Grapefruit Juice Research Articles

Untargeted authentication of fruit juices based on electrochemical fingerprints combined with chemometrics. Adulteration of orange juice as case of study

This work presents a novel strategy for authentication of fruit juices. The methodology is based on an electrochemical method combined with chemometrics. In addition, the case of orange juice adulteration with grapefruit juices was studied using this methodology. The electrochemical fingerprint of different juices showed the influence from different polyphenols according to the type of fruit. First, Principal Component Analysis (PCA) was able to differentiate clusters of different juices, being the higher group distance within apple, orange, and grape juices samples. On the other hand, partial least-squares – discriminant analysis (PLS-DA) and PCA-linear discriminant analysis (LDA) were used as classification methods, obtaining better results for orange and apple models. Furthermore, good results were obtained for the authentication of orange juices, compared to other juices, with an error rate of 0.04 for cross-validation. In the case of adulteration of orange juice was detected using PLS-DA at an adulteration level as low as 1%. Regression vectors for all models highlighted identifiable potential values that could be related to the main polyphenols in each type of fruit. This electrochemical method is rapid, low-cost, and compatible with on-site analysis compared to other laborious analysis described in the literature.

Functional whey-based drinks with grape pomace extract and fruit juice

Industrial waste leads to pollution and deterioration of the environment, as well as harming the living population and animals. Whey, being a by-product of milk processing, is a source of protein and nitrogenous compounds, carbohydrates, lipids, mineral supplements, vitamins, organic acids, enzymes and macro- and microelements. Amino acid content of whey is represented by amino acids of protein substances and free amino acids. The next valuable secondary raw material is grape pomace, which is practically not processed and becomes a factor of anthropogenic load, polluting the environment. Grape pomace has a rich chemical composition, especially a large number of phenolic compounds, which have antioxidant properties. Currently, there is a significant increase in the production and consumption of soft drinks with various additives, the composition of which is replete with unnecessary colors and flavors. The aim of the work is to use milk whey for the development of technology of drinks of functional purpose, which will directly increase the efficiency of its processing, as a secondary raw material in industrial production, as well as serve the purpose of improving the environmental situation in places where milk processing plants are located. In particular, the creation of functional drinks on the basis of milk whey with the addition of grape pomace, fruit juices and pectin, will enrich the milk drink with a complex of biologically active substances, trace elements, antioxidants, vitamins. Using organoleptic and physico-chemical parameters, two technologies of functional drinks based on milk whey with 25% Husein Black grape pomace extract, in the first 25% cherry and in the second 25% peach juices were developed. The first formulation demonstrated noteworthy macro- and microelement content, including calcium (12.10%), sodium (5.04%), magnesium (1.60%), phosphorus (7.31%), and potassium (24.61%). Similarly, the second formulation exhibited significant macro- and microelement composition, including calcium (9.50%), sodium (4.28%), magnesium (1.33%), phosphorus (6.37%), and potassium (21.91%). All microbiological indicators meet the requirements of GOST and indicate the absence of pathogenic microflora, which is one of the indicators of guaranteed sanitary well-being of the proposed products. The developed drinks have pleasant organoleptic indicators, high biological value and low cost price.

Co3O4 nanoparticles synthesized with rotten-grape extract for use in supercapacitors and oxygen evolution devices

Phytochemicals in grape fruit juice have never been considered as potential sources of surface modification, shape modification, and energy storage. In our study, we demonstrate the hydrothermal synthesis of Co3O4 nanostructures from grape fruit extracts. X-ray diffraction analysis revealed that Co3O4 nanostructures exhibit a cubic phase, while Fourier transform infrared spectroscopy identified several functional groups. An analysis of Co3O4 nanostructures using a scanning electron microscope revealed that uniformly distributed nanoparticles of Co3O4 were trapped in the carbon content of the spices during calcination. UV–visible spectrometer analysis of Co3O4 nanostructures reveals a wide range of optical bands. It was found that one mL of grape fruit juice provided the lowest optical band gap of 2.51 eV for Co3O4 nanostructures. Nanostructures of Co3O4 were studied under alkaline conditions for use in supercapacitors and oxygen evolution reactions. An aqueous solution containing 1 mL of assisted Co3O4 nanostructures exhibited an overpotential of 290 mV at a current density of 10 mA cm−2 in 1 M KOH. In addition, they showed a Tafel slope of 80 mV dec−1. When dissolved in 3 M KOH electrolyte, grape fruit juice assisted Co3O4 nanostructures showed a specific capacitance of 867 F/g at 1.5 A/g in 3 M KOH aqueous solution. A specific capacitance retention percentage of about 101.1 % was achieved after 40000 galvanic charge-discharge cycles. It has been shown that the total photochemistry of biomass waste can be tuned and enhanced to enhance the functional properties of nanostructures derived from rotten grape fruit extract in order to develop functional materials with high performance for a wide range of applications.

