19, I-44121 Ferrara, Italy
| | - Elisa Durini
- Department of Life Sciences and Biotechnology, Section of Medicines and Health Products, University of Ferrara, Via Fossato di Mortara 17–19, I-44121 Ferrara, Italy
| | - Ilaria Lampronti
- Department of Life Sciences and Biotechnology, Section of Biochemistry and Molecular Biology, University of Ferrara, Via Fossato di Mortara 74, I-44121 Ferrara, Italy
| | - Stefano Manfredini
- Department of Life Sciences and Biotechnology, Section of Medicines and Health Products, University of Ferrara, Via Fossato di Mortara 17–19, I-44121 Ferrara, Italy
| | - Erika Baldini
- Department of Life Sciences and Biotechnology, Section of Medicines and Health Products, University of Ferrara, Via Fossato di Mortara 17–19, I-44121 Ferrara, Italy
| | - Silvia Vertuani
- Department of Life Sciences and Biotechnology, Section of Medicines and Health Products, University of Ferrara, Via Fossato di Mortara 17–19, I-44121 Ferrara, Italy
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Advances in Natural Antioxidants for Food Improvement. Antioxidants (Basel) 2022; 11:antiox11091825. [PMID: 36139899 PMCID: PMC9495579 DOI: 10.3390/antiox11091825] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Accepted: 09/13/2022] [Indexed: 11/23/2022] Open
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