Free Radical Scavenging Rate Research Articles

Effects of Extraction Technique on the Content and Antioxidant Activity of Flavonoids from Gossypium Hirsutum linn. Flowers

Cotton is one of the Uyghur medical materials in China and is rich in flavonoids. Flavonoids have important pharmacological effects. The yield of flavonoids in traditional extraction methods is low, which affects the development of flavonoids. Therefore, it is urgent to optimize the extraction techniques. The yield of flavonoids in cotton flowers was effectively improved by response surface methodology, and the highest yield of flavonoids reached 5.66%, and the optimal extraction process conditions were obtained. The DPPH free radical scavenging rate, hydroxyl free radical scavenging rate, superoxide anion free radical scavenging rate, and reducing ability were tested to reflect the antioxidant capacity of flavonoids. The flavonoids had an excellent antioxidant effect. Cell experiments suggested that the flavonoids had the effect of protecting glutamate-induced damage to HT-22 cells. The results of this study provide a theoretical basis for the extraction of cotton flowers flavonoids and the comprehensive evaluation of antioxidant products, as well as the extraction of other plant flavonoids.

Structural characterization, antioxidant activity and anti-inflammatory of the phosphorylated polysaccharide from Pholiota nameko.

In this study, a novel polysaccharide (SPN) was extracted by high-temperature pressure method and purified by a DEAE-52 column and a Sephadx G-100 gel column. PPN was obtained after phosphorylation of SPN. The differences of structural features, antioxidant activity, and anti-inflammatory effect of the two polysaccharides were investigated by chemical methods and RAW 264.7 cell model. SPN (Mw = 15.8 kDa) and PPN (Mw = 27.7 kDa) are an acidic polysaccharide with β-pyranose configuration, mainly containing rhamnose, mannose, glucose, arabinose, and galacose. FI-IR, NMR, and SEM spectra showed phosphorylation of SPN changed its structure. In methylation analysis, the major chains of SPN and PPN were 1,4-linked Glcp, 1,6-linked Galp, 1,2-linked Rhap, and 1.6-linked Manp with terminals of t-linked Glcp, t-linked Araf. The side chain of SPN was 1,4,6-linked Galp, 1,2,5-linked Araf, while the side chain of PPN was 1,4,6-linked Galp, 1,2,4-linked Glcp. In antioxidant activity experiments, the free radical scavenging rate of PPN was stronger than that of SPN. Also, PPN always has better anti-inflammatory on RAW 264.7 cells induced by LPS than that of SPN in same concentration, and it plays an anti-inflammatory role by inhibiting PI3K/AKT/mTOR pathway. The results indicated polysaccharide could significantly improve its antioxidant and anti-inflammatory function after phosphorylation. This study provides a potentially antioxidant and anti-inflammatory health food and drug.

Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries

BACKGROUND: The phytochemical content present in blueberries has generated great interest, especially in the nutra-pharmaceutical industry, where it is known as the “super fruit” due to its prevention and treatment of neurodegenerative diseases (cardiovascular diseases, diabetes, and cancer, among others). OBJECTIVES: This study evaluated the functional potential of fresh blueberries and dried blueberries using forced convection by measuring phytochemical content to conclude if this drying technology is convenient for prolonging the product's shelf life. METHODS: For this purpose, antioxidant activity, phenolic content, total anthocyanins, and total flavonoids of ‘Biloxi’ blueberry cultivars were determined. Fresh and dried blueberries’ results were studied. Fruit extracts were analyzed to determine antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) as a free radical, total phenolic content with Folin-Ciocalteu reagent, total anthocyanins by pH differential method, and total flavonoids by Aluminum Chloride method. RESULTS: Results for fresh blueberries yielded ranges of antioxidant activity (90.8-93.9% Free radical scavenging rate), total phenolic content (275 to 645mgGAE/100gFW), total anthocyanins content (28.55 to 43.75mgCy3G/100gFW) and total flavonoids content (159.92 to 335.75mgQE/100gFW). For the forced convection oven process, ranges of antioxidant activity (85.5-92.6% Free radical scavenging rate), total phenolic content (261 to 308mgGAE/100gFW), total anthocyanins content (4.74 to 5.12mgCy3G/100gFW) and total flavonoids content (30.66±0.38mgQE/100gFW) were obtained. CONCLUSIONS: In general, blueberries studied proved to have similar concentrations of functional properties compared to a wide variety of cultivars grown around the globe. Furthermore, higher concentrations of phytochemical content than those reported previously for strawberries, blackberries, and raspberries were evidenced. Although dried blueberries studied proved to have diminished phytochemical content, this functional component content stands out among the fruits market and give nutritional value to end consumers. Drying processes could potentially increase the commerce of blueberries by significantly reducing their perishable nature.