Pharmacokinetic and Pharmacodynamic Interactions between Food or Herbal Products and Oral Anticoagulants: Evidence Review, Practical Recommendations, and Knowledge Gaps.

Interactions between food and oral anticoagulants (OACs), particularly vitamin K antagonists such as warfarin, are widely recognized and may also be clinically relevant for direct OACs. Pharmacokinetic and pharmacodynamic interactions with food or herbs can lead to anticoagulation potentiation, increased risk of bleeding, or reduced drug efficacy, all compromising patient safety. We conducted a systematic search for randomized controlled trials (RCTs) on PubMed for assessments of interactions between OACs and various ingestants. Since the RCT evidence was slim, we also reviewed prospective longitudinal studies, case series, and case reports to identify possible associations between foods and anticoagulation therapy. We referred to basic or translational studies that shared putative explanations for such interactions, but we failed to identify high-quality evidence in most cases. The limited evidence, small sample size of the studies, conflicting results, and possible heterogeneity in the contents of herbal products prevent a conclusive assessment of these interactions. Existing evidence suggests that (1) cranberry juice consumption (up to 240 mL/d and probably even more) with warfarin is safe; (2) use of green leafy vegetables with a high daily content (more than 250 µg) of vitamin K should be cautioned for patients receiving warfarin, because it may decrease warfarin efficacy. It is also advisable for patients to maintain highly constant intake of green leafy vegetables to ensure stable warfarin effectiveness; (3) ginger, even in small quantities (excluding commercial ginger-flavored beverages, which contain only negligible amounts of ginger), and mango (more than one fruit) can both potentiate warfarin effects; (4) patients taking OACs should avoid St. John's wort due to diminished anticoagulant effect; and (5) consumption of less than 240 mL of grapefruit juice daily is unlikely to interact with OACs. Future longitudinal observational cohort studies and RCTs with larger sample sizes are needed to study specific interactions between food or herbal products and OACs.

Clinically important interactions of macrolides and tetracyclines with dietary interventions-a systematic review with meta-analyses.

Effective management of drug-food interactions is crucial for enhancing antibiotics' efficacy/safety. Adhering to PRISMA guidelines, we conducted a systematic review to assess the impact of dietary interventions on the bioavailability of 15 macrolides and 10 tetracyclines. We included studies examining the influence of food, beverages, antacids, and mineral supplements on the pharmacokinetic parameters of orally administered macrolides and tetracyclines. We searched Medline (via PubMed), Embase and Cochrane Library databases up to December 2022. Risk of bias was assessed using Cochrane and NIH tools. Quantitative analyses were conducted if two or more comparable food-effect studies were available; otherwise, a qualitative summary was provided. We included 120 studies from 97 reports. Meta-analyses were conducted for 8 macrolides and 4 tetracyclines, with qualitative synthesis for 10 and 9, respectively. About 64% of the studies were open-label, crossover designs. Our assessment found that 37% of the studies had a high risk of bias, while only 6% had low risk. Food significantly affected 10 of 13 macrolides (77%) and 6 of 7 tetracyclines (86%). High positive effects on bioavailability were seen with extended-release azithromycin and clarithromycin, and erythromycin estolate. High negative impacts were observed with erythromycin propionate and stearate, azithromycin capsules, demeclocycline and omadacycline. Antacids and mineral supplements significantly decreased tetracyclines absorption. Milk and grapefruit juice showed variable impacts on absorption. Interactions depend on antibiotics' physicochemical characteristics, intervention type, drug formulation and potential patient factors. The quality of evidence was rated low due to outdated studies, methodological diversity and unequal data availability.

