Biotechnology, Biotechnologies, Electronics, Electronique, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Biotechnologie, Biotechnology, Méthodes. Procédés. Technologies, Methods. Procedures. Technologies, Méthodes et appareillages divers, Various methods and equipments, Biodétecteurs. Biocapteurs, Biosensors, Coniferales, Gymnospermae, Spermatophyta, Allergène, Allergen, Alergeno, Application, Aplicación, Aptamère, Aptamer, Aptómero, Biodétecteur, Biosensor, Biodetector, Cryptomeria japonica, DNA, Pollen, Polen, Cry j 2, Japanese cedar pollen, and Pollinosis

Sensing pollen allergens is required to prevent allergic disorders such as pollinosis. Aptamers, which bind to specific molecules, offer great potential as useful tools for detecting pollen allergens as measures against allergic disorders. Here, we report the identification of DNA aptamers binding to Cry j 2, one of the major allergens in Japanese cedar pollen, and the histochemical sensing of Cry j 2 in ruptured Japanese cedar pollen. DNA aptamers were selected by systematic evolution of ligands by exponential enrichment (SELEX) using nitrocellulose membranes. Through four rounds of SELEX, we identified aptamers binding to Cry j 2. The aptamers generated staining in ruptured Japanese cedar pollen on glass slides without extraction, similar to anti-Cry j 2 antibodies. The staining was compatible with starch localization, in which Cry j 2 is present. An aptamer, CJ2-06, which had high and specific binding ability to Cry j 2 (Kd = 24 nM), detected an amount of Cry j 2 equivalent to that in several tens of micrograms of pollen. Cry j 2 contained in house dust was detected in a spike test. The aptamers identified in this study can be powerful tools for allergen recognition in the practical biosensing of Cry j 2, leading to preventive measures against allergic disorders caused by Japanese cedar pollen.

Biotechnology, Biotechnologies, Electronics, Electronique, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Biotechnologie, Biotechnology, Angiospermae, Monocotyledones, Mécanique fluide, Fluid mechanics, Mecánica flúido, Spermatophyta, Amplification, Amplificación, Détection, Detection, Detección, Fibre optique, Optical fiber, Fibra óptica, Microfluidique, Microfluidics, Microfluidic, Miniaturisation, Miniaturization, Miniaturización, Méthode optique, Optical method, Método óptico, Orchidaceae, Pathogène, Pathogenic, Patógeno, Transcription inverse, Reverse transcription, Transcripción inversa, Optical fibers, Pathogen detection, Phalaenopsis orchid, and Reverse transcription loop-mediated isothermal amplification

Orchids of the genus Phalaenopsis are some of the most economically important plants in Taiwan. Fast, accurate, and on-site detection of pathogens in these orchids is therefore of critical importance in order to prevent or suppress costly disease outbreaks. Traditional pathogen detection methods are time-consuming, require well-equipped laboratories with highly trained personnel, and cannot be conducted in situ. In this study, a microfluidic system integrated with buried optical fibers was developed to detect viral pathogens of Phalaenopsis spp. Briefly, virus-specific ribonucleic acid (RNA) purification was achieved by a pre-treatment incubation with magnetic beads, and reverse-transcription loop-mediated isothermal amplification (RT-LAMP) was used subsequently to amplify the viral RNA. Positive RT-LAMP reactions resulted in the precipitation of magnesium pyrophosphate, which caused a change in turbidity that could be seen by the naked eye. A buried optical fiber-based detection module and a micro-stirring device were then integrated into the microfluidic chip to detect the RT-LAMP reaction product directly on the chip itself by measuring the change in the optical signals caused by the turbidity change associated with a positive amplification. The limit of detection for this system was found to be 25 fg, which is of similar sensitivity to existing, more laborious methods. Therefore, by using the integrated microfluidic system, a sensitive, rapid, accurate, and automatic diagnosis of viral pathogens in Phalaenopsis spp. orchids could be achieved within only 65 min.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Céréale, Cereal, Gramineae, Monocotyledones, Spermatophyta, Antioxydant, Antioxidant, Antioxidante, Blé, Wheat, Trigo, Orge, Barley, Cebada, Phénols, Phenols, Fenoles, Teneur, Content, Proporción, Triticum monococcum, ABTS, Antioxidant activity, DPPH, Einkorn wheat (Triticum monococcum L.), FRAP, Malt, TEAC, and TPC

