Kiwi Extract Research Articles

Anti-inflammation effect of ethanol extracts composed of propolis, pineapples, sea buckthorn fruit, figs, and kiwi extracts on Raw 264.7 cells treated with lipopolysaccharide

Anti-inflammation effect of ethanol extracts composed of propolis, pineapples, sea buckthorn fruit, figs, and kiwi extracts on Raw 264.7 cells treated with lipopolysaccharide

Nitrite scavenging activities and reducing power capacities of ethanolic extracts of some fruits and vegetables

The use of fruits and vegetables for therapeutic purposes has been continuing for centuries. Now-a-days, fruits and vegetables are increasingly used as alternative medicines. The antioxidant activities of some fruits and vegetables used in the present study were determined by nitrite scavenging and reduction power experiments. Antioxidant capacity increased with increasing concentration. The highest nitrite scavenging activity and inhibitory power were observed in garlic extract. The least nitrite scavenging activity and reducing power were found in white grape and kiwi extracts. It was concluded that garlic extract which had the highest nitrite scavenging capacity and reducing power may be an appropriate additive in drugs and other pharmaceuticals intended for medical purposes. Bangladesh J. Bot. 53(3): 619-625, 2024 (September)

New Pipeline for Analysing Fruit Proteolytic Products Used as Digestive Health Nutraceuticals

Proteolytic products are extensively used in the nutraceutical sector to improve protein digestion and muscle quality in target populations (e.g., athletes or elderly). These products are processed using techniques that often lead to low purity but competitive pricing. Despite their widespread use and well-established production methods, the industry lacks standardized analytical methods for assessing these products and detecting potential fraud. This study proposes a comprehensive and harmonized pipeline for their analysis, which includes quantifying total soluble protein and proteolytic activity, as well as the determination of product stability and protein profile using SDS-PAGE and proteomic techniques. Despite the fact that protease extracts from pineapple had the highest protein content, most of the bromelain remained inactive, unlike in kiwi and papaya. SDS-PAGE revealed partial protein degradation of pineapple extracts, whereas kiwi extracts reflected a lower purification level but a higher protein integrity. The application of proteomic approaches strengthened the identification and origin tracing of the proteases. This study contributes to the development of a robust framework for analyzing proteolytic extracts, spanning from soluble protein quantification to protein profiling and activity determination. It may also ensure reliable supplier selection, high-quality manufacturing practices, and the implementation of optimal storage and formulation strategies in the nutraceutical industry.

Phytochemicals in vital tooth bleaching: Spectrophotometric evaluation of efficacy with papaya, pineapple, or kiwi extracts and 30% hydrogen peroxide.

Dental bleaching, a common cosmetic treatment, typically uses hydrogen peroxide (H2O2). Yet, the search for natural options has prompted an investigation into fruit extract efficacies such as papain, bromelain, and actinidin for tooth whitening. The aim of this study was to evaluate the efficacy of 30% hydrogen peroxide and fruit extracts (papaya, pineapple, and kiwi) on human enamel using a spectrophotometer at different time intervals. Eighty maxillary anterior teeth were stained with tea solution and evaluated for baseline color. They were then divided into four groups: hydrogen peroxide alone and hydrogen peroxide combined with papaya, pineapple, or kiwi extracts. Each group was further divided based on bleaching duration: 10 or 20 min. The color value of the bleached teeth was measured using a reflectance spectrophotometer. In order to analyze the data, one-way ANOVA, post hoc Tukey, and paired t-tests were used. The significance level was established at α =0.05. Combining hydrogen peroxide with pineapple extract showed the highest efficacy, followed by papaya and kiwi extracts. Hydrogen peroxide alone also demonstrated significant bleaching efficacy, albeit lower than the combinations with fruit extracts. Combining hydrogen peroxide with pineapple and papaya extracts notably improves dental bleaching efficacy, as shown by reduced color difference (ΔE) values. This underscores the potential of natural enzymes in tooth whitening.