Uncovering the Knowledge Landscape of Food-Drug Interactions Among Medical Professionals

Background: Drug-food interactions (DFIs) can alter drug pharmacokinetics and pharmacodynamics, impacting patient outcomes. Health care professionals (HCPs) play a critical role in managing these interactions. Specific Background: Despite their significance, the awareness of DFIs among Iraqi medical professionals is inadequately documented. Knowledge Gap: There is a lack of comprehensive studies evaluating the knowledge of DFIs among medical professionals in Iraq, which is crucial for improving patient care and therapeutic efficacy. Aims: This study aimed to evaluate the knowledge of food-drug interactions among Iraqi medical professionals, including medical students, newly graduated doctors, and junior doctors. Methods: A cross-sectional study was conducted using a self-administered questionnaire with 20 questions evaluating knowledge on common DFIs. Results: The study revealed a concerning lack of knowledge about DFIs among participants, with junior doctors scoring an average of 7.1 out of 15, newly graduated doctors 6.38, and sixth-grade medical students 5.27. Only 13% felt knowledgeable about DFIs, while 31.7% acknowledged their insufficient understanding. Notably, knowledge on interactions such as tyramine-rich foods with antidepressants and grapefruit juice with statins was limited. Novelty: This study provides the first comprehensive assessment of DFI knowledge among Iraqi medical professionals, highlighting significant gaps and educational needs. Implications: The findings underscore the necessity for enhanced educational programs targeting DFIs in medical curricula, ensuring HCPs are equipped to counsel patients effectively, thereby improving patient safety and therapeutic outcomes. These results emphasize the importance of targeted educational interventions to bridge the knowledge gap, ultimately contributing to better health outcomes and informed patient care in Iraq. Highlights: Knowledge Gaps: Iraqi medical professionals lack understanding of common food-drug interactions. Education Needed: Enhanced training on interactions is essential in medical curricula. Patient Safety: Improving knowledge will lead to better patient outcomes. Keywords: Food–Drug Interactions, Knowledge, Drug Interaction, Medical Students

Associations of sugary beverage consumption with chronic obstructive pulmonary disease, asthma, and asthma–chronic obstructive pulmonary disease overlap syndrome: a prospective cohort study

BackgroundThe associations between specific types of sugary beverages and major chronic respiratory diseases remain relatively unexplored. ObjectivesThis study aimed to investigate the associations of sugar-sweetened beverages (SSBs), artificially sweetened beverages (ASBs), and natural juices (NJs) with chronic obstructive pulmonary disease (COPD), asthma, and asthma–chronic obstructive pulmonary disease overlap syndrome (ACOS). MethodsThis prospective cohort study included 210,339 participants from the UK Biobank. Sugary beverage intake was measured in units (glasses/cans/cartons/250 mL) through 24-h dietary questionnaires. Logistic regression and Cox proportional hazards models were used to analyze the prevalence and incidence, respectively. Quantile G-computation was used to estimate the joint associations and relative contributions of the 3 types of sugary beverages. ResultsOver a median follow-up of 11.6 y, 3491 participants developed COPD, 4645 asthma, and 523 ACOS. In prevalence analysis, certain categories of SSB and NJ consumption were associated with increased asthma prevalence, while high ASB consumption (>2 units/d) was linked to higher risks of all 3 outcomes. In incidence analysis, high SSB consumption (>2 units/d) was associated with incident COPD (hazard ratio [HR]: 1.53; 95% confidence interval [CI]: 1.19, 1.98) and asthma (HR: 1.22; 95% CI: 0.98, 1.52). Dose‒response relationships were observed for ASB consumption with all 3 outcomes (continuous HR: 1.98; 95% CI: 1.36, 2.87, for COPD; continuous HR: 1.65; 95% CI: 1.24, 2.20, for asthma; and continuous HR: 2.84; 95% CI: 1.20, 6.72, for ACOS). Moderate NJ consumption (>0–1 unit/d) was inversely associated with COPD (HR: 0.89; 95% CI: 0.82, 0.97), particularly grapefruit and orange juice. Joint exposure to these beverages (per unit increase) was associated with COPD (HR: 1.15; 95% CI: 1.02, 1.29) and asthma (HR: 1.16; 95% CI: 1.06, 1.27), with ASBs having greater positive weights than SSBs. ConclusionsConsumption of SSBs and ASBs was associated with increased risks of COPD, asthma, and potentially ACOS, whereas moderate NJ consumption was associated with reduced risk of COPD, depending on the juice type.

