Linoleic Acid Peroxidation Research Articles

Exposure of Human Gastric Cells to Oxidized Lipids Stimulates Pathways of Amino Acid Biosynthesis on a Genomic and Metabolomic Level.

The Western diet is characterized by a high consumption of heat-treated fats and oils. During deep-frying processes, vegetable oils are subjected to high temperatures which result in the formation of lipid peroxidation products. Dietary intake of oxidized vegetable oils has been associated with various biological effects, whereas knowledge about the effects of structurally-characterized lipid peroxidation products and their possible absorption into the body is scarce. This study investigates the impact of linoleic acid, one of the most abundant polyunsaturated fatty acids in vegetable oils, and its primary and secondary peroxidation products, 13-HpODE and hexanal, on genomic and metabolomic pathways in human gastric cells (HGT-1) in culture. The genomic and metabolomic approach was preceded by an up-to-six-hour exposure study applying 100 µM of each test compound to the apical compartment in order to quantitate the compounds’ recovery at the basolateral side. Exposure of HGT-1 cells to either 100 µM linoleic acid or 100 µM 13-HpODE resulted in the formation of approximately 1 µM of the corresponding hydroxy fatty acid, 13-HODE, in the basolateral compartment, whereas a mean concentration of 0.20 ± 0.13 µM hexanal was quantitated after an equivalent application of 100 µM hexanal. An integrated genomic and metabolomic pathway analysis revealed an impact of the linoleic acid peroxidation products, 13-HpODE and hexanal, primarily on pathways related to amino acid biosynthesis (p < 0.05), indicating that peroxidation of linoleic acid plays an important role in the regulation of intracellular amino acid biosynthesis.

Antioxidant activity of sea cucumber (Stichopus japonicus) gut hydrolysates-ribose Maillard reaction products derived from organic reagent extraction

The purpose of the present study was to explore the antioxidant activity of organic extracts from Maillard reaction products (MRPs) of sea cucumber (Stichopus japonicus) gut hydrolysates (SCGHs). The SCGHs were obtained after treatment with neutrase, and they were then reacted with ribose at a mass ratio of 1:2, pH 8.0, and 95 °C for up to 12 h. The MRPs were extracted by methanol and ethanol. The methanol extracts of the MRPs had a higher UV absorbance, browning intensity, and fluorescence intensity than the crude MRPs. The scavenging capacities of methanol and ethanol extracts from MRPs in both 2′,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assays increased significantly (p < 0.05). The methanol extracts were better than the ethanol extracts showing the reduced IC50 levels for ABTS and DPPH by 50% and 50%, respectively. The inhibitory activity for peroxidation of linoleic acid of MRPs was also enhanced in the methanol extracts of MRPs, but this was reduced in ethanol extracts. Moreover, HepG2 cell viability after exposure to the methanol extracts of MRPs was increased to 59.30 ± 0.43% compared with the SCGHs and MRPs, which was 3.97 times that of the H2O2-treated group. These results suggest that methanol extraction can improve the antioxidant activity of SCGHs-ribose MRPs and that the corresponding extracts can be potentially used as food antioxidants.

Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity.

An increasing consumer demand for pomegranate has been globally observed, mainly thanks to the scientific evidence related to its functional and health-promoting features. Pomegranate fruits from twenty accessions identified in Southeastern Italy were characterized according to morphological and chemical features. Juices extracted from pomegranate fruits were fermented with selected Lactobacillus plantarum PU1 and the antioxidant activity investigated. Whey was added to juices to promote the microbial growth. Fermentation led to the increase of the radical scavenging activity (up to 40%) and significant inhibition of the linoleic acid peroxidation. The three fermented juices showing the highest antioxidant activity, and the corresponding unfermented controls, were further characterized. In detail, the cytotoxicity and the protective role toward artificially induced oxidative stress were determined on murine fibroblasts Balb 3T3 through the determination of the viability and the intracellular ROS (reactive oxygen species) scavenging activity (RSA). RSA reached values of ca. 70% in fermented juices, being ca. 40% higher than the unfermented and control samples. Phenols compounds of the pomegranate juices obtained from accessions “Bitonto Piscina,” “Sanrà nero,” and “Wonderful (reference cultivar) were analyzed through ultrahigh pressure liquid chromatography coupled with mass spectrometry, showing that a marked increase (up to 60%) of the ellagitannins derivatives occurred during fermentation. Sensory analysis showed suitability of the fermented juices to be used as beverage and food ingredient.

