High Antioxidant Research Articles

Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review.

Kombucha is a fermented beverage that originated in China and is spread worldwide today. The infusion of Camellia sinensis leaves is mandatory as the substrate to produce kombucha but alternative plant infusions are expected to increase the opportunities to develop new fermented food products analogous to kombucha, with high technological potential and functional properties. This review gathers information regarding promising alternative substrates to produce kombucha-analogous beverages, focusing on plants available in the Amazonia biome. The data from the literature showed a wide range of alternative substrates in increasing expansion, with 37 new substrates being highlighted, of which ~29% are available in the Amazon region. Regarding the technological production of kombucha-analogous beverages, the following were the most frequent conditions: sucrose was the most used carbon/energy source; the infusions were mostly prepared at 90-100 °C, which allowed increased contents of phenolic compounds in the product; and 14 day-fermentation at 25-28 °C was typical. Furthermore, herbs with promising bioactive compound compositions and high antioxidant and antimicrobial properties are usually preferred. This review also brings up gaps in the literature, such as the lack of consistent information about chemical composition, sensory aspects, biological properties, and market strategies for fermented beverages analogous to kombucha produced with alternative substrates. Therefore, investigations aiming to overcome these gaps may stimulate the upscale of these beverages in reaching wide access to contribute to the modern consumers' quality of life.

Association of the oxidative balance score with sarcopenia among young and middle-aged adults: findings from NHANES 2011-2018.

Sarcopenia is associated with oxidative stress. The Oxidative Balance Score (OBS) is commonly used to assess dietary and lifestyle exposure to oxidative stress. However, few studies in the literature have assessed the correlation between sarcopenia and OBS. This study aimed to assess the association between OBS and sarcopenia among young and middle-aged adults in the United States using data from the National Health and Nutrition Examination Survey (NHANES). Weighted logistic regression analysis was used to investigate the association between OBS and sarcopenia based on data from NHANES 2011-2018. Subgroup analyses were performed to observe the consistency of the outcomes, and the stability of the results was tested using sensitivity analyses. The final sample included 5,525 young and middle-aged American adults. A higher OBS was associated with a lower risk of sarcopenia. In the fully adjusted model, the second (odds ratio [OR]: 0.62, 95% confidence interval [CI]: 0.41, 0.94; p = 0.023), third (OR: 0.50; 95% CI: 0.34, 0.74; p < 0.001), and highest quartiles (OR: 0.18; 95% CI: 0.11, 0.28; p < 0.001) of the OBS were associated with higher risks of sarcopenia when compared to the lowest quartile. This association was consistent across both dietary and lifestyle OBS scores. Our subgroup analysis revealed no significant differences between the subgroups of variables included in the interaction analysis. Sensitivity analyses revealed similar results. Our study showed that higher antioxidant and lower antioxidant exposure may decrease the risk of developing sarcopenia. Higher OBS scores may indicate greater protection against sarcopenia; however, further clinical studies are warranted to confirm these findings.

Comparative study on the effects of grain blending on functional compound content and in vitro biological activity

In this study, changes in bioactive compound contents and the in vitro biological activity of mixed grains, including oats, sorghum, finger millet, adzuki bean, and proso millet, with eight different blending ratios were investigated. The total phenolic compounds and flavonoid contents ranged from 14.43–16.53 mg gallic acid equivalent/g extract and 1.22–5.37 mg catechin equivalent/g extract, respectively, depending on the blending ratio. The DI-8 blend (30% oats, 30% sorghum, 15% finger millet, 15% adzuki bean, and 10% proso millet) exhibited relatively higher antioxidant and anti-diabetic effects than other blending samples. The levels of twelve amino acids and eight organic acids in the grain mixes were measured. Among the twenty metabolites, malonic acid, asparagine, oxalic acid, tartaric acid, and proline were identified as key metabolites across the blending samples. Moreover, the levels of lactic acid, oxalic acid, and malonic acid, which are positively correlated with α-glucosidase inhibition activity, were considerably higher in the DI-blending samples. The results of this study suggest that the DI-8 blend could be used as a functional ingredient as it has several bioactive compounds and biological activities, including anti-diabetic activity.