Antioxidant Properties of Larch Tannins with Different Mean Polymerization Degrees: Controlled Degradation Based on Hydroxyl Radical Degradation.

Hydroxyl radical produced by hydrogen peroxide decomposition under UV radiation was used to degrade larch tannins in an environmentally friendly manner. The formaldehyde reactivity of the degraded products was used as an index to control the mean degree of polymerization (mDP) of the degraded products, and the effects of different mDP on the antioxidant activity of tannins were studied. Results showed that hydroxyl radical could significantly reduce the degree of polymerization (DP) and molecular weight (Mw) of larch tannins, and the mDP and Mw of degraded products could be controlled by considering the formaldehyde reactivity as the index. The antioxidant activity of larch tannins increased with the decrease in mDP. When the degradation time was 6 h, the formaldehyde reactivity was the highest at 0.823. The antioxidant activity of the degraded product was excellent, and the free radical scavenging rate was more than 98%.

Preparation, purification, and identification of novel antioxidant peptides derived from Gracilariopsis lemaneiformis protein hydrolysates.

Gracilariopsis lemaneiformis (G. lemaneiformis) protein was hydrolyzed with alkaline protease to obtain antioxidant peptides. The enzymatic hydrolysis conditions were optimized through single-factor and orthogonal experiments. The results showed that the optimal process parameters were using 2% of alkaline protease, and substrate concentration of 1 g/100 mL and hydrolyzed 2 h at pH 8.0. Gel filtration chromatography and RP-HPLC were adopted for isolating and purifying the antioxidant peptides from the G. lemaneiformis protein hydrolysate (GLPH). Three novel antioxidant peptides were identified as LSPGEL (614.68 Da), VYFDR (698.76 Da), and PGPTY (533.57 Da) by nano-HPLC-MS/MS. The results of ABTS free radical scavenging rate demonstrated PGPTY exhibited the best antioxidant activity (IC50 = 0.24 mg/mL). Moreover, LSPGEL, VYFDR, and PGPTY were docked with Keap1, respectively. The molecular docking results suggested PGPTY had smaller docking energy and inhibition constants than the other two peptides. Finally, the cell viability assay evidenced the protective effect exerted by the antioxidant peptide on H2O2-induced oxidative damage. Above findings showed the potential of using antioxidant peptides from GLPH as antioxidants.

Fabrication of alkali lignin-based emulsion electrospun nanofibers for the nanoencapsulation of beta-carotene and the enhanced antioxidant property

For the greater utilization of β-carotene in antioxidant material, β-carotene-loaded emulsion stabilized by alkali lignin (AL) was successfully electrospinning with poly (vinyl alcohol) (PVA) (PVA/AL/β-carotene nanofiber). Transmission electron microscopy demonstrated the core-shell structure of nanofiber with the average diameter being 356.31 nm, and 85.7 % of β-carotene was effectively encapsulated into the core section. Fourier transform infrared spectra and differential scanning calorimetry revealed the good compatibility and decreased crystallinity of β-carotene, favoring its stability and solubility, respectively. As expected, the PVA/AL/β-carotene nanofiber exhibited higher antioxidant activity than free β-carotene due to the protection of AL matrix and the special structure of nanofiber, as the DPPH free radical scavenging rate being 90.7 % at 7th day. The sustained release behavior of β-carotene and AL from fiber followed Fickian diffusion model, contributing to the greater protection for fish oil than that of emulsion. Thus, this study provides an approach to develop hydrophobic compounds-loaded emulsion electrospun antioxidant material with controlled release property and enhanced activity.

Caryophyllene Oxide Induces Ferritinophagy by Regulating the NCOA4/FTH1/LC3 Pathway in Hepatocellular Carcinoma.

Ferritinophagy is associated with tumor occurrence, development, and therapy effects. Ferritinophagy and ferroptosis are regulated by iron metabolism and are closely connected. LC3 protein is a key protein in autophagy. Following the binding of NCOA4 to FTH1, it links to LC3Ⅱ in lysosomes, a symbol of ferritinophagy. A ferritinophagy’s inducer is likely to open new avenues for anticancer medication research and development. In this study, we discovered that caryophyllene oxide has a substantial inhibitory effect on HCCLM3 and HUH7 cells, by regulating the level of cellular oxidative stress, and the levels of autophagy and iron metabolism in HCCLM3 and HUH7 cells, leading to a ferritinophagy-related phenomenon. Furthermore, the results of T-AOC, DPPH free radical scavenging rate, and hydroxyl radical inhibition indicated that caryophyllene oxide can inhibit cell anti-oxidation. The examination of the ferritinophagy-related process revealed that caryophyllene oxide promotes the production and accumulation of intracellular reactive oxygen species and lipid peroxidation. NCOA4, FTH1, and LC3Ⅱ were found to be targeted regulators of caryophyllene oxide. Caryophyllene oxide regulated NCOA4, LC3 Ⅱ, and FTH1 to promote ferritinophagy. In vivo, we discovered that caryophyllene oxide can lower tumor volume, significantly improve NCOA4 and LC3 protein levels in tumor tissue, and raise Fe2+ and malondialdehyde levels in serum. The compound can also reduce NRF2, GPX4, HO-1, and FTH1 expression levels. The reduction in the expression levels of NRF2, GPX4, HO-1, and FTH1 by caryophyllene oxide also inhibited GSH and hydroxyl radical’s inhibitory capacities in serum, and promoted iron deposition in tumor tissue resulting in the inhibition of tumor growth. In summary, our study revealed that caryophyllene oxide mostly kills liver cancer cells through ferritinophagy-mediated ferroptosis mechanisms. In conclusion, caryophyllene oxide may be used as a ferritinophagy activator in the field of antitumor drug research and development.

Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages

Areca taro is a plant of the Araceae family, which is rich in starch and dietary fiber. Taro is boiled and mashed to make a paste, which is called taro paste. The fat content of duck sausages is high, and the nutritional composition of sausages can be improved by adding taro puree and provide the special aroma of taro in the sausages. Thus, the research object is duck sausage with taro paste. This study aimed to improve the quality and prevent oxidation of duck sausage with taro paste by adding ginger juice, onion juice and sodium erythorbate as safe antioxidants. The quality characteristics of sausages were evaluated by analyzing the cooking loss, colour, texture and sensory changes, and the optimal amount of antioxidants was obtained by analyzing the acid value, TBARS value, and DPPH free radical scavenging rate. The research results show that adding D-sodium erythorbate to duck sausage can significantly reduce the hardness of the sausage, maintain the elasticity of the sausage, and effectively slow down the pH value of the sausage during the oxidation process. The water retention and oil retention of duck sausage maintain the brightness value of the sausage. The sausage with D-sodium erythorbate has better antioxidant capacity. The acid value and TBARS value of the sausage added with D-sodium erythorbate at 18 h were significantly lower than those of the control group (P<0.05), and the DPPH was significantly increased. This technology can provide data support and reference for food processing companies. The taro paste would be widely used as food ingredients in future.

Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices.

Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, β-caryophyllene, terpinolene and β-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.

The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar.