Two einkorn wheat, one barley, three optional winter cultivation wheat and five winter cultivation wheat samples harvested in Hungary in 2011, and their malts were evaluated for their DPPH radical and ABTS radical cation scavenging activity, ferric reduction capacity (FRAP) and total phenolic content (TPC). All einkorn and barley samples exhibited significant antioxidant activities determined by DPPH and ABTS radical scavenging activities. The einkorn samples show higher polyphenol content than the other wheat samples. In all cases the barley sample had the highest antioxidant potential and polyphenol content. The einkorn malts had high DPPH and ABTS radical cation scavenging activities, but the phenolic content was lower against wheat samples. There was significant difference between the antioxidant potential of optional and winter cultivation wheat samples except on ABTS scavenging activities. Einkorn wheat is potentially a new raw material to produce organic beer that might have beneficial effects with its increased antioxidant potential.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Dicotyledones, Ericaceae, Spermatophyta, Canneberge, Cranberries, Arandano, Cellule épithéliale, Epithelial cell, Célula epitelial, Homme, Human, Hombre, In vitro, Intestin, Gut, Intestino, Oligomère, Oligomer, Oligómero, Transport biologique, Biological transport, Transporte biológico, Vaccinium, Flavonol polymère, Procyanidine, Procyanidines, Caco-2 cells, Depolymerisation, Procyanidins, and Transport

Procyanidins in cranberries are predominantly polymers (>85%). The objective of this study was to optimise the depolymerisation of polymers and to investigate the absorption of resultant oligomers on Caco-2 cell monolayers. Depolymerisation conditions were optimised using response surface methodology. Depolymerisation, with or without added epicatechin, yielded 644 μg and 202 μg of oligomers (monomer through tetramers) per mg of partially purified polymers (PP), respectively. Oligomers (yielded from both methods) were transported through Caco-2 cell monolayer despite absorption rates being low. With the aid of response surface methodology, the optimum depolymerisation conditions were determined to be 60 °C, 0.1 M HCl in methanol and 3 h without added epicatechin. The predicted maximum yield was 364 μg oligomers per mg of PP. The optimum depolymerisation condition with added epicatechin shared the same temperature, acid concentration and reaction time, in addition to an epicatechin/PP mass ratio of 2.19. Its predicted maximum oligomer yield was 1089 μg/mg. The predicted yields were verified by experimental data.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Compositae, Dicotyledones, Origine végétale, Plant origin, Origen vegetal, Spermatophyta, Acide chlorogénique, Chlorogenic acid, Acide phénolique, Phenolic acid, Acido fenólico, Enrichissement, Enrichment, Enriquecimiento, Extrait, Extract, Extracto, Feuille végétal, Plant leaf, Hoja vegetal, Helianthus tuberosus, Partie de plantes, Plant part, Parte planta, Résine, Resins, Resina, Séparation, Separation, Separación, Helianthus tuberosus L, and Macroporous resin

In the present study, a simple and efficient method for the preparative separation of 3-CQA from the extract of Helianthus tuberosus leaves with macroporous resins was studied. ADS-21 showed much higher adsorption capacity and better adsorption/desorption properties for 3-CQA among the tested resins. The adsorption of 3-CQA on ADS-21 resin at 25 °C was fitted best to the Langmuir isotherm model and pseudo-second-order kinetic model. Dynamic adsorption/desorption experiments were carried out in a glass column packed with ADS-21 to optimise the separation process of 3-CQA from H. tuberosus leaves extract. After one treatment with ADS-21, the content of 3-CQA in the product was increased 5.42-fold, from 12.0% to 65.2%, with a recovery yield of 89.4%. The results demonstrated that the method was suitable for large-scale separation and manufacture of 3-CQA from H. tuberosus leaves. .

