Gut Microbiota Influences the Photoperiod Effects on Proanthocyanidins Bioavailability in Diet-Induced Obese Rats

Scope

Polyphenols health effects on obesity are mainly attributed to their metabolites generated after their gastrointestinal digestion, in which gut microbiota plays an important role. Moreover, gut microbiota composition and polyphenols bioavailability are influenced by differences in day light length (photoperiod). Thus, this study evaluates if a grape seed proanthocyanidins (GSPEs) extract bioavailability is influenced by different photoperiod exposure via gut microbiota modulation in an obesogenic context.

Methods and results

Cafeteria diet-induced obese Fischer 344 rats are housed under different photoperiod conditions (6, 12, or 18 h of light per day) during 9 weeks and administered with GSPE (25 mg kg⁻¹) or GSPE and an antibiotic cocktail (ABX) for the last 4 weeks. Serum GSPE-derived metabolites are quantified by HPLC-MS/MS.

Conclusion

A higher bioavailability is observed under 6 h light/18 h darkness (L6) compared to 18 h light/6 h darkness (L18). Individual metabolites, especially those from the gut microbiota, are affected by photoperiods. ABX treatment alters these photoperiod-mediated changes. Therefore, these results suggest that gut microbiota plays a key role in the photoperiod effects on GSPE bioavailability in obese rats.     

Urinary Excretion of Ecdysterone and Its Metabolites Following Spinach Consumption

Scope

The phytosteroid ecdysterone is present in spinach. In this study, the urinary elimination of ecdysterone and its metabolites in humans is investigated following spinach consumption of two different culinary preparations.

Methods and results

Eight participants (four males, four females) ingested 950 (27.1) g sautéed spinach (average [±standard deviation (SD)]) and 912 (70.6) g spinach smoothie as second intervention after washout. Post-administration urines are analyzed by liquid chromatography tandem mass spectrometry (LC-MS/MS). After intake of both preparations, ecdysterone and two metabolites, 14-deoxy-ecdysterone, and 14-deoxy-poststerone, are excreted in urine. The maximum concentration of ecdysterone is ranging from 0.09 to 0.41 µg mL⁻¹ after sautéed spinach and 0.08–0.74 µg mL⁻¹ after smoothie ingestion. The total excreted amount (mean% [±SD]) in the urine as a parent drug plus the metabolites is only 1.4 (1.0) for both sautéed spinach and smoothie. The apparent sex related differences in 14-deoxy-poststerone excretion will need further investigations.

Conclusion

Only a small proportion of ecdysterone from spinach is excreted into urine. No significant differences are found in concentration and recovered amount (%) of ecdysterone, 14-deoxy-ecdysterone, and 14-deoxy-poststerone in urine between sautéed spinach and smoothie ingestion. A discrimination between ecdysterone from food or preparations will be challenging based on urinary concentrations only, at least for later post-administration samples.     

Antimicrobial Activity of Vanillin and Mixtures with Cinnamon and Clove Essential Oils in Controlling <Emphasis Type="Italic">Listeria monocytogenes</Emphasis> and <Emphasis Type="Italic">Escherichia coli</Emphasis> O157:H7 in Milk