A comparative study on enhanced anti-inflammatory activity of Cannabis root extract prepared by combined processing process

Objectives: Cannabis root is a medicinal plant that has been used in traditional medicine around the world. However, in previous studies using simple extracts, the biological activity was not relatively prominent compared to other herbal medicines. The aim of the present study is to confirm the enhancement of anti-inflammatory activity and bioactive compound of Cannabis root extract prepared by combined processing process.Methods: A series of processes including repeated steam and dry, fermentation, hydrothermal extraction and ethanol extraction was applied to Cannabis root. The antioxidant content of cannabis root extracts obtained through a combined processing process was investigated by analyzing the total phenolic, tannin, and flavonoid contents. Anti-inflammatory effects were tested in LPS-treated RAW264.7 cells. The anti-inflammatory mechanism was examined by western blot. Finally, the component profile of Cannabis root extract was analyzed using High Performance Liquid Chromatography (HPLC) and Thin layer chromatography (TLC).Results: The cannabis root extract prepared by complex processing process had higher antioxidant and anti-inflammatory effects than simple extract. Total phenolic and tannin contents were significantly increased, and DPPH free radical inhibition activity was strengthened by combined processing process. Increased NO production and iNOS expression in LPS-treated RAW264.7 cells were decreased in a concentration-dependent manner upon extract treatment by complex processing process. Additionally, the Stigmasterol content of Cannabis root extract was increased through a complex processing process.Conclusions: Further research is needed on the mechanisms and substances that exhibit the anti-inflammatory effects of Cannabis roots extract prepared by complex processing process.

Leucoverdazyls as Novel Potent Inhibitors of Enterovirus Replication.

Enteroviruses (EV) are important pathogens causing human disease with various clinical manifestations. To date, treatment of enteroviral infections is mainly supportive since no vaccination or antiviral drugs are approved for their prevention or treatment. Here, we describe the antiviral properties and mechanisms of action of leucoverdazyls-novel heterocyclic compounds with antioxidant potential. The lead compound, 1a, demonstrated low cytotoxicity along with high antioxidant and virus-inhibiting activity. A viral strain resistant to 1a was selected, and the development of resistance was shown to be accompanied by mutation of virus-specific non-structural protein 2C. This resistant virus had lower fitness when grown in cell culture. Taken together, our results demonstrate high antiviral potential of leucoverdazyls as novel inhibitors of enterovirus replication and support previous evidence of an important role of 2C proteins in EV replication.

Characterizing the antioxidant and antifungal properties of nano-encapsulated pistachio hull extract in fenugreek seed gum to maintain the quality and safety of fresh pistachio.

The quality of pistachio, one of the export products of Iran, will be decreased during storage as a result of mold spoilage, toxins production, and oil oxidation. This study aimed to investigate the capability of pistachio hull extract (PHE) loaded in fenugreek seed gum (FSG):whey protein isolate (WPI) nanoemulsion to control oil oxidation, and fungi growth in fresh pistachio nut during storage at 4°C. The total anthocyanin and total phenolic content of the PHE were 125.44 μg/g and 675.18 mg/g, respectively. The DPPH radical scavenging activity of PHE at 100 ppm was higher than that of tert-butylhydroquinon (TBHQ). In comparison with other concentrations, 50 ppm showed the strongest antifungal activity against Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius. All nanoemulsions have a mean size lower than 265 nm. The polydispersity index (PDI) of different nanoemulsions was lower than 0.3, and a negative zeta potential was observed. The encapsulation efficiency was higher than 67.0% and all nanoemulsions had spherical morphology. The pistachio nuts were coated with different coating solutions containing 0 and 100 ppm of PHE and stored at 4°C for 8 weeks. The results showed that the pistachio sample coated with a composite coating of WPI and FSG containing 100 ppm of PHE has a higher moisture content and lower changes in L*, a*, and b* indexes, oil oxidation, fungi development, and total mold and yeast count. This treatment exhibited higher overall acceptance than other samples at the end of storage time. The results of this study suggest the use of biodegradable coatings enriched with natural extracts that have high antioxidant and antifungal activities.

Diversity in Pyracantha fortuneana fruits maturity stages enables discrepancy in the phenolic compounds, antioxidant activity, and tyrosinase inhibitory activity.

