增强体质的乳铁蛋白

<正> 乳铁蛋白是铁传递物质家族中与铁结合的一种糖蛋白,主要存在于消化、呼吸和生殖系统入口的外分泌腺产物中,这意味着它对入侵的病菌起到非针对性的防御作用。作为一种与生俱来的抗体,它广泛地存在于动物体内的分泌物如乳汁、泪液、粘液和唾液中;同时,也出现在血液里的嗜中性白血球中。 商业用乳铁蛋白通常从牛奶中分离提取出来,因为牛乳铁蛋白在结构与功能性方面,与人乳铁蛋白极为相似,而且在工业上可大量生产,能应用于婴儿配方食品、食品、营养补充品或医药上。     

Effect of selected phytochemicals on cell proliferation in A549 lung cancer cells

Effects of quercetin 3-β-d-glucoside, resveratrol, and curcumin on A549 lung cancer cell proliferation and the mechanism of these phytochemicals in regulating apoptosis and cell cycle arrest were investigated. A549 cells were treated with quercetin 3-β-d-glucoside, resveratrol, or curcumin at 37°C for 96 hr and cell viability was measured with 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Proteins related to apoptosis and cell cycle in A549 cells were quantified with Western blotting assay. Quercetin 3-β-d-glucoside, resveratrol, and curcumin inhibited A549 cell proliferation in a dose-dependent manner (p<0.05). Quercetin 3-β-Dglucoside significantly decrease the expression level of CDK4 at concentrations of 5 mM and above (p<0.05). Curcumin lowered expression level of Bcl-2, CDK4, and cyclin D1 at concentrations of 100, 50, and above, and 50 mM and above, respectively (p<0.05). These results suggest that phytochemicals, which can be found in a normal diet, inhibit lung cancer cell proliferation and regulate the expression of the proteins involved in apoptosis and cell cycle.     

Biofilm formation by Staphylococcus aureus strains and their control by selected phytochemicals

Biofilm formation by 30 Staphylococcus aureus dairy isolates and their control by phytochemicals were investigated. The majority of strains were biofilm positive by phenotypic analysis. The nuc and icaA genes were present in 30 and 27 strains, respectively. In addition, 13 strains were positive for all nuc, clfA, fnbA and icaA genes. The antimicrobial and antibiofilm activities of citral, cinnamaldehyde, eugenol, farnesol, limonene and terpinen‐4‐ol were also evaluated for seven strains. It was shown that the use of farnesol, cinnamaldehyde or terpinen‐4‐ol at a concentration of 2 mg/mL could be at least 80% effective on S. aureus strains and their biofilms.     

Health benefits of fermented foods

In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. Lactic acid bacteria (LAB) have been some of the most studied microorganisms. During fermentation, these bacteria synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties, bacteriocins show anti-microbial effects, sphingolipids have anti-carcinogenic and anti-microbial properties, and bioactive peptides exhibit anti-oxidant, anti-microbial, opioid antagonist, anti-allergenic, and blood pressure lowering effects. As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. However, some studies have shown no relationship between fermented foods and health benefits. Therefore, this paper aims to investigate the health effects of fermented foods.     

Eleocharis dulcis corm: phytochemicals,health benefits,processing and food products

Eleocharis dulcis, an aquatic plant belonging to Cyperaceae family, is indigenous to Asia, and also occurs in tropical Africa and Australia. The edible corm part of E. dulcis is a commonly consumed aquatic vegetable with a planting area of 44.46 × 10³ hm² in China. This work aims to explore the potential of E. dulcis corm for use as a new food source for sufficient nutrients and health benefits by reviewing its nutrients, phytochemicals, functions, processing and food products. Eleocharis dulcis corm contains starches, dietary fibers, non-starch polysaccharides, proteins, amino acids, phenolics, sterols, puchiin, saponins, minerals and vitamins. Among them, phenolics including flavonoids and quinones could be the major bioconstituents that largely contribute to antioxidant, anti-inflammatory, antibacterial, antitumor, hepatoprotective, neuroprotective and hypolipidemic functions. Peel wastes of E. dulcis corm tend to be enriched in phenolics to a much higher extent than the edible pulp. Fresh-cut E. dulcis corm can be consumed as a ready-to-eat food or processed into juice for beverage production, and anti-browning processing is a key to prolonging shelf life. Present food products of E. dulcis corm are centered on various fruit and vegetable beverages, and suffer from single categories and inadequate development. In brief, underutilized E. dulcis corm possesses great potential for use as a new food source for sufficient nutrients and health benefits. © 2021 Society of Chemical Industry.     

Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies

Ethanolic extracts from the roots of wild licorice (Glycyrrhiza lepidota), narrow-leaved echinacea (Echinacea angustifolia), senega (Polygala senega), leaves of bearberry (Arctostaphylos uva-ursi) and aerial parts of two varieties of horsetail (Equisetum spp.) were prepared and evaluated for their free-radical scavenging capacity and their antioxidant activity, by a number of chemical assays. Assays employed included a β-carotene-linoleic acid (linoleate) model system, reducing power, scavenging effect on the DPPH free radical and capacity to scavenge hydroxyl free radicals (HO), by use of electron paramagnetic resonance (EPR) spectroscopy. The bearberry-leaf extract consistently exhibited the highest antioxidant activity based on the tests performed, and seems to be a promising source of natural antioxidants. The polyphenolic constituents appear to be responsible, at least in part, for the extract's radical-scavenging capacity. Research is progressing to characterize the antioxidant compounds in the bearberry-leaf extract and their mode of action in imparting antioxidant activity to various food systems.     

奇亚籽油的健康功效

奇亚籽是一种我国批准的新食品原料,因其含有极为丰富的多不饱和脂肪酸而受到保健食品市场的关注。奇亚籽油是以奇亚籽为原料开发的油脂产品,在全球各个国家均有生产和销售。现有研究证明,奇亚籽油具有预防心脑血管疾病、改善糖尿病、抑制肥胖等保健功效,是一种值得深入开发的油脂产品。对奇亚籽的种植及营养进行概述,主要从脂肪酸角度讨论了奇亚籽油的健康功效及原理与机制,旨在为以后关于奇亚籽油的研究提供方向及指导。     

Health benefits of anthocyanins and molecular mechanisms: Update from recent decade

Anthocyanins are one of the most widespread families of natural pigments in the plant kingdom. Their health beneficial effects have been documented in many in vivo and in vitro studies. This review summarizes the most recent literature regarding the health benefits of anthocyanins and their molecular mechanisms. It appears that several signaling pathways, including mitogen-activated protein kinase, nuclear factor κB, AMP-activated protein kinase, and Wnt/β-catenin, as well as some crucial cellular processes, such as cell cycle, apoptosis, autophagy, and biochemical metabolism, are involved in these beneficial effects and may provide potential therapeutic targets and strategies for the improvement of a wide range of diseases in future. In addition, specific anthocyanin metabolites contributing to the observed in vivo biological activities, structure–activity relationships as well as additive and synergistic efficacy of anthocyanins are also discussed.     

益生菌的功效与潜在危害

过去20年里,益生菌被广泛应用于食品中,尤其是发酵乳品中。在筛选益生菌时,其安全性、功能性和加工特性是必须考虑的方面。益生菌对免疫活性宿主是有益的,但是对免疫缺陷宿主,却可能产生危害。一些益生菌与条件感染有关,并且还有传递抗抗生素基因的危险。     

Subcritical water extraction of phytochemicals from Phlomis umbrosa Turcz

Subcritical water extraction (SWE) avoids the use of organic solvents when extracting active compounds. The SWE of phytochemicals from Phlomis umbrosa Turcz (PT) and the effect of antioxidant activity were investigated while varying the extraction temperature (from 100 °C to 200 °C) and time (from 5 to 25 min). The maximum yields of total polyphenols (142.02 ± 5.67 mg/g PT, mean ± SD) and flavonoids (33.69 ± 3.01 mg/g PT) were obtained for an extraction temperature and time of 200 °C and 20 min, respectively. The correlation of antioxidant activities in terms of their total phenolics and flavonoids contents suggest that the ABTS⁺ assay better reflects the antioxidant contents in SWE from PT than does the DPPH assay for extraction temperatures from 110 °C to 200 °C. At higher temperatures around 200 °C, SWE extracts affect the antioxidant activity due to the presence of not only flavonoids but also nonflavonoid phenolic compounds including prenylated flavonoids.Industrial relevanceThis study used subcritical water extraction (SWE) for the practical applications of the SWE process that extracts antioxidant compounds from medicinal herb such as Phlomis umbrosa Turcz. SWE is excellent technology to selectively extract bioactive compounds using temperature-dependent dielectric constant properties of water. As the temperature of water is increased, the polarity of water decreases. That's why it is selective extraction. The use of SWE in the present study was associated with high efficiency and antioxidant activities. These results indicate that SWE is an efficient and rapid method for extracting phytochemicals, and a safer product only using purified water. SWE has a potential to develop a commercial process for the extraction of phytochemicals. This method can be easily implemented on an industrial scale.     

Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations

Phytochemicals are important natural bioactive compounds of fruit and vegetables and are widely recognised for their nutraceutical effects and health benefits. This review analyses different factors influencing the level of phytochemicals in selected fruit and vegetables at different processing stages in the production chain. The level of phytochemicals present in fruit and vegetables may vary within and across cultivars. Available literature correlates the level of phytochemicals with many factors including cultivar type, environmental and agronomic conditions, harvest and food processing operations, and storage factors. The optimisation of food processing and storage factors is an essential step to reduce the degradation of phytochemicals for potential health benefits. Cultivar selection and maturity at harvest may be critical for food processors to maintain high levels of phytochemicals in fruit and vegetables.     

