Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice

The aim of the study was to compare changes in the chemical compositions and bioactive compounds of germinated rough rice and germinated brown rice. Ungerminated rice (brown rice) and germinated rice extract powder were also prepared, for comparison purposes. In general, the concentration of crude protein, total free amino acids, α-tocopherol, γ-oryzanol, thiamine, niacin and pyridoxine, in the germinated rough rice and the germinated rice extracted powder, were significantly higher, than those of the germinated brown rice and the ungerminated rice, whilst there was no significant difference in the levels of crude fat, carbohydrate and ash. The amino acid contents of the germinated rice products were also investigated and differences were found amongst these samples. The most significant changes, in γ-aminobutyric acid, glycine, lysine and leucine, were observed in the germinated rough rice and the germinated rice extracted powder.     

Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities

Fresh persimmons were subjected to two different processes: sun-drying during 1 month and dehydration at 60 °C during 12 h. To assess the effect of this process on nutritional and health-related properties of persimmons dietary fibers, minerals, trace elements, polyphenols and the total radical scavenging activities (TRSAs) were determined before and after processing. It was found that the contents of dietary fibers, minerals and trace elements in fresh and dried persimmons fruits were comparable. Total polyphenols in fresh persimmons was higher than in dried fruits (1.3 vs. 0.9 and 0.8 mg/100 g FW, respectively) and percentage of inhibition was higher than in dried fruits (70% vs. 59% and 55% and 58% vs. 53% and 46% for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) [ABTS] radicals, respectively (P>0.05 in all cases). In conclusion: (1) the differences in the contents of dietary fibers, minerals and trace elements in fresh and dried persimmons are not significant; (2) the contents of polyphenols and the level of the TRSA are higher in fresh persimmons than in dried fruits; however, both variables are also high in dried persimmons; (3) when fresh fruits are not available, proper dried persimmons could be used as a valuable substitute.     

Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts

The antimicrobial properties of phenolic extracts of Portuguese wild edible mushroom species (Lactarius deliciosus, Sarcodon imbricatus and Tricholoma portentosum) against pathogens were investigated. The minimal inhibitory concentrations (MICs) were evaluated for the entire mushroom, the cap and the stipe, separately; the portion of the mushroom used proved to be influenced in the results obtained, which are directly correlated with the content of total phenols and flavonoids in the extracts. The growth of Gram-positive bacteria (Bacillus cereus, B. subtilis,) was well inhibited by these mushrooms, while Escherichia coli (Gram-negative bacteria) was resistant. The study on the antifungal effect of these mushrooms revealed that Candida albicans and Cryptococcus neoformans were differently inhibited for the mushrooms used.     

Antidiabetic,angiotensin-converting enzyme inhibitory and anti-inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic-fermented camel milk with molecular interaction study

This study was to separate and purify antidiabetic and angiotensin-converting enzyme (ACE) inhibitory peptides from Lactiplantibacillus plantarum KGL3A fermented camel milk. After 48 h of fermentation at 37°C, ɑ-amylase inhibition, ɑ-glucosidase inhibition, lipase inhibition and ACE inhibitory activities were 80.94%, 64.45%, 63.93%, and 77.53%, respectively in fermented camel milk. Optimisation of growth condition for the evaluation of maximum peptide production was evaluated by measuring proteolytic activity (O-phthalaldehyde, OPA method) with different inoculation rates and incubation times and highest proteolytic activity (9.21 mg/mL) was observed after 48 h of fermentation at 2.5% rate of inoculation. The antidiabetic and ACE inhibitory activity of 3 kDa permeate fraction were higher as compared with other fractions. Purification of antidiabetic and ACE inhibitory peptides from fermented camel milks was performed through sodium dodecyl-sulphate polyacrylamide gel electrophoresis, and 2-dimensional polyacrylamide gel electrophoresis and maximum number of protein bands were present in between 25 and 10 kDa. The generated peptide sequences were matched with antihypertensive peptide database (AHTPDB) and BIOPEP databases for confirming the antidiabetic and ACE inhibitory activity. Peptides, that is. TDVMPQWW and MMSLVSLLLVGILFPTIQAK were having highest peptide ranker score among the all sequences. Furthermore, anti-inflammatory activity (TNF-α, IL-6 and IL-1β) of fermented camel milk was evaluated in macrophage cell line RAW 264.7 (Ralph and William's cell line). Furthermore, peptides were predicted to have improved binding affinity against Human Angiotensin converting enzyme (hACE) through molecular docking.     