Pyracantha fortuneana (P. fortuneana) fruit is a wild fruit that is popular because of its delicious taste and numerous nutrients, and phenolic compounds are considered to be the main bioactive components in P. fortuneana fruits. However, the relationship between phenolic compounds and their antioxidant and tyrosinase (TYR) inhibitory activities during the ripening process is still unclear. The study compared the influence of the five developmental stages on the accumulation of phenolic compounds, antioxidant activity, and TYR inhibitory activity in the fruits of P. fortuneana. The compounds were identified by offline two-dimensional liquid chromatography-electrochemical detection (2D-LC-ECD) combined with liquid chromatography-tandem mass spectrometry, and the main active ingredients were quantified. The results showed that stage II had higher total phenolic and flavonoid content, as well as higher antioxidant and TYR inhibitory activity, but the total anthocyanin content was lowest at this stage. A total of 30 compounds were identified by 2D-LC-ECD. Orthogonal partial least squares discriminant analysis screened out six major potential markers, including phenolic acids, procyanidins, and flavonoids. In addition, it was found that caffeoylquinic acids, procyanidins, and flavonoids were higher in stage II than in stages I, III, IV, and V, whereas anthocyanins accumulated gradually from stages III to V. Therefore, this study suggests that the changes in antioxidant and TYR inhibitory activities of P. fortuneana during the five developmental stages may be due to the transformation of procyanidins, caffeoylquinic acids, and phenolic glycosides into other forms during the fruit maturation process. Practical Application: Differences in chemical constituents, antioxidant, and tyrosinase inhibitory activities in fruit maturity stages of P. fortuneana were elucidated to provide reference for rational harvesting and utilization of the fruits and their bioactive components. These findings are expected to provide a comprehensive assessment of the bioactive profile and guide the food industrial production.

Exploiting the biological activities of a lipopeptide extract produced by Bacillus subtilis UFPEDA 438 in light of the SARS-CoV-2 pandemic

Lipopeptides are biosurfactants, substances with a high surfactant potential where each family corresponds to a group of isoforms that differs in the peptide's composition and the length of the lipid chain. Among them, iturin and surfactin, lipopeptides with high surfactant and antibiotic potential, stand out. As a lipopeptide, they are a set of isoforms, biosynthesized or engineered, where the relationship between their structures and properties helps choose and direct the product to the final application. Those applications can range from the surface cleaning and disinfection industry to crude oil recovery, in addition to being the subject of studies in medical and pharmacological processes. In the context of COVID-19, the present study aims to produce an extract of lipopeptides rich in surfactin and iturin's isoforms through the cultivation of Bacillus subtilis UFPEDA 438, using sugarcane molasses as a substrate, as well as to evaluate their biological activity in vitro, including their antiviral potential through in silico analysis, against the 4 main target proteins of SARS-CoV 2. The results showed maximum productivity of 148.55 ± 4.67 mg/L of surfactin with satisfactory levels of emulsification activities, a reduction in the surface tension of water by up to 55.24%, and strong antioxidant activities. Regarding the in silico evaluation, the greatest interaction of the studied biosurfactants was with the Spyke protein, which is crucial for the binding of the virus with the host human cell. The achieved results point to the extract produced as a promising constituent in the elaboration of products with high antioxidant and surfactant potential; and, in addition, moves future trials of his antiviral activity against SARS-CoV-2.

Bio-functional properties and phytochemical composition of selected Apis mellifera honey from Africa

Globally, the demand for natural remedies such as honey to manage ailments has increased. Yet, the health benefits and chemical composition of African honeys are not well understood. Therefore, this study aimed to characterise the bio-functional properties and the phytochemical composition of 18 Apis mellifera honeys from Kenya, Uganda, and Cameroon in comparison to the popular and commercially available Manuka 5+ honey from New Zealand. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH-RSA) was used to determine the antioxidant property, whilst the agar well diffusion and broth dilution (Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC)) assays were used to determine antimicrobial property. Further, colorimetric methods were used for phytochemical analysis. Our results showed that honeys collected from Rift Valley region of Kenya (e.g. Poi, Salabani and Mbechot) and Western region of Cameron (e.g. Bangoulap) had the highest antioxidant (DPPH RSA of 41.52–43.81%) and antimicrobial (MIC (3.125–6.25% w/v) and MBC (6.25–12.5% w/v)) activities. Additionally, the total flavonoid (770–970 mg QE/100 g), phenol (944.79–1047.53 mg GAE/100 g), terpenoid (239.78–320.89 mg LE/100 g) and alkaloid (119.40–266.57 mg CE/100 g) contents reached the highest levels in these bioactive African honeys, which significantly and positively correlated with their bio-functional properties. The functional and phytochemical composition of these bioactive African honeys were similar to or higher than those of the Manuka 5+ honey. Furthermore, gas chromatography-mass spectrometry analysis of African honeys revealed 10 most prominent volatile organic compounds that contribute to their geographical distinction: triacontane, heptacosane, (Z)-9-tricosene, tetracosane, 6-propyl-2,3-dihydropyran-2,4-dione, octacosane, 1,2,4-trimethylcyclohexane, 1,3-bis(1,1-dimethylethyl) benzene, 2-methylheptane and phytol. Overall, our findings suggest that some of the tested African honeys are natural sources of antimicrobial and antioxidant therapies that can be exploited upon further research and commercialized as high value honey.