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Pharmacologie. Traitements medicamenteux, Pharmacology. Drug treatments, Pharmacologie générale, General pharmacology, Pharmacognosie. Homéopathie. Aliment santé, Pharmacognosy. Homeopathy. Health food, Antibiotiques. Antiinfectieux. Antiparasitaires, Antibiotics. Antiinfectious agents. Antiparasitic agents, Antibactériens, Antibacterial agents, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Dicotyledones, Labiatae, Origine végétale, Plant origin, Origen vegetal, Plante médicinale, Medicinal plant, Planta medicinal, Spermatophyta, Antibactérien, Antibacterial agent, Antibacteriano, Antioxydant, Antioxidant, Antioxidante, Extrait, Extract, Extracto, Infusion, Infusión, Phénols, Phenols, Fenoles, Thymus vulgaris, Antioxidant/antibacterial activity, Decoction/infusion, Hydroalcoholic extract, Phenolic compounds, and Thymus vulgaris L

Bioactivity of thyme has been described, but mostly related to its essential oils, while studies with aqueous extracts are scarce. Herein, the antioxidant and antibacterial properties of decoction, infusion and hydroalcoholic extract, as also their phenolic compounds, were evaluated and compared. Decoction showed the highest concentration of phenolic compounds (either phenolic acids or flavonoids), followed by infusion and hydroalcoholic extract. In general, the samples were effective against gram-positive (Staphylococcus aureus and Staphylococcus epidermidis) and gram-negative (Escherichia coli, Klebsiella spp., Pseudomonas aeruginosa, Enterococcus aerogenes, Proteus vulgaris and Enterobacter sakazakii) bacteria, with decoction presenting the most pronounced effect. This sample also displayed the highest radical scavenging activity and reducing power. Data obtained support the idea that compounds with strong antioxidant and antibacterial activities are also water-soluble. Furthermore, the use of thyme infusion and decoction, by both internal and external use, at recommended doses, is safe and no adverse reactions have been described.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Compositae, Dicotyledones, Légume, Vegetables, Hortalizas, Micronutriment, Micronutrient, Micronutriente, Phénols, Phenols, Fenoles, Spermatophyta, Aliment, Food, Alimento, Antiinflammatoire, Antiinflammatory agent, Antiinflamatorio, Evaluation, Evaluación, Extrait, Extract, Extracto, Lactuca sativa, Laitue, Lettuce, Lechuga, Origine végétale, Plant origin, Origen vegetal, Polyphénol, Polyphenol, Polifenol, Proanthocyanidine, Proanthocyanidin, Proantocianidina, Anti-inflammatory, Polyphenols, and UHPLC

Fresh cut vegetables represent a widely consumed food worldwide. Among these, lettuce (Lactuca sativa L.) is one of the most popular on the market. The growing interest for this healthy food is related to the content of bioactive compounds, especially polyphenols, that show many beneficial effects. In this study, we report the anti-inflammatory and antioxidant potential of polyphenols extracted from lettuce (var. Maravilla de Verano), in J774A.1 macrophages stimulated with Escherichia coli lipopolysaccharide (LPS). Lettuce extract significantly decreased reactive oxygen species, nitric oxide release, inducible nitric oxide synthase and cycloxygenase-2 expression. A detailed quali/quantitative profiling of the polyphenolic content was carried out, obtaining fast separation (10 min), good retention time and peak area repeatability, (RSD% 0.80 and 8.68, respectively) as well as linearity (R2 ≥ 0.999) and mass accuracy (≤5 ppm). Our results show the importance in the diet of this cheap and popular food for his healthy properties.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Anacardiaceae, Angiospermae, Dicotyledones, Fruit sec, Nuts, Frutos secos, Lipide, Lipids, Lípido, Spermatophyta, Acide gras, Fatty acids, Acido graso, Extrait, Extract, Extracto, Huile, Oil, Aceite, Irradiation gamma, Gamma irradiation, Irradiación gama, Pistache, Pistachio, Pistacho, Pistacia vera, Propriété chimique, Chemical properties, Propiedad química, Propriété physicochimique, Physicochemical properties, Propiedad fisicoquímica, and Pistachio oil