Healthy fruit vinegar has been extensively favored in China in recent years. As a new type of fruit vinegar developed by our laboratory, green jujube vinegar has the characteristics of good taste and rich nutrition. To study the effect of in vitro gastrointestinal digestion on the antioxidant and hypolipidemic activity of green jujube vinegar, so as to provide basic data for research and the development of healthy food antioxidants, including the total phenolic content (TPC), total flavonoid content (TFC), total acid content, and volatile acid content, were measured. The antioxidant activity was measured by using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical scavenging methods and the ferric reducing antioxidant power assay (FRAP), and the hypolipidemic activity was measured by cholesterol adsorption and the sodium cholate adsorption capacities. The results show that gastric digestion significantly (p < 0.05) decreased the TPC, TFC, total acid content, and volatile acid content, for which the highest reductions were up to 54.17%, 72%, 88.83% and 82.35%, respectively. During intestinal digestion, the TFC remained at a high level and unchanged, and the TFC and volatile acid content significantly (p < 0.05) decreased by 72.66% and 89.05%, respectively. The volatile acid content did not significantly (p > 0.05) change within 2 h. The ABTS free radical scavenging ability and the reducing power free radical scavenging rate were correlated with the TPC, TFC, and total acid contents, and the DPPH free radical scavenging ability and cholesterol adsorption capacity were not. These findings suggest that green jujube vinegar can be a potential functional food for people’s use.

Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage

This study evaluated the effects of theaflavins (TFs), tea polyphenols (TP) and vitamin C (VC) on the nitrite residue amount, color, antioxidant capacity and N-nitrosamines inhibition in cured sausage. The addition of TFs, TP and VC combined with NaNO2 respectively could significantly increase the a* value, nitroso pigment content and DPPH free radical scavenging rate, and effectively reduced the content of residual nitrite, metmyoglobin (MetMb) and total N-nitrosamines in cured sausages than treated only with NaNO2 (P < 0.05), of which TFs group was the most significant (P < 0.05). It was indicated that the addition of TFs, TP could better inhibit the oxidation of cured sausages. UV–vis spectroscopy also showed pentacoordinate nitrosyl ferrohemochrome was the main pigment component in the samples. The results demonstrated that TFs and TP could contribute to the desired color and safety of sausage.

Study on the Enhancement of Antioxidant Properties of Rice Bran Using Mixed-Bacteria Solid-State Fermentation

Rice bran is usually mixed into animal feeds or discarded directly because of its harsh taste and undesirable flavor. Its bioavailability and exploitation are limited. In order to enhance the antioxidant properties of rice bran, the solid-state fermentation of rice bran with mixed bacteria was adopted in addition to the optimization of the fermentation technology. The bioactive constituents of water-soluble extracts and the in vivo antioxidant activity were compared before and after fermentation. The results revealed that the DPPH free radical scavenging rate of the water-soluble rice bran extracts under optimized fermentation technology conditions reached 86.38%, which was a 54.06% increase compared to that of raw materials. The mixed-bacteria solid-state fermentation increased the levels of bioactive constituents, including the polyphenols, flavonoid, protein, uronic acid, mannose, catechinic acid, caffeic acid, and ferulic acid contents. In a zebrafish model, the water-soluble fermented rice bran extracts (FRBE) displayed superior protective effects against 2,2′-azobis (2-methylpropionamidine) dihydrochloride (AAPH)-induced reactive oxygen species (ROS) production, lipid peroxidation, and cell death, and FRBE significantly improved SOD and CAT activity against the induced AAPH. Taken together, mixed-bacteria solid-state fermentation could change the bioactive constituents and enhance the antioxidant activity of water-soluble extracts from rice bran.

Enriching volatile aromatic compounds of lavender hydrolats by PDMS/ceramic composite membranes

Lavender hydrolats are of low value due to its low aromatic compound concentration. This work applied polydimethylsiloxane (PDMS) /ceramic composite membranes to enrich volatile aromatic compounds (linalool, terpinen-4-ol, α-terpineol, and camphor) of lavender hydrolats for improving antioxygenic property. The effect of operating conditions on the enrichment was systematically studied. The results showed that the fluxes of the four aromatic compounds increased with the increase of feed concentration in the binary simulation system. The enrichment factor of camphor increased more significantly than other components with the increase of flow velocity and the total flux was basically unchanged in pervaporation. The flux of lavender hydrolats was 254.84 g·m-2·h-1, the enrichment factors of linalool, terpinen-4-ol, α-terpineol, and camphor were found to be 5.64, 4.56, 2.59 and 15.31 at 40 °C, respectively. The free radical scavenging rate of enriched lavender hydrolats was significantly improved. This work provides a basis for the recovery of aromatic compounds from lavender hydrates by using PDMS/ceramic composite membranes.