Antioxidant activity and protective effects of Saccharomyces cerevisiae peptide fractions against H2O2-induced oxidative stress in Caco-2 cells

Oxidative stress is one of the most causes of some severe diseases and the spoilage of foods. Protein hydrolysates containing antioxidant peptides are a suitable candidate to replace synthetic antioxidant. In the present study, the in vitro and cellular antioxidant properties of Saccharomyces cerevisiae protein hydrolysate and the peptide fractions have been reported. The peptide protective role was evaluated in H2O2-stimulated Caco-2 cells to consider cell viability, cellular lipid and protein oxidation, and the level of cellular antioxidant enzymes such as Catalase (CAT) and Glutathione-S-transferase (GST). The peptide fractions showed a significant ferric reducing antioxidant power (67.10–93.52 µm FeSO4/mg protein), and < 3 kDa peptide fraction with 59.5% inhibitory effect on the 7th day, exhibited the most inhibitory activity toward linoleic acid peroxidation. Ultrafiltered fractions ( < 3 kDa and 3–5 kDa) significantly (P ≤ 0.05) decreased the levels of malondialdehyde (MDA) and protein carbonyl and the production of CAT and GST enzymes as protective responses of cells under oxidative stress by H2O2. This study confirms the antioxidant activity of yeast protein hydrolysate and peptide fractions and their potential to reduce cellular oxidative stress and thus validates their potential use as a valuable ingredient of functional foods.

Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity

The antioxidant potential of the essential oils (EO) of 24 basil genotypes was assessed by 4 distinct in vitro evaluation methods. Different combinations of the major compounds found in the EO were also tested to identify those combinations responsible for the antioxidant activity of the volatile oils and verify the occurrence of synergism or antagonism between them. Results indicate that 9 EO exhibited promising antioxidant potential, with at least 52.68% of inhibition of the linoleic acid peroxidation at 10 µL/mL and 76.34% of inhibition of the DPPH radical at 1 µL/mL. The major compound eugenol had the highest antioxidant activity. The antioxidant activity of these EO cannot be explained solely by the presence of the major compounds. Despite the influence of eugenol, the antioxidant activity is also related to the synergism between other minor compounds found in the EO. This fact confers a potent antioxidant activity to some basil EO.

반건조 장어에 대한 식물 주정 추출물의 항산화 효과

Ethanol extracts from Ginger, cinnamon, dried onions, and Hutgae (Hovenia dulcis Thunb.) trunk were pre-treated on the eels to find out their peroxidation preventing properties on the eels. The eels were evenly coated with the extract equivalent to 2% of their total weight and dried for 15 h at 35℃ using an air blower. Antioxidative properties of ethanol extracts were reviewed through the DPPH scavenging effect, and the acid value, peroxide value, and linoleic acid value of the semi-dried eels, and also the delayed reaction of peroxidation of semi-dried eel oil. The highest level of DPPH scavenging was cinnamon extract, followed by Hutgae trunk extract, dried onions, and ginger (p&lt;0.05). Regarding acid value of eels refrigerated for 21 days, ginger extract recorded the lowest. As in the preventative effect of free fatty acid, ginger extract prevented the early hydroperoxide during the drying process of eels. During the 20 days of peroxide-induced-reaction period, the most effective preventer of linoleic acid peroxide was Hutgae trunk extract and ginger and dried onion extracts were followed. During the 20 days of peroxide-induced-reaction period, the effective peroxidation preventers of semi-dried eel oil were ginger, cinnamon, and dried onions extracts. Hutgae trunk extract was found to delay effectively the peroxidation induction period of eel oil. In conclusion, pre-application of ethanol extracts from ginger and cinnamon was effective in delaying peroxidation of eels in the drying process and of semi-dried eels in refrigeration, and extracts from dried onions and Hutgae trunk were stalling the induced peroxidation and restricting peroxide content to some degrees.

Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans.