The present study evaluated the quality of pistachio oil, as a function of irradiation, to determine the dose level causing undesirable changes to pistachio oil. Physicochemical fatty acid composition, acidity value, peroxide value, iodine value specification number, thiobarbituric acid (TBA) value and colour of pistachio oil extracted from samples treated with 0, 1, 2 and 3 kGy doses of gamma irradiation were determined. Gamma irradiation caused the alteration of fatty acids of pistachio oil which showed a decrease in oleic acid (C18:1) and an increase in linoleic acid (C18:2). All other fatty acids remained unaffected after irradiation. The higher used doses (2 and 3 kGy) decreased acidity value, peroxide value and iodine value, and increased specification number, with no effect on TBA value. Irradiation had a significant effect on colour values of pistachio oil. Parameters L*, a* and b* increased at doses of 1 and 2 kGy.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Fruit, Fruto, Monocotyledones, Musaceae, Origine végétale, Plant origin, Origen vegetal, Spermatophyta, Banane, Banana, Plátano(fruta), Chromatographie HPLC, HPLC chromatography, Cromatografía HPLC, Cultivar, Musa, Pelure, Peel, Cáscara, Phénols, Phenols, Fenoles, Pulpe, Pulp, Pulpa, Flavonol dérivé, Flavonols, HPLC/ESI-HR-MS, Hydroxycinnamic acids, Phenolic compounds, and Plantain

The present study investigated the phenolic profiles of the pulp and peel of nine plantain cultivars and compared them to those of two dessert bananas of commercial interest (Grand Nain and Gros Michel), alongside a newly created hybrid, resistant to black sigatoka disease (F568). Identification and quantification of phenolic compounds were performed by means of HPLC-ESI-HR-MS and HPLC-DAD. Hydroxycinnamic acids, particularly ferulic acid-hexoside with 4.4-85.1 μg/g of dry weight, dominated in the plantain pulp and showed a large diversity among cultivars. Flavonol glycosides were predominant in plantain peels, rutin (242.2-618.7 μg/g of dry weight) being the most abundant. A principal component analysis on the whole data revealed that the phenolic profiles of the hybrid, the dessert bananas and the pure plantains differed from each other. Plantain pulps and peels appeared as good sources of phenolics, which could be involved in the health benefits associated with their current applications.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Dicotyledones, Ericaceae, Fruit, Fruto, Micronutriment, Micronutrient, Micronutriente, Origine végétale, Plant origin, Origen vegetal, Pigment, Pigments, Pigmento, Polyphénol, Polyphenol, Polifenol, Spermatophyta, Anthocyane, Anthocyanin, Antocianina, Antioxydant, Antioxidant, Antioxidante, Encapsulation, Encapsulación, Extrait, Extract, Extracto, Flavonoïde, Flavonoid, Flavonoide, In vitro, Libération, Release, Liberación, Myrtille, Blueberry, Mirtillo, Phénols, Phenols, Fenoles, Proanthocyanidine, Proanthocyanidin, Proantocianidina, Vaccinium ashei, Anthocyanine, Anthocyanins, Antioxidant activities, Blueberries, and Phenolics

We aimed to determine the effect of encapsulation on the release properties of blueberry extracts during simulated gastrointestinal digestion. An ethanolic pomace extract was microencapsulated with whey protein isolate via spray drying. The in vitro release of monomeric anthocyanins, phenolics and ferric reducing antioxidant activity of the microcapsules (W) were evaluated for the microcapsules and two non-encapsulated systems: ethanolic pomace extract (P) and freeze-dried juice (F). Concentrations of anthocyanin and phenolics were normalised prior to digestion. Results showed that antioxidant activity was in the order of: F > W > P. Regardless of encapsulation, more phenolics were released from W and P than F. Anthocyanin concentration decreased after intestinal digestion for W, but remained constant for P and F. MALDI-MS showed similar spectra for P and F but not for W. The spray-dried product has comparable release characteristics to freeze-dried juice, and may be investigated for food applications.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Dicotyledones, Ericaceae, Micronutriment, Micronutrient, Micronutriente, Spermatophyta, Acide phénolique, Phenolic acid, Acido fenólico, Antioxydant, Antioxidant, Antioxidante, Biodisponibilité, Bioavailability, Biodisponibilidad, Canneberge, Cranberries, Arandano, Flavonoïde, Flavonoid, Flavonoide, Individu sain, Healthy subject, Individuo sano, Origine végétale, Plant origin, Origen vegetal, Pharmacocinétique, Pharmacokinetics, Farmacocinética, Phénols, Phenols, Fenoles, Polyphénol, Polyphenol, Polifenol, Proanthocyanidine, Proanthocyanidin, Proantocianidina, Vaccinium, Cranberry, Flavonoids, Phenolics, Polyphenols, and Proanthocyanidins

