Phytochemical profiling and cellular antioxidant efficacy of different rice varieties in colorectal adenocarcinoma cells exposed to oxidative stress

In the present study, white (Baegilmi), brown (hyunmi) and black (chalheugmi) Korean local rice varieties ethanol extracts were analyzed for in-vitro antioxidant assays (ABTS, FRAP and DPPH), cellular antioxidant activities (CAAs) and phenolic phytochemicals content. The highest antioxidant assays, phenolic, flavonoid and anthocyanins content were identified among the free fractions of black rice. Phenolic phytochemicals were detected and quantified using the ultra-high-performance liquid tandem chromatography quadrupole flight mass spectrometry (UHPLC-Q-TOF-MS²). Which indicated the richness of several phytochemicals like ascorbic acid, vanillic acid, p-coumaric acid, catechin, epigallocatechin and quercetin in black rice than in other rice samples. The cellular antioxidant activities (CAA) of black rice were found equivalent to that of ascorbic acid, the standard employed in the assay. The CAAs of free fractions were as follows: white rice < brown rice < black rice. These findings are significant for enhancing human health through increased consumption of black and brown rice in the development of functional food products.

Effect of Fermentation on the Bioactive Compounds of the Black Soybean and Their Anti-Alzheimer’s Activity

Black soybean is one of the nutritious crops and is being used in traditional medicines in Asian countries. In the present study, we fermented black soybean and screened against in vitro Alzheimer’s disease (AD) biomarkers such as cholinesterase enzymes, inflammatory factors, oxidative stress, and presence of γ-aminobutyric acid (GABA) levels. Firstly, we fermented black soybean with different lactic acid bacteria (LABs) and selected the Pediococcus acidilactici as the best LAB on the basis of GABA levels in the fermentate. We have found that black soybean fermented with P. acidilactici significantly inhibited the inflammatory factors (proteinase, protein denaturation, and lipoxygenase) and cholinesterase enzymes than non-fermented samples. An increase in the antioxidant capacity (FRAP, ABTS, and DPPH), anthocyanins, phenolics, flavonoids, and GABA content was also observed in fermented samples. Moreover, UHPLC-ESI-QTOF-MS/MS technique identified 38 bioactive components, including polyphenols, amino acids, and fatty acids. Among identified components, eight bioactive compounds were quantified, and an increase in the concentration of daidzein, genistein, glycitein, (+)-catechin, quercetin, and gallic acid was observed in fermented samples. However, the concentration of rutin and soyasaponin was higher in raw samples. These results indicated that fermentation of black soybean with P. acidilactici is a promising approach that can be used to develop functional foods to inhibit/prevent AD and other neurodegenerative diseases.

Effect of Ginseng Powder Supplementation on the Physicochemical Properties, Antioxidant Capacity, and Sensory Characteristics of Cream Soup

Ginseng has been used as a medicinal herb in Asian countries for hundreds of years. It contains many kinds of ginsenosides as major active ingredients and is known to have neuroprotective, anti-inflammatory, antitumor, and antidiabetic properties. In this study, we have developed cream soup with different concentrations (0%, 3%, 5%, 7%, and 10%) of ginseng powder (GP) and determined the quality characteristics (color, viscosity, salinity, etc.) and antioxidant activity, along with sensory parameters. After the addition of GP, significant differences in salinity, L* and a*color value, DPPH, and ABTS were found among different concentrations of GP. Cream soup supplemented with GP 10% exhibited the highest values for DPPH and ABTS (83.5% and 87%, respectively), while the contents of total phenolic and saponin were 0.651 ± 0.02 (mg Gallic acid Equiv./g, DW) and 0.797 ± 0.05 (mg Diosgenin Equiv./g, DW), respectively. Moreover, there were no significant changes for °Brix value, pH, acidity, and total flavonoids content compared to control. The sensory characteristics indicated bitterness with the increase in the concentration of GP. However, a non-significant difference was observed between the control and supplemented samples for color, viscosity, and overall preference. Therefore, the supplementation of GP to cream soup could exhibit health benefits and increase the demand for ginseng to promote public health as functional food material.