The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of vanillin against Listeria monocytogenes Scott A and Escherichia coli O157:H7 was determined in tripticase soy broth (TSB), pH 7 and 6, incubated at 35 °C/24 h and in semi-skim milk incubated at 35 °C/24 h and 7 °C/14 days. The influence of the fat content of milk on the antimicrobial activity of vanillin was tested in whole and skim milk incubated at 7 °C/14 days. Mixtures of clove and cinnamon with vanillin were also evaluated in semi skim milk incubated at 7 °C. The MICs for L. monocytogenes were 3,000 ppm in TSB (pH 7) and 2,800 ppm in TSB (pH 6). The MICs for E. coli O157:H7 were 2,800 ppm in TSB (pH 7) and 2,400 ppm in TSB (pH 6). The MBCs in TSB were 8,000 ppm for L. monocytogenes and 6,000 ppm for E. coli O157:H7. The pH values assayed did not influence significantly the MIC or MBC in TSB. The MICs in semi-skim milk for L. monocytogenes and E. coli O157:H7 were 4,000 and 3,000 ppm at 35 °C/24 h, and 2,500 and 1,000 ppm at 7 °C/7 days, respectively. The MBCs were 20,000 ppm for L. monocytogenes and 11,000 ppm for E. coli O157:H7. High incubation temperatures did not affect the MBC but increased the MIC of the vanillin in milk. This effect could be attributed to the increased membrane fluidity and to the membrane perturbing activity of vanillin at low temperatures. The fat in milk reduced significantly the antimicrobial activity of vanillin, probably due to effect protective of the fat molecules. Mixtures of clove and cinnamon leaves inhibited the growth of L. monocytogenes in a similar way that vanillin alone but had a synergistic effect on the E. coli O157:H7. Mixtures of cinnamon bark and vanillin had always a synergistic effect and some of the combination assayed showed bactericidal activity on the population of L. monocytogenes and E. coli O 157:H7.     

Cinnamyl Isobutyrate Decreases Plasma Glucose Levels and Total Energy Intake from a Standardized Breakfast: A Randomized,Crossover Intervention

1 Scope

Cinnamon is associated with anti‐obesity effects, regulating food intake, improving plasma glucose levels and lipid profiles in vivo. In the present study, the impact of cinnamyl isobutyrate (CIB), one constituent of cinnamon, on ad libitum food intake from a standardized breakfast and outcome measures of hormonal regulation of appetite were investigated.

2 Methods and results

In this randomized, short‐term crossover intervention study, a 75 g per 300 mL glucose solution solely (control) or supplemented with 0.45 mg CIB was administered to 26 healthy volunteers. Prior to and 2 h after receiving control or CIB treatment, subjective hunger perceptions were rated using a visual analog scale. Food intake from a standardized breakfast was assessed 2 h after treatments. Plasma peptide YY_3–36, glucagon‐like‐peptide1, ghrelin, and serotonin as well as plasma glucose and insulin were measured in blood samples drawn at fasting and 15, 30, 60, 90, and 120 min after treatment. CIB administration decreased total energy intake and delta area under curve plasma glucose by 4.64 ± 3.51% and 49.3 ± 18.5% compared to control treatment, respectively.

3 Conclusions

CIB, administered at a 0.45 mg bolus in 75 g glucose–water solution, decreased ad libitum energy intake from a standardized breakfast and postprandial plasma glucose levels.     

Periodic disturbance time interval for suppression of the maize weevils,Sitophilus zeamais Motschulsky (Coleoptera: Curculionidae) in stored maize (Zea mays L.)

Sitophilus zeamais Motschulsky threaten maize (Zea mays L.) storage in the tropical regions of low-income countries where maize is a staple. Disturbance of maize during storage can be an alternative to chemical treatment in suppressing populations of S. zeamais. Disturbance has been successful against insect pests of stored products, i.e. bean weevils, Acanthoscelides obtectus (say) (Coleoptera: Chysomelidae: Bruchinae) and lesser grain borers Prostephanus truncatus (Horn) (Coleoptera: Bostrichidae). Prior research has not established a standard disturbance interval. This study tested various disturbance intervals to see determine suppression of S. zeamais populations in stored maize with four treatments: stationary jars (control) and jars disturbed at intervals of 8, 12 and 24 h. Jars contained 1 kg of 16 ± 0.7% wet basis moisture maize and 234 ± 51 adult S. zeamais stored at 27 °C, 70% r. h. and 12 h light and dark phases. Periodically, electric motors rotated jars through about 1.25 revolutions in 3 s. Three jars were selected randomly from each treatment every 40 d up to 160 d for analysis. Reduction in S. zeamais populations was 75%, 95% and 94% for 8, 12 and 24 h disturbance intervals, respectively, compared to the stationary jars after 160 d. The average quality of maize in all disturbed jars was better than in stationary jars, respectively, for moisture content (13 ± 1.1% vs. 21 ± 1.0%), bulk density (553.5 ± 1.1 kg/m³ vs. 231.7 ± 1.2 kg/m³), broken corn and foreign material (9 ± 1.2% vs. 68 ± 3.9%), insect damage (70 ± 4.5% vs. 100 ± 0.0%), and mold damage (0.4 ± 0.2% vs. 27 ± 17.2%). Disturbances of 12h and 24 h (once per day) proved the best intervals in suppressing S. zeamais populations and maintaining the quality of maize, much longer than previously reported. Of these two intervals, the less frequent 24 h disturbance interval may be an effective non-chemical approach to control S. zeamais in maize stored by smallholder farmers, requiring less effort.     