We investigated the effects of different drying methods (room temperature drying, heat pump drying, freeze drying, microwave vacuum drying [MVD], and combined microwave power vacuum drying) on the active ingredients of green coffee beans. We specifically focused on eleven phenolic acids, total phenolic content (TPC), total flavonoid content, antioxidant activity, polyphenol oxidase (PPO), the inhibition of linoleic acid peroxidation (LPO), and enzyme activity, and the bio‐accessibility in vitro and bioavailability of phenolics and antioxidant activities were also evaluated. MVD‐treated beans had the lowest PPO activity and the highest contents of 5‐caffeoylquinic acid (1.39 g/100 g DW), 3‐feruloylquinic acid (0.25 g/100 g DW), 4‐feruloylquinic acid (0.25 g/100 g DW), 5‐feruloylquinic acid (1.52 g/100 g DW), and TPC (5.98 g GAE/100 g DW), and the highest antioxidant activity. MVD was the least time‐consuming (0.63 hr/kg) and energy‐consuming (1.88 kwh/kg) method. Moreover, the strongest inhibition of LPO and α‐glucosidase was observed in MVD‐treated beans. Thus, MVD is suggested to be the most suitable drying technique for the preservation of phenolic compounds and bioactivities of green coffee beans.

Multi-Target Cinnamic Acids for Oxidative Stress and Inflammation: Design, Synthesis, Biological Evaluation and Modeling Studies.

Inflammation is a complex phenomenon that results as a healing response of organisms to different factors, exerting immune signaling, excessive free radical activity and tissue destruction. Lipoxygenases and their metabolites e.g., LTB4, are associated with allergy, cell differentiation and carcinogenesis. Lipoxygenase 12/15 has been characterized as a mucosal-specific inhibitor of IgA and a contributor to the development of allergic sensitization and airway inflammation. Development of drugs that interfere with the formation or effects of these metabolites would be important for the treatment of various diseases like asthma, psoriasis, ulcerative colitis, rheumatoid arthritis, atherosclerosis, cancer and blood vessel disorders. In this study we extended our previous research synthesizing a series of multi-target cinnamic acids from the corresponding aldehydes with suitable 4-OH/Br substituted phenyl acetic acid by Knoevenagel condensation. The final products 1i, 3i, 3ii, 4i, 6i, 6ii, and 7i were obtained in high yields (52–98%) Their structures were verified spectrometrically, while their experimentally lipophilicity was determined as RM values. The novel derivatives were evaluated for their antioxidant activity using DPPH, hydroxyl radical, superoxide anion and ABTS+•, anti-lipid peroxidation and soybean lipoxygenase inhibition assays. The compounds presented medium interaction with DPPH (30–48% at 100 µM). In contrast all the synthesized derivatives strongly scavenge OH radicals (72–100% at 100 µM), ABTS+• (24–83% at 100 µM) and presented remarkable inhibition (87–100% at 100 µM) in linoleic acid peroxidation (AAPH). The topological polar surface of the compounds seems to govern the superoxide anion scavenging activity. Molecular docking studies were carried out on cinnamic acid derivative 3i and found to be in accordance with experimental biological results. All acids presented interesting lipoxygenase inhibition (IC50 = 7.4–100 µM) with compound 3i being the most potent LOX inhibitor with IC50 = 7.4 µM combining antioxidant activities. The antioxidant results support the LOX inhibitory activities. The recorded in vitro results highlight compound 3i as a lead compound for the design of new potent lipoxygenase inhibitors for the treatment of asthma, psoriasis, ulcerative colitis, rheumatoid arthritis, atherosclerosis, cancer and blood vessel disorders.

In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation

The aim of the present study was to enhance oxidative stability and bioaccessibility of β-conglycinin (7S) prepared from low denatured defatted soybean flours with residual lipids and high lipoxygenase (LOX) activity. The model system consisting of linoleic acid (LA), LOX and unheated 7S (UH-7S)/heated 7S (H-7S) or UH-7S-catechin/H-7S-catechin complex, and in vitro gastrointestinal (GI) digestion model were used to investigate the effect of complexation with catechin on protein oxidation and characterisation of GI digest. The interaction of UH-7S/H-7S with catechin dramatically inhibited LOX-catalyzed LA peroxidation-induced protein oxidation. The interaction also promoted the degree of proteolysis in GI digestion and intestinal absorption for oxidized UH-7S/H-7S, increasing the antioxidant activity of oxidized UH-7S/H-7S, bioaccessibility for catechin and release of di-/tripeptides with dipeptidyl peptidase-IV/angiotensin converting enzyme inhibitory effects or antioxidant activities during GI digestion. The complexation with catechin is a potential strategy to enhance the oxidative stability, GI digestibility and bioaccessibility of 7S.