Comprehensive profiling of bioactive compounds in germinated black soybeans via UHPLC-ESI-QTOF-MS/MS and their anti-Alzheimer's activity

Black soybeans contain several bioactive compounds and commonly consumed due to their health-related activities but rarely cultivated as edible sprouts. The present study investigated the changes that occurred during germination in two new genotypes black soybeans. Raw and germinated seeds were tested against in vitro Alzheimer's disease (AD) biomarkers, including oxidative stress, inflammatory factors and cholinesterase enzymes as well as γ-aminobutyric acid (GABA) levels. Sprouts significantly inhibited the cholinesterase enzymes and inflammatory factors (protein denaturation, proteinase and lipoxygenase) than seeds. An increase in phenolic, flavonoid and GABA (10-folds) content and antioxidant capacity (ABTS, DPPH, and FRAP) was observed in germinated seeds. However, anthocyanin content was decreased in sprouts. UHPLC-ESI-QTOF-MS2 metabolites profiling approach identified 22 compounds including amino acids, peptides, fatty acids, and polyphenols. Among identified compounds, daidzein, genistein, gallic acid, spermidine, L-asparagine, and L-lysine exhibited the highest increase after germination. The current study reveals that germination of black soybeans have promising potential to inhibit/prevent AD and can be used to develop functional foods.

The Potential Role of Polyphenols in Oxidative Stress and Inflammation Induced by Gut Microbiota in Alzheimer's Disease

Gut microbiota (GM) play a role in the metabolic health, gut eubiosis, nutrition, and physiology of humans. They are also involved in the regulation of inflammation, oxidative stress, immune responses, central and peripheral neurotransmission. Aging and unhealthy dietary patterns, along with oxidative and inflammatory responses due to gut dysbiosis, can lead to the pathogenesis of neurodegenerative diseases, especially Alzheimer's disease (AD). Although the exact mechanism between AD and GM dysbiosis is still unknown, recent studies claim that secretions from the gut can enhance hallmarks of AD by disturbing the intestinal permeability and blood-brain barrier via the microbiota-gut-brain axis. Dietary polyphenols are the secondary metabolites of plants that possess anti-oxidative and anti-inflammatory properties and can ameliorate gut dysbiosis by enhancing the abundance of beneficial bacteria. Thus, modulation of gut by polyphenols can prevent and treat AD and other neurodegenerative diseases. This review summarizes the role of oxidative stress, inflammation, and GM in AD. Further, it provides an overview on the ability of polyphenols to modulate gut dysbiosis, oxidative stress, and inflammation against AD.

Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation

The current study aimed to optimize the process for ready-to-eat extruded fish powder preparation and to ascertain the impact of two methods on fatty acid profiles. For the investigation, Labeo rohita (Rohu) fish was first minced, extruded, and microwave vacuum-dried. The results show that the yield for extruded fish powder (EFP) fluctuated from 22.32% to 29.07%. The maximum retention for docosahexaenoic acid (DHA), arachidonic acid (AA), and eicosapentaenoic acid (EPA) was 3.24 ± 0.08 g/100 g lipids, 2.74 ± 0.05 g/100 g lipids, and 1.24 ± 0.09 g/100 g lipids, by using different extrusion parameters. Moreover, nonsignificant changes were observed during 0 days, and 1 and 3 months of storage (at 4°C and 25°C) for DHA, AA, and EPA, whereas significant results were recorded for the samples stored for 6 months at 25°C. Also, the maximum peroxide value (PV) and thiobarbituric acid reactive substance values (TBARS) were 1.72 ± 0.04 meq/kg fat and 0.135 ± 0.008 mg malondialdehyde/kg fat. It is anticipated from the outcomes that the study will be helpful to prepare value-added food products in future studies.