Analysis of the electrophoretic profiles of the protein extracts of the species Manihot esculenta (Crantz, 1975), Persea Americana (Mill., 1768) and Actinidia delicious (A. Chevalier., 1984), and their association with the latex-fruit syndrome for searching for potential allergens

Determine the electrophoretic profiles of the extracts of Manihot esculenta, Actinidia Deliciosa and Persea Americana and their possible relationship with Latex-Fruit Syndrome. Protein extracts of M. esculenta, P. Americana and A. Deliciosa were prepared through the processes of maceration and solvent extraction from plant samples. In the case of the avocado, a prior extraction by soxhlet was carried out to eliminate the fat. The extracts were vacuum filtered, dialyzed and finally lyophilized. Separation of proteins based on molecular weight was performed by SDS PAGE electrophoresis. The electrophoretic profiles obtained were compared with the allergenic proteins previously identified in the latex extract, in order to determine a possible relationship with Latex-Fruit Syndrome, depending on the molecular weight. The extracts of M. esculenta and P. Americana showed a wide range of protein fractions with molecular weights varying from 10 to 250 KD, finding that the region with the highest concentration of bands was between 20 and 89 KD, (60 and 65%), respectively. A 20-band profile was obtained for the M. esculenta extract (Figure 1), with seven bands sharing similar weights with the latex allergens (Hev b 1, Hev b 2, Hev b3, Hev b 4, Hev b 5, Hev b 6.03, Hev b 8 and Hev b 10) (3-5). For the P. Americana extract, 20 bands were also observed (Figure 2), seven of which presented approximate weights to the Latex allergens (Hev b 1, Hev b 2 Hev b 4 Hev b 6.01 Hev b 6.03 Hev b 8 , Hev b 10 Hev b 11 Hev b 14). The Kiwi extract showed two bands of 19.1 and 22.9 KD, with weights close to latex proteins (figure 3), (Hev b 3 and Hev b 6.01), and allergens (Act d 2 and Act d 6), reported in the literature for this fruit. When analyzing the relationship between the separated protein fractions and the latex allergens described in the literature, a possible association of 35% was found for the extracts of M. esculenta and P. Americana, and 10% for A. Delicious, with great relevance being the association found with the allergens Hev b 4, Hev b 2, Hev 8 and Hev b 11, which are involved in Latex-Fruit Syndrome. The electrophoretic profiles of the prepared extracts were determined and compared with the Latex allergens. This information generates a contribution for the development of new research and advances in the standardization of these extracts on a large scale and for their future use in diagnostic tests.

Comparative of Antioxidant property of Actinidia Deliciosa extracts by DPPH Assay

Introduction: The kiwi fruit is the edible berry of a cultivar group of the woody vine of several Actinidia species. The most common commercially available, green-fleshed kiwi fruit is the cultivar 'Hayward', which belongs to the Actinidia deliciosa species. Various chemical tests such Quantitative and Qualitative analysis have been carried out on kiwi extract. Methods: The antioxidant activity was evaluated by DPPH, an antioxidative screening of kiwi fruit components (pulp) crude extracts were carried out using specific assay media characterized for the presence of highly reactive species such as 2,2'-diphenyl-1-picrylhydrazyl radical (DPPH). In-vitro the antioxidant enzymes study of DPPH. Result: In our study we have evaluated the antioxidant capacity of flesh of kiwi fruit and also evaluated the antioxidant activity of kiwi fruit constituents along with the array detector for curcumin and piperine. Conclusion: The Kiwi fruit which is highly antioxidant in nature was found to have activity against asthma. It also acts as an anti-oxidant, antidiabetic, anti-ulcer, anti-tumour, hypoglycaemic, hypolipidemic effects, anti-inflammatory and many more. Recent studies show that phytoconstituent such as curcumin and piperine have used to treat asthma.

In vitro Anti-cancer Activity of Methanol Extracts of Kiwi Fruit, Actinidia deliciosa in HCT-119 Cells

This study examined whether kiwi fruit (Actinidia deliciosa) can inhibit cancer cell growth. We tested it on HCT-119 cells using MTT and COMET assays. The kiwi extract showed cytotoxicity to these cells, with an IC50 value of 30.038 mg/ml. Under the microscope, we observed damage to cell membranes, reduced adhesion, and cell growth inhibition. Fluorescence staining revealed changes in cell nuclei, indicating apoptosis. The extract also deemed to stop the growth of HCT-119 cells by activating specific cell death pathways. This suggests kiwi extract could be a promising treatment for colon cancer, thanks to its beneficial compounds. We recommend further clinical studies on kiwi fruit extract.

Actinidia deliciosa Extract as a Promising Supplemental Agent for Hepatic and Renal Complication-Associated Type 2 Diabetes (In Vivo and In Silico-Based Studies).

