Sudan Red G as an adulterant in turmeric (Curcuma longa L.)

Zusammenfassung Eine rote Substanz wurde aus einer tanzanianischen Gelbwurzelprobe (Curcuma Tonga L.) isoliert und durch Röntgen-Einkristall-Analyse als Azofarbstoff Sudanrot G (1-(2-Methoxyphenylazo)-2-naphthol) identifiziert. Die Konzentration des Pigments in der Droge war 0,09%, aus UV-spektroskopischen Daten berechnet.

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Sudan Red G as an adulterant in turmeric (Curcuma longa L.)

Summary A red substance was isolated from a Tanzanian sample of turmeric (Curcuma longa L.) and identified by X-ray single crystal analysis as the azo dye Sudan Red G (1-(2-methoxyphenylazo)-2-naphthol). The concentration of the dye in the spice was 0.09%, as calculated from the UV spectrum.

     

Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

Turmeric (Curcuma longa L.) powder was used to substitute 0%, 2%, 4%, 6% and 8% of wheat flour for making turmeric wheat breads. Proximate composition, physical quality, functional components (curcumin and total phenols) and antioxidant properties of breads containing turmeric were analysed and compared with those of wheat bread. Hardness, crumb colour a and b values, curcumin content and total phenolic contents of breads significantly increased with the addition of turmeric powder. Water activity, specific volume and crumb colour L value of breads decreased with the addition of turmeric powder. Breads containing turmeric powder also showed good antioxidant activity as tested by the β-carotene-linoleate bleaching assay. A 4% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to wheat bread. Breads containing turmeric powder can thus be developed as a health-promoting functional food.     

Composition analysis and immuno-modulatory effect of okra (Abelmoschus esculentus L.) extract

The aim of this study was to analyse the composition of okra (Abelmoschus esculentus L.) extract and investigate the effect of A. esculentus L. polysaccharides (AE-PS) on the maturation and function of dendritic cells (DCs) derived from rat bone marrow hematopoietic cells (BMHCs) in vitro. BMHC-derived immature DCs (BMHC-imDCs) were extracted from rats and treated with AE-PS. The hydrolysed okra extract contained 0.6% β-1, 3-d-glucan. AE-PS induced the presence of polymorphic nuclei and elongated protrusion in the BHMC-imDCs, indicating DC activation. Treatment with100 μg/mL of AE-PS increased the MHC class II and CD80/86 expression levels by 41% and 42%, respectively. Treated cells had reduced endocytosis activity. The secretion of IL-12 and IFN-γ increased significantly by 120% and 75%, respectively, when treated with 100 μg/mL of AE-PS. Moreover, IL-10 production was reduced by 66%. In conclusion, AE-PS exhibits stimulatory effects on rat dendritic cells and promotes the secretion of T_H1 cytokines.     

Composition and structure of carob (Ceratonia siliqua L.) germ proteins

This study was focused on the analysis of the chemical composition of defatted carob germ flour and the protein isolate. The amino acid composition and the nature of the subunits that compose carob germ proteins were also studied. Isolate was obtained by alkaline extraction followed by isoelectric precipitation of proteins. Results showed that an isolate of 96.5% of protein content was obtained. A high amount of amino acids like glutamic acid, aspartic acid and arginine was detected. Carob proteins were found to be composed by aggregates formed by a 131 and 70 kDa subunits linked by non-covalent bonds, and other peptides strongly bounded by disulfide interactions. Both, aggregates and subunits were formed mainly by 100 and 48 kDa monomers linked by disulfide bonds. A considerable content of high molecular mass peptides (HMWP) strongly bounded were also found. Proteins became partially denatured and thermally stabilized at acid pH (pH 2). These results could be useful in the study of different functional properties of carob germ proteins, and the application of these proteins as nutritional ingredients in formulated food.     

Anthocyanin-rich red cabbage (Brassica oleracea L.) extract attenuates cardiac and hepatic oxidative stress in rats fed an atherogenic diet

BACKGROUND: Oxidative stress induced by reactive oxygen species plays an important role in the aetiology of several diseases including atherosclerosis and coronary heart disease. Anthocyanin‐rich extracts have been shown to possess a variety of therapeutic roles, including antioxidant, cardioprotective and hepatoprotective properties. The present inventory was undertaken to evaluate the protective role of anthocyanin‐rich red cabbage extract (ARCE) on an atherogenic (ATH) diet‐induced hypercholesterolaemia and related cardiac and, hepatic oxidative stress in rats. RESULTS: ARCE (100 mg kg^?1 body weight) treatment of rats fed the ATH diet significantly prevented elevation in serum and tissue lipids, circulating levels of cardiac and hepatic damage markers, and resulted in excretion of lipids through faeces. Also, the ARCE extract significantly attenuated alterations in the cardiac and hepatic antioxidants and lipid peroxidation, and histopathological changes in cardiac and hepatic tissue. CONCLUSION: Thus, the present study provides the first scientific evidence for a protective role of ARCE against ATH diet‐induced hypercholesterolaemia and cardiac and hepatic oxidative stress. Copyright © 2012 Society of Chemical Industry     