Crosstalk between Gut and Brain in Alzheimer's Disease: The Role of Gut Microbiota Modulation Strategies

The gut microbiota (GM) represents a diverse and dynamic population of microorganisms and about 100 trillion symbiotic microbial cells that dwell in the gastrointestinal tract. Studies suggest that the GM can influence the health of the host, and several factors can modify the GM composition, such as diet, drug intake, lifestyle, and geographical locations. Gut dysbiosis can affect brain immune homeostasis through the microbiota–gut–brain axis and can play a key role in the pathogenesis of neurodegenerative diseases, including dementia and Alzheimer’s disease (AD). The relationship between gut dysbiosis and AD is still elusive, but emerging evidence suggests that it can enhance the secretion of lipopolysaccharides and amyloids that may disturb intestinal permeability and the blood–brain barrier. In addition, it can promote the hallmarks of AD, such as oxidative stress, neuroinflammation, amyloid-beta formation, insulin resistance, and ultimately the causation of neural death. Poor dietary habits and aging, along with inflammatory responses due to dysbiosis, may contribute to the pathogenesis of AD. Thus, GM modulation through diet, probiotics, or fecal microbiota transplantation could represent potential therapeutics in AD. In this review, we discuss the role of GM dysbiosis in AD and potential therapeutic strategies to modulate GM in AD.

Curcumin, Quercetin, Catechins and Metabolic Diseases: The Role of Gut Microbiota

Polyphenols (PPs) are the naturally occurring bioactive components in fruits and vegetables, and they are the most abundant antioxidant in the human diet. Studies are suggesting that ingestion of PPs might be helpful to ameliorate metabolic syndromes that may contribute in the prevention of several chronic disorders like diabetes, obesity, hypertension, and colon cancer. PPs have structural diversity which impacts their bioavailability as they accumulate in the large intestine and are extensively metabolized through gut microbiota (GM). Intestinal microbiota transforms PPs into their metabolites to make them bioactive. Interestingly, not only GM act on PPs to metabolize them but PPs also modulate the composition of GM. Thus, change in GM from pathogenic to beneficial ones may be helpful to ameliorate gut health and associated diseases. However, to overcome the low bioavailability of PPs, various approaches have been developed to improve their solubility and transportation through the gut. In this review, we present evidence supporting the structural changes that occur after metabolic reactions in PPs (curcumin, quercetin, and catechins) and their effect on GM composition that leads to improving overall gut health and helping to ameliorate metabolic disorders.

Impact of different cut types on the quality of fresh-cut potatoes during storage

Abstract Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cut potato. Different cut types, such as slices, dices, cubes and wedges, were selected for this study to evaluate the shelf-life response of potatoes. Potato pieces of these different shapes were treated with calcium chloride, citric acid, and potassium metabisulfite (3%, 2% and 0.3%, respectively), stored in plastic boxes at 4 ˚C for 60 days, and then physicochemically (firmness (N), weight loss (WL), pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) content analyses) and microbiologically assessed. The best results were observed for the dice cut type, which showed minimal changes in TSS (5.31%), pH (5.65), TA (0.34%), WL (9.04%), and AA content (10.86%). Moreover, the microbial activity of all shapes of potato pieces remained within acceptable limits during cold storage.

Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects

The aim of the present study was to prepare designer yogurt for the hypercholesterolemic subject. The yogurts were prepared from sheep and cow milk by fortifying omega fatty acids and dietary fibers of extruded flaxseed powder (EFSP). The EFSP, Streptococcus thermophilus, and Lactobacillus delbrueckii sub sp bulgaricus at 2% were added for yogurt formation. The water retention capacity, fat adsorption capacity, swelling, and solubility of EFSP were 14.38 ± 3.16 g/g, 5.31 ± 0.93 g oil/g, 25.57 ± 1.35 ml/g, and 30.53 ± 8.5%, respectively. The proximate value of protein content increased significantly from 4.12% to 5.12%. Total fat content increased from 3.50% to 4.28%. Total dietary fibers increased from 0% to 24.14%. Significant increase was observed in C18:1n9 and C18:2n6 fatty acid contents. The omega-3 (18:3n3) was significantly increased higher as compared to other omega fatty acids in fortified yogurts. Atherogenicity index (IA: 2.23 ± 0.41 to 1.42 ± 0.23) and thrombogenicity index (IT: 1.68 ± 0.95 to 0.65 ± 0.01) were significantly decreased while the ratio of hypocholesterolemic and hypercholesteremic fatty acids (HH: 0.82 ± 0.05 to 1.29 ± 0.46) increased significantly in sheep milk yogurt. IA (2.74 ± 0.31 to 1.48 ± 0.08) and IT (1.84 ± 0.28 to 0.39 ± 0.04) were also decreased significantly while HH (0.54 ± 0.05to 1.12 ± 0.02) increased significantly in cow milk yogurt. Δ9-desaturase (18) index was found highest (75.67 ± 8.04) in EFSP-fortified sheep milk yogurt and lowest (62.27 ± 8.65) in cow milk yogurt while Δ9-desaturase (16) index was maximum (6.21 ± 1.25) in cow milk yogurt and minimum (3.93 ± 1.38) in EFSP-fortified sheep milk yogurt. Significant effect on consistency, firmness, viscosity index, and cohesiveness was also noticed in fortified yogurts. EFSP has also significant impact on colony formation of stains culture. The fortified product got good flavor and textural acceptance score. Thus; EFSP improved the health lipids quality and physicochemical characteristics. It can act as a good stabilizer and texturizer in yogurt formation and a healthy alternative for hazardous adulterants used in yogurt formation.

Inorganic and Layered Perovskites for Optoelectronic Devices

Organic-inorganic halide perovskites are making breakthroughs in a range of optoelectronic devices. Reports of >23% certified power conversion efficiency in photovoltaic devices, external quantum efficiency >21% in light-emitting diodes (LEDs), continuous-wave lasing and ultralow lasing thresholds in optically pumped lasers, and detectivity in photodetectors on a par with commercial GaAs rivals are being witnessed, making them the fastest ever emerging material technology. Still, questions on their toxicity and long-term stability raise concerns toward their market entry. The intrinsic instability in these materials arises due to the organic cation, typically the volatile methylamine (MA), which contributes to hysteresis in the current-voltage characteristics and ion migration. Alternative inorganic substitutes to MA, such as cesium, and large organic cations that lead to a layered structure, enhance structural as well as device operational stability. These perovskites also provide a high exciton binding energy that is a prerequisite to enhance radiative emission yield in LEDs. The incorporation of inorganic and layered perovskites, in the form of polycrystalline films or as single-crystalline nanostructure morphologies, is now leading to the demonstration of stable devices with excellent performance parameters. Herein, key developments made in various optoelectronic devices using these perovskites are summarized and an outlook toward stable yet efficient devices is presented.

Turnip (Brassica Rapus L.): a natural health tonic

Abstract In addition to basic nutrition, plant-based foods provide substantial amounts of bioactive compounds which deliver desirable health benefits. During the last decade, secondary metabolites, also known as phytochemicals, obtained from plants, have aroused special attention by researchers. Amongst such plants, the turnip contains a few valuable components which not only endorse health benefits but also provide healing properties. Various bioactive components, for example peroxidase, kaempferol, phenolic compounds, sulforaphane, organic acids, vitamin K, glucosinolates etc are highlighted in this manuscript. Likewise, numerous minerals, such as copper, manganese and calcium, and organic acids, such as sinapic and ferulic acids and their derivatives, found in different amounts in fresh greens and turnip roots, are also discussed briefly. The current paper is focused on the phenolic compounds, which act as beneficial compounds for human health and can be isolated from plant foods, especially turnip. Due to the presence of bioactive constituents, turnip imparts a positive role with respect to the hepatic injury caused by diabetes, high antioxidant activity and a good hepatoprotective role. The impact of environmental conditions and processing mechanisms on the phenolic compound composition of Brassica vegetables, with special reference to turnip, was also briefly discussed.

Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture

Abstract This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T1.0% (17.33%) and the lowest for T2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T0.5% (59.30) and lowest in T2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T1.0% was preferred by the panellists, followed by T1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture.