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Min JG, Park H, Cho WJ. Milk-Ta 2O 5 Hybrid Memristors with Crossbar Array Structure for Bio-Organic Neuromorphic Chip Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:2978. [PMID: 36080015 PMCID: PMC9457690 DOI: 10.3390/nano12172978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/17/2022] [Accepted: 08/22/2022] [Indexed: 06/15/2023]
Abstract
In this study, a high-performance bio-organic memristor with a crossbar array structure using milk as a resistive switching layer (RSL) is proposed. To ensure compatibility with the complementary metal oxide semiconductor process of milk RSL, a high-k Ta2O5 layer was deposited as a capping layer; this layer enables high-density, integration-capable, photolithography processes. The fabricated crossbar array memristors contain milk-Ta2O5 hybrid membranes, and they exhibit bipolar resistance switching behavior and uniform resistance distribution across hundreds of repeated test cycles. In terms of the artificial synaptic behavior and synaptic weight changes, milk-Ta2O5 hybrid crossbar array memristors have a stable analog RESET process, and the memristors are highly responsive to presynaptic stimulation via paired-pulse facilitation excitatory post-synaptic current. Moreover, spike-timing-dependent plasticity and potentiation and depression behaviors, which closely emulate long-term plasticity and modulate synaptic weights, were evaluated. Finally, an artificial neural network was designed and trained to recognize the pattern of the Modified National Institute of Standards and Technology (MNIST) digits to evaluate the capability of the neuromorphic computing system. Consequently, a high recognition rate of over 88% was achieved. Thus, the milk-Ta2O5 hybrid crossbar array memristor is a promising electronic platform for in-memory computing systems.
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Affiliation(s)
- Jin-Gi Min
- Department of Electronic Materials Engineering, Kwangwoon University, Gwangun-ro 20, Nowon-gu, Seoul 01897, Korea
| | - Hamin Park
- Department of Electronic Engineering, Kwangwoon University, Gwangun-ro 20, Nowon-gu, Seoul 01897, Korea
| | - Won-Ju Cho
- Department of Electronic Materials Engineering, Kwangwoon University, Gwangun-ro 20, Nowon-gu, Seoul 01897, Korea
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Kim SH, Cho WJ. Artificial Synapses Based on Bovine Milk Biopolymer Electric-Double-Layer Transistors. Polymers (Basel) 2022; 14:polym14071372. [PMID: 35406246 PMCID: PMC9003531 DOI: 10.3390/polym14071372] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/22/2022] [Accepted: 03/25/2022] [Indexed: 02/01/2023] Open
Abstract
With the growing demand for bio- and eco-friendly artificial synapses, we propose a novel synaptic transistor using natural bovine-milk-based biocompatible polymers as an electrical double layer (EDL). A method for forming an EDL membrane, which plays a key role in synaptic devices, was established using a milk-based biocompatible polymer. The frequency-dependent capacitance of a milk-based polymer-EDL was evaluated by constructing an EDL capacitor (EDLC) with indium-tin-oxide (ITO) electrode. As a result, a significantly large capacitance (1.48 μF/cm2 at 1 Hz) was identified as an EDL effect due to the proton charge of the bovine-milk-based polymer, which is much more superior compared to conventional insulating materials such as SiO2. Subsequently, by using a milk-based polymer-EDL membrane in the fabrication of electronic synaptic transistors, we successfully implemented important synaptic functions, such as paired-pulse facilitation, dynamic filtering, and synaptic-weight-integration-based logic operations. Therefore, the proposed milk-based biocompatible polymer-EDL membrane offers new opportunities for building eco-friendly and biodegradable artificial synaptic systems.