Flavonoid-Rich Fruit Intake in Midlife and Late-Life and Associations with Risk of Dementia: The Framingham Heart Study

BackgroundFruits are an important source of flavonoids, and greater intake of dietary flavonoids in older adults has been shown to be associated with decreased risk of dementia. It is unclear whether this relationship is similar or different between younger adults and older adults.ObjectivesWe examined for associations between midlife and late-life intake of flavonoid-rich fruits and incident dementia. We hypothesized that greater total cumulative intake of flavonoid-rich fruits in midlife and late-life adults would be associated with reduced risk of all-cause dementia.DesignLongitudinal, cohort study design.SettingFramingham Heart Study, which is a longitudinal, multi-generational community-based cohort based in Framingham, Massachusetts, USA.ParticipantsParticipants from the Framingham Heart Study Offspring cohort were included (n = 2,790) who attended the fifth core exam between 1991 to 1995, and were dementiafree and at least 45 years of age at that time, as well as had valid food frequency questionnaires from the fifth to ninth core exams.MeasurementsConsumption of fruits with high flavonoid content or are important contributors to overall flavonoid intake was collected via food frequency questionnaire. Flavonoid-rich fruits from the food frequency questionnaire included raisins or grapes, prunes, bananas, fresh apples or pears, apple juice or cider, oranges, orange juice, grapefruit, grapefruit juice, strawberries, blueberries, and peaches, apricots, or plums. Dementia ascertainment was based on a multidisciplinary consensus committee, and included all-cause dementia and Alzheimer’s disease dementia diagnoses based on research criteria. Cox models were used to examine associations between cumulative fruit intake and incident dementia, stratified by midlife (45–59 years; n = 1,642) and late-life (60–82 years; n = 1,148).ResultsGreater cumulative total fruit intake in midlife, but not late-life, was significantly associated with a 44% decreased risk of all-cause dementia (HR = 0.56; 95% CI = 0.32–0.98; p = 0.044). Decreased risk of all-cause dementia was also associated with higher intake of apples or pears in midlife and late-life, as well as higher intake of raisins or grapes in midlife only, and higher intake of oranges, grapefruit, blueberries, and peaches, apricots, or plums in late-life only.ConclusionsAmong participants from the Framingham Heart Study, greater overall consumption of flavonoid-rich fruits in midlife was associated with reduced risk of dementia, though intake of specific fruits in midlife and late-life may have a protective role against developing dementia. These findings may help to inform future recommendations on when dietary interventions may be most beneficial to healthy brain aging across the life course.

An examination of trends in U.S. orange and grapefruit juice consumption

AbstractThe average U.S. consumer has been drinking less orange and less grapefruit juice over time. Per capita consumption is down more than 50% since the mid‐2000s. In this study, we propose and estimate a count data model. The number of times an adult consumes 100% orange or 100% grapefruit juice over a 2‐day period is modeled as a function of income, product prices, and some characteristics of the consumer such as level of education, being on a diet, and taking nutrient supplements that proxy for health concerns and nutrition knowledge. Data used in the study were collected between January 2005 and March 2020 on over 30,000 adult consumers. Tests for overdispersion favor a negative binomial model instead of the more restrictive Poison regression model. Estimation results confirm that rising juice product prices and concern over product healthfulness have been contributing to long run trends in orange and grapefruit juice consumption. Prices for these citrus juices have increased in recent years due in part to the citrus greening disease and hazardous weather in Florida. Trends in orange and grapefruit juice consumption can impact consumer diet quality, fruit growers, and agribusiness firms responsible for transforming raw fruit into juice and juice products. [EconLit Citations: D12, Q13].