Influence of different cooking methods on color,bioactive compounds,and antioxidant activity of kale

In this study, the effects of different cooking methods on health-promoting phytochemicals and antioxidant activity of fresh kale were investigated. Results showed that water soluble phytochemicals were significantly decreased by boiling. While stir-frying gave the highest degradation ratio for all phytochemicals, and steaming gave the lowest degradation ratio. The thermal degradation ratios of ascorbic acid, total carotenoids, total chlorophylls, total flavonols, and total phenolics content after stir-frying were 54.9, 28.2, 71.0, 81.3, and 39.3%, respectively. The results showed that steaming can be considered as the best method of cooking as it preserve the bioactive compounds and the antioxidant activity.     

Comparison of bioactive compounds,antioxidant and antiproliferative activities of Mon Thong durian during ripening

The aim of this investigation was to compare the bioactive and nutrient compounds, fatty acids, and antioxidant and antiproliferative activities of Mon Thong durian at different stages of ripening. It was found that the total polyphenols, flavonoids, flavanols, ascorbic acid, tannins and the antioxidant activity determined by four assays (CUPRAC, DPPH, ABTS and FRAP) differed in immature, mature, ripe and overripe samples. The content of polyphenols and antioxidant activity were the highest in overripe durian, flavonoids were the highest in ripe durian, and flavanols and antiproliferative activity were the highest in mature durian (p < 0.05). FTIR spectra of polyphenols, HPLC profiles of fatty acids, the antioxidant and antiproliferative activities can be used as indicators to characterise different stages of durian ripening.     

Antioxidant activities and phenolic compounds of pigmented rice bran extracts

This study was carried out to investigate the antioxidant activities and phenolic compounds of pigmented rice (black, red, and green rice) and brown rice brans. Antioxidant activity was determined by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation assay, reducing power, and chelating ability. Phenolic compounds were measured by using HPLC. Pigmented rice brans were extracted by using aqueous mixtures of acetone, ethanol, and methanol to determine the most effective extraction solvent. Of all solvents examined, extract from 40:60 acetone-water mixtures (v/v) provided the highest DPPH radical assay as well as the highest total phenolic and flavonoid content. We finally selected 40% acetone as an extraction solvent for antioxidant study of pigmented rice bran. Antioxidant activities of 40% acetone extracts of pigmented rice bran, measured in the range of 0 to 1500 μg/mL. At 500 μg/mL concentration, red rice bran, which had the highest total phenolic (259.5 μg/mg) and total flavonoid (187.4 μg/mg) contents, showed the highest antioxidant activity: 83.6%, 71.5%, 1.2%, and 16.4% for DPPH radical assay, ABTS radical cation assay, reducing power, and chelating ability, respectively. Red rice bran showed a lower EC(50) value (112.6 μg/mL) than that of butylated hydroxytoluene (144.5 μg/mL) from the DPPH radical assay. The major phenolic acids of red rice bran were ferulic, vanillic and p-coumaric acids. The results indicated pigmented rice bran might be used as a natural antioxidant. PRACTICAL APPLICATION: The present study revealed black and red rice bran shows high antioxidant activities and they contain high amount of phenolic compounds. Indeed, black and red rice bran could be better raw materials for manufacturing the food with high antioxidant activity.     