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Aslam M, Wicaksana F, Farid M, Wong A, Krantz WB. Mitigation of membrane fouling by whey protein via water hammer. J Memb Sci 2022. [DOI: 10.1016/j.memsci.2021.119967] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Plumb J, Durazzo A, Lucarini M, Camilli E, Turrini A, Marletta L, Finglas P. Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease Research. Nutrients 2020; 12:nu12113405. [PMID: 33171921 PMCID: PMC7694646 DOI: 10.3390/nu12113405] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/28/2020] [Accepted: 11/03/2020] [Indexed: 12/14/2022] Open
Abstract
The antioxidant properties of foods are crucial in nutrition, food chemistry, and medicine studies but are often underestimated, with significant amounts of bioactive compounds containing physiological and biochemical properties remaining in the residue from extraction as non-extractable antioxidants. Over the last decade, extractable and non-extractable compounds have become key in the evaluation/determination of the antioxidant properties of food matrices because of their relevance in human health. This has led to the need to include extractable and non-extractable antioxidants in comprehensive and harmonized food composition databases for a wide range of applications within research, food, pharmaceutical, nutraceutical, and cosmeceutical areas. Additionally, the databases are invaluable as part of the health claims application process. eBASIS, (Bioactive Substances in Food Information System) a comprehensive database containing quality-evaluated scientific data, covering the composition of bioactive compounds present in foods, has flexible structures, allowing it to be extended to include newly emerging data on extractable and non-extractable compounds. Search criteria were developed and defined for compiling suitable peer-reviewed literature. Data quality assessment methods were established for the addition of composition data and antioxidant activity, with a focus on various parameters including: the extraction procedure, the antioxidant measurements, the expression of results. A total of 437 quality-evaluated datapoints on the composition of extractable and/or non-extractable compounds were entered into the database. This database update represents one of the first examples of building a database dedicated to antioxidant properties. This expansion of eBASIS provides a novel and unique tool for nutritionists, dietitians, researchers to use for a wide range of applications, such as dietary assessment, exposure studies and epidemiological studies, and may contribute to an increase in high-bioactive food consumption by consumers.
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Affiliation(s)
- Jenny Plumb
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UQ, UK;
- Correspondence: (J.P.); (A.D.)
| | - Alessandra Durazzo
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
- Correspondence: (J.P.); (A.D.)
| | - Massimo Lucarini
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Emanuela Camilli
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Aida Turrini
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Luisa Marletta
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Paul Finglas
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UQ, UK;
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Penha CB, Falcão HG, Ida EI, Speranza P, Kurozawa LE. Enzymatic pretreatment in the extraction process of soybean to improve protein and isoflavone recovery and to favor aglycone formation. Food Res Int 2020; 137:109624. [PMID: 33233212 DOI: 10.1016/j.foodres.2020.109624] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 07/23/2020] [Accepted: 08/11/2020] [Indexed: 12/21/2022]
Abstract
This research aimed to evaluate the pretreatment of soybean with the carbohydrase multi-enzyme complex "Viscozyme L", during the extraction process; in order to improve the recovery of proteins and isoflavones in soybase, and reduce the loss of these compounds through the okara residue. Three concentrations of enzyme were studied at 50 °C, along with an experiment carried out without enzyme addition (control experiment). The results were also evaluated in relation to standard soybase processing. In comparison to the standard and control processes, the enzymatic pretreatment reduced up to 85% the total amount of okara residue. Due to the action of the multi-enzyme complex, protein and total isoflavone recovery increased from 42% to 83% and from 59% to 93%, respectively. The application of Viscozyme L also favored the conversion of conjugated forms of isoflavone to aglycone in the soybase, representing up to 50% of the total isoflavones. The enzymatic pretreatment of soybean with carbohydrase improved the nutritional quality of the soybase, while at the same time reducing residue generation; showing that the proposed food process can be considered environmentally friendly method.
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Affiliation(s)
- Camila Benedetti Penha
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Heloisa Gabriel Falcão
- State University of Londrina, Department of Food Science and Technology, Londrina, PR, Brazil
| | - Elza Iouko Ida
- State University of Londrina, Department of Food Science and Technology, Londrina, PR, Brazil.