Effect of probiotic Lactiplantibacillus plantarum strains on some properties of grapefruit juice and naringin

For citrus juices, especially grapefruit juice, bitterness is an important problem. In this study, some probiotic bacteria with naringinase enzyme activity (L. plantarum ACC 54, L. plantarum ACC 28, and L. plantarum 250) were added to grapefruit juice in order to reduce naringin, one of the most important bitterness components. Then, the physicochemical properties of grapefruit juice were investigated with changes in antioxidant activity, phenolic compounds and naringin amount. Improvements in the physicochemical properties of grapefruit juices were detected in the first three days of storage. Water-soluble dry matter, determined as Brix, was 9.13 on the first day of storage, and this amount decreased to 8.66 after 4 weeks of storage. Likewise, pH decreased from 3.58 to 3.11, and titratable acidity increased from 0.79% to 1.46%. Colour values were determined spectrophotometrically. During the storage period, IC value varied between 3.98 and 5.24, colour shade 1.27–1.29, red colour 32.18–32.54%, yellow colour 41.022–41.97%, and blue colour 26.80–25.49%. From the beginning of the storage period to the end of 4 weeks of storage, decreases were identified for DPPH• and ABTS•+ radicals, with the results changing from 16.41 to 31.98 and from 7.45 to 11.95, respectively. Total phenolic content was determined using the Folin-Ciocalteu reagent and values were 643.32–319.72 mg GAE/L from the beginning to the end of storage. The phenolic compound profile was determined by LC-MS/MS and the highest phenolic compound was found to be quinic acid (35768.88 ppb) in B25 at the end of the 4th week. The amount of naringin in grapefruit juice samples was determined by HPLC. The highest decrease (61.5%) in the amount of naringin in the samples was detected in B37 at the end of the 3rd day.

Amination of naringinase to improve citrus juice debittering using a catalyst immobilized on glyoxyl-agarose

A naringinase complex was chemically aminated prior to its immobilization on glyoxyl-agarose to develop a robust biocatalyst for juice debittering. The effects of amination on the optimal pH and temperature, thermal stability, and debittering performance were analyzed. Concentration of amino groups on catalysts surface increased in 36 %. Amination reduced the β-glucosidase activity of naringinase complex; however, did not affect optimal pH and temperature of the enzyme and it favored immobilization, obtaining α-l-rhamnosidase and β-d-glucosidase activities of 1.7 and 4.2 times the values obtained when the unmodified enzymes were immobilized. Amination favored the stability of the immobilized biocatalyst, retaining 100 % of both activities after 190 h at 30 °C and pH 3, while its non-aminated counterpart retained 80 and 52 % of α-rhamnosidase and β-glucosidase activities, respectively. The immobilized catalyst showed a better performance in grapefruit juice debittering, obtaining a naringin conversion of 7 times the value obtained with the non-aminated catalyst.

Integrating PEGylated peptide-oriented bacteria-imprinted matrix and PdPt bimetallic-doped imidazolium zeolite framework-8 for sensitive detection of Escherichia coli with smartphone readout system

Escherichia coli (E. coli) is one of the major foodborne pathogens, and its efficient isolation and detection from complex samples are crucial. Herein, we fabricated a novel hydrophilic-PEGylated peptide-oriented bacteria-imprinted PDMS matrix (HPBIM) for highly efficient capture of E. coli from complex samples. The antibody-free HPBIM possessed a hierarchical structure of imprinted cavities, which were inlaid with peptide-functionalized SiO2 (SiO2@peptide). Meanwhile, PEGylation was performed on the non-imprinted region of HPBIM to limit the non-specific absorption. So HPBIM could specifically capture target E. coli due to the synergistic effect of peptide affinity, bacteria-imprinting and PEGylation of non-imprinted region. Additionally, a new polyethylene glycol-covered / boronic acid-modified PdPt bimetallic-doped ZIF-8 (PBPPZ) was prepared for electively labeling E. coli captured by HPBIM. PBPPZ exhibited excellent peroxidase-like activity and could generate sensitive output signals, which could be further quantitatively determined by smartphone readout device. To prove the practicability, we proposed an innovative HPBIM-PBPPZ strategy, in which the HPBIM first selectively captured E. coli, then the PBPPZ specific labeled E. coli and oxidized colorless substrate into colored product, and finally the change in color was quantitatively determined by a smartphone readout device equipped with a Color Grab APP. The biomacromolecule-free HPBIM-PBPPZ strategy exhibited excellent sensitivity with limit of detection of 69 CFU mL−1 for grapefruit juice and 257 CFU mL−1 for milk, and was successfully applied in the determination of E. coli in spiked sample with recovery and relative standard deviation in the range of 88.1–106.7% and 4.0–7.8%, respectively. Therefore, we believe that the HPBIM-PBPPZ strategy has great potential to become a powerful tool for the ultrasensitive detection of pathogens in complex biological samples.