The effect of hydrogen peroxide bleaching of canola meal on product colour,dry matter and protein extractability and molecular weight profile

The aim of this study was to bleach canola meal by hydrogen peroxide to understand the treatment effect on product colour, dry matter and nitrogen extractability. Meal suspensions at 2.5%, 5% and 10% (w/v) were treated in 3, 6 and 10% H₂O₂ at pH 3, 7 and 10. The bleached meal was extracted under acidic and alkaline conditions. The results showed a high bleaching effectiveness of canola meal by H₂O₂. The L* parameter was increased from 47.18 ± 0.56 up to 86.80 ± 1.05. Effect of pH was significant and the highly bleached meal was obtained at pH 10. Extractability of dry matter was increased when the meal was treated with H₂O₂, from 26.87 ± 0.10% for the control meal up to 83.20 ± 0.59% for the meal treated in 10% H₂O₂ in a 2.5% (w/v) suspension. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis showed a depolymerisation effect of H₂O₂ on the high molecular weight proteins.     

Yogurt and Streptococcus thermophilus metabolites ameliorated telomere attrition in D-galactose-induced ageing mice and t-BHP-challenged HepG2 cells

Antioxidant-rich diets affect telomere length, an integrative marker associated with age-related diseases. Yogurt exerts antioxidative capacity and is speculated to support healthy ageing. However, direct experimental evidence is missing. Here, the effects of yogurt and dairy-fermenting bacteria on D-galactose-induced ageing mice and chemically challenged HepG2 cells were evaluated. Relative telomere length (RTL) in leucocyte and liver were significantly longer in yogurt (1.21 ± 0.07; 1.23 ± 0.11) and Streptococcus thermophilus group (1.18 ± 0.15; 1.13 ± 0.12). When t-BHP-challenged HepG2 cells were treated with digested yogurt and S. thermophilus, the senescence index (13.67 ± 3.30; 19.67 ± 2.87) were lower and RTL (1.25 ± 0.11; 1.18 ± 0.10) were longer than the model. Antioxidative effects were observed for yogurt and S. thermophilus metabolites, whereas milk and Lactobacillus rhamnosus metabolites showed minimal influence on RTL and oxidative stress. In conclusion, this study showed that yogurt and S. thermophilus metabolites ameliorated telomere attrition in ageing mice and t-BHP-challenged HepG2 cells, possibly by reducing oxidative stress.     

The Incorporation of Curcuminoids in Gamma-Cyclodextrins Improves Their Poor Bioaccessibility,Which Is due to Both Their Very Low Incorporation into Mixed Micelles and Their Partial Adsorption on Food

Scope

Turmeric curcuminoids mainly consist of curcumin (CUR), demethoxycurcumin (dCUR), and bisdemethoxycurcumin (bdCUR). CUR displays low bioavailability, partly due to poor solubilization in the intestinal lumen during digestion, while data for dCUR and bdCUR are scarce. The study aims to investigate the bioaccessibility of curcuminoids from turmeric extracts or from gamma-cyclodextrins, considering potential interactions with food.