| | - Paula Speranza
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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Rizzo G. The Antioxidant Role of Soy and Soy Foods in Human Health. Antioxidants (Basel) 2020; 9:antiox9070635. [PMID: 32708394 PMCID: PMC7402135 DOI: 10.3390/antiox9070635] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/08/2020] [Accepted: 07/16/2020] [Indexed: 02/07/2023] Open
Abstract
Oxidative stress seems to play a role in many chronic diseases, such as cardiovascular diseases, diabetes, and some cancers. Research is always looking for effective approaches in the prevention and treatment of these pathologies with safe strategies. Given the central role of nutrition, the identification of beneficial healthy foods can be the best key to having a safe and at the same time effective approach. Soy has always aroused great scientific interest but often this attention is galvanized by the interaction with estrogen receptors and related consequences on health. However, soy, soy foods, and soy bioactive substances seem to have antioxidant properties, suggesting their role in quenching reactive oxygen species, although it was frequently mentioned but not studied in depth. The purpose of this review is to summarize the scientific evidence of the antioxidant properties of soy by identifying the human clinical trials available in the literature. A total of 58 manuscripts were individuated through the literature search for the final synthesis. Soy bioactive substances involved in redox processes appear to be multiple and their use seems promising. Other larger clinical trials with adequate standardization and adequate choice of biomarkers will fill the gap currently existing on the suggestive role of soy in antioxidant mechanisms.
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Affiliation(s)
- Gianluca Rizzo
- Independent Researcher, Via Venezuela 66, 98121 Messina, Italy
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Sharma V, Singh B, Sharma R, Dhar JB, Sharma N, Mal G. Antioxidative activity and protein profile of skim milk of Gaddi goats and hill cattle of North West Himalayan region. Vet World 2019; 12:1535-1539. [PMID: 31849413 PMCID: PMC6868269 DOI: 10.14202/vetworld.2019.1535-1539] [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: 05/18/2019] [Accepted: 08/31/2019] [Indexed: 11/22/2022] Open
Abstract
Aim: This study was aimed at evaluation of antioxidative activity, protein profile, and vitamins content of milk of Gaddi goats, local non-Gaddi goats, hill cattle, and Jersey crossbred cattle. Materials and Methods: Total phenol, antioxidant activity measured as 2, 2-diphenyl- 1-picrylhydrazyl radical scavenging capacity, total protein, and vitamins were estimated in milk samples by spectrophotometric methods. Milk protein profiles were studied by sulfate-polyacrylamide gel electrophoresis. Results: Total phenol, antioxidant activity, and total protein were higher in indigenous hill cattle skim milk. Average protein content in raw skimmed milk was 1.33±0.01, 1.03±0.02, 0.76±0.05, and 0.81±0.01%, in indigenous hill cattle, Jersey crossbred cattle, non -Gaddi goat, and Gaddi goat, respectively. Three proteins of 19.01, 22.08, and 32.96 kDa were observed in Gaddi goat, but not in non -Gaddi goat skim milk. Furthermore, the above proteins were absent in cattle skim milk. Two proteins of 15.56 and 25.06 kDa were found in local hill and crossbred cattle skimmed milk, but were absent in goat skimmed milk. Vitamin C content was the lowest in Gaddi goat milk and the highest in Jersey crossbred cattle milk. Conclusion: It is envisaged that bioactive metabolites in the milk of Gaddi goats and hill cattle might offer anti-aging and beneficial health effects.