LAB Fermentation Improves Production of Bioactive Compounds and Antioxidant Activity of Withania somnifera Extract and Its Metabolic Signatures as Revealed by LC-MS/MS.

In this study we investigated the effect of lactic acid bacteria (LAB) fermentation on the ingredients and anti-oxidant activity of Withania somnifera extract. Four strains of LAB could proliferate normally in medium containing W. somnifera extract after the pH reached 3.1~3.5. LAB fermentation increased the content of alcohols and ketones, endowing the extract with the characteristic aroma of fermentation. Compared to the control, the DPPH and ABTS free radical scavenging rates in the fermented samples were significantly improved, ranging from 48.5% to 59.6% and 1.2% to 6.4%. The content of total phenols was significantly increased by 36.1% during the fermentation of mixed bacteria. Moreover, the original composition spectrum of the extract was significantly changed while the differentially accumulated metabolites (DAMs) were closely related to bile secretion, tryptophan metabolism and purine metabolism. Therefore, LAB fermentation can be used as a promising way to improve the flavor and bioactivity of the extracts of W. somnifera, making the ferments more attractive for use as functional food.

Fabrication of anti‐UV absorbing and antibacterial soybean protein isolate composite film modified with thyme and mangosteen peel extracts

AbstractIn order to reduce the threat of ‘plastic pollution’ and reduce or eliminate some traditional polymer packaging materials, in this study, soybean protein isolate (SPI) composite film, a biodegradable natural polymer film, was prepared by tape casting method with Thyme (Thy) and mangosteen peel extracts (MPE) as antibacterial agents. The antibacterial rates of the composite films against E. coli and S. aureus were 95.79% and 92.63%, respectively, and the DPPH free radical scavenging rate was 70.28%. The composite film had good UV–visible barrier properties. Compared with the pure SPI film, the tensile strength of the composite film was improved, the water absorption, water solubility, and water vapor permeability were reduced, and the contact angle was improved. The maximum thermal decomposition temperature of the composite film increased and the thermal stability increased. Fourier Transform Infrared Spectroscopy (FTIR) studies showed the polyphenol‐protein of the composite film was bound by hydrophobic interaction. X‐ray Photoelectron Spectroscopy (XPS) showed good interaction with the protein structure by adding antibacterial substances and their aromatic quinone structures. X‐ray Diffraction (XRD) studies showed that the crystallinity of the composite films increased. Therefore, the composite membrane in this study can be used to prepare high‐strength packaging materials with antibacterial functions.

Preparation, characterization, and biological activity of Cinnamomum cassia essential oil nano-emulsion

To solve the problems of low bioavailability and unstable properties of Cinnamomum cassia Essential oil (CCEO), encapsulation technology was introduced as an effective means to improve its shortcomings. In this study, Cinnamomum cassia Essential oil nano-emulsion (CCEO-NE) was successfully synthesized by the oil-in-water method and characterized by standard analytical methods, including dynamic light scattering (DLS), Scanning electron microscopy (SEM), and Transmission electron microscopy (TEM). The results show that the synthesized CCEO is spherical, smooth in surface, and uniform in shape, with an average particle size of 221.8 ± 1.95 nm, which is amorphous. In this experiment, by simulating the digestion of CCEO-NE in the gastrointestinal tract, it was found that CCEO-NE was undigested in the oral cavity, mainly in the stomach, followed by the small intestine. By understanding the digestion of CCEO-NE, we can improve the potential of CCEO bioavailability in food and drug applications. In addition, through the study of ABTS and DPPH free radicals by CCEO and CCEO-NE, it was found that the antioxidant activity of CCEO-NE was more potent than that of CCEO. When the concentration of CCEO-NE and CCEO is 400 μg/mL, the DPPH free radical scavenging rate is 92.03 ± 0.548% and 80.46 ± 5.811%, respectively. In comparison, ABTS free radical scavenging rate is 90.35 ± 0.480% and 98.44 ± 0.170% when the concentration of CCEO- NE, and CCEO is 75 μg/mL, respectively. The antibacterial test shows that CCEO-NE can inhibit both Gram-positive and Gram-negative bacteria. Among them, CCEO-NE has a stronger antibacterial ability than CCEO, and the maximum inhibition zone diameter of CCEO can reach 15 mm, while that of CCEO-NE can reach 18 mm. Meanwhile, SEM and TEM showed that CCEO-NE treatment destroyed the ultrastructure of bacteria. Generally speaking, we know the situation of CCEO in the gastrointestinal tract. CCEO-NE has more potent antioxidant and antibacterial ability than CCEO. Our research results show that whey protein is an effective packaging strategy that can improve the effectiveness, stability, and even bioavailability of CCEO in various applications, including food and health care industries.