Type 2 diabetes (T2D) is a chronic metabolic condition associated with obesity, oxidative stress-mediated inflammation, apoptosis, and impaired insulin signaling. The utilization of phytochemical therapy generated from plants has emerged as a promising approach for the treatment of diabetes and its complications. Kiwifruit is recognized for its substantial content of antioxidative phenolics. Therefore, this work aimed to examine the effect of Actinidia deliciosa (kiwi fruit) on hepatorenal damage in a high-fat diet (HFD) and streptozotocin (STZ)-induced T2D in rats using in vivo and in silico analyses. An increase in hepatic and renal lipid peroxidation was observed in diabetic rats accompanied by a decrease in antioxidant status. Furthermore, it is important to highlight that there were observable inflammatory and apoptotic responses in the hepatic and renal organs of rats with diabetes, along with a dysregulation of the phosphorylation levels of mammalian target of rapamycin (mTOR), protein kinase B (Akt), and phosphoinositide 3-kinase (PI3K) signaling proteins. However, the administration of kiwi extract to diabetic rats alleviated hepatorenal dysfunction, inflammatory processes, oxidative injury, and apoptotic events with activation of the insulin signaling pathway. Furthermore, molecular docking and dynamic simulation studies revealed quercetin, chlorogenic acid, and melezitose as components of kiwi extract that docked well with potential as effective natural products for activating the silent information regulator 1(SIRT-1) pathway. Furthermore, phenolic acids in kiwi extract, especially syringic acid, P-coumaric acid, caffeic acid, and ferulic acid, have the ability to inhibit the phosphatase and tensin homolog (PTEN) active site. In conclusion, it can be argued that kiwi extract may present a potentially beneficial adjunctive therapy approach for the treatment of diabetic hepatorenal complications.

Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts.

Spent broiler hen meat is sold at a lower price, owing to its poor texture and lower acceptability, in comparison with broiler meat. The tenderization of spent hen meat using kiwi and pineapple extracts will encourage meat processors to use this less expensive meat as a new source of raw materials for the production of different chicken meat-derived products, particularly when solving the problem associated with a great shortage of raw chicken meat materials. Therefore, the present study was undertaken to investigate the effect of kiwi extracts (5 and 7%), pineapple extracts (5 and 7%), and a combination between the two (5% kiwi and 5% pineapple) on the structural changes, electrophoretic pattern, and quality attributes of spent hen meat patties. The results demonstrated that all extract-treated meat patties exhibited a significant decrease in collagen content and shear force value, a significant increase in collagen solubility percentage, and significant improvements to all sensory attributes, in contrast to their counterpart control samples. Additionally, a non-significant change in lightness and yellowness values and a significant increase in redness value were observed in all extract-treated specimens. Moreover, the treatment of spent hen meat patties with kiwi and pineapple extracts resulted in marked degenerative changes of the muscle fiber and connective tissue, as well as a decrease in protein bands, with subsequent enhancement in tenderness. The effect was more highlighted in specimens treated with pineapple extracts (7%) and with kiwi (5%) and pineapple extracts mixture (5%).

Protease activities of extracts from kiwi of various colors and their use as a tenderizer in cured pork loins

The aim of this study was to evaluate protease activities of kiwi extracts with various colors (red, green, gold) and determine physicochemical and textural properties of pork loins added with such kiwi extracts during storage at 8°C for 24 h. Green and gold kiwi extracts exhibited higher protease activities than red kiwi extract using casein as a substrate. Pork loin was injected with 5% or 10% of red, green, or gold kiwi extract. Shear force were was decreased when kiwi extracts were added. When 10% of green or gold kiwi extract was added to pork loin, the tenderness increased with increased incubation time, which was confirmed by myosin heavy chain (MHC) band in sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE). These results indicate that green and gold kiwi extract could be used as a tenderizer for though meat through proteolytic activities of enzymes contained in kiwi. Novelty impact statement Green and gold kiwi extracts exhibited higher protease activities than red kiwi extract. When 10% of green and gold kiwi extracts were added to pork loin, the tenderness increased with incubation time. This study demonstrates that green and gold kiwi extracts could be used as a meat tenderizer without affecting the physicochemical properties of meat products.

Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet

The feasibility of using dwarf kiwi fruits (Actinia arguta Miq.) as a healthy and sustainable food, compared to other types of commercial kiwi fruits, was evaluated in the present study. The overall antioxidant capacity of these fruits was assessed by either extraction-dependent methods (ABTS, ORAC) or the direct method called Quick, Easy, New, CHEap, Reproducible (QUENCHER) (DPPH, FRAP, Folin–Ciocalteu), applied for the first time to analyze kiwi fruits. With this methodology, all the molecules with antioxidant capacity are measured together in a single step, even those with high molecular weight or poor solubility in aqueous extraction systems, such as antioxidant dietary fiber. The effect of kiwi extracts on physiological and induced intracellular reactive oxygen species (ROS) production on IEC-6 cells was also analyzed, as well as total phenolic content (TPC) by Fast Blue BB, flavonols, hydroxycinnamic acids, and hydroxybenzoic acids. A. arguta fruits showed the highest values in all the antioxidant assays, being remarkably higher than the other kiwi species for Q-FRAP and Q-DPPH. Dwarf kiwi showed the highest potential in reducing physiological ROS and the highest values of TPC (54.57 mgGAE/g), being hydroxybenzoic acids the main phenolic family found (2.40 mgGAE/g). Therefore, dwarf kiwi fruits are a natural source of antioxidants compared to conventional kiwi fruits, being a sustainable and healthy alternative to diversify fruits in the diet.

Kiwi extract-incorporated poly(ɛ-caprolactone)/cellulose acetate blend nanofibers for healing acceleration of burn wounds

Kiwi extract (KE) including different components such as quercetin, vitamins C and E, and actinides has been known as a debridement agent for burn wounds. In this study, electrospun poly(ɛ-caprolactone)/cellulose acetate blend nanofibers incorporating KE (PCL/CA/KE) were prepared and their performance was evaluated for healing acceleration of burn wounds. The physicochemical characterization of PCL/CA/KE nanofibers showed an average diameter of ∼420 nm, porosity of 70%, water contact angle of 61°, and water uptake of ∼220%. Moreover, the continuous release trend of KE from PCL/CA blend nanofibers happened during 24 h and the release mechanism was governed by the Fickian diffusion. Besides the cytocompatibility of PCL/CA/KE nanofibers, their in vivo experiments revealed that the bioactive wound dressing based on the sample has higher wound closure compared to KE after 21 days. Histopathology of wounds dressed by PCL/CA/KE nanofibers indicated epidermal formation along with a fully extended layer. Eventually, the obtained results confirmed that the PCL/CA/KE nanofibrous sample was a promising wound dressing for burn wound healing.

Gastroprotective Effects of Fermented Gold Kiwi (Actinidia chinenesis L.) Extracts on HCl/EtOH-Induced Gastric Injury in Rats

Gastritis and gastric ulcers caused by stressors such as drinking are common. The ability of functional foods to protect the stomach more effectively and reduce the risk of side effects is of interest. The fermentation process can increase the preservation and bioactive compound content of kiwi fruits. This study produced fermented kiwi powder using two lactic acids separated from gold kiwi fruits. Gold kiwi puree (Actinidia chinensis L.) was fermented using beneficial bacteria. Fermentation increased the content of bioactive compounds such as organic acids, flavonoids, and carotenoids. We investigated whether fermented gold kiwi (FGK) extract had antioxidant and gastric protective effects in an HCl/EtOH-induced gastritis animal model and pyloric ligation animal model. FGK increased radical scavenging activity in a dose-dependent manner. In the gastritis model, FGK inhibited inflammation-related factors such as iNOS, COX-2, IL-6, and TNF-α, while increasing the expression of the protective molecule PGE2. Furthermore, FGK administration improved gastric lesion site appearance, clinical symptoms, and mucosal thickness in rats. FGK also reduced gastric fluid volume, free acidity, total acidity, and pepsin activity in the pyloric ligation model. These results suggest that FGK can decrease the inflammatory response and protect the gastric mucosa. FGK therefore has the potential to prevent and treat gastritis and gastric ulcers.

Phytochemical analysis and antioxidant defense of kiwifruit (Actinidia deliciosa) against pancreatic cancer and AAPH-induced RBCs hemolysis

Kiwifruit (Actinidia deliciosa) is a superb nutritional source of phenolic compounds that are beneficial in the prevention of different diseases. The main goal of the current study was to estimate the oxidative activity and compare the effect of the ethanol extract of this fruit's peel and flesh on pancreatic cancer against pancreatic cancer and in vitro 2, 2-azobis-2-amidinopropane dihydrochloride (AAPH) erythrocytes hemolytic oxidative damage. Firstly, HPLC was utilized to identify the phenolic compounds in each extract that showed that p-coumaric acid & ferulic acid (in the peel), syringic acid & cinnamic acid (in the flesh) were the most abundant. Concerning the anti-cancer effect, flesh extract exhibited more cytotoxic impact as detected by the reduction of PANC-1 cell line viability with IC50 of 232.89 µg/ml contrasted with the IC50 of the peel extract (556.60 µg/ml). Relative to ascorbic acid, both kiwi extracts have been considerably successful in diminishing hemolysis, thiobarbituric acid reactive substances (TBARS) and GSH levels of AAPH-induced RBCs. Interestingly, with 80 μg/ml, the ethanol peel extract returned the TBARS and GSH levels to the normal level of RBCs (0.022 and 2.86 nmole/mg hemoglobin, respectively).

Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality.

This study was conducted to evaluate the antioxidant and antimicrobial activities of lyophilized extracts of scallions (Allium fistulosum L., SLE), garlic (Allium sativum, GLE), and gold kiwi (Actinidia chinensis, GKE) and their effects on the quality of chicken breast meat inoculated with L. monocytogenes during storage for 9 days at 4°C. The lowest minimum inhibitory concentration and minimum bactericidal concentration (25 and 100 mg/mL, respectively) against L. monocytogenes were observed for SLE and GLE, respectively. GKE had the lowest half-maximal inhibitory concentration (IC50) for 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity (5.06 mg/mL). The pH values of meat inoculated with L. monocytogenes and dipped in 1% SLE (LSLE), 1% GLE (LGLE), or 1% GKE (LGKE) were lower than that of the control on day 3 of storage (p<0.05). The initial population of L. monocytogenes in meat was 4.95–5.01 Log CFU/g. However, the population in the LSLE (5.73 Log CFU/g) was lower than that in the control (6.23 Log CFU/g) on day 5 (p<0.05). The volatile basic nitrogen value of the LSLE (19.90 mg/100 g) was lower than that of the control (24.38 mg/100 g) on day 7 (p<0.05). Moreover, treatment with SLE resulted in the maintenance of meat quality and reduced the population of L. monocytogenes on the meat. Thus, SLE may be used as an alternative natural and environmentally friendly sanitizer for reducing L. monocytogenes contamination in the chicken meat industry.

Tenderization of Bovine Longissimus Dorsi Muscle using Aqueous Extract from Sarcodon aspratus.

The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm3) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.

Modification of the properties of biological membrane and its protection against oxidation by Actinidia arguta leaf extract

The aim of the study was to determine the polyphenol composition and biological activity of an extract from the leaves of kiwi. Antioxidant and hemolytic activity of the extract were examined, as well as its effect on the physical properties of the erythrocyte membrane such as osmotic resistance, membrane fluidity, and packing order of its hydrophilic area. Antioxidant activity of the extract was determined in relation to the erythrocyte membrane oxidized with free radicals induced by UVB and UVC radiation and the compound AAPH. Chromatographic, spectrophotometric and fluorimetric methods were applied in the research. The obtained results showed that kiwi leaves are a rich source of polyphenolic substances, mainly catechins and their dimers, which do not induce red blood cell hemolysis but make them stronger and more resistant to changes in medium tonicity. Substances contained in the extract effectively protect erythrocyte membranes against oxidation induced by physicochemical factors, the effectiveness of the protection depending on the concentration and type of free radical inducer. In addition, the study showed that the kiwi extract increases fluidity of the erythrocyte membrane and causes an increase in packing disorder in the hydrophilic membrane area. The changes seem to be due to the presence of polyphenolic substances in the extract, mainly in the region of the polar heads of lipids, where they can form a barrier protecting the membrane against diffusion of free radicals to the membrane interior. The effects of the extract evidenced by the present research, in particular protection of the biological membrane against free radicals induced by physicochemical agents, make it a potential valuable food additive, to enrich it with polyphenolic compounds that inhibit lipid oxidation in food exposed to UVB radiation. Supplementing the organism with substances contained in kiwi leaves is expected to provide protection against many diseases that develop as a result of oxidative stress.