Cranberries (Vaccinium macrocarpon) are a rich source of phenolic phytochemicals, which likely contribute to their putative health benefits. A single-dose pharmacokinetic trial was conducted in 10 healthy adults ≥ 50 y to evaluate the acute (24-h) absorption and excretion of flavonoids, phenolic acids and proanthocyanidins (PACs) from a low-calorie cranberry juice cocktail (54% juice). Inter-individual variability was observed in the Cmax and Tmax of many of these compounds in both plasma and urine. The sum total concentration of phenolics detected in plasma reached a peak of 34.2 μg/ml between 8 and 10 h, while in urine this peak was 269.8 μg/mg creatinine, and appeared 2―4 h earlier. The presence of PAC-A2 dimers in human urine has not previously been reported. After cranberry juice consumption, plasma total antioxidant capacity assessed using ORAC and TAP assays correlated with individual metabolites. Our results show phenolic compounds in cranberry juice are bioavailable and exert antioxidant actions in healthy older adults.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Araceae, Glucide, Carbohydrate, Glúcido, Monocotyledones, Polyoside, Polysaccharide, Poliósido, Spermatophyta, Amidon, Starch, Almidón, Antioxydant, Antioxidant, Antioxidante, Colocasia esculenta, Digestibilité, Digestibility, Digestibilidad, In vitro, Index glycémique, Glycemic index, Indice glucémico, Estimated glycemic index (eGI), In vitro starch digestibility, and Taro (Colocasia esculenta L Schott)

The purpose of this study was to determine some functional properties of taro (Colocasia esculenta L. Schott) corm, which can be a good alternative to the other dietary carbohydrate sources with its high starch content. The total phenolic and flavonoid content of taro corm was found as 205 ± 53 mg CAE/ 100 g and 61 ± 9 mg CAE/100 g, respectively. The antioxidant capacity of corm was determined as 452 ± 72 mM TEAC/100g and 244 ± 73 mM TEAC/100 g, by the scavenging activity against ABTS and DPPH radicals, respectively. The free glucose content of corms was less than 1%, whereas the 60% of dry matter was composed of starch. According to the results, the taro corms' starch was highly digestible and higher than the 50% of the starch was composed of rapidly digestible starch (RDS) fractions. The estimated glycemic index (eGI) of taro corm was 63.1 ± 2.5, indicating taro corm as a medium GI food and a good dietary carbohydrate alternative especially for diabetic people.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Dicotyledones, Oleaceae, Origine végétale, Plant origin, Origen vegetal, Spermatophyta, Antihypertenseur, Antihypertensive agent, Antihipertensivo, Antioxydant, Antioxidant, Antioxidante, Extraction, Extracción, Graine, Seeds, Semillas, Olea europaea, Olive, Oliva, Peptide, Peptides, Péptido, Résidu, Residue, Resíduo, Semence, Seed, Semilla, Spectrométrie masse, Mass spectrometry, Espectrometría masa, Stratégie, Strategy, Estrategia, Antihypertensive capacity, Antioxidant capacity, Bioactive peptides, and Olive seeds