Preparation and Characterization of New Electrospun Poly(lactic acid) Nanofiber Antioxidative Active Packaging Films Containing MCM-41 Mesoporous Molecular Sieve Loaded with Phloridzin and Their Application in Strawberry Packaging.

Health concerns about food safety have increased in recent years. In order to ensure the safety and increase the shelf-life of food, many methods have been used to slow down the oxidation rate of food fat. In order to solve this problem, a new type of antioxidant-active packaging has emerged. Poly(lactic acid) (PLA) films containing phloridzin adsorbed on to an MCM-41 mesoporous molecular sieve were prepared by electrostatic spinning, using PLA as a film-forming substrate, phloridzin as an antioxidant, and MCM-41 as the adsorption and controlled release carrier. The physical properties of the new films—including microscopic structure, water vapor transmission rate, and fresh-keeping effects, as well as the mechanical, thermal, antioxidant, and antibacterial properties—were studied. When the mass ratio of MCM-41 to phloridzin is 1:2, the nanofiber membrane achieves a 53.61% free-radical scavenging rate and better antibacterial performance (85.22%) due to the high content of phloridzin (30.54%). Additionally, when the mass ratio of the molecular sieve to phloridzin is 1:2 and 3:4 (with the best antibacterial performance of 89.30%), the films significantly delay lipid oxidation in the strawberry packaging, allowing the fresh-keeping time to be extended to up to 21 days before mildew appears. In this study, an MCM-41 mesoporous molecular sieve was used to load phloridzin for the first time. The packaging film with phloridzin, MCM-41, and poly(lactic acid) were used as the raw materials and electrospinning technology was used to prepare the packaging film with antioxidant activity. The packaging film was used for the first time in the packaging of strawberries.

Characterization of Silver Nanoparticles Synthesized by Leaves of Lonicera japonica Thunb.

BackgroundThe leaves of L. japonica (LLJ) are widely used as medicine in China. It is rich in caffeoylquinic acids, flavonoids and iridoid glycosides and has strong reducing capacities. Therefore, it can be used as a green material to synthesize silver nanoparticles.MethodsLLJ was used as a reducing agent to produce the LLJ-mediated silver nanoparticles (LLJ-AgNPs). The structure and physicochemical properties of LLJ-AgNPs were characterized by ultraviolet spectroscopy (UV-Vis), scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and x-ray powder diffraction (XRD). Antioxidant activity of LLJ-AgNPs was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging. Antibacterial activity was determined by 96 well plates (AGAR) gradient dilution, while the anticancer potential was determined by MTT assay.ResultsThe results showed LLJ-AgNPs had a spherical structure with the maximum UV-Vis absorption at 400 nm. In addition, LLJ-AgNPs exhibited excellent antioxidant properties, where the free radical scavenging rate of LLJ-AgNPs was increased from 39% to 92% at concentrations from 0.25 to 1.0 mg/mL. Moreover, LLJ-AgNPs displayed excellent antibacterial properties against E. coli and Salmonella at room temperature, with minimum inhibitory values of 10−6 and 10−5 g/L, respectively. In addition, the synthetic LLJ-AgNPs exhibited a better inhibition effect in the proliferation of cancer cells (HepG2, MDA-MB −231, and Hela cells).ConclusionThe present study provides a green approach to synthesize LLJ-AgNPs. All those findings illustrated that the produced LLJ-AgNPs can be used as an economical and efficient functional material for further applications in food and pharmaceutical fields.