A novel colorimetric sensor for measuring hydroperoxide content and peroxyl radical scavenging activity using starch-stabilized gold nanoparticles

A novel colorimetric nanosensor was developed for evaluating peroxyl radical scavenging activity of phenolic antioxidants and for the detection of hydroperoxides formed during AAPH-induced oxidation of linoleic acid emulsions. Starch was used as a green reduction/stabilization agent for gold nanoparticles (AuNPs) synthesis in alkaline medium. When tert-butyl hydroperoxide (tert-BHP) was incubated with an excess of iodide ions in a 37 °C water bath for 90 min, triodide (I3–) was formed in an amount equivalent to tert-BHP concentration. Upon the addition of starch-stabilized gold nanoparticles (ss-AuNPs) solution to the incubation mixture, triiodide ions were rapidly adsorbed on the surface of AuNPs and caused their aggregation. A concomitant red shift (from 525 nm to 563 nm) of surface plasmon resonance (SPR) absorption of the nanoparticles was observed, absorbance linearly increasing with aqueous tert-BHP concentration. The method provided an LOD of 39 µM for tert-BHP, and was validated through linearity, precision and accuracy. The concentration of hydroperoxides estimated in linoleic acid peroxidation correlated well with those found by the reference ferric thiocyanate assay. Peroxyl radical scavenger antioxidants decreased the red-shifted SPR absorption of aggregated ss-AuNPs, thereby enabling an indirect estimation of antioxidant activity. This AuNPs-based colorimetric sensor is the first of its kind to directly determine peroxyl radical scavenging activity of polyphenols. The half-maximal inhibitive concentrations (IC50) of selected antioxidant compounds were calculated by utilizing the decrease in absorbance with increasing concentration of scavengers, and compared to those of classical oxygen radical absorbance capacity (ORAC) assay. The proposed nanosensor was superior over FL-based ORAC in determining the peroxyl radical scavenging activity of the lipophilic antioxidant α-tocopherol. The percentage scavenging of real samples such as green tea infusion and synthetic serum were determined. The proposed assay can be used for estimating the peroxyl scavenging of various food and biological samples in terms of its low cost, ease of use and compatibility.

In Vitro Antioxidant and Anti-Propionibacterium acnes Activities of Cold Water, Hot Water, and Methanol Extracts, and Their Respective Ethyl Acetate Fractions, from Sanguisorba officinalis L. Roots.

Identification of medicinal plants and naturally derived compounds as new natural antioxidant and antibacterial sources for topical acne treatment has long been important. To determine anti-Propionibacterium acnes activity and in vitro antioxidant activities, Sanguisorba officinalis L. root (SOR) was extracted with cold water (CWE), hot water (HWE), and methanol (ME), and each extract was fractionated successively with hexane, ethyl acetate (EA), and butanol to determine whether the activities could be attributed to the total phenolic, flavonoid, terpenoid, and condensed tannin contents. Pearson’s correlation coefficients were analyzed between the respective variables. The SOR CWE, HWE, ME, and their respective EA fractions showed anti-P. acnes activity based on the paper disc diffusion method on agar plates, minimum inhibitory concentration (MIC), and minimal bactericidal concentration (MBC). The MIC against P. acnes had a moderate (+) correlation with the total phenolic content, but not with the other measures. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity (SC) had a strong (–) correlation with the total phenolic content and a moderate (–) correlation with the total flavonoid content. The total antioxidant capacity had a strong (+) correlation with the condensed tannin content. Linoleic acid peroxidation inhibition had a strong (–) correlation with the total phenolic content. To elucidate the major active phytochemicals in the CWE-EA, HWE-EA, and ME-EA fractions, high performance liquid chromatography-ultraviolet (HPLC-UV) and ultra high performance liquid chromatography coupled with hybrid triple quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS) were performed. The HPLC-UV analysis showed the presence of nine compounds in common (arjunic acid and/or euscaphic acid, gallic acid, kaempferol, caffeic acid, ferulic acid, tannic acid, and coumarin, quercetin). The UHPLC-QTOF-MS analysis showed the presence of nine compounds in common (gallic acid; caffeic acid; umbelliferone; arjunic acid, euscaphic acid, and/or tormentic acid; pomolic acid; rosamultic acid; and benzoic acid). When standards of the identified phytochemicals were tested against the same bacterium, quercetin, coumarin, and euscaphic acid showed antibacterial activity against P. acnes.

Antioxidant Activities of Dialium indum L. Fruit and Gas Chromatography-Mass Spectrometry (GC-MS) of the Active Fractions.