This work proposes a new strategy for the revalorization of residual materials from table-olive and olive oil production based on the extraction of bioactive peptides. Enzymatic hydrolysates of olive seed protein isolate were prepared by treatment with five different proteases: Alcalase, Thermolysin, Neutrase, Flavourzyme and PTN. Although all hydrolysates presented antioxidant properties, Alcalase was the enzyme that yielded the hydrolysate with the highest antioxidant capacity. All hydrolysates showed antihypertensive capacity, obtaining IC50 values from 29 to 350 μg/ml. Thermolysin was the enzyme which yielded the hydrolysate with the highest ACE-inhibitory capacity. Hydrolysates were fractionated by ultrafiltration showing a high concentration of short chain peptides, which exhibited significantly higher antioxidant and antihypertensive capacities than fractions with higher molecular weights. Peptides in most active fractions were identified by LC-MS/MS, observing homologies with other recognized antioxidant and antihypertensive peptides. Finally, their antioxidant and antihypertensive capacities were evaluated after in vitro gastrointestinal digestion.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Dicotyledones, Fruit, Fruto, Micronutriment, Micronutrient, Micronutriente, Phénols, Phenols, Fenoles, Rosaceae, Spermatophyta, Antioxydant, Antioxidant, Antioxidante, Chromatographie phase liquide, Liquid chromatography, Cromatografía fase líquida, Coing, Quince, Membrillo, Cydonia oblonga, Flavanol, Flavonoïde, Flavonoid, Flavonoide, Origine végétale, Plant origin, Origen vegetal, Polyphénol, Polyphenol, Polifenol, Proanthocyanidine, Proanthocyanidin, Proantocianidina, Qualité, Quality, Calidad, Flavonol dérivé, Antioxidant activity, Cydonia oblonga Miller, Flavan-3-ols, Flavonols, Hydroxycinnamic acids, LC-MS analysis, Maceracion, and Polyphenols

Phytochemical profiles of 24 quince liquors were studied as the combination of technologically variant. Liquors were obtained after macerating quinces from three varieties (Vranja, ALM3 and ZM2), with or without skin, at two ratios of quince:ethanol (50:50 and 25:75), and at two alcohol content (60% and 30%). Polyphenols were identified by LC-PDA-QTOF/MS and quantified by UPLC-PDA and UPLC-FL. A total of 18 polyphenolic compounds were identified and classified as 5 flavan-3-ols, 5 phenolic acids, and 8 flavonols. Flavan-3-ols were the most abundant group followed by hydroxycinnamates and flavonols. The highest contents of total polyphenols (~1000 mg/100 mL) and antioxidant activity (37.1 mmol Trolox/100 mL) were found in the liquors prepared using fruits with skin and 50:50 quince:ethanol ratio. The skin of quinces was the main source of phenolic acids and especially flavonols. The high antioxidant activity and polyphenolic content of quince liquor may be deemed as a promising new alcoholic beverage.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Dicotyledones, Ericaceae, Micronutriment, Micronutrient, Micronutriente, Phénols, Phenols, Fenoles, Pigment, Pigments, Pigmento, Polyphénol, Polyphenol, Polifenol, Spermatophyta, Activité biologique, Biological activity, Actividad biológica, Anthocyane, Anthocyanin, Antocianina, Antioxydant, Antioxidant, Antioxidante, Extrait, Extract, Extracto, Flavonoïde, Flavonoid, Flavonoide, Fractionnement, Fractionation, Fraccionamiento, Lésion, Lesion, Lesión, Proanthocyanidine, Proanthocyanidin, Proantocianidina, Vaccinium, Anthocyanine, Antioxidants, Bilberry extract, DNA damage, and ROS

The incidence of chronic diseases increases with advancing age of the population. A commonly discussed cause of chronic diseases is oxidative stress, which occurs in the body when there is an imbalance between the formation and inactivation of so-called reactive oxygen species (ROS). Epidemiological data suggest that a 'healthy diet', with a high content of flavonoids indicates preventive properties and correlates with an inverse effect with respect to the risk of chronic diseases. Berries (especially bilberries, Vaccinium myrtillus L) are an important source of these flavonoids. In this study, we investigated, in vitro, the antioxidative properties of fractions obtained from a commercially available anthocyanin-rich bilberry extract (BE). As markers for antioxidative activity, the intracellularly generated ROS levels, oxidative DNA damage, and total glutathione (tGSH) levels were determined in the human colon cell lines Caco-2 and HT-29. In Caco-2 cells, the ROS levels and, in both cell lines, the oxidative DNA damage, were significantly reduced in the presence of the original BE and phenolcarbonic acid-rich fraction. Total GSH levels were slightly increased after pretreatment with BE, phenolcarbonic acid and the polymeric fractions, but not with the anthocyanin fraction. In summary, the BE and the therefrom-isolated phenolcarbonic acid-rich fraction, showed the most potent antioxidative activity whereas the polymeric and anthocyanin-rich fraction, in total, were less active.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Compositae, Dicotyledones, Légume, Vegetables, Hortalizas, Micronutriment, Micronutrient, Micronutriente, Origine végétale, Plant origin, Origen vegetal, Phénols, Phenols, Fenoles, Proanthocyanidine, Proanthocyanidin, Proantocianidina, Spermatophyta, Aliment, Food, Alimento, Aminoacide, Aminoacid, Aminoácido, Eliciteur, Elicitor, Elicitador, Feuille végétal, Plant leaf, Hoja vegetal, Lactuca sativa, Laitue, Lettuce, Lechuga, Partie de plantes, Plant part, Parte planta, Polyphénol, Polyphenol, Polifenol, EC 1.10.3.1, Characterisation, DL-β-amino-n-butyric acid, Elicitation, and Polyphenol oxidase