Antioxidant,antiradical and antimutagenic activities of phenolic compounds present in maple products

The phenolic compounds in maple sap and syrup were extracted at different periods of the season and were separated to collect the glycosylated compounds and the aglycone compounds. The antioxidant and antiradical activities of each phenolic compound were studied using the thiobarbituric acid reactive substances (TBARS) assay and the N,N-diethyl-p-phenylenediamine (DPD) decoloration test to measure the free radical scavenging. The results showed that in general the phenolic compounds had a good antioxidant and antiradical properties. The glycosylated compounds from maple sap and maple syrup showed a better activity than the aglycones. The antimutagenic effects of each phenolic compounds from maple sap and syrup were also investigated as the inhibition of SOS induction by chemical agents in Salmonella typhimurium TA1535/pSK1002 containing the fusion gene umuC-lacZ. Induction of the SOS gene (umuC) expression was assayed by measuring accumulated β-galactosidase activity using a modified Umu test. The antimutagenic properties were studied per se and after metabolisation by S9 fraction. The results showed that an optimum of antimutagenic properties of the glycosylated metabolites phenolic compounds from sap and syrup was observed at 75% of the season for the sap and at 25% of the season for the syrup. A higher antimutagenic activity was observed at 25% and 100% of the season for aglycones present in syrup and at 75% of the season for aglycones present in sap.     

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

Slow fermented sausages with different salt content were manufactured: control (2.7% NaCl, S), 16% salt reduced (2.26% NaCl, RS) and 16% replaced by KCl (2.26% NaCl and 0.43% KCl, RSK). The effect of salt reduction on microbiology and chemical parameters, sensory characteristics, texture and volatile compounds was studied. The aroma compounds were identified by GC-MS and olfactometry analyses. Small salt reduction (16%) (RS) affected sausage quality producing a reduction in the acceptance of aroma, taste, juiciness and overall quality. The substitution by KCl (RSK) produced the same acceptability by consumers as for high salt (S) treatment except for the aroma that was not improved by KCl addition. The aroma was affected due to the reduction in sulfur and acids and the increase of aldehyde compounds. Aroma compounds that characterized the high salt treatment (S) were dimethyl trisulfide, 3-methyl thiophene, 2,3-butanedione, 2-nonanone and acetic acid.     

Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins

Glucosinolates (GLS), antioxidative compounds, total radical scavenging activities (TRSAs) and proteins of white cabbage samples derived from different regions of Europe, collected in the spring and autumn, were studied. Glucobrassicin and sinigrin were the dominating GLS in all analyzed cabbage samples. Depending on origin, these two GLS accounted for ∼30% to ∼70% of the total. The total GLS content ranged from 3.3 to 7.7 μmol/g dw in lyophilized vegetables. Assays based on electron transfer [total phenols by Folin-Ciocalteu reagent (FCR), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH)] were used to compare the TRSAs and the main bioactive compounds in cabbage. Total polyphenols varied from 2.4 to 4.9 GAE/g dw. The TRSAs ranged from 2.7 to 8.2 μmol TE/g dw in ABTS test and from 2.4 to 5.4 μmol TE/g dw in DPPH assay. The maximum amount of polyphenol compounds, antioxidant activity, as well as total GLS content, were recorded in Belgian cabbage harvested in the autumn and the lowest ones were found for Poland 2 cabbage harvested in the spring. In extracted and separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) proteins from cabbage leaves only in samples from England and Belgium some differences in patterns were found in the regions of 60 and 97 kDa. The calculated correlations between antioxidative potency and the abundance of bioactive compounds were highly statistically significant. This suggests that TRSA could serve as a means of standardization of natural mixtures, at least in the case of cabbage, necessary to compare results of biological studies carried out for vegetable derived samples.     