The fruit of Dialium indum L. (Fabaceae) is one of the edible wild fruits native to Southeast Asia. The mesocarp is consumed as sweets while the exocarp and seed are regarded as waste. This study aimed to evaluate the antioxidant activities of the fruit by using four assays, which measure its capabilities in reducing phosphomolybdic-phosphotungstic acid reagents, neocuproine, 2,2-diphenyl-picrylhydrazyl (DPPH), and inhibiting linoleic acid peroxidation. The active fractions were then analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the seed methanol fraction (SMF) exhibited the strongest antioxidant activity with significantly higher (p < 0.05) gallic acid equivalence (GAE), total antioxidant capacity (TAC), and DPPH radical scavenging activity (IC50 31.71; 0.88 µg/mL) than the other fractions. The exocarp dichloromethane fraction (EDF) was the discriminating fraction by having remarkable linoleic acid peroxidation inhibition (IC50 121.43; 2.97 µg/mL). A total of thirty-eight metabolites were detected in derivatized EDF and SMF with distinctive classes of phenolics and amino acids, respectively. Bioautography-guided fractionation of EDF afforded five antioxidant-enriched subfractions with four other detected phenolics. The results revealed the antioxidant properties of D. indum fruit, which has potential benefits in pharmaceutical, nutraceutical, and cosmeceutical applications.

Identification and analysis of bioactive peptides from scallops (Chlamys farreri ) protein by simulated gastrointestinal digestion

In this study, the hydrolysates of scallops (Chlamys farreri) protein were prepared by in vitro simulated gastrointestinal digestion. Antioxidant peptides, VPSIDDQEELM, DAQEKLE, EELDNALN, VPSIDDQEELM, DAQEKLE, EELDNALN, VPSIDDQEELM and VPSIDDQEELM, were identified by ultra performance liquid chromatography system coupled to a Synapt Mass Quadrupole Time-of-Flight Mass Spectrometer (UPLC-Q-TOF-MS). The antioxidant activities of the CFP hydrolysates, i.e., reducing powers, linoleic acid peroxidation inhibition activity and 2, 2-dipheny l-1-picrylhydrazyl (DPPH) free radical scavenging activities, were tested. The antioxidant activities (54.44% ± 0.02%), reducing power (0.250 ± 0.02) and DPPH free radical scavenging activities of the hydrolysates shows higher than the same concentration of protein solution. This research provided a theoretical and practical data for the application of the bioactive peptides form CFP. Practical applications In this research, what we focused on is the qualitative of peptides from the digestive solutions. It makes more sense to discuss about the information of the special analogues, sequence and activity of peptides from hydrolysis fragment after simulated gastrointestinal digestion of CFP. These peptides which have hydrophobic residues at the C-termini contribute to the antioxidant activity of the peptides. Comparing the antioxidant activities of the same concentration of CFP solution and in vitro gastric and gastro duodenal digestion hydrolysates, the hydrolysates of the digestion had higher reducing powers, linoleic acid peroxidation inhibition activity, and DPPH free radical scavenging activities. It could be speculated that both the peptides at approximately low-molecular-mass peptides (10–15 kDa) were contributing to the antioxidant activities of the hydrolysates. After the target peptides were determined, the quantitative of peptides may be more meaningful. Quantitative calculation of the digestion will be clarified in future work.

Stability and antioxidant activities of corn protein hydrolysates under simulated gastrointestinal digestion

AbstractBackground and objectivesBioactive peptides are expected to be ingested orally; it is important to study the effect of simulated gastrointestinal (GI) digestion on the stability and antioxidant activity of these peptides.FindingsAfter simulated GI digestion, degree of hydrolysis of corn protein hydrolysates (CPH) significantly increased from 22.7% to 39.4% while 77.5% peptides were still retained. Compared to the undigested CPH, the final CPH digests exhibited excellent antioxidant activity, including 1,1‐diphenyl‐2‐picrylhydrazyl radical 2,2‐diphenyl‐1‐(2,4,6‐trinitrophenyl) hydrazyl radical scavenging activity (12.9% increase), hydroxyl radical scavenging activity (4.1% increase), and reducing power (50.9% increase), but lower inhibition rate of linoleic acid peroxidation (41.5% decrease). The free amino acids including Pro, Asp, and Glu maintained at a low proportion during the entire course of digestion. Two GI‐resistant antioxidant peptides (Tyr‐Pro‐Gln, 406.45 Da; Ala‐Tyr‐Leu, 365.43 Da) were purified with multistep chromatography and identified by UPLC‐ESI‐MS.ConclusionsThe CPH digests exhibited excellent antioxidant activity after simulated GI digestion. The results suggested that CPH obtained by alcalase digestion are potential functional foods or nutraceuticals due to their content of bioactive peptides.Significance and noveltySome peptides containing Pro, Asp, and Glu had a strong ability to resist digestion. Two novel antioxidant peptides have been purified and identified from the CPH digests.