Methods and results

Using an in vitro digestion model (correlation with CUR bioavailability: r = 0.99), the study shows that curcuminoid bioaccessibility from turmeric extract without food is low: bdCUR (11.5 ± 0.6%) > dCUR (1.8 ± 0.1%) > CUR (0.8 ± 0.1%). Curcuminoids incorporated into gamma-cyclodextrins display higher bioaccessibilities (bdCUR: 21.1 ± 1.6%; dCUR: 14.3 ± 0.9%; CUR: 11.9 ± 0.7%). Curcuminoid bioaccessibility is highest without food (turmeric extract: 2.0 ± 0.1%; gamma-cyclodextrins: 12.4 ± 0.8%) and decreases with a meat- and potato-based meal (turmeric extract: 1.1 ± 0.2%; gamma-cyclodextrins: 2.4 ± 0.3%) or a wheat-based meal (turmeric extract: 0.1 ± 0.0%; gamma-cyclodextrins: 0.3 ± 0.1%). Curcuminoids exhibit low (<10%) incorporation efficiencies into synthetic mixed micelles (bdCUR > dCUR > CUR).

Conclusions

bdCUR and dCUR show greater bioaccessibilities versus CUR. Food diminishes curcuminoid bioaccessibility, likely by adsorption mechanisms. Gamma-cyclodextrins improve curcuminoid bioaccessibility.     

Antimicrobial Efficiency of Essential Oil and Freeze–Thaw Treatments against Escherichia coli O157:H7 and Salmonella enterica Ser. Enteritidis in Strawberry Juice

ABSTRACT:  This study investigated the antimicrobial efficiency of 3 essential oils (EOs), lemongrass, cinnamon leaf, and basil, and freeze–thaw treatment, alone or in combination, against Escherichia coli O157:H7 and Salmonella enterica Ser. Enteritidis inoculated in strawberry juice stored at 7 °C. EO of lemongrass or cinnamon leaf at 0.1 to 2 μL/mL and freezing at −23 °C for 24 or 48 h followed by thawing at 7 °C for 4 h all showed significant antimicrobial activities ( P < 0.05) against E. coli O157:H7 and S. Enteritidis in strawberry juice. The antimicrobial activity increased with increasing EO concentration and storage time, but extending freezing time from 24 to 48 h did not enhance the antimicrobial activity of freeze–thaw treatment ( P > 0.05). EO of lemongrass or cinnamon leaf at 0.1 μL/mL and freeze–thaw treatment alone obtained a 5 log₁₀ reduction in the population of S. Enteritidis, while EOs at 0.1 to 0.3 μL/mL or freeze–thaw alone could not achieve a satisfactory protection against E. coli O157:H7 in strawberry juice. Combined EO and freeze–thaw treatment enhanced the overall antimicrobial effect against E. coli O157:H7, with adding EO before the freeze–thaw treatment showed a faster decontamination rate than when added EO after the freeze–thaw. EOs of lemongrass and cinnamon leaf at 0.1 or 0.3 μL/mL followed by the freeze–thawing resulted in a 5 log₁₀ reduction in E. coli O157:H7 on the 5th and 2nd day of storage, respectively. This study suggested that combined EO and freeze–thaw treatment may be a suitable and inexpensive method to eliminate microorganisms that can be a hazard for the consumers of unpasteurized berry juices.     

Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials

The effect of high-intensity pulsed electric fields (HIPEF) on the Salmonella Enteritidis and Escherichia coli O157:H7 populations inoculated in apple, pear, orange and strawberry juices as influenced by treatment time and pulse frequency was investigated. Combinations of HIPEF (35 kV/cm, 4 μs pulse length in bipolar mode without exceeding 40 °C) with citric acid or cinnamon bark oil against these pathogenic microorganisms in fruit juices were also evaluated. Treatment time was the more influential factor on the microbial reduction in all the fruit juices analyzed. S. Enteritidis and E. coli O157:H7 were reduced by more than 5.0 log₁₀ units in orange juice treated by only HIPEF; whereas strawberry, apple and pear juices were pasteurized when HIPEF was combined with citric acid at 0.5, 1.5, 1.5%, respectively, or cinnamon bark oil at 0.05, 0.1 and 0.1%, respectively. Synergistic and additive killing effects against S. Enteritidis and E. coli O157:H7 in fruit juices by combining treatments were observed.