The Validation and Determination of Empagliflozin Concentration in the Presence of Grapefruit Juice Using HPLC for Pharmacokinetic Applications.

Type 2 diabetes mellitus is a multifactorial disorder whose primary manifestation usually initiates with elevated blood sugar levels. Several antidiabetic agents are used to manage type 2 diabetes mellitus, of which empagliflozin is an oral sodium-glucose co-transporter (SGLT-2) inhibitor in the kidney. This research aims to develop and validate a simple analytical method for determining empagliflozin levels in biological fluid and to further evaluate grapefruit juice's impact on empagliflozin pharmacokinetics in rats. High-Performance Liquid Chromatography (HPLC) was used to establish a simple, rapid, and accurate method for determining empagliflozin levels in rat plasma, in the presence of grapefruit juice. Four groups of rats (n = 10 rats in each) were used in the preclinical study. Group A (healthy rats) received empagliflozin alone; Group B (healthy rats) received empagliflozin with grapefruit; Group C (diabetic rats) received empagliflozin with grapefruit; and Group D (healthy, negative control) received no medication. The rats (n = 10) were given grapefruit juice instead of water for seven days before receiving the empagliflozin dose (0.16 mg/kg). Some pharmacokinetic parameters for each group were determined. The maximum plasma concentration (Cmax) and area under the curve (AUC) of empagliflozin in Group A without grapefruit intake were 730 ng/mL and 9264.6 ng × h/mL, respectively, with Tmax (2 h). In Group B, Cmax was 1907 ng/mL and AUC was 10,290.75 ng × h/mL in the presence of grapefruit, with Tmax (1 h); whereas, in Group C, the Cmax was 2936 ng/mL and AUC was 18657 ng × h/mL, with Tmax (2 h). In conclusion, our results showed that the co-administration of grapefruit with empagliflozin should be cautiously monitored and avoided, in which grapefruit elevates the plasma level of empagliflozin. This may be attributed to the inhibition of the uridine enzyme in the grapefruit by hesperidin, naringin, and flavonoid.

Kinetic study of hydrate formation in CO2 + fruit Juice systems with application of Juice concentration

The utilization of gas hydrates technology for concentrating liquid foods has garnered significant interest in recent years. In this experimental study, we aimed to investigate the influence of various fruit juices, including cherry, pineapple, pomegranate, mango, grape, tomato, grapefruit, peach, lemon, orange, apple, and apricot juices, on the kinetic parameters of carbon dioxide hydrate formation. These investigations provide valuable insights into the industrialization potential of hydrate-based juice concentration processes. The kinetic experiments were conducted in a 460 cm3 reactor under an initial pressure of 3 MPa and a temperature of 275.65 K. Our findings reveal that the addition of fruit juices prolongs the induction time by up to 377 min compared to pure water, while reducing the CO2 uptake by 25.3%. Moreover, our results demonstrate variations in storage capacity (SC) among different fruit juices, with apple juice exhibiting the highest SC (31.74 v/v) and pineapple displaying the lowest (21.92 v/v). Furthermore, the apparent rate constant (kapp) values obtained during carbon dioxide hydrate growth indicate a slight increase in kapp for apple juice, while other juices exhibit a decrease in kapp, suggesting varying effects on hydrate growth kinetics. Our analysis suggests that concentration via CO2 hydrate may be particularly suitable for apple juice due to its promotional effect, whereas pineapple, apricot, and mango juices exhibit high inhibition influences on kinetic parameters, making them less recommended for concentration via CO2 hydrate formation.

Warfarin – what do we forget about it

Warfarin is an anticoagulant drug that is a delayed-acting vitamin K antagonist. It has numerous interactions with food products (e.g. spinach, kale, green lettuce, cauliflower, avocado, pistachios, onion, garlic, cranberry and grapefruit juice), dietary supplements (St. John's wort, ginseng, sage, chamomile) and others medications. Therefore, patients should be educated about the interactions that may occur after taking the drug, as well as what products and their amounts they can consume so that they do not affect the metabolism of warfarin.