Antioxidant properties, ACE/renin inhibitory activities of pigeon pea hydrolysates and effects on systolic blood pressure of spontaneously hypertensive rats.

Legumes are rich sources of protein in human diet and their consumption has been associated with the prevention of chronic diseases attributable to their bioactive components. Pigeon pea (Cajanus cajan) is an underutilized legume with relatively high protein content (~24%). Protein hydrolysates were prepared from pea isolate by enzymatic hydrolysis using pepsin and pancreatin. Hydrolysates were evaluated for their amino acid composition, antioxidant properties, in vitro and in vivo antihypertensive properties. The hydrolysates had high hydrophobic amino acids, especially isoleucine, phenylalanine, and leucine. Pepsin‐pancreatin‐hydrolyzed pea protein (PPHPp) showed significantly higher ability to scavenge DPPH˙ while pancreatin‐hydrolyzed pea protein (PPHPa) had higher ˙OH, ABTS˙+ scavenging, Fe3+ reducing and linoleic acid peroxidation inhibition. PPHPp exhibited superior angiotensin‐converting enzyme inhibition (61.82%) while PPHPa showed higher renin inhibition (14.28%). PPHPp exhibited strong antihypertensive effect, showing an instantaneous systolic blood pressure lowering effect (−26.12 mmHg) within 2‐h post‐oral administration. Pigeon pea protein hydrolysate (especially from pancreatin digest) could therefore, be a promising source of bioactive peptides and potential ingredient for formulation of functional foods against oxidative stress and hypertension.

Polyphenol composition and antioxidant properties of vegetable leaf‐fortified bread

The aim of this work was to determine the antioxidant properties of aqueous extracts of vegetable leaf-fortified bread as well as estimate the contents of polyphenolic compounds. Enriched bread was produced from wheat flour fortified at 1, 2, and 3% (w/w) with dried leafy vegetable powders from Amaranthus viridis, Solanum macrocarpon, and Telfairia occidentalis. Gallic acid was the most abundant soluble polyphenol in the control bread and the content in the control bread was significantly higher (p<0.05) than in all the fortified bread samples. Fortification of bread especially at 3% level resulted in significantly (p<0.05) higher concentrations of other polyphenols (myricetin, catechin, quercetin, and rutin) compared to the control bread. The fortified bread extracts had significantly (p<0.05) more effective antioxidants than the control for DPPH radical scavenging activity, ferric iron reducing antioxidant power, metal chelation, and inhibition of linoleic acid peroxidation. PRACTICAL APPLICATIONS: Bread is one of the consumed foods and could be used as a suitable carrier of bioactive compounds. Leafy vegetables contain high levels of polyphenols that could provide beneficial effects by contributing to improved health status of consumers. Therefore, incorporation of leafy vegetables into leavened bread could provide a means of enhancing polyphenol consumption. In this work, we showed that soluble polyphenols were enriched in vegetable-fortified bread. The polyphenol-rich extracts of the fortified bread demonstrated better free radical scavenging and inhibition of unsaturated fatty acid oxidation activities than the regular bread. Therefore, regular consumption of vegetable leaf-fortified bread could lead to reduced oxidative stress and associated chronic diseases in human beings. The vegetable leaf fortification could also serve as a suitable means of enhancing the shelf life of wheat bread.

