Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice

Preparation and Evaluation of Curcumin Derivatives Nanoemulsion Based on Turmeric Extract and Its Antidepressant Effect

Purpose

The early stage of this study verified that a turmeric extract (TUR) including 59% curcumin (CU), 22% demethoxycurcumin (DMC), and 18% bisdemethoxycurcumin (BDMC), could enhance the stability of CU and had greater antidepressant potential in vitro. The objective of the study was to develop a nano-delivery system containing TUR (TUR-NE) to improve the pharmacokinetic behavior of TUR and enhance its antidepressant effect.

Methods

The antidepressant potential of TUR was explored using ABTS, oxidative stress-induced cell injury, and a high-throughput screening model. TUR-NE was fabricated, optimized and characterized. The pharmacokinetic behaviors of TUR-NE were evaluated following oral administration to normal rats. The antidepressant effect of TUR-NE was assessed within chronic unpredictable mild stress model (CUMS) mice. The behavioral and biochemical indexes of mice were conducted.

Results

The results depicted that TUR had 3.18 and 1.62 times higher antioxidant capacity than ascorbic acid and CU, respectively. The inhibition effect of TUR on ASP+ transport was significantly enhanced compared with fluoxetine and CU. TUR-NE displayed a particle size of 116.0 ± 0.31 nm, polydispersity index value of 0.121 ± 0.007, an encapsulation rate of 98.45%, and good release and stability in cold storage. The results of pharmacokinetics indicated the AUC(0-t) of TUR-NE was 8.436 and 4.495 times higher than that of CU and TUR, while the Cmax was 9.012 and 5.452 times higher than that of CU and TUR, respectively. The pharmacodynamic study confirmed that the superior antidepressant effect of TUR-NE by significantly improving the depressant-like behaviors and elevating the content of 5-hydroxytryptamine in plasma and brain in CUMS mice. TUR-NE showed good safety with repeated administration.

Conclusion

TUR-NE, which had small and uniform particle size, enhanced the bioavailability and antidepressant effect of TUR. It could be a promising novel oral preparation against depression.

Health-Promoting compounds in Potatoes: Tuber exhibiting great potential for human health

Potatoes are consumed worldwide because of their high accessibility, low cost, taste, and diversity of cooking methods. The high carbohydrate content of potatoes masks the presence of -vitamins, polyphenols, minerals, amino acids, lectins and protein inhibitors in the minds of consumers. The consumption of potatoes faces challenges among health-conscious people. This review paper attempted to provide up-to-date information on new metabolites reported in potatoes that play role in disease prevention and overall human well-being. We tried to compile information on antidiabetic, antihypertensive, anticancer, antiobesity, antihyperlipidemic, and anti-inflammatory potential of potato along with role in improving gut health and satiety. In-vitro studies, human cell culture, and experimental animal and human clinical studies showed potatoes to exhibit a variety of health-enhancing properties. This article will not only popularize potato as a healthy food, but will also improve its use as a staple for the foreseeable future.

Emerging Protein Sources for Food Production and Human Nutrition

It is estimated that by 2050, the world’s population will be up to 9 billion [...]

Membrane techniques in the production of beverages

The most important developments in membrane techniques used in the beverage industry are discussed. Particular emphasis is placed on the production of fruit and vegetable juices and nonalcoholic drinks, including beer and wine. This choice was dictated by the observed consumer trends, who increasingly appreciate healthy food and its taste qualities.

Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice

The results of studies published in recent years indicate the broad biological activity of potato juice (PJ), which is a byproduct of the starch production process. Among the most frequently described activities are anti-inflammatory, antioxidant, and cytotoxic effects. Nevertheless, this waste juice is produced by the processing of many varieties of potatoes with different proportions, which does not allow to conclude on the biological activity of individual varieties. This article is a report on the antioxidant activity of PJ from seven selected potato varieties, their profile of polyphenolic compounds, and the content of glycoalkaloids (GAs). The use of similar cultivation conditions allowed to eliminate the influence of environmental factors on the content of the analyzed compounds. The influence of PJ on the growth of probiotic, commensal, and pathogenic bacteria was also assessed. It was shown that the varieties significantly influenced the differences in antioxidant activity as well as the content of GAs, but despite the observed differences, none of them showed antimicrobial activity. Therefore, it can be concluded that an appropriately selected variety will make it possible to obtain PJ that will be characterized by high antioxidant activity and, at the same time, will be safe from the toxicological point of view.

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.