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Affiliation(s)
- Vinesh Sharma
- Biochemistry Laboratory, Indian Council of Agricultural Research-Indian Veterinary Research Institute, Palampur, Himachal Pradesh, India.,Department of Chemistry and Biochemistry, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, Himachal Pradesh, India
| | - Birbal Singh
- Biochemistry Laboratory, Indian Council of Agricultural Research-Indian Veterinary Research Institute, Palampur, Himachal Pradesh, India
| | - Rinku Sharma
- Biochemistry Laboratory, Indian Council of Agricultural Research-Indian Veterinary Research Institute, Palampur, Himachal Pradesh, India
| | - Jyoti B Dhar
- Biochemistry Laboratory, Indian Council of Agricultural Research-Indian Veterinary Research Institute, Palampur, Himachal Pradesh, India
| | - Neelam Sharma
- Department of Chemistry and Biochemistry, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, Himachal Pradesh, India
| | - Gorakh Mal
- Biochemistry Laboratory, Indian Council of Agricultural Research-Indian Veterinary Research Institute, Palampur, Himachal Pradesh, India
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Tonolo F, Moretto L, Folda A, Scalcon V, Bindoli A, Bellamio M, Feller E, Rigobello MP. Antioxidant Properties of Fermented Soy during Shelf Life. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:287-292. [PMID: 31098881 DOI: 10.1007/s11130-019-00738-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Glycine max (soybean) is a fundamental food in human nutrition, largely utilized by the consumers, and in particular, fermented soy is mainly used. However, health benefits of the products can change during the shelf life as oxidation processes occur determining alterations of protein and lipid constituents leading to a decrease of nutritional quality. Therefore, the oxidative stability of the fermented soy during the shelf life was studied. The antioxidant potential of this product was evaluated by estimating total phenols, free radical scavenger activity using DPPH and ABTS tests, and the degree of lipid peroxidation, from I up to IX weeks. The antioxidant capacity after an initial decrease, increased again at VII-IX weeks. Lipid peroxidation was evaluated by comparing non fermented and fermented soy. The results disclosed a low amount of peroxides in the fermented soy, suggesting that fermentation brings to an improvement of the product associated to a decreased lipid peroxidation at longer times. Fractions of aqueous extract, obtained at the end of the shelf life from fermented soy, showed an enrichment in antioxidant peptides.
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Affiliation(s)
- Federica Tonolo
- Department of Biomedical Sciences, University of Padova, via Ugo Bassi 58/b, 35131, Padova, Italy
| | - Laura Moretto
- Department of Biomedical Sciences, University of Padova, via Ugo Bassi 58/b, 35131, Padova, Italy
| | - Alessandra Folda
- Department of Biomedical Sciences, University of Padova, via Ugo Bassi 58/b, 35131, Padova, Italy
| | - Valeria Scalcon
- Department of Biomedical Sciences, University of Padova, via Ugo Bassi 58/b, 35131, Padova, Italy
| | - Alberto Bindoli
- Institute of Neuroscience (CNR), viale G. Colombo 3, 35131, Padova, Italy
| | - Marco Bellamio
- Centrale del Latte di Vicenza s.p.a, via A. Faedo 60, 36100, Vicenza, Italy
| | - Emiliano Feller
- Centrale del Latte di Vicenza s.p.a, via A. Faedo 60, 36100, Vicenza, Italy
| | - Maria Pia Rigobello
- Department of Biomedical Sciences, University of Padova, via Ugo Bassi 58/b, 35131, Padova, Italy.
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Nachvak SM, Moradi S, Anjom-Shoae J, Rahmani J, Nasiri M, Maleki V, Sadeghi O. Soy, Soy Isoflavones, and Protein Intake in Relation to Mortality from All Causes, Cancers, and Cardiovascular Diseases: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies. J Acad Nutr Diet 2019; 119:1483-1500.e17. [PMID: 31278047 DOI: 10.1016/j.jand.2019.04.011] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Accepted: 04/16/2019] [Indexed: 12/12/2022]
Abstract
OBJECTIVE We conducted a systematic review and dose-response meta-analysis of prospective studies to summarize findings on the associations between intakes of soy, soy isoflavones, and soy protein and risk of mortality from all causes, cancers, and cardiovascular diseases. METHODS Online databases were systematically searched to identify relevant articles published earlier than May 2018. We applied restricted cubic splines using random-effects analysis to assess dose-response associations. Between-study heterogeneity was assessed by I2 value and Cochrane Q test. Potential publication bias was assessed by visual inspection of funnel plots and Begg regression test. RESULTS In total, 23 prospective studies with an overall sample size of 330,826 participants were included in the current systematic review and the meta-analysis. Soy/soy products consumption was inversely associated with deaths from cancers (pooled relative risk 0.88, 95% CI 0.79 to 0.99; P=0.03; I2=47.1%, 95% CI 0.0% to 75.4%) and cardiovascular diseases (pooled effect size: 0.85, 95% CI 0.72 to 0.99; P=0.04; I2=50.0%, 95% CI 0.0% to 77.6%). Such significant associations were also observed for all-cause mortality in some subgroups of the included studies, particularly those with higher quality. In addition, higher intake of soy was associated with decreased risk of mortality from gastric, colorectal, and lung cancers as well as ischemic cardiovascular diseases. Participants in the highest category of dietary soy isoflavones intake had a 10% lower risk of all-cause mortality compared with those in the lowest category. We also found that a 10-mg/day increase in intake of soy isoflavones was associated with 7% and 9% decreased risk of mortality from all cancers and also breast cancer respectively. Furthermore, a 12% reduction in breast cancer death was indicated for each 5-g/day increase in consumption of soy protein. However, intake of soy protein was not significantly associated with all-cause and cardiovascular diseases mortality. CONCLUSIONS Soy and its isoflavones may favorably influence risk of mortality. In addition, soy protein intake was associated with a decreased risk in the mortality of breast cancer. Our findings may support the current recommendations to increase intake of soy for greater longevity.