Multi-response optimization of enzyme-assisted maceration to enhance the yield and antioxidant activity of Cassia fistula pods extracts

In this study, by applying response surface methodology (RSM) maceration conditions including enzyme concentration (A), incubation time (B), temperature (C) and pH were optimized for the liberation of Cassia fistula pod phenolics (CFPP) along with their retained antioxidant character. Briefly, mature Cassia fistula pods (CFP) were macerated under various conditions: A: 3–5%, B: 60–90 min, C: 40–70 °C and D: 5.5–8.5 and extract obtained thus were simultaneously evaluated for their total phenolic content (TPC), free radical scavenging capacity (FRSC), Trolox equivalent antioxidant capacity (TEAC), inhibition of linoleic acid peroxidation (ILP) and ferric reducing power (FRP). The solution having highest desirability endorsed treatment of CFP with 3.40% acid cellulose enzyme at 55.11 °C and 6.1 pH for 75 min, which offered an extract yield 31.66 g/100 g containing 165.63 milligram gallic acid equivalents TPC/g of CFP with appreciable level of FRSC (DPPH IC50 6.50 mg/mL), TEAC (282.64 mg TE/g of extract), ILP (55.61%), and FRP of 0.68.. Exclusively it could be acclaimed that a carefully optimized enzyme pre-treatment may furnish good quantity and quality of polyphenols.

Physicochemical and Health Promoting Properties of Everbearing Strawberry Cultivar, ‘Dekoruju’ Berries

Overall appearance on everbearing strawberry cultivar, ‘Dekoruju’ berries were observed. Berries were glossy and colors of skins and pulps were favorable (red-fleshed). An eating quality was good and berries had a favorable balance of sweetness and sourness because of higher sugar-acid ration (14.6) of berries. Berries were foods rich in vitamin B1 (0.35±0.02 mg/100 g FW) and phenol compounds (80.4±0.6 mg/100 g FW) such as anthocyanins and flavonoids. Extracts prepared from berries, especially in 100% concentration, almost completely inhibited linoleic acid peroxidation under the condition tested. These showed extremely high scavenging activities against specially superoxide anion (92.2±2.16%) and DPPH (&gt; 100%) radicals in comparison with all commercially available natural or synthetic antioxidants tested. These also exhibited the foremost inhibitory activities against not only ACE (62.7±5.1%) but also hyaluronidase (67.6±3.5%), suggesting beneficial effects on anti-hypertension, anti-allergy, and anti-inflammatory. The present study indicated that fresh ‘Dekoruju’ berries may be considered as good sources of natural antioxidants such as phenol compounds (anthocyanins and flavonoids), and may contribute to maintain and promote health and to help protect body against chronic diseases and an allergy disease.

Angiotensin-I-Converting Enzyme Inhibitory Activity and Antioxidant Properties of Cryptides Derived from Natural Actomyosin of Catla catla Using Papain

Natural actomyosin (NAM) from the freshwater fish Catla catla was extracted and hydrolyzed using papain enzyme at different enzyme-to-substrate ratios (0.5%, 1.0%, 2.0%, 5.0%, and 10%) to obtain the cryptides with different degrees of hydrolysis (DH). Derived cryptides were evaluated for bioactive properties such as angiotensin-I-converting enzyme (ACE) inhibitory activity and antioxidant properties. The pattern of hydrolysis of NAM as a function of time revealed that major protein components such as myosin and actin were hydrolyzed within 10 min of hydrolysis. The cryptides obtained with the DH of 29.4% had significantly higher ACE inhibitory activity and linoleic acid peroxidation inhibitory activity (P&lt;0.05). A higher DPPH free radical-scavenging activity and ferric-reducing power were exhibited by the NAM cryptide mixture obtained with the DH of 17.38 and 26.2%, respectively. The natural actomyosin could be a potential precursor to produce the cryptides with therapeutical and antioxidant properties.

5-Lipoxygenase: Its involvement in gastrointestinal malignancies.

Lipoxygenases (LOXs) are dioxygenases that catalyze the peroxidation of linoleic acid (LA) or arachidonic acid (AA), in the presence of molecular oxygen. The existence of inflammatory component in the tumor microenvironment intimately links the LOXs to gastrointestinal (GI) cancer progression. Amongst the six-different human LOX-isoforms, 5-LOX is the most vital enzyme for leukotriene (LT) biosynthesis, which is the main inflammation intermediaries. As recent investigations have shown the association of 5-LOX with tumor metastasis, there has also been significant progress in discovering the function of 5-LOX pathway in GI cancer. Studies on GI cancer cells using the pharmacological drugs targeting 5-LOX pathway have shown antiproliferative and proapoptotic effects. Pharmacogenetic discoveries in other diseases have revealed strong heritable basis for the leukotriene pathway, which helps in exploring the mechanistic source of genetic alteration within the leukotriene pathway and offer insights into GI cancer pathogenesis and future prospects for treatment and prevention. This review recapitulates the current research status of 5-LOX activity in GI malignancies.