Industrial relevance

The use of high-intensity pulsed electric fields treatment as a non-thermal pasteurization method in combination with organic acids or essential oils is an effective process for eliminating S. Enteritidis and E. coli O157:H7 populations in fruit juices upper 5.0 log₁₀ reductions. Therefore, combinations of those treatments may help to ensure the microbiological safety in juice products, and to reduce the risk of food-borne illness caused by the consumption of these kinds of foods.     

The Effects of a Beef‐Based Meal Compared to a Calorie Matched Bean‐Based Meal on Appetite and Food Intake

Protein and fiber have strong satiety‐inducing potential. Beef is a high quality, protein‐rich food. Beans contain moderate levels of protein as well as fiber. To determine the effects of a high protein meal (beef) compared to a moderate protein, high fiber meal (beans) on subjective appetite and energy intake at a subsequent meal twenty‐eight adults, 14 men (ages 24 ± 5 y, BMI 23 ± 2 kg/m²) and 14 women (ages 25 ± 5 y, BMI 22 ± 2 kg/m²) consumed 2 test lunches containing a “meatloaf” made from either beef or beans. The beef meal provided 26 g of protein and 3 g of fiber while the bean meal provided 17 g of protein and 12 g of fiber. An ad libitum snack was given 3 h after the test meal. Visual analogue scales were used to assess hunger, satiety, fullness, and prospective food intake. Gastrointestinal (GI) tolerance was assessed over 24 h. No difference between the beef and bean was observed for appetite ratings over 3 h, food intake at the subsequent meal (632 ± 75 kcal compared with 611 ± 75 kcal, respectively), or sum of GI score (2.2 ± 0.5 compared with 2.9 ± 0.5, respectively). Gas and bloating were reported more often after the bean meal than the beef meal (2.0 ± 0.4 compared with 1.3 ± 0.4, P value 0.057). A beef‐based meal with high protein and a bean‐based meal with moderate protein and high fiber produced similar satiety, while the bean‐based meal resulting in higher, yet moderate, gas and bloating.     

In vitro and in vivo effects of carrot on human blood platelet aggregation

Carrots are a good source of essential nutrients and bioactive phytochemicals including carotenoids, phenolic compounds and polyacetylenes such as falcarinol. In this study, we investigated the inhibitory effect of a carrot extract on blood platelet aggregation in vitro and the effect of raw diced or juiced carrots on platelet aggregation in a human study. Carrot extract significantly reduced the platelet aggregation in vitro in blood obtained from healthy donors. In a randomised crossover human study, healthy volunteers consumed either 100 g of freshly diced carrots or 100 mL of freshly juiced carrots (with pulp). There was no significant effect on blood platelet aggregation in the participants at 2, 5, 8 and 24 h after the carrot meal due to wide interindividual variations. Further research is required to understand diet, genetics and lifestyle factors that may impact the physiological effects of falcarinol on platelet aggregation and blood flow.     

Metabolite profiling of ginsenoside Re in rat urine and faeces after oral administration

Following oral administration of ginsenoside Re, the compound and its metabolites were identified and quantified in rat urine and faeces by liquid chromatography coupled with triple quadrupole mass spectrometry (LC–MS/MS). Ginsenoside Re (200 mg/kg) was orally administered to rats by gastric intubation, and urine and faeces samples were then collected during the next 24 h using metabolic cages. Samples were prepared by solid phase extraction and analysed by LC–MS/MS. The precursor-product ion pairs used for LC–MS/MS analysis were: m/z 945 → 475 for ginsenoside Re, 799 → 637 for ginsenoside Rg1, 783 → 475 for ginsenoside Rg2, 637 → 475 for ginsenosides Rh1 and F1, 475 → 391 for protopanaxatriol, and 779 → 641 for digoxin (internal standard). The major ginsenosides excreted in urine were ginsenosides Re and Rg1, and only minimal amounts of ginsenosides Rg2 and Rh1 were found. Greater amounts of ginsenoside metabolites were detected in the faeces samples; biotransformation to ginsenoside Rg1 was predominant but further deglycosylated metabolites including ginsenoside F1 and protopanaxatriol were additionally detected. The total recovery of ginsenosides over 24 h was approximately 46%.     