油莎豆发芽前后营养成分及多糖生物活性的变化

为考察发芽对油莎豆营养成分及油莎豆多糖体外抗氧化、降糖活性的影响,采用近红外光谱分析仪、氨基酸分析仪分析了发芽前后油莎豆淀粉、脂肪、蛋白质、纤维、灰分、氨基酸的含量,蒽酮硫酸法分析多糖含量;利用DPPH·、ABTS+·及总抗氧化能力评价油莎豆多糖抗氧化活性;采用PNPG法,以阿卡波糖作对照,分析油莎豆多糖体外降糖活性....     

Antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat

The sensory intensity measured as theabsolute threshold value of spice andrecognition of spice was evaluated for summer savory and rosemary in meat balls. The values forabsolute threshold value of spice were found to be significantly lower for rosemary than for summer savory. The antioxidative activity of the spices was analysed in two accelerated model systems and in a storage experiment. In one of the model systems, oxidation was accelerated by heat and by an elevated pressure of oxygen. Both spices significantly improved the oxidative stability of the meat balls in this model system. In the second model system metal catalyst oxidation in a meat slurry was used and a reduction in the oxidative processes in samples containing the spices was again shown. In both model systems a slightly higher antioxidative activity was seen for rosemary compared to summer savory. In the storage experiment, the spices were added at a sensorially acceptable level and the heat-treated meat balls were stored at 5°C. A significant reduction in the development of warmed-over flavour (WOF) caused by the addition of spices was measured by a reduction in 2-thiobarbituricacid-reactivesubstances (TBARS) and in hexanal. A reduction in TBARS of approximately 30% in meat balls containing added spices was seen independently of packaging in 1% oxygen or in atmospheric air and the reduction (30%) was constant throughout the storage period.     

Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract (Hibiscus sabdariffa L.)

Ten nanofiltration flat-sheet membranes and eight tight ultrafiltration membranes with nominal MWCOs ranging from 0.2 to 150 kDa were tested to concentrate anthocyanin extract from roselle. A pilot system was used, which featured a membrane cell with an effective area of 0.0155 m². Permeate fluxes were recorded for transmembrane pressures between 0.5 and 3.0 MPa, while keeping all other operating conditions constant (volumetric reduction ratio 1, 35 °C). Retention values of total soluble solids, acidity and anthocyanins increased with transmembrane pressure. With similar permeate fluxes at average transmembrane pressure, retention of anthocyanins is significantly higher for nanofiltration membranes than for ultrafiltration membranes. A membrane was then selected for an industrial trial on the basis of its flux, retention of compounds of interest and energy consumption per liter of permeate. The trial using a 2.5-m² filtration surface, could concentrate roselle extract from 4 to 25 g total soluble solids per 100 g, with 100% retention of anthocyanins. No significant damages were observed when comparing concentrate quality with the initial roselle extract.     

Effects of a Lactobacillus casei synbiotic on serum lipoprotein, intestinal microflora, and organic acids in rats

The main aim of this study was to evaluate the effectiveness of 3 synbiotic diets: 1) containing Lactobacillus casei ASCC 292 and fructooligosaccharides (LF diet); 2) containing L. casei ASCC 292 and maltodextrin (LM diet); and 3) containing L. casei ASCC 292, fructooligosaccharide, and maltodextrin (LFM diet) to reduce serum cholesterol in male Wistar rats. The effect of the synbiotic diets on intestinal microflora, concentration of organic acids, and the possibility of translocation of lactobacilli were also investigated. The LFM diet lowered serum total cholesterol and triglyceride levels, whereas the LM diet increased serum high-density lipoprotein cholesterol level. However, synbiotic diets did not contribute to a change in low-density lipoprotein cholesterol level compared with the control diet. There was a decrease in the population of staphylococci, bacteroides, Escherichia coli, and total coliforms in most bowel regions with the LFM diet compared with the control (which did not contain any synbiotic). In general, the LFM diet contributed to a higher concentration of lactic acid that may have contributed to the decrease in the population of pathogenic microorganisms compared with the control. Fructooligosaccharide was the preferred substrate for production of acetic acid. Results from this study showed that the synbiotic diet that contained L. casei ASCC 292, fructooligosaccharide, and maltodextrin beneficially altered cholesterol levels and produced a healthier bowel microbial population without translocation of lactobacilli to other organs.     