生姜的保健食疗作用及腌制加工技术

研究分析了生姜的有效成分及保健作用,开发利用生姜资源,介绍生姜的腌制加工技术、工艺流程及质量标准,提高生姜的使用价值.     

Extraction of phytochemicals from tomato leaf waste using subcritical carbon dioxide

There is an increasing global trend towards efficiently utilizing agricultural biomass. Tomato leaf waste is an unexploited source of bioactive molecules, and we aimed develop methods for extracting compounds of high commercial value. In particular, tomato leaf represents a rich source of phylloquinone (vitamin K1), which has a variety of agricultural and health applications. Phylloquinone was efficiently recovered from tomato leaf waste (29.17 ± 0.96 μg g⁻¹) by a solvent-free process that employed high pressure CO₂ at 180 bar pressure and room temperature. This recovery rate for vitamin K1 is higher than traditional extraction processes that involve using organic solvents. Tomato leaf also contained phenolics (240 mg (GAE) g⁻¹) and flavonoids (184 mg Qe g⁻¹). A high level of protein (24.47 ± 0.38%) could be recovered from tomato leaf, with aspartic acid, glutamic acid, and leucine being the dominant free amino acids (13 ± 0.1, 15.1 ± 0.2, 12.8 ± 0.1 mg g⁻¹ dry weight). In summary, tomato biomass is a low cost source of high-value compounds that can be purified for the production of nutritional foods and nutraceuticals.     

Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristics

This study was carried out to determine the antioxidant activity of phytochemicals and plant extracts in fresh lamb patties. Quality indices such as colour (Hunter L* a* b*), lipid oxidation (TBARS) and pH were measured over an 8‐day storage period. Resveratrol, citroflavan‐3‐ol, olive leaf extract and Echinacea purpurea were added to raw minced M. longissimus dorsi lamb patties, at concentrations ranging from 0–400 mg kg^?1 lamb meat, stored in high oxygen modified atmospheres packs (75% O₂:25% CO₂) for up to 8 days at 4 °C. The pH of the lamb meat was not significantly affected by the addition of the phytochemicals and plant extracts examined (P > 0.05). Resveratrol and citroflavan‐3‐ol decreased (P < 0.05) lipid oxidation in raw lamb patties during storage and increased a* values (P < 0.05), relative to controls. By contrast, olive leaf extract and Echinacea purpurea did not exhibit antioxidant activity or promote higher a* values relative to controls. Results obtained demonstrate potential for the development of functional meats using plant extracts such as resveratrol and citroflavan‐3‐ol.     

加拿大天然健康产品管理的模式及启示

加拿大是最早明确天然健康产品法规的国家之一,拥有完整的管理体系。加拿大天然健康产品的原料采用名单制的管理方式,与我国食安法要求的保健食品应当建立名称、用量及功效对应的原料目录不谋而合。为了完善我国保健食品的法律法规及管理措施,借鉴加拿大的管理经验是很有必要的。本文从行业监管的角度梳理了加拿大天然健康产品管理的具体办法,旨在为我国保健食品管理工作者和法规制定部门提供借鉴的研究资料。     

Mass spectrometry-based analysis of whole-grain phytochemicals

Whole grains are a rich source of several classes of phytochemicals, such as alkylresorcinols, benzoxazinoids, flavonoids, lignans, and phytosterols. A high intake of whole grains has been linked to a reduced risk of some major noncommunicable diseases, and it has been postulated that a complex mixture of phytochemicals works in synergy to generate beneficial health effects. Mass spectrometry, especially when coupled with liquid chromatography, is a widely used method for the analysis of phytochemicals owing to its high sensitivity and dynamic range. In this review, the current knowledge of the mass spectral properties of the most important classes of phytochemicals found in cereals of common wheat, barley, oats, and rye is discussed.     

Profiling selected phytochemicals and nutrients in different tissues of the multipurpose tree Moringa oleifera L., grown in Ghana

The purpose of this new study was to determine the types and levels of major phytochemicals (non-nutrients) and nutrients in the different tissues from vegetative and flowering Moringa oleifera L. an important multipurpose crop. Rhamnose and acetyl-rhamnose-substituted glucosinolates were found in all of the M. oleifera tissues with different profiles depending on the tissue. In addition the tissues of M. oleifera had a relatively complex flavonoid profile consisting of glucosides, rutinosides, malonylglucosides and traces of acetylglucosides of kaempferol, quercetin and isorhamnetin. Fatty acid profiling of the different tissues showed that leaves were rich in palmitic (16:0) and linolenic (18:3) acid whereas seeds were predominated by oleic acid (18:1). Roots were rich in palmitic and oleic acid, whereas stems and twigs predominately contained palmitic acid. Potassium, magnesium and calcium were the predominant minerals in all of the tissues. Low levels of selenium were detected only in whole seeds.