Antioxidant Profile in Pineapple Peel Fermentation by Lactobacillus plantarum and Lactobacillus casei

Pineapple peels are a potential food waste capable of being repurposed as a substrate for producing high-antioxidant probiotic beverages. Therefore, this study aimed to determine the feasibility of using pineapple peels as a substrate for producing high-antioxidant probiotic beverages through fermentation by Lactobacillus plantarum and Lactobacillus casei. Pineapple peels juice was fermented for 48 hours and the growth of microorganisms, reducing sugars, pH, titratable acid, polyphenol compounds, and antioxidant activity were periodically analyzed. The results showed that after 24 hours, the growth of L. plantarum and L. casei gradually slowed down. As fermentation time increased, the levels of reducing sugars and the pH decreased. L. casei reached the highest titratable acidity of 0.90% equivalent to lactic acid after 48 hours of fermentation, while L. plantarum reached 1.21%. The percentage of radical inhibition and phenolic compound increased between 9 and 30 hours of fermentation. The highest inhibition activity of 39% was achieved after 30 hours of fermentation for L. casei, while for L. plantarum, it reached 55% after 9 hours. This study showed that pineapple peels could produce probiotic beverages with high antioxidant. It was a suitable alternative for vegetarians or individuals who were allergic to dairy products.

Sargassum sp. extract improve hematological profile of tilapia fish (Oreochromis niloticus)

Background Strategies to increase body resistance and prevent disease in aquaculture include using vaccines, antibiotics, and probiotics. Today, the use of antibiotics with natural ingredients is becoming a trend. Sargassum sp is a natural ingredient that contains high antioxidants and antibiotics. Methods This research was conducted from March to May 2022 at the Biotechnology Laboratory, Faculty of Fisheries and Marine, Universitas Riau, in two stages: 1) the sensitivity of extracts of Sargassum sp. and 2) the application of Sargassum sp. extract orally in tilapia (O. niloticus). The parameters measured were clear zone, minimum inhibitory concentration, LD50 test of leaf extract of Sargassum sp. in tilapia (O. niloticus), hemoglobin levels, hematocrit, total leukocytes, total erythrocytes, leukocyte differentiation, and survival rate. Data on hematology parameters were tabulated and analyzed using a One-Way ANOVA followed by a Student Newman Keuls (SNK) test when deemed necessary. Results The results showed that the extract of Sargassum sp. inhibited the growth of Aeromonas hydrophila bacteria with a clear zone of 6.5-15.0 mm, which is classified as resistant. At doses of 2000, 2500, and 3000 ppm, it did not cause death in fish for 96 hours (LD50). Hematological parameters can be a sign of the health status of fish. Tilapia given Sargassum sp. in different doses gave an effect between treatments after 30 days of rearing and post-test against A. hydrophila bacteria (p&lt;0.05). The results showed that the hematology of fish fed with Sargassum sp. extract was in the normal or healthy range. Healthy tilapia had erythrocyte counts ranging from 1.34-2.11×106 cells/mm3, hematocrit 26.17-33.19%, hemoglobin 6.26-11.2 g/dL and total leukocytes 1.01-1.50×104 cells/mm3 and total erythrocytes 5.88-9.13×104 cells/ mm3. Conclusions A dose of 3000 ppm provided the highest health improvement against A. hydrophila bacterial infection.