Behaviour of myofibrillar proteins and collagen in hake (Merluccius merluccius L.) muscle during frozen storage and its effect on texture

Summary It is difficult to explain fully the changes in the texture of frozen fish muscle solely in terms of the aggregation of myofibrillar protein. Therefore this paper attempts to relate to such textural changes in frozen hake muscle and to the modification that collagen undergoes during frozen storage. A relationship is also sought between formaldehyde production in the muscle and the aggregation of myofibrillar protein and stroma. A correlation is found to exist between collagen aggregation and augmented hardness in the connective tissue of the raw muscle, but not in that of the cooked muscle. A function is proposed that relates the shear strength of the raw muscle to the aggregation of myofibrillar proteins and collagen.

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Verhalten der myofibrillären Proteine und Kollagene im Hechtmuskel während der Tiefkühllagerung und deren Einfluß auf die Textur

Zusammenfassung Es ist schwierig, die Texturveränderungen tiefgefrorener Fische nur mit der Anhäufung der myofibrillären Proteine zu erklären. Deswegen wird in diesem Aufsatz versucht, solche Texturveränderungen bei tiefgefrorenem Hechtmuskel mit der Veränderung, die das Kollagen während der Lagerungszeit erleidet, zu deuten. Gleichzeitig wird eine Beziehung für die Entstehung von Formaldehyd im Muskel und der Aggregation der Proteinmyofibrillaren und des Grundgewebes gesucht. Es wurde eine Wechselwirkung zwischen der Aggregation des Kollagens und der Zunahme der Härte im Bindegewebe des rohen Muskels, aber nicht des gekochten, gefunden. Es wurde eine mathematische Funktion, die eine Korrelation zwischen der Schnittfestigkeit des rohen Muskels und der Anhäufung der myofibrillären Proteine und des Kollagens darstellt, gefunden.

     

Characterization of protein fractions from chickpea (Cicer arietinum L.) and oat (Avena sativa L.) seeds using proteomic techniques

Albumin, globulin and glutelin fractions were prepared from chickpea and oat seeds using sequential extractions. Molecular characteristics of individual protein fractions were investigated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) in combination with proteomic techniques. SDS-PAGE results revealed that chickpea albumin and globulin fractions (C-Ab and C-Gb) showed protein bands with molecular weights (MWs) related to subunits of legumin (11S globulin) and pea vicilin (7S globulin); oat protein fractions (O-Ab, O-Gb and O-Gt) showed most protein bands with MWs related to subunits of oat 12S globulin (avenalin). With proteomic analysis, eighteen tryptic peptides from chickpea globulin fraction showed sequence homology that corresponded to chickpea legumin α- and β-subunit (NCBI accession number: gi|6273402; theoretical mass 56,216 Da) while sixteen tryptic peptides from chickpea albumin fraction (C-Ab) were identified as chickpea provicilin precursor (NCBI accession number: gi|82173888; theoretical mass 51,390 Da); fifteen tryptic peptides from oat protein fractions were identified with origin from oat 12S seed storage globulin 1 (NCBI accession number: gi|134918; theoretical mass 58,508 Da). The identified tryptic peptide, ALIVPQNFAIAAK, was commonly found in chickpea glutelin fraction (C-Gt), rice glutelin fraction (R-Gt), and oat albumin, globulin and glutelin fractions (O-Ab, O-Gb and O-Gt).     

Mortality of Sitophilus oryzae (L.) and S. granarius (L.) in atmospheres produced by an exothermic inert atmosphere generator

The exposure to atmospheres with low O₂ required to kill 50 and 95% of the developing Sitophilus oryzae (L.) and S. granarius (L.) indicated that the earlier and later stages were more susceptible and the middle stages were less susceptible. At 27°C, the duration of exposure required to produce 95% mortality during the 4th instar through early pupal development was about 10 days for S. oryzae and 6 days for S. granarius. The toxicity of the atmosphere produced by an exothermic inert atmosphere generator to each stage of S. oryzae was higher at 27°C than at 21°C. Larvae and pupae of S. granarius were more susceptible to the atmosphere than corresponding stages of S. oryzae. The type of grain in which the S. oryzae were developing did not significantly alter the mortality due to the generated atmosphere.     

Biosynthesis of galactomannan in the endosperms of developing fenugreek (Trigonella foenum-graecum L.) and guar (Cyamopsis tetragonoloba [L.] Taub.) seeds

The biosynthesis of galactomannan in vitro has been demonstrated conclusively using particulate enzyme preparations from the developing endosperms of fenugreek and guar and the sugar nucleotides GDP-D-mannose and UDP-D-galactose. Furthermore the mannose: galactose (man:gal) ratio in the products formed in vitro has been manipulated. These results are discussed in the context of possible mechanisms for the control of man:gal ratio in vivo.     