Original article: Antifungal activities of cinnamon oil against Rhizopus nigricans,Aspergillus flavus and Penicillium expansum in vitro and in vivo fruit test

The postharvest pathogens such as R. nigricans, A. flavas and P. expansum are the causal agents of jujube or orange fruit, therefore, in vitro and in vivo antifungal activities of cinnamon oil to inactivate these fungi were investigated. Cinnamaldehyde is the main constituent of cinnamon oil. The minimum inhibitory concentrations of cinnamon oil against Rhizopus nigricans, Aspergillus flavus and Penicillium expansum were 0.64% (v/v), 0.16% (v/v) and 0.16% (v/v), respectively. The antifungal activity of cinnamon oil against A. flavus and P. expansum was stronger than that against R. nigricans and the activity was improved with increasing its concentration. In an in vivo study, cinnamon oil with concentrations of 2.0% (v/v) and 3.0% (v/v) showed complete control the growth of fungi in wound‐inoculated Lingwu Long Jujube and Sand Sugar Orange fruits. These results revealed that cinnamon oil has a good potential to be as a natural antifungal agent for fruit applications.     

Effect of natural extracts on the formation of acrylamide in fried potatoes

The objective of the present work was to evaluate the effect of natural extracts on the formation of acrylamide in fried potatoes. The aqueous extracts used were obtained from wild oregano (Origanum vulgare), thyme (Thymus vulgaris), cinnamon (Cinnamomum verum), bougainvillea (Bougainvillea spp) and green tea (Camellia sinensis), which presented a high percentage of free radical inhibition (DPPH) (48–99%) and content of total phenolic compounds (205–547 μg EAG/μg of d.w.). Potatoes were submerged in the antioxidant extracts at a concentration of 1 g/L for 1 min, before being fried and their acrylamide concentration quantified by GC–MS. The extracts from green tea, cinnamon and oregano reduced the acrylamide level by 62%, 39% and 17%, respectively. The potatoes submerged in cinnamon and bougainvillea extracts showed differences in the color parameters compared to the control potatoes (P < 0.05); however, no significant differences (P > 0.05) were found in the texture and the peroxide values. The sensorial evaluation showed that the acceptance of the potatoes was not affected by the treatment applied. Thus, we can conclude that pre-treating potatoes with antioxidants before frying produces beneficial effects such as a reduction in acrylamide content, without any significant changes in their physicochemical, sensorial and textural properties.     

Antioxidant Extraction from Mustard (Brassica juncea) Seed Meal Using High‐Intensity Ultrasound

Brassicaceae oilseeds provide feedstocks for the biofuels industry, but value‐added coproducts are necessary to supply financial incentives for increased production. Our objective was to use high‐intensity ultrasound to optimize extraction of antioxidants from mustard (Brassica juncea) seed meal. The ultrasound‐assisted extraction (UAE) variables included temperature, solvent‐to‐material ratio, sonication duration, and EtOH concentration. Extracts were analyzed for total phenolics content (TPC), antioxidant activity, and sinapine content. Conventional extraction using water and 70% EtOH (v/v) at 80 °C for 3×30 min yielded 7.83 ± 0.07 and 8.81 ± 0.17 mg sinapic acid equivalents (SAE)/g meal, respectively. UAE extraction at 40 °C for 30 min yielded similar phenolics content (8.85 ± 0.33 mg SAE/g meal) as conventional hot ethanolic extraction, but required less time and lower temperature. The highest TPC (13.79 ± 0.38 mg SAE/g meal) was in the 7‐d aqueous extracts. Sonicated solutions of pure sinapine and sinapic acid showed 1st‐order reaction kinetics with greater degradation of isolated compounds than those present in extracts. Sinapine contained in extracts showed insignificant (P < 0.05) degradation after 30 min of sonication. Our research indicates that ultrasound treatment can assist the extraction of antioxidants from B. juncea meal by reducing both the temperature and time requirement without significant degradation of the primary antioxidants present.     