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Durazzo A, Lucarini M. Extractable and Non-Extractable Antioxidants. Molecules 2019; 24:molecules24101933. [PMID: 31137464 PMCID: PMC6572152 DOI: 10.3390/molecules24101933] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Accepted: 05/16/2019] [Indexed: 01/08/2023] Open
Affiliation(s)
- Alessandra Durazzo
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Massimo Lucarini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
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Durazzo A, Lucarini M, Santini A, Camilli E, Gabrielli P, Marconi S, Lisciani S, Aguzzi A, Gambelli L, Novellino E, Marletta L. Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes. Molecules 2019; 24:molecules24081543. [PMID: 31010111 PMCID: PMC6515013 DOI: 10.3390/molecules24081543] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 04/09/2019] [Accepted: 04/16/2019] [Indexed: 01/03/2023] Open
Abstract
Four popular dishes belonging to Italian cuisine and widely consumed in the country were experimentally prepared in a dedicated lab-kitchen following a validated and standardized protocol. This study provides their antioxidant properties evaluating the contribution of extractable and non-extractable bioactive compounds, and identifying the assessment of interactions between their natural active compounds and the food matrix. Ferric reducing antioxidant power (FRAP) values in aqueous-organic extract ranged from the highest antioxidant activity in torta di mele (10.72 µmol/g d.m.) to that in besciamella (2.47 µmol/g d.m.); in residue, pasta alla carbonara reached the highest value (73.83 µmol/g d.m.) following by that in pasta alla amatriciana (68.64 µmol/g d.m.). Total polyphenol content (TPC) ranged in aqueous-organic extracts between 36.50 and 64.28 mg/100 g d.m. and in residue from 425.84 to 1747.35 mg/100 g d.m. Our findings may contribute to the updating of the Italian Food Composition Database, by providing for the first time a value for the antioxidant properties. This could contribute to encourage the consumption of recipes rich in key nutrients and bioactive molecules. This information is useful and important for determining the association between diet and a healthy status.