Intraspecific and interspecific competition in Callosobruchus maculatus (F.) and Callosobruchus subinnotatus (Pic) on stored bambara groundnut, Vigna subterranea (L.) Verdcourt

Intraspecific competition was studied in Callosobruchus maculatus and Callosobruchus subinnotatus. Interspecific competition between the two bruchids was also studied to determine which of these species is likely to cause more damage to stored bambara groundnuts, Vigna subterranea in cases of joint infestation. Results showed that increasing the adult density up to 8 females per 10 g of bambara groundnut seeds did not significantly reduce the mean number of eggs laid per female, the number of eggs developing to the adult stage, or the weight of emerged adults of either species. The developmental period of the two species was also not significantly affected. The adult emergence curve of C. maculatus was similar to that of C. subinnotatus and was of the scramble type. C. maculatus performed better than C. subinnotatus in interspecific competition and it achieved this through a higher egg-laying ability and a higher rate of progeny production coupled with a shorter life-cycle. The implications of these findings with respect to damage and possible loss of stored bambara groundnut are discussed.     

Black raspberry extract can lower serum LDL cholesterol via modulation of gut microbial composition and serum bile acid profile in rats fed trimethylamine-N-oxide with a high-fat diet

Food Science and Biotechnology - Blood trimethylamine-N-oxide (TMAO) has been associated with cardiovascular disease. Black raspberry (Rubus occidentalis, BR) has been regarded to be beneficial for...     

豇豆淀粉的提取及理化性质研究

以长豇豆籽为原料,采用响应面Box-Behnken分析法优化淀粉提取工艺,并对其形态结构和理化性质进行表征.采用五因素三水平的响应面曲面分析法确定豇豆淀粉提取工艺最佳参数为:NaOH溶液的体积420 mL、浸泡时间17 h、乙醇的体积74 mL、振荡转速167 r/min、振荡时间70 min,此条件下理论提取率为62...     

Effects of flavonoid-rich extract from seeds of Eugenia jambolana (L.) on carbohydrate and lipid metabolism in diabetic mice

Eugenia jambolana (EJ) is long known for its antidiabetic activities in traditional medicines. The aim of this study was to determine the probable mechanism of action of a flavonoid-rich extract from seeds of EJ on streptozotocin-induced diabetic mice. Various biochemical parameters, e.g. glucose tolerance, lipid profile, glycogen biosynthesis, glucose uptake and insulin release in vivo and in vitro, were significantly improved in the extract-treated diabetic mice. Similarly, differential regulation and expression of glucose homeostatic enzymes, e.g. glucose-6-phosphatase and hexokinase, were also changed significantly in response to the flavonoid-rich extract, which clearly demonstrated the hypoglycemic and hypolipidemic effects in treated animals. Further, analysis of the extract using HPLC, demonstrated the presence of different flavonoids and their derivatives which are known for their antidiabetic and antioxidant potential. The data showed that this flavonoid-rich seed extract has a remarkable dual hypoglycemic and hypolipidemic effect.     

Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.)

The study was undertaken to compare fat and fatty acid profiles in white lupin (Lupinus albus ssp. albus) and sesame (Sesamum indicum L.), representing two different families, Fabaceae and Pedaliaceae. Fat levels were 10.74% and 55.44% in seeds of white lupin and sesame, respectively. The results indicated that oleic, linolenic and arachidic acids in seed fat were higher in white lupin than in sesame cultivars. Oleic acid was the predominant fatty acid in white lupin, whereas linoleic acid was predominant in sesame. Fat content (%) was statistically significantly correlated with linoleic, linolenic and arachidic acids at the genotypic level. The fatty acid composition of white lupin is useful for human consumption. Although oil content of white lupin was lower than that of sesame, white sweet lupin could be improved.     

Radiation induced variability of seed storage proteins in soybean [Glycine max (L.) Merrill]

Soybean variety VLSoy-2 was irradiated with 250 Gy gamma rays to induce variability. A large number of mutants affecting morphological characters were identified and characterized. True breeding mutants obtained were used for studying the variation in seed storage proteins. The mutants M-231, M-17 and M-291 lacked the A₃ subunit of glycinin (11S) protein. Among the three, two mutants M-231 and M-17 were also characterized by the lack of and ′-subunits of β-conglycinin (7S). In addition, the mutant M-291 also showed low levels of trypsin inhibitor activity (TIA) and low levels of and ′-subunits of 7S protein.