The study concentrated on changes in certain biochemical parameters of polyphenol oxidase (PPO) from lettuce leaves caused by DL-β-amino-n-butyric acid (BABA) elicitation. PPO from control plants demonstrated the highest affinity toward catechol, whereas PPO from BABA-elicited lettuce showed the highest affinity to 4-methylcatechol. The optimum temperature for enzymes from control plants was 35 °C, whereas from plants elicited with 1 mM BABA this was 25 °C. PPO from plants elicited with BABA was also more sensitive to the tested inhibitors than PPO from control plants. L-Cysteine was the most effective inhibitor. Native gel stained for PPO activity in control samples showed two isoforms. However, in BABA-treated lettuce three bands visualising PPO activity were observed. The information obtained in this study will be valuable for the development of treatment technology and storage conditions to control undesirable browning reactions in elicited lettuce.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Dicotyledones, Ericaceae, Mammalia, Pathologie de l'appareil digestif, Digestive diseases, Aparato digestivo patología, Pathologie de l'intestin, Intestinal disease, Intestino patología, Rodentia, Spermatophyta, Vertebrata, Animal, Canneberge, Cranberries, Arandano, Colite, Colitis, Dextran, Intestin, Gut, Intestino, Maladie inflammatoire, Inflammatory disease, Enfermedad inflamatoria, Prévention, Prevention, Prevención, Sodium, Sodio, Souris, Mouse, Ratón, Succédané sang, Blood substitute, Substituto sangre, Vaccinium, Cranberry, DSS, and Inflammatory bowel diseases

With the prevalence of inflammatory bowel disease (IBD) and its associated risk for development of colorectal cancer, it is of great importance to prevent and treat IBD. However, due to the complexity of etiology and potentially serious adverse effects, treatment options for IBD are relatively limited. Thus, the purpose of this study was to identify a safe food-based approach for the prevention and treatment of IBD. In this study, we tested the effects of cranberry products on preventing dextran sulphate sodium-induced murine colitis. Our results suggest that both cranberry extract and dried cranberries-fed groups had a significantly reduced disease activity index, where dried cranberries were more effective in preventing colitis than cranberry extract. Shortening of colon length, colonic myeloperoxidase activity and production of pro-inflammatory cytokines were attenuated in animals fed dried cranberries compared to the controls. The current report suggests that cranberries can be applied to prevent and reduce the symptoms of IBD.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Angiospermae, Dicotyledones, Origine végétale, Plant origin, Origen vegetal, Rhamnaceae, Spermatophyta, Accumulation biologique, Biological accumulation, Acumulación biológica, Fruit, Fruto, Maturation, Ripening, Maduración, Nucléoside, Nucleoside, Nucleósido, Récolte, Harvesting, Cosecha, Sucre, Sugar, Azúcar, Teneur, Content, Proporción, Variation, Variations, Variación, Ziziphus jujuba, Accumulation of the active compounds, Ripening stage, Suitable harvest time, and Triterpenic acid