α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk

The metabolic activities of Lactobacillus acidophilus (LAFTI^® L10 and La4962) Bifidobacterium (lactis LAFTI^® B94 and longum Bl536), Lactobacillus casei (LAFTI^® L26 and Lc279), Lactobacillus delbrueckii ssp. bulgaricus Lb1466 and Streptococuss thermophilus St1342 were assessed in soymilk. Strains were initially analyzed for α-galactosidase activity and organic acid production in MRS broth at 37 °C. Consequently, soymilk was fermented with each strain and cell growth, production of organic acid, metabolism of oligosaccharides and proteolytic and ACE-inhibitory activities were assessed during 48 h of incubation at 42 °C. All strains exhibited variable α-galactosidase activity, with Bifidobacterium lactis B94 showing the highest activity. The oligosaccharide metabolism depended on α-galactosidase activity. B. lactis B94, S. thermophilus St1342 and L. acidophilus La4962 reduced raffinose substantially by 77.4%, 64.5% and 55.9%, respectively. All strains reached the desired therapeutic level of 10⁸ cfu/ml in soymilk after 48 h at 42 °C. The hydrolysis of protein in soymilk likely depended on strain (P < 0.0001) and time (P < 0.0001). The strains also released bioactive peptides with ACE-inhibitory activities between 17% and 43%.     

Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds

ABSTRACT

In this study, the banana flower was divided into bract and male flowers and extracted with water and ethanol, at different temperatures, and then the functionality of the obtained extract was evaluated and the bioactive compounds were analyzed. The findings showed that the banana flower with an ethanol extract of 50% and a temperature of 50°C (FE-50%-50°C) had the best DPPH radical scavenging ability and hydroxyl radical scavenging ability of 97.44% and 38.86%, respectively. Moreover, the FE-50%-50°Calso had the best reducing power. In terms of its ferrous ion chelating ability, the banana flower ethanol 50% extract at room temperature (FE-50%-RT) had the best ferrous ion chelating ability of 96.82%. The 95% ethanol extract of the banana flower was effective in inhibiting α-amylase, α-glucosidase, and lipase activity was 31.75%, 84.17%, and 70.59%, respectively. FE-50%-50°C had the highest alcohol dehydrogenase activity of 74.92%. In addition, the FE-95%-50°C had the highest content of lupeol and umbelliferone, which were 40.10 and 90.83 μg/mg, respectively.     

Simultaneous determination of four bioactive compounds in Korean rice wine (makgeolli) by solvent extraction coupled with gas chromatography-mass spectrometry

Makgeolli is a traditional Korean rice wine reported to have anticancer, anti-inflammatory, and antioxidant effects. We developed an approach involving solvent extraction coupled with gas chromatography-mass spectrometry to determine four bioactive compounds, farnesol (FOH), squalene (SQ), and newly identified 4-vinyl guaiacol (4-VG) and 2,4-di-tert-butylphenol (DTBP), in makgeolli. The method was validated with the linearity, limit of detection, limit of quantification, intra- and inter-day precision, and accuracy. The validated method was then applied to several makgeolli, beer, and wine samples. 4-VG and DTBP were identified in all beverages, but FOH and SQ were only identified in makgeolli.     

Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters

BackgroundBioactive compounds possess plenty of health benefits, but they are chemically unstable and susceptible to oxidative degradation. The application of pure bioactive compounds is also very limited in food and drug formulations due to their fast release, low solubility, and poor bioavailability. Encapsulation can preserve the bioactive compounds from environmental stresses, improve physicochemical functionalities, and enhance their health-promoting and anti-disease activities.Scope and approachMicro and nano-encapsulation based techniques and systems have great importance in food and pharmaceutical industries. This review highlights the recent advances in micro and nano-encapsulation of bioactive compounds. We comprehensively discussed the importance of encapsulation, the application of biopolymer-based carrier agents and lipid-based transporters with their functionalities, suitability of encapsulation techniques in micro and nano-encapsulation, as well as different forms of improved and novel micro and nano-encapsulate systems.Key findings and conclusionsBoth micro and nano-encapsulation have an extensive application, but nano-encapsulation can be a promising approach for encapsulation purposes. Maltodextrin in combination with gums or other polysaccharides or proteins can offer an advantageous formulation for the encapsulation of bioactive compounds by using encapsulation techniques. Electro-spinning and electro-spraying are promising technologies in micro and nano-encapsulation, while solid lipid nanoparticles and nanostructure lipid carriers are exposing themselves as the promising and new generation of lipid nano-carriers for bioactive compounds. Moreover, phytosome, nano-hydrogel, and nano-fiber are also efficient and novel nano-vehicles for bioactive compounds. Further studies are required for the improvement of existing encapsulate systems and exploring their application in food and gastrointestinal systems for industrial application.     

The thermostability, bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: Investigation in vitro

This research was performed in order to compare the water and acetone extracts of raw and boiled for 10, 20, 40 and 60 min Korean lotus roots (KLR) and Polish white onion (PWO) in the contents of their bioactive compounds, antioxidant activity and thermostability.It was found that polyphenols (mg GAE/g), flavanols (μg GAE/g), flavonoids (mg CE/g), anthocyanins (mg CGE/kg) and tannins (mg CE/g) in water extract of raw lotus roots were 14.18 ± 0.7, 8.41 ± 0.5, 1.09 ± 0.06, 21.3 ± 1.2 and 7.29 ± 0.4, and of white onion - 11.11 ± 0.6, 6.78 ± 0.3, 0.71 ± 0.03, 17.00 ± 0.9 and 1.64 ± 0.08, respectively, and significantly higher in KLR (P < 0.05). The antioxidant activity of raw KLR water extract (139.4 ± 6.1, 53.1 ± 3.6 and 89.3 ± 4.6 μmol TE/g for DPPH, CUPRAC and ABTS, respectively) was significantly higher than in white onion (23.84 ± 1.8, 31.9 ± 2.1 and 38.14 ± 2.6 for DPPH, CUPRAC and ABTS, respectively, P < 0.05).The thermostability of the water KLR extract’s of polyphenols, flavanols, flavonoids, anthocyanins and tannins was high and even after 60 min of boiling remains as 40.0, 42.3, 50.5, 41.4 and 41.0%, respectively. After 60 min of boiling the most thermostable compounds were flavonoids - remaining at 50.5% in water extract of KLR. Also after 60 min of boiling the thermostability of the antioxidant activity of water extracts of KLR remained significantly high: 40.6, 42.3, 46.3 and 43.6%, according to DPPH, FRAP, ABTS and CUPRAC assays, respectively.Similar relationship was obtained with acetone extracts, but the value was lower than with the water ones. In conclusion, the contents of some bioactive compounds, the antioxidant activity and the thermostability in water and acetone extracts of KLR are significantly higher than the same indices in PWO. FTIR and fluorimetry can be used as additional markers for the characterization of bioactive compounds in vegetables.     

Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma-aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen)

This research aimed to reduce the fermentation time of fermented rice flour for fermented rice noodles (Kanomjeen) to 24 h by adding the initial starter cultures, which are Levilactobacillus brevis TISTR 860 (LB) and Lactiplantibacillus plantarum TISTR 951 (LP) alone in rice slurry to achieve the quality and high gamma-aminobutyric acid (GABA) content. The initial pH value of rice slurry was adjusted to 4.5 and enriched with 2% of monosodium glutamate (MSG) before fermentation. LP was able to produce lactic acid and reduced pH better than LB but produced GABA in less content. Expanding fermentation time induced decreasing in viscosity and whiteness of flour. Fermented rice noodles provided better tensile strength and elasticity. In conclusion, LB could produce GABA in the amount of 21.80 mg/100 g dry basis in 24 h with good quality.     

