Antioxidant Activity of Piceatannol in Canola Oil

Piceatannol has shown to be a strong antioxidant in vivo, however, its ability to suppress lipid oxidation in foods has not been examined. The present study is to examine the antioxidant effect of piceatannol on heated canola oil compared with that of butylated hydroxytoluene (BHT). The oxidation of canola oil is conducted at 60, 90, 120, and 150 °C by monitoring the depletion of oxygen, the decrease in unsaturated fatty acids, and the changes of primary and secondary oxidation products. Results demonstrated that piceatannol can suppress lipid oxidation of canola oil in a dose-dependent manner with its effect being more effective than BHT. Practical Applications: Lipid oxidation is a major factor in the deterioration of food quality. Synthetic antioxidants, such as BHT and butylated hydroxyanisole, are used to inhibit oxidation in foods, but their safety has been always concerned. Piceatannol has exhibited a strong antioxidant activity to attenuate lipid oxidation and it should be further explored for use as a natural antioxidant in foods.     

Late-Stage Hydrocarbon Conjugation and Cyclisation in Synthetic Peptides and Proteins

The conventional S-alkylation of cysteine relies upon using activated electrophiles. Here we demonstrate high-yielding and selective S-alkylation and S-lipidation of cysteines in unprotected synthetic peptides and proteins by using weak electrophiles and a Zn²⁺ promoter. Linear or branched iodoalkanes can S-alkylate cysteine in an unprotected 38-residue Myc peptide fragment and in a 91-residue miniprotein Omomyc, thus highlighting selective late-stage synthetic modifications. Metal-assisted cysteine alkylation is also effective for incorporating dehydroalanine into unprotected peptides and for peptide cyclisation via aliphatic thioether crosslinks, including customising macrocycles to stabilise helical peptides for enhanced uptake and delivery to proteins inside cells. Chemoselective and efficient late-stage Zn²⁺-promoted cysteine alkylation in unprotected peptides and proteins promises many useful applications.     

The Plants of the Asteraceae Family as Agents in the Protection of Human Health

The Asteraceae family is one of the largest flowering plant families, with over 1600 genera and 2500 species worldwide. Some of its most well-known taxa are lettuce, chicory, artichoke, daisy and dandelion. The members of the Asteraceae have been used in the diet and for medicine for centuries. Despite their wide diversity, most family members share a similar chemical composition: for example, all species are good sources of inulin, a natural polysaccharide with strong prebiotic properties. They also demonstrate strong antioxidant, anti-inflammatory and antimicrobial activity, as well as diuretic and wound healing properties. Their pharmacological effects can be attributed to their range of phytochemical compounds, including polyphenols, phenolic acids, flavonoids, acetylenes and triterpenes. One such example is arctiin: a ligand with numerous antioxidant, antiproliferative and desmutagenic activities. The family is also a source of sesquiterpene lactones: the secondary metabolites responsible for the bitter taste of many plants. This mini review examines the current state of literature regarding the positive effect of the Asteraceae family on human health.     

洋葱蛋白及多肽的制备及其体外抗氧化活性评价

对洋葱蛋白、4种不同水解度的粗洋葱多肽、4种分子量范围的纯化多肽组分的水解度、分子量、氨基酸组成、DPPH·清除能力进行了研究。结果表明,洋葱蛋白酶解后分子量大幅降低,必需氨基酸组分和支链氨基酸组分均有所提高,DPPH·清除能力大幅提高,且与水解度成正比;在4种水解度的粗洋葱多肽的纯化组分中,P-III(分子量为1~5kDa)的DPPH·清除能力均为最强,这归功于其合适的分子量分布。该研究为洋葱的高值化利用提供了理论依据。     

多铜氧化酶在大肠杆菌中的分泌表达

生物胺是存在于发酵食品中的一类有机物，过量摄入会危害人体健康。多铜氧化酶中的某些酶具有降解多种生物胺的活性，在减控发酵食品中的氨(胺)类危害物方面具有良好的应用前景。研究多铜氧化酶的分泌表达，对酶的特性改造和工业化生产与应用具有重要意义。本研究通过在解淀粉芽孢杆菌来源的多铜氧化酶N端融合信号肽PhoA实现了多铜氧化酶在大肠杆菌中的分泌表达，胞外酶活为69.8 U/L。通过优化诱导条件和酶的分泌确定了多铜氧化酶最优发酵条件为诱导温度25℃、IPTG浓度0.05 mmol/L、诱导时菌体OD600=1.0、诱导6 h后添加150 mmol/L甘氨酸；发酵40 h时胞外多铜氧化酶酶活达到238.1 U/L，是优化前的3.4倍。     

Antifungal and antimycotoxigenic effects of Zingiber officinale,Cinnamomum zeylanicum and Cymbopogon martinii essential oils against Fusarium verticillioides

ABSTRACT

There is an increasing demand for fungi control in grains, especially toxigenic. Also, there is growing concern on the use of synthetic fungicides; thus alternatives are needed. The aim of this study was to evaluate the antifungal and antimycotoxigenic action of essential oils (EOs) from Zingiber officinale, Cinnamomum zeylanicum and Cymbopogon martinii against Fusarium verticillioides, a spoilage and toxigenic fungus. Essential oils were first chemically characterised by gas chromatography coupled to mass spectrometry, and their antioxidant potential was measured by the DPPH, ABTS and FRAP methods. Minimum inhibitory concentration (MIC) and disc diffusion were used to assess antifungal activity. Scanning electron microscopy was used to evaluate morphological changes in the fungus. Antimycotoxigenic activity of the EOs against the production of fumonisin B₁ and B₂ by F. verticillioides was evaluated using ultra-high-performance liquid chromatography system. Z. officinale, C. zeylanicum and C. martinii EOs were predominantly composed by zingiberene and geranial; eugenol; and geraniol, respectively. All the EOs had high antioxidant power, especially that from C. zeylanicum. The MICs were 250, 500 and 2,000 µg mL^?1 for C. zeylanicum, C. martinii and Z. officinale EOs, respectively. Mycelial reduction of F. verticillioides was observed when EOs were used, and the lowest activity was detected in the Z. officinale EO. Overall, the tested EOs promoted structural damage to the fungal cell wall, decreased conidia size and mycelial reduction. Antimycotoxigenic evaluation of the EOs evidenced a significant reduction (p < .05) in the production of fumonisins B₁ and B₂ with all the EOs evaluated in the study. These results suggest that especially C. zeylanicum and C. martinii EOs are highly useful for controlling F. verticillioides and fumonisins production.