Jujube (Ziziphus jujuba) fruit is widely consumed as food and traditional Chinese medicine in Asian countries due to its potential effects for human health. To facilitate selection of the maturity stage providing optimum health benefits, jujube fruits were analysed at six stages of growth (S1-6) for triterpenic acids, nucleosides, nucleobases, and sugars by UHPLC-MS/MS or HPLC-ELSD methods. The content levels of most triterpenic acids and sugars increased with ripening, and reached the highest at S5 and S6, respectively. The accumulation of the cyclic nucleotides (cAMP and cGMP) was mainly in the later stage of ripening (S5-6). Therefore, if taking triterpenic acids as the major quality indicator, S5 should be the ideal time to harvest jujube fruit, and the full ripen stage (S6) maybe the best choice when taking sugars and cyclic nucleotides as the most important components.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Pharmacologie. Traitements medicamenteux, Pharmacology. Drug treatments, Anticancéreux, Antineoplastic agents, Chimiothérapie, Chemotherapy, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Acide gras essentiel, Essential fatty acid, Acido graso esencial, Acide gras n-3, n-3 fatty acid, Acido graso n-3, Acide gras polyinsaturé, Polyunsaturated fatty acid, Acido graso poliinsaturado, Angiospermae, Dicotyledones, Lipide, Lipids, Lípido, Origine végétale, Plant origin, Origen vegetal, Punicaceae, Spermatophyta, Acide gras, Fatty acids, Acido graso, Acide linolénique, Linolenic acid, Linolénico ácido, Anticancéreux, Antineoplastic agent, Anticanceroso, Antioxydant, Antioxidant, Antioxidante, Biologie moléculaire, Molecular biology, Biología molecular, Extrait, Extract, Extracto, Fonctionnelle, Functional, Funciónal, Graine, Seeds, Semillas, Ingrédient, Ingredient, Ingrediente, Phospholipide, Phospholipid, Fosfolípido, Punica granatum, Semence, Seed, Semilla, Conjugated linolenic fatty acid, Functional ingredient, and Phospholipid molecular species

This paper aims to provide a solid base for the utilisation of pomegranate whole seed ethanolic extract (PSEE) as a nutraceutical/functional food ingredient. PSEE was tested for its antioxidant and antiproliferative activities against different human cancer cell lines. Bioactive lipid compounds were identified by studying the PSEE lipid portion. PSEE exhibited a protection of lipid peroxidation threefold higher than a positive control. PSEE showed a promising antiproliferative activity against hormone dependent prostate carcinoma LNCaP, with an IC50 value 3 times lower than the positive control vinblastine, and against human breast cancer cell lines (IC50 = 9.6 μg/ml). PSEE contained lipid bioactive compounds, such as neutral lipids, consisting of 72.8% punicic acid, glycolipids and phospholipids rich in essential fatty acids (α-linoleic and α-linolenic acids). Due the presence of bioactive compounds and the remarkable antiproliferative activity, the use of PSEE as a value-added ingredient in formulations of products aimed to prevent diseases, especially cancer, could be promoted.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Amaranthaceae, Angiospermae, Chenopodiaceae, Dicotyledones, Spermatophyta, Amarante, Amaranth, Amaranto, Amaranthus caudatus, Chenopodium quinoa, Composé pectique, Pectic substance, Compuesto péctico, Fibre alimentaire, Dietary fiber, Fibra alimenticia, Polyoside, Polysaccharide, Poliósido, Insoluble fibre, Pectic polysaccharides, Pseudocereals, Quinoa, Soluble fibre, and Xyloglucans

Dietary fibre of quinoa and amaranth was analysed for its insoluble and soluble fibre content, composition, and structure. Total dietary fibre content was 10% for quinoa and 11 % for amaranth. For both pseudocereals, 78% of its dietary fibre was insoluble. Insoluble fibre (IDF) from quinoa and amaranth was mainly composed of galacturonic acid, arabinose, galactose, xylose and glucose. Linkage analysis indicated that IDF was composed of homogalacturonans and rhamnogalacturonan-I with arabinan side-chains (~55-60%), as well as highly branched xyloglucans (~30%) and cellulose. For both pseudocereals, 22% of total dietary fibre was soluble; a higher proportion than that found in wheat and maize (~15%). The soluble fibre (SDF) was composed of glucose, galacturonic acid and arabinose; for amaranth, xylose was also a major constituent. Xyloglucans made up ~40-60% of the SDF and arabinose-rich pectic polysaccharides represented ~34-55%.