제스프리 그린 키위의 주요 영양성분 및 헥산 분획물의 신경세포 보호효과

Zespri green kiwi의 무기질은 K, P, Ca 순으로 많았으며, 아미노산은 glutamic acid, aspartic acid, arginine 순으로 많이 함유되어 있었다. 지방산 함량은 a-linolenic acid, oleic acid 순으로 많이 함유되어 있었으며, 유리당은 fructose 함량이 가장 높았다. Vitamin C와 <TEX>${\beta}$</TEX>-carotene 함량은 각각 29.21 mg/100 g, <TEX>$1.35{\mu}g/100g$</TEX>이었다. Total phenolics는 n-hexane 분획물이 11.83 mg GAE/g으로 가장 높았으며, ABTS radical 소거활성 및 지질 과산화 억제활성에서는 농도 의존적으로 in vitro 항산화 활성이 증가하는 경향을 보였다. 또한 oxidative stress에 대한 신경세포 보호효과 역시 농도의존적 경향을 보여주었다. 본 연구 결과를 종합해볼 때, 생리활성 소재로서의 phenolics를 함유한 kiwi fruit (A.deliciosa)는 in vitro 항산화 활성과 함께 신경세포 보호효과를 기초로 한 고부가 가치 건강지향식품 소재로서의 활용가치가 높다고 판단된다. The physiological characteristics of kiwi (Actinidia delicosa) fruit were analyzed, which inclued its nutritional composition, in vitro-antioxidant activities, and neuronal cell protective effects. The most abundant components of mineral, amino acid, and fatty acid were found to be potassium (K), glutamic acid, and a-linolenic acid, respectively. The major free sugars were fructose, glucose, and sucrose. In addition, <TEX>${\beta}$</TEX>-carotene and vitamin C contents were <TEX>$1.35{\mu}g/100mL$</TEX> and 29.21 mg/100 g, respectively. The 2,2'-azinobis-(3-ethylbenothiazline-6-sulfonic acid) (ABTS) radical-scavenging activity of the n-hexane fraction obtained from the kiwi extract was 10.52% at a concentration of <TEX>$1000{\mu}g/mL$</TEX>. The malondialdehyde (MDA) inhibition of the n-hexane fraction was found to increased in a dose-dependent manner. The intracellular reactive oxygen species (ROS) accumulation after hydrogen peroxide (<TEX>$H_2O_2$</TEX>) treatment of PC12 cells was significantly reduced in the presence of the n-hexane fraction compared to PC12 cells treated with <TEX>$H_2O_2$</TEX> only. Moreover, in the a MTT assay, the n-hexane fraction showed in vitro-protective effects against <TEX>$H_2O_2$</TEX>-induced neurotoxicity.

Comparison of the milk-clotting properties of three plant extracts

Several proteases from plant sources have been proposed as milk coagulants, however, limited research has been done on their milk-clotting properties. The effect of temperature on the milk-clotting activity of kiwi fruit, melon and ginger extracts was evaluated, as well as the effects of the different extracts on curd properties. Melon extracts showed high milk-clotting activity over a broad temperature range (45–75°C) while kiwi fruit and ginger extracts showed high activity over a narrower temperature range, with a maximum at 40 and 63°C, respectively. Curds produced using kiwi extracts had textural properties comparable with those obtained using commercial rennet, while melon extracts produced a fragile gel and low curd yield. The milk-clotting behavior of the three plant extracts was related to the protease specificity present in these extracts. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.

Clinical characteristics and diagnostic value of specific immunoglobulin E antibodies in children with kiwi fruit allergy

Purpose: Kiwi fruit allergy in children has scarcely been reported. This study focused on the clinical characteristics of kiwi fruit allergy and value of kiwi specific Immunoglobulin E (IgE) antibodies in Korean children. Methods: The study was based on a data analysis of 18 patients, who were diagnosed with clinical kiwi fruit allergy at Ajou University Hospital from June 2005 to June 2012. Clinical details were collected by medical history and telephone survey. Sera from all children were analyzed for kiwi specific IgE (ImmunoCAP) and patients with negative result were further evaluated by an enzyme linked immunosorbentassay test (ELISA) using our own made kiwi fruit extracts. Results: The subjects were 10 male and 8 female with a median aged 25 months. Twelve out of 18 (66.7%) were diagnosed with angioedema or urticaria, 4 (22.2%) were diagnosed with oral allergy syndrome, 1 was presented with dyspnea, and 1 was diagnosed with anaphylaxis. Oral route of exposure (88.9%) was most common and majority of patients (88.9%) experienced clinical symptoms at the first exposure to kiwi fruit. Six out of 12 patients with urticaria showed negative result in specific IgE by ImmunoCAP, but specific IgE were detected in 2 of 6 by ELISA with our own made kiwi extract. Conclusion: Systemic reactions to kiwi fruit were common in Korean children, and the symptoms were frequently developed at the first time of exposure. Additional diagnostic methods would be needed for evaluation of IgE sensitization in kiwi allergic patients with negative result by ImmunoCAP. (Allergy Asthma Respir Dis 1(1):73-78, 2013)