Investigation of α-glucosidase and α-amylase inhibition for antidiabetic potential of agarwood (Aquilaria malaccensis) leaves extract

Diabetes mellitus is a metabolic disorder characterized by high blood sugar. The most common treatment is taking oral hypoglycemic drugs such as acarbose, but long-term use of acarbose has dangerous side effects. Thus, alternative therapies using herbal medicines are of interest to researchers. Aquilaria malaccensis leaves have been used as an herbal tea for their high antioxidant and antimicrobial activity. This research aimed to analyze the antidiabetic potential of A. malaccensis leaves extract in vitro and in silico. The research utilized a methodology that included the analysis of the inhibitory activity of α-amylase and α-glucosidase enzymes through spectrophotometry. Furthermore, the study examined the inhibition of glucose diffusion in the dialysis bag. Additionally, an in silico investigation on α-glucosidase inhibition was conducted, involving toxicity analysis of selected compounds, molecular docking, molecular dynamic simulation, and density functional theory. The results showed that chloroform extract of A. malaccensis leaves had the best result on each test parameter with an IC50 of 3.22 mg/mL for α-amylase inhibition and 3.65 mg/mL for α-glucosidase inhibition. The chloroform extract of A. malaccensis leaves is the best for inhibiting glucose diffusion in the first 30 min. All in silico models supported by density functional theory showed that some secondary metabolites of A. malaccensis leaves extract, such as 5-Hydroxy-4′,7-dimethoxyflavone and followed by epifriedelanol, are better than acarbose in terms of inhibiting α-glucosidase. Based on the results, agarwood's extract demonstrates anti-diabetic potential through the inhibition of α-amylase and exhibits a slightly superior efficacy in inhibiting α-glucosidase activity. This observation is substantiated by both in-laboratory and in-silico data.

Characterization and In-vitro Study of Micro-encapsulation Chitosan Alginate of Single-bulb Garlic Extract.

Single-bulb garlic extract (SBGE) contains more active compounds than regular garlic, but it is unstable and easily degraded in the digestive tract. SBGE is expected to be protected by microencapsulation chitosan-alginate (MCA). The present study aimed to characterize and assess the antioxidant activity, hemocompatibility, and toxicity of MCA-SBGE in 3T3-L1 cells. The research procedures consist of extraction of single bulb garlic, preparation of MCASBGE, Particle Size Analyzer (PSA), FTIR analysis, DPPH assay, hemocompatibility test, and MTT assay. The average size of MCA-SGBE was 423.7 ± 2.8 nm, the polydispersity index (PdI) was 0.446 ± 0.022, and the zeta potential was -24.5 ± 0.4 mV. MCA-SGBE was spherical with a diameter range of 0.65-0.9 μm. A shift in absorption and addition of functional groups was found in SBGE after encapsulation. MCA-SBGE, at a concentration of 24 x 103 ppm, has higher antioxidants than SBGE. The hemocompatibility test shows the hemolysis of MCA-SBGE lower than SBGE. MCA-SBGE was not toxic to 3T3-L1 cells with cell viability percentage above 100% at all concentrations. MCA-SBGE characterization has microparticle criteria with homogeneous PdI values, low particle stability, and spherical morphology. The results showed that SBGE and MCA-SBGE are nonhemolytic, compatible with red blood cells, and non-toxic to 3T3-L1 cells.

Nutritional, physicochemical and sensory evaluation of biscuits enriched with Ulva sp. from Gunungkidul coast

Ulva sp. a seaweed commonly found on Gunungkidul coast, had the potential as a source of functional food that contained high antioxidants, protein and dietary fiber. Ulva sp. was developed into biscuits, one of the most popular foods in Indonesia. This study aimed to investigate the physicochemical and sensory evaluation of biscuits enriched with Ulva sp. The nutritional value, antioxidant activity, dietary fiber, texture, color, appearance and sensory evaluation were studied. Ulva sp. was collected from Gunungkidul coast and treated using 5% lime for fishy-smell removal, then dried to produce Ulva sp. powder. The Ulva sp. powder was used for biscuit enrichment with 0% powder (STD), 3% powder (BC3), 5% powder (BC5) and 7% powder (BC7) substitution. Biscuits enriched with Ulva sp. increased the protein, fat, and ash content, while the carbohydrate content decreased (p&lt;0.05). The more Ulva sp. was substituted in biscuits, the higher antioxidant activities and dietary fibers were measured (p&lt;0.05). The crunchiness of BC5 (139.95±28.84 Nmm) was high, and no significant difference with STD (393.05±34.11 Nmm), while the crispiness and the hardness of enriched biscuits were lower than STD. The lightness (L*), redness (a*), and yellowness (b*) of enriched biscuits were lower than STD because the Ulva sp. powder contributed to giving dark-greenish colors. Sensory evaluation showed that BC5 was the most well-liked by the panellist in terms of its appearance, aroma, taste, flavor, texture, aftertaste, and overall (there was no difference with STD). Thus, biscuits enriched with Ulva sp. were confirmed to improve nutritional and physicochemical, and it has sensory evaluation acceptance.

