三种菱壳不同极性部位提取物的生物活性

对三种菱壳进行乙醇提取并分级分离获得不同极性部位提取物,分析其多酚、黄酮和皂苷含量,并利用DPPH和Fe3+还原力体系评价抗氧化能力,MTT法考察体外抑癌活性。不同极性部位对比表明,乙酸乙酯相的多酚和黄酮含量最高,氯仿相的皂苷含量最高;乙酸乙酯相和正丁醇相具有较高的DPPH自由基清除能力和Fe3+还原力;乙酸乙酯相和氯仿相均对胃癌细胞SGC7901的生长有抑制作用,且前者优于后者。不同菱壳对比发现,四角菱壳的多酚含量最高,无角菱壳的黄酮和皂苷含量最高;四角菱壳的抗氧化活性最强;无角菱壳的抑癌活性最强。      

Recently isolated antidiabetic hydrolysates and peptides from multiple food sources: a review

Abstract

Diabetes, a metabolic syndrome of global importance has been on a progressive rise in recent years. Several pharmacological approaches have been made, which have proved effective, but with underlying side effects. Bioactive hydrolysates (BHs) and peptides (BPs) from food sources, however, have shown the relative advantage of imparting less adverse effects. Furthermore, BHs and BPs from food have been discovered to impart their antidiabetic potentials through one or more mechanisms such as inhibition of digestive enzymes, inhibition of the antigenic enzyme – Dipeptyl peptidase IV (DPP-IV), decrease in blood glucose levels and increase in insulin uptake. Several plants and animal sources have been used as protein sources for the isolation of antidiabetic hydrolysates and peptides through different mechanisms and analytical techniques. This review integrates recent research information about several popular and unconventional food sources of BHs and BPs, their isolation techniques, antidiabetic effects and protein profiles. In addition, the fractionation technique(s) employed in each study and inhibition potentials of BHs and BPs are reviewed. This article is intended to supplement accessible scholarly literature and intellectual awareness on the subject of food-oriented approach for the management of diabetes.     

文蛤中抗肿瘤活性物质研究概况

海洋生物文蛤（Meretrix meretrix）中含有多种活性天然产物和许多重要化合物，如蛋白质、多肽、多糖、核酸、甾醇、牛磺酸类化合物等。研究表明，一些活性物质在体内和体外对肿瘤有显著的抑制作用，且越来越被人们所重视，有望开发成新型抗肿瘤药物。现对来源于文蛤的抗肿瘤活性物质作一综述。     

文蛤中抗肿瘤活性物质研究概况

海洋生物文蛤(Meretrix meretrix)中含有多种活性天然产物和许多重要化合物,如蛋白质、多肽、多糖、核酸、甾醇、牛磺酸类化合物等。研究表明,一些活性物质在体内和体外对肿瘤有显著的抑制作用,且越来越被人们所重视,有望开发成新型抗肿瘤药物。现对来源于文蛤的抗肿瘤活性物质作一综述。     

In vitro investigation of anticancer,antihypertensive, antidiabetic,and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

This study aimed to investigate in vitro anticancer activity by antiproliferative activity, antihypertensive activity by angiotensin-converting enzyme inhibition, antidiabetic activity by α-amylase and α-glucosidase inhibitions, and antioxidant activities of camel milk fermented with camel milk probiotic compared with fermented bovine milk. The camel milk probiotic strain Lactococcus lactis KX881782 (Lc.K782) and control Lactobacillus acidophilus DSM9126 (La.DSM) were used to prepare fermented camel and bovine milks separately. The proteolytic activities of water-soluble extract (WSE) in all fermented camel milk were higher than those in fermented bovine milk. The α-glucosidase inhibitions in both milk types fermented by Lc.K782 ranged from 30 to 40%. Camel milk fermented by Lc.K782 had the highest antioxidant activity by 2,2'-azino-bis(3-ethylbenzo-thiazoline-6-sulphonic acid). The highest angiotensin-converting enzyme inhibition of WSE in camel milk fermented by Lc.K782 was >80%. The proliferations of Caco-2, MCF-7, and HELA cells were more inhibited when treated with WSE of fermented camel milk extracts.     

Impact of whole cereals and processing on type 2 diabetes mellitus: a review

Abstract

The prevalence of type 2 diabetes mellitus (T2DM) has been increasing throughout the world. The cereals, as the high carbohydrate food and dominant portion of diet, have crucial impacts on glycemic control, especially for T2DM. Both components in whole cereals and processing are closely related to their glycemic response. The consumption of whole cereals is shown to reduce the risk of T2DM. The starch characteristic of cereal determines its hydrolysis rate and glycemic response. The soluble and insoluble dietary fiber, phenolic compounds, and other bioactive constituents may slow down the starch hydrolysis. Besides, they have other physiological mechanisms in regulation of T2DM, such as amelioration of lipid disorder, antioxidant, anti-inflammation, and regulation of gut microbiota, which contribute to further improvement of metabolic symptoms. Cereals are subjected to processing before consumption, which is involved in mechanical force, bioprocessing, thermal treatment, and cooling. The processing induces changes in nutritional composition and physical structure compared to the raw kernels. The key influences of processing on glycemic response are the starch gelatinization and starch retrogradation. However, physical structure of cereal and interactions among starch and other compounds greatly contribute to various glycemic responses of cereal products. This review highlights recent findings on the influences of both bioactive constituents and processing on the antidiabetic effects and physiological properties of cereals.