Effects of packaging materials,storage conditions and variety on oxidative stability of shelled walnuts

The effects of storage temperature, oxygen permeability of packaging material and variety on oxidative stability of vacuum-packaged walnut kernels were studied over a 12 months storage period. The oxidation experiments applied to two popular walnut varieties (Yalova-1 and Yalova-3) grown in Turkey. The peroxide values and hexanal contents of walnut samples significantly increased (p < 0.01) during storage at 30 °C. The highest hexanal content (4464.5–6406.9 μg/kg) were observed in Yalova-3 variety stored at 30 °C for 12 months in Polyamide/Polyethylene film pouches (oxygen permeability: 63.4 ± 0.4 mL/m²/24 h (23 °C)) with 90 μm total thickness. The effect of storage temperature and variety on lipid oxidation was found to be higher than the effect of oxygen permeability of the packaging material. It was concluded that for vacuum-packed walnut kernels in PA/PE film pouches having 63.4 ± 0.4 mL/m²/24 h (23 °C) oxygen permeability, 20 °C is sufficient to protect against oxidation for 12 months.     

Appetite‐Inducing Effects of Homoeriodictyol: Two Randomized,Cross‐Over Interventions

1 Scope

Anorexia of aging, characterized by a decrease in appetite and/or food intake, is a major risk factor of under‐nutrition and adverse health outcomes in elderly people. Recent in vitro evidence suggests homoeriodictyol (HED), a naturally occurring, bitter‐masking flavanone, as a promising agent to increase appetite and food intake.

2 Methods and results

In two cross‐over intervention trials, 30 mg NaHED, either solely (n = 10, Study I) or in combination with a 75 g glucose load (n = 17, study II) were administered to healthy adult subjects. Ratings of hunger were assessed at fasting and either 30 min (Study I) or 120 min (Study II) post intervention. Ad libitum energy intake from a standardized breakfast and plasma changes in hunger‐/satiety‐associated hormones PYY, GLP‐1, ghrelin and serotonin were determined after blood drawings. Effects were more pronounced when NaHED was administered in combination with 75 g glucose since ad libitum energy (+ 9.52 ± 4.60%) and protein (+ 7.08 ± 7.97%) intake as well as plasma ΔAUC ghrelin values increased in study II solely, whereas plasma serotonin concentrations decreased after both interventions.

3 Conclusions

NaHED demonstrated appetizing effects in healthy adults when administered with a glucose load. Long‐term intervention studies are warranted to verify these effects in compromised subjects.     

Effects of Cinnamon (Cinnamomum Verum) Extract on Functional Properties of Butter

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and as an ingredient in cooking purposes. The incorporation of natural ingredients with health benefits into butter is one way to increase its intake. The potential health benefits of cinnamon (Cinnamomum verum) derived primarily from bioactive ingredients such as antioxidants, polyphenols and flavonoids. The objective of the present study was to improve the quality of butter made from cream with the addition of cinnamon extract. Milk cream with 36% fat was churned at 10oC to maintain the fat at high level with low moisture content. Based on preliminary investigation, soxhelt extraction of cinnamon quills was carried out with 39% (v/v) ethanol. Butter was prepared by incorporating cinnamon extract into butter at 1, 3, and 5% (w/w). Sensory evaluation was done using 20 semi trained panelists based on 5 point hedonic scale. It was found that cinnamon extract can be incorporated in to the butter formulation up to 3% (w/w) without compromising the sensory attributes. It was subjected to further analysis with 1000 ppm potassium sorbate added butter. Changes in peroxide value, free fatty acids value and pH were monitored at weekly intervals. Microbiological studies (Total plate count and yeast and mold) were done at two weeks interval during two months storage period. Storage stability was tested at refrigeration (4oC) condition. Total phenolic content and free radical scavenging activity of the 3% cinnamon extract incorporated butter were 135.62±1.00 μg GAE/mg and 38.73±0.01% DPPH, respectively. The cinnamon extract incorporated butter has shown low levels of peroxide value, free fatty acids value and low microbial count when compared to ordinary butter (without adding preservative) and potassium sorbate added butter. Antioxidant activity of cinnamon extends the shelf life of butter. This study demonstrates the 3% cinnamon extract can be used to formulate an antioxidant rich butter and it can be placed as a natural preservative for preparation of butter.