Coal-Derived Humic Substances: Insight into Chemical Structure Parameters and Biomedical Properties.

An investigation was carried out on humic substances (HSs) isolated from the coal of the Kansk-Achinsk basin (Krasnoyarsk Territory, Russia). The coal HSs demonstrate the main parameters of molecular structure inherent to this class of natural compounds. An assessment was performed for the chemical, microbiological, and pharmacological safety parameters, as well as the biological efficacy. The HS sample meets the safety requirements in microbiological purity, toxic metals content (lead, cadmium, mercury, arsenic), and radionuclides. The presence of 11 essential elements was determined. The absence of general, systemic toxicity, cytotoxicity, and allergenic properties was demonstrated. The coal HS sample was classified as a Class V hazard (low danger substances). High antioxidant and antiradical activities and immunotropic and cytoprotective properties were identified. The ability of the HS to inhibit hydroxyl radicals and superoxide anion radicals was revealed. Pronounced actoprotective and nootropic activities were also demonstrated in vivo. Intragastric administration of the HS sample resulted in the improvement of physical parameters in mice as assessed by the "swim exhaustion" test. Furthermore, intragastric administration in mice with cholinergic dysfunction led to a higher ability of animals with scopolamine-induced amnesia to form conditioned reflexes. These findings suggest that the studied HS sample is a safe and effective natural substance, making it suitable for use as a dietary bioactive supplement.

Organoleptic Test of Salam Leaves (Syzygium polyanthum) as an Herbal Drink with the Addition of Moringa Leaves (Moringa oleifera L.)

Tea is a fresh drink made from processed tea leaves. Bay leaves and Moringa leaves are used as the main ingredients in making this tea. Syzygium polyanthum and Moringa oleifera L. plants contain the same compounds, namely flavonoids and have anti-inflammatory properties. The purpose of this study was to measure antioxidant and flavonoid levels in the making of bay leaf tea with the addition of Moringa leaves, as well as conduct organoleptic tests in Kampung Dalam Village. This research method is experimental with quantitative data analysis, using four formulations in antioxidant and flavonoid tests, namely 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%, as well as survey method with quantitative data analysis for organoleptic properties test. The results showed that the highest antioxidant and flavonoid levels were found in the 80:20% formulation, which were 13.22 ppm and 42.7500 mQE/g. The organoleptic assessment results showed that the 50%:50% formulation had the highest level of liking at 75% with a neutral description. In addition, the 70%:30% formulation has the highest aroma level of 77.5% with a scented description, the 50%:50% formulation has the highest taste level of 70% with a tasteless description, and the 50%:50% formulation has the highest color level of 67.5% with a yellowish green description. The conclusion is that the addition of moringa leaves as an herbal drink to bay leaves has a significant effect on liking, aroma, taste and color

Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties

AbstractBackground and ObjectivesRice dregs, a by‐product of the process of making sugar from broken rice, have a protein content of up to 70%. However, rice dreg protein (RDP) has not yet been fully utilized due to its high‐temperature liquefaction denaturation during sugar production. In this study, the structural, functional, and in vitro digestive properties of rice protein (RP) extracted from broken rice and RDP derived from rice dregs were compared, with a view to providing a basis for further utilization of RDP.FindingsAlthough RDP was a heat‐denatured protein, it was found to have relatively better functional properties and a well‐balanced amino acid composition. Structural analysis results revealed that RDP showed a looser and disordered structure. However, SDS‐PAGE results showed that the subunit composition of the two proteins was similar. The in vitro simulated digestion results showed that the digests of RDP had higher antioxidant and ACE inhibitory activity, but RDP showed significantly lower digestibility than RP.ConclusionsThrough relevant modifications of RDP, RDP has the potential to be a good source of high‐quality protein in the human diet as the demand for plant‐based protein increases.Significance and NoveltyThis study can provide a basic theoretical basis for further development and utilization of RDP, which is also of great practical significance for seeking new plant protein resources and increasing the added value of broken rice.