Magnitude of Fruit Juice-Drug Interactions Due to Osmolality-Dependent Fluid Secretion: Differences among Apple, Orange, and Grapefruit Juices.

We recently reported that the gastrointestinal (GI) fluid volume is influenced by the solution osmolality, and proposed that this effect may play a role in beverage-drug interactions. Here, we investigated whether osmolality-dependent fluid secretion can explain the difference in the magnitudes of fruit juice-drug interactions depending on the type of fruit juice (grapefruit juice (GFJ), orange juice (OJ), and apple juice (AJ)). The osmolality of GFJ, OJ, and AJ used in this study was found to be 552, 686, and 749 mOsm/kg, respectively. Measurements of intestinal fluid movement following beverage administration by the in situ closed-loop technique revealed the following rank order for fluid volume in rat ileum: AJ > OJ > GFJ > purified water, suggesting that water movement is dependent on the osmolality of these beverages. Such changes in GI fluid volume are expected to alter the luminal drug concentration, potentially contributing to the magnitude of beverage-drug interactions. Indeed, in vivo pharmacokinetic study in rats revealed that the plasma concentration of atenolol, a low-permeability drug, was the highest after oral administration in purified water, followed by GFJ and OJ, and was the lowest after administration in AJ. In contrast, antipyrine, a high-permeability drug, showed no significant difference in plasma concentration after administration in purified water and fruit juices, suggesting that the absorption of high-permeability drugs is less affected by solution osmolality. Our findings indicate that differences in the magnitude of beverage-drug interactions can be at least partly explained by differences in the osmolality of the beverages ingested.

Pharmacology: interactions and adverse effects in Sports

Due to pharmacokinetic and pharmacodynamics effects, there are numerous interactions between medications. Athletes and their healthcare providers must be mindful of ­potential drug-drug interactions, and it is essential to avoid adverse effects that could compromise performance. Certain drug combinations can create complexes, substantially diminishing bioavailability and possibly resulting in undertreatment. Special caution is therefore warranted when taking antacids containing Ca2+, Mg2+, or Al3+, and trace elements such as iron and zinc, with certain classes of antibiotics like quinolones and tetracyclines concurrently, as their interaction may result in complex formation. It is advisable to space these medications 2-3 hours apart. In addition to conventional medications, it’s important to highlight St. John’s Wort, often taken for depression. When used concomitantly with other medications, it can significantly reduce their effectiveness. Conversely, grapefruit juice can substantially potentiate the effects of certain medications by inhibiting intestinal CYP3A4, the enzyme responsible for drug metabolism in the small intestine. This inhibition boosts drug absorption into the bloodstream and prolongs their presence in the body, resulting in increased medication levels, over­exposure, and potential adverse reactions. Furthermore, non-steroidal anti-inflammatory agents such as ibuprofen – often used by atheletes – can increase the risk of bleeding when used in combination with platelet inhibitors and anticoagulants. In this article we address the mechanisms of drug interactions in detail, the adverse effects these may cause and how they can be avoided.

Optimization of limonin invertase production by scaling up aspergillus tabingensis UA13 fermentation to a 5-liter scale.

The enzymatic approach is a highly effective and the major scientific method to eliminating bitter components in citrus-derived products nowadays. Microbial production of limonin invertase stands out due to its pivotal role in the removal of the bitter substance, limonin. The optimization of fermentation parameters and the study of scale-up fermentation are imperative for product commercialization. In this study, we focused on optimizing stirring speed, fermentation temperature, and initial pH to enhance the growth and limonin invertase production by the Aspergillus tabin (A. tabin) strain UA13 in a 5-liter stirred-tank bioreactor. Our results revealed the following optimal parameters are: a stirring speed of 300rpm, a fermentation temperature of 35 °C and a pH 5.0. Under these optimized conditions, the limonin invertase activity reached its peak at 63.38U mL-1, representing a 1.67-fold increase compared to the unoptimized conditions (38.10U mL-1), while also reducing the fermentation duration by 12 hours. Furthermore, our research demonstrated that limonin invertase effectively hydrolyze limonin in grapefruit juice, reducing its content from 13.28μg mL-1 to 2.14μg mL-1, as determined by HPLC, resulting in a 6.21-fold reduction of the bitter substance.