Anti-mutagenic and anti-oxidative activities found in Chinese traditional soybean fermented products furu

Furus, Chinese traditional soybean products, which are salted, fermented and seasoned bean curd preserved in dipping sauce, were studied for their anti-mutagenic and anti-oxidative activities. There are many varieties of furu by region, depending on their ingredients and bacterial strain used. Furus, not only have peculiar palatable taste and aroma, but also present strong anti-oxidative activity which ordinary Japanese soybean curd, tofu, never shows. Against benzo(α)pyrene, all samples, regardless of solid or dipping sauce, showed anti-mutagenic activity. In general, red furus had higher activity than white. All red furus inhibited more than 50% of the mutagenicity and this high suppressive ratio suggested that it was raised mainly by secreted substances discharged from the bacterial body rather than by functional compounds originating from soybeans. In the case of white furu, which showed wide differences in activity, the functional role of each spice and condiment added needs to be further studied, in addition to the soybean and white furu ferment-rice malt.     

固相微萃取条件优化及发酵菜粕风味物质分析

研究固相微萃取与气质联用研究发酵菜粕的风味物质及比较不同品种菜粕发酵前后风味物质的变化,以峰面积及峰数为指标,通过萃取头、萃取温度、吸附时间和样品量的优化,确定了固相微萃取和气质联用研究发酵菜粕风味固相微萃取的条件,并比较了3种代表性菜粕发酵前后风味物质及硫苷组分和含量的变化。结果表明,固相微萃取最佳条件是:50/30μm DVB/CAR/PDMS(DCP)萃取头,温度70℃,吸附30 min,样品量2 g,其中萃取头和吸附温度显著影响萃取效率。发酵前后菜粕的挥发性组分及含量变化都较大,发酵后风味物质的总量都显著增加,硫苷的含量明显降低,表明发酵不但显著增加了风味物质的含量改变了风味,而显著降低了抗营养物质硫苷的含量。     

基于气相色谱-质谱联用技术分析酸浆豆腐加工过程中风味物质的变化

目的以酸浆豆腐为研究对象,结合气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)优化酸浆豆腐不同加工阶段中挥发性风味物质的捕获方法,对酸浆豆腐的加工阶段进行分类。方法采用顶空-固相微萃取法(head space-solid phase microextraction,HS-SPME)结合GC-MS对风味物质进行检测,优化风味物质捕获方法,内标法进行定量,结合聚类分析对加工阶段进行分类。结果不同批次酸浆豆腐中风味物质变化具有较高的稳定性,酸浆豆腐加工过程中共鉴定出90种挥发性风味物质,制浆、煮浆、点浆、蹲脑10 min、蹲脑20 min和压制工序分别鉴定出27、25、32、39、45和22种挥发性风味物质,主要为醛类、酮类、醇类等风味物质。对加工过程中风味物质进行聚类分析发现:适当延长煮浆与蹲脑时间,可促进更多良好风味物质的形成。结论该方法操作简单,适合酸浆豆腐中风味物质的测定且稳定性好,在后续实验中可进一步对加工工艺进行调控。     

Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa

This work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid cocoa. The results showed that higher contents of catechin, epicatechin, caffeine, total phenolic compounds and flavonoids contributed to higher intensity of bitterness, cocoa flavour, acid taste, and astringency, and negatively affected the acceptance of chocolate samples from the TSH1188, PH16, and CEPEC2002 varieties. Other varieties SR162 and BN34 showed lower contents of caffeine and phenolic compounds, and higher concentration of theobromine, revealed notes of sweet/caramel and fruity flavour, presented a higher acceptance. This research showed the great potential of the ‘Catongo’ (SR162) and BN34 hybrids from southern Bahia (Brazil) for the production of fine cocoa. The chemical and sensory evaluations may be a strategic tool to help cocoa producers in deciding which genetic varieties should be marketed as fine cocoa, adding value to the product and highlighting promising cocoa varieties.