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Affiliation(s)
- Alessandra Durazzo
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Massimo Lucarini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
| | - Emanuela Camilli
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Paolo Gabrielli
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Stefania Marconi
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Silvia Lisciani
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Altero Aguzzi
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Loretta Gambelli
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Ettore Novellino
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
| | - Luisa Marletta
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
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Sengupta S, Bhattacharyya DK, Bhowal J. Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Samadrita Sengupta
- School of Community Science and Technology, Indian Institute of Engineering Science and TechnologyShibpurHowrah 711 103West BengalIndia
| | - Dipak K. Bhattacharyya
- School of Community Science and Technology, Indian Institute of Engineering Science and TechnologyShibpurHowrah 711 103West BengalIndia
| | - Jayati Bhowal
- School of Community Science and Technology, Indian Institute of Engineering Science and TechnologyShibpurHowrah 711 103West BengalIndia
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Kieling DD, Prudencio SH. Antioxidants Properties, Physicochemical, and Sensory Quality Attributes of a New Soy-Based Beverage with Lemongrass and Lime Juice. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2017. [DOI: 10.1080/15428052.2017.1405859] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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14
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Studies on preparation of dietetic rasgulla (cheese ball) from edible quality flours and antioxidant rich vegetable oils. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.033] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Antioxidant properties of industrial heat-treated milk. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9549-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ceccarini MR, Codini M, Cataldi S, Vannini S, Lazzarini A, Floridi A, Moretti M, Villarini M, Fioretti B, Beccari T, Albi E. Acid sphingomyelinase as target of Lycium Chinense: promising new action for cell health. Lipids Health Dis 2016; 15:183. [PMID: 27756324 PMCID: PMC5070216 DOI: 10.1186/s12944-016-0351-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Accepted: 10/12/2016] [Indexed: 12/20/2022] Open
Abstract
Background Sphingomyelin plays very important roles in cell function under physiological and pathological conditions. Physical and chemical stimuli produce reactive oxygen species that stimulate acid sphingomyelinase to induce apoptosis. Antioxidant plants of the traditional Chinese Pharmacopoeia, such as Lycium Barbarum and Lycium Chinense, have become increasingly popular in Western countries. We investigated the effects of Lycium Chinense on acid sphingomyelinase and sphingomyelin species in relation to gene expression. Methods We prepared Lycium Chinense berry extracts and evaluated their antioxidant properties. Increasing amount of extracts was used to test cytotoxic and genotoxic effect on HepG2 cells. Gene expression, protein amount and enzyme activity of acid sphingomyelinase were tested by RT-PCR, immunoblotting and enzymatic activity assay, respectively. Sphingomyelin species were analyzed by UFLC MS/MS. A panel of 96 genes involved in oxidative stress, proliferation, apoptosis and cancer was used to test the effect of LC on gene expression. GLRX2, RNF7, and PTGS1 proteins were analyzed by immunoblotting. Results We showed that Lycium Chinense berries have high antioxidant properties, have an IC50value of 9.55 mg/mL, do not induce genotoxic effect and maintain high level of cell viability. The berry extracts inhibit acid sphingomyelinase activity and increase both very long fatty acid sphingomyelin species and unsaturated fatty acid sphingomyelin species. Among 96 genes, Lycium Chinense berries up-regulate Glutaredoxin 2 and Ring Finger Protein 7 genes and proteins, able to protect cells from apoptosis. Intrigantly, Lycium Chinense berries down-regulates Prostaglandin H synthase 1 gene but the protein is not expressed in HepG2 cells. Conclusion The results identify acid sphingomyelinase as a novel target of Lycium Chinense berries to decrease saturated/unsaturated fatty acid sphingomyelin ratio, known to be useful for cell health. Consistent with these data, the berries regulate specifically gene expression to protect cells from apoptosis.
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Affiliation(s)
- Maria Rachele Ceccarini
- Department of Pharmaceutical Science, University of Perugia, Via Fabretti 48, 06122, Perugia, Italy
| | - Michela Codini
- Department of Pharmaceutical Science, University of Perugia, Via Fabretti 48, 06122, Perugia, Italy
| | - Samuela Cataldi
- Department of Pharmaceutical Science, University of Perugia, Via Fabretti 48, 06122, Perugia, Italy
| | - Samuele Vannini
- Department of Pharmaceutical Science, University of Perugia, Via Fabretti 48, 06122, Perugia, Italy
| | - Andrea Lazzarini
- Laboratory of Nuclear Lipid BioPathology, CRABiON, Perugia, Italy
| | | | - Massimo Moretti
- Department of Pharmaceutical Science, University of Perugia, Via Fabretti 48, 06122, Perugia, Italy
| | - Milena Villarini
- Department of Pharmaceutical Science, University of Perugia, Via Fabretti 48, 06122, Perugia, Italy
| | - Bernard Fioretti
- Department of Chemistry, Biology and Biotechnology, University of Perugia, Via Elce di Sotto 8, 06123, Perugia, Italy
| | - Tommaso Beccari
- Department of Pharmaceutical Science, University of Perugia, Via Fabretti 48, 06122, Perugia, Italy
| | - Elisabetta Albi
- Laboratory of Nuclear Lipid BioPathology, CRABiON, Perugia, Italy.
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