Anti-inflammatory and Antioxidant Effects of Grapefruit Juice on Ulcerative Colitis induced by Acetic Acid in Rats

Grapefruit is commonly consumed around the world due to its nutritional and medicinal properties. Ulcerative colitis (UC) accounts for an inflammatory bowel disease (IBD) accompanied by irritation, recurrent inflammation, and ulceration of the colon's mucosa. Our objective was to assess the antiinflammatory and antioxidant impacts of grapefruit juice (GFJ) in rat with UC induced by acetic acid (AA). There were five groups made up of 35 mature male rats. Group 2 served as a positive control with UC, whereas group 1 was preserved as a negative control. For 8 weeks, groups 3, 4, and 5 received UC while also given 2.5, 5 or 10% of GFJ orally. Feed efficiency ratio (FER), body weight growth (BWG), and feed intake (FI) were computed. From rat eye orbital plexuses blood samples were taken to separate the serum after centrifugation. The aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activity were assessed utilizing serum samples. The antioxidant enzymes catalase (CAT), glutathione peroxidase (GPx), and superoxide dismutase (SOD) in serum were quantified. Serum inflammatory cytokines as tumor necrosis factor alpha (TNFα), interleukin 1 β (IL1 β), IL6 and IL8, as well as triglycerides (TG) and total cholesterol (TC) were measured. In liver homogenate, glutathione (GSH) and malondialdehyde (MDA) were determined. Additionally, histopathology of the colon was accomplished. Our findings specified that GFJ at 10% significantly decreased FI, BWG and FER, cytokines TNFα, IL1 β, IL6 and IL8 and TC and TG. Relative to the positive controls, the rats treated with GFJ exhibited elevated serum concentrations of SOD, GPx, and CAT enzymes. Liver GSH was elevated and MDA was reduced. Histopathological examination of the colon showed that GFJ at 10% reduced ulcerative colitis. Because grapefruit juice has strong anti-inflammatory and antioxidant characteristics and reduces oxidative stress and inflammation in rats, grapefruit juice, at a concentration of 10%, likely protects against ulcerative colitis. Patients with ulcerative colitis may find it helpful to consume grapefruit juice as a beverage.

Numerical studies on thermal processing of solid, liquid, and solid–liquid food products: A comprehensive analysis

AbstractThis article uses the computational fluid dynamics approach to analyze the thermal processing of solid, liquid, and solid–liquid food products. To understand the underlying transport phenomena, microbial deactivation, and nutrient degradation, three food products, viz. lamb (solid), grapefruit juice (liquid), and paneer cubes in a brine solution (solid–liquid), are studied. The food products are processed under constant retort temperature for fixed durations of heating and cooling. The numerical models are solved to obtain the velocity and temperature distribution inside the food products. The solid food exhibits a low heating rate at the slowest heating zone due to the absence of convection. The solid–liquid food shows uniform microbial destruction with a standard deviation of 2.27 min in the lethality distribution. The maximum possible average retention of nutrients is 90.36% (at 80°C and 59.81 min) and 60.64% (at 125°C and 21.30 min) for liquid and solid–liquid foods, respectively. However, the average thiamine retention in solid food monotonically decreases in the temperature range of 120–140°C.Practical ApplicationsThe computational fluid dynamics approach offers practical applications in optimizing food processing parameters, improving thermal processing equipment, and preserving nutrient quality in diverse food products. The analysis of the velocity and temperature distribution enables the design of more efficient heating and cooling methods, assisting food processors in determining the ideal duration and temperature to achieve microbial destruction while minimizing nutrient degradation. Furthermore, this approach facilitates the evaluation and enhancement of thermal processing equipment by identifying areas of slow heating or inadequate heat transfer, ultimately leading to improved design and more uniform processing. Understanding nutrient retention during thermal processing is vital for maintaining nutritional quality. The findings of this work could be applied to develop guidelines for preserving nutrients in specific food products. In summary, the computational fluid dynamics approach enhances food safety by optimizing processing parameters, improving equipment design, and preserving nutrients in solid, liquid, and solid–liquid food products.