Protective effects of flaxseed oil against dexamethasone induced skeletal muscle atrophy on rats

The production of omega-3 fatty acids in the lipids of muscle tissue was boosted by flaxseed oil (Linum usitatissimum), which is well-described in the Ayurvedic system of medicine. In skeletal muscle disorders, atrophy is a major problem which arises due to cachexia, sarcopenia and immobilization. Nevertheless, despite significant efforts, few FDA-approved medications are available in the market to treat skeletal muscle atrophy. The current project was conceptualized to investigate the protective effects of flaxseed oil against dexamethasone-induced muscular atrophy in adult Sprague Dawley Rats. Marketed preparation of dexamethasone was used to induce muscle atrophy and flaxseed oil was administered orally after disease induction of 7 days till 28 days. Body weight and behavioural studies were carried out to assess muscle mass and glucose. Due to its high antioxidant and fatty acid Omega-3 content, flaxseed oil promotes significant improvements in diseased animals. Rats administered with flaxseed oil demonstrated great weight gain and a decreased blood sugar level. After three weeks-blood sugar levels, muscle mass, momentary changes in rats and HDL levels were all significantly higher in the dexamethasone alone treated control group animals. Flaxseed oil protects against the biochemical and histopathological changes caused due to dexamethasone toxicity. The findings of this study reveals that, flaxseed oil protects against dexamethasone induced skeletal muscle atrophy and protective effect may be due to flaxseed oil's antioxidant properties. However, further research is essential to prove the protective effects of flaxseed oil in some more studies mainly revealing its actions at cellular and molecular level.

Physicochemical, Structural, and Functional Properties of Fructans from Single-Clove Garlic and Multiclove Garlic: A Comparison.

This study aimed to compare the structural features and functional properties of polysaccharides from single-clove garlic (SGPs) and multiclove garlic (MGPs) and to establish their structure-function relationships. Both SGPs and MGPs were identified as fructans consisting mainly of →1)-β-d-Fruf (2→ and →6)-β-d-Fruf (2→ residues but differed in average molecular weights (6.76 and 5.40 kDa, respectively). They shared similar thermodynamic properties, X-ray diffraction patterns, and high gastrointestinal digestive stability. These two purified fructans could dose-dependently scavenge free radicals, reduce oxidized metals, and effectively alleviate metronidazole-induced oxidative stress and CuSO4-induced inflammation in zebrafish via inhibiting the overexpression of inflammation-related proteins and cytokines. SGPs showed lower free radical scavenging activity in vitro than MGPs but higher antioxidant and anti-inflammatory activities in vivo. Taken together, the molecular weight was the main structural difference between the two garlic fructans of different varieties, which is a potential reason for their differences in biological activities.

Effects of Crude Red Fruit (Pandanus conoideus Lamk.) Oil Concentrations on Physicochemical, Total Carotenoids, and Organoleptic Characteristics of Mayonnaise

Red fruit (Pandanus conoideus) oil (RFO) which provides high antioxidant as well as having unique aromas is potential use as a functional ingredient for functional food product developments, e.g., mayonnaise. The present research aimed to determine the effects of RFO and water concentration on physical and organoleptic properties, and total carotenoids contributed by RFO in mayonnaise formulas. The methods comprised of 4 mayonnaise formulas with RFO:water ratios coded F1 (25:45), F2 (20:50), F3 (15:55), and F4 (10:60); while other ingredients, i.e., egg yolk of 5,5%, starch 5%, CMC 1%, citric acid 1%, acetic acid 4%, sugar7,5%, and mustard 3%. Parameters observed were colour, viscosity, emulsion stability, and organoleptic; moisture and carotenoid content. Results indicated that all formulas were in the ranges of dark reddish orange to orange in colour, had a specific RFO aroma and mildly acid, viscosity (200 – 240 dPoise), the emulsion were stable for between 3-7 days stored at room temperature. Organoleptic scores for all formulas obtained 4.66 – 5.92 (slightly liked to liked) for colour, 4.33 -5.25 (slightly liked to liked) for aroma, 4.14–4.96 (neutral to slightly liked) for taste, 5.51-5.70 (slightly liked to liked) for smoothness and for overall scores were 4.85-5.51 (slightly liked to liked). The best formula was F2 obtained from composition of RFO:water 20:50, with color pale reddish-orange, viscosity of 205 d.Poise, stable for 8 days, 57.75% (w/w) for moisture, and total carotenoids 2.550 ppm