ACE inhibitory and antioxidant peptides from Alcalase‐assisted Lactiplantibacillus plantarum L60 and Lacticaseibacillus rhamnosus LR22 fermentation of goat milk: Optimization and identification

ACE inhibitory and antioxidant peptides from goat milk fermented by Lactiplantibacillus plantarum L60 and Lacticaseibacillus rhamnosus LR22 with Alcalase were optimized through Box–Behnken Design. The effects of enzyme addition, fermentation time, and temperature on DPPH free radical scavenging rate and ACE inhibition rate were studied. The optimum conditions are to add 0.15% enzyme and ferment at 37°C for 12 h, contributing to DPPH free radical scavenging rate of 75.17% and ACE inhibition rate of 84.15%. Compared with the control, it increased by 16.87% and 22.74%, respectively. The bioactive peptides below 3 KDa were obtained by ultrafiltration and identified by liquid chromatography–tandem mass spectrometry (LC–MS/MS). The results demonstrated that both exist three identical peptides: FFDDK, NMAHIPR, SCQDQPTTLAR. There are eight identical peptides in goat milk fermented by two probiotics. This study will contribute to the production of functional fermented dairy products with high ACE inhibitory and antioxidant properties. Practical applications ACE inhibitory and antioxidant peptides have the functions of relieving elevated blood pressure and scavenging free radicals in the body, respectively. In this study, the process of Alcalase-assisted two probiotics in fermentation was optimized, and ACE inhibition and DPPH free radical scavenging rate are significantly improved. There were three same peptides in five goat milk containing bioactive peptides and they mainly derived from whey protein and casein of goat milk, which indicates the enzymes produced by different probiotics have the same restriction sites.

Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk

The global renewed interest in plant-based milk and products is increasing amongst health-conscious consumers. There is increased utilisation of generic probiotics in the processing of legume milk as alternatives to dairy milk are scarce in Africa. This study evaluated the probiotic potential, physicochemical, and sensory properties of novel fermented cowpea-peanut milk with Lacticaseibacillus rhamnosus Yoba. A 3 × 1 factorial design as ratio of cowpea-peanut milk (1 : 1, 2 : 1, 3 : 1v/v) and the application of 2% w/v L. rhamnosus Yoba obtained from Yoba for Life Foundation, Netherlands, was used. The chemical and mineral contents of the fermented cowpea-peanut milk was analysed using Association of Official Analytical Chemists (AOAC) methods. Quality parameters such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate, total antioxidant activity, antinutrient, and amino acids content were determined. The fermented cowpea-peanut milk samples had 7.7–8.1 log CFU/mL viable L. rhamnosus Yoba cells after fermentation. Nutrient content range was given in g/100 g: carbohydrate 5.18–6.05, crude fat 3.3–3.5, crude protein 5.6–7.1, ash 1.04–1.26, crude fibre 0.72–1.18, and total reducing sugars 1.80–2.20. Lysine, leucine, and methionine content was 6.30–7.31, 6.60–8.75, and 1.7–1.86 g/100 g, respectively. Phytic acid and trypsin inhibitor content range was 0.3–0.34 mg/100 g and 0.86–1.12 TIU/mg, respectively. Iron and potassium content (mg/100 g) was 0.48–0.58 and 202–243 with pH 4.1–4.2. DPPH free radical scavenging, and total antioxidant rate was 56–59% and 49–54%, respectively. Physicochemical parameters were significantly different ( p &lt; 0.05). The fermented cowpea-peanut milk had an acceptance rating of 78%. The successful application and consumer acceptability of the fermented cowpea-peanut milk has the potential to increase the utilisation of these legumes and enhance their market value.