Neuronal cell protective and antioxidant effects of phenolics obtained from Zanthoxylum piperitum leaf using in vitro model system

In order to obtain basic data for the utilisation of Zanthoxylum piperitum leaf as a functional substance in the food industry, the antioxidative and neuronal cell protective effects of silica-gel open column chromatographic fractions, obtained from Z. piperitum leaf, were examined. ABTS and FRAP assays indicated that the ZP4 fraction (eluted with methanol/chloroform, 1:4, v/v) of Z. piperitum leaf was a more potent radical-scavenger and reducing agent than the other five fractions. The ZP4 fraction also presented protective effects against H₂O₂-induced neurotoxicity in a dose-dependent manner. Therefore, our study verified that the ZP4 fraction has strong antioxidative and neuronal protective effects which are correlated with its high level of phenolics, particularly quercitrin, afzelin, and hyperoside. These phenolics of Z. piperitum leaf can be utilised as effective and safe functional food substances, i.e., natural antioxidants, and may reduce the risk of neurodegenerative disorders.     

Inhibitory effect of sowthistle (Ixeris dentata) on development and expression of behavioral locomotor sensitization to nicotine in rats

The aim of this study was to investigate the effects of sowthistle (Ixeris dentata, IXD) on development and expression of nicotine-induced locomotor sensitization and underlying neuronal activation reflected by c-Fos expression in rats. Rats were pretreated with IXD 30 min before a daily injection of nicotine during an 8-day development phase and then challenged with nicotine after a 6-day withdrawal period. In another set of experiments, same IXD doses were administered once 30 min before nicotine challenge. Daily IXD treatment during development phase was not effective in blocking nicotine-induced locomotor sensitization in rats. However, a single IXD treatment after the development and withdrawal periods of nicotine sensitization significantly alleviated sensitized locomotor behavior on day 15. These behavioral results were coincident with significant inhibition of nicotineinduced c-Fos expression in the nucleus accumbens. These results indicated that IXD pretreatment significantly blocked the expression, but not the development of nicotine-induced locomotor sensitization in rats.     

Effect of defatted pepper (Capsicum annuum L.) seed extracts on high-fat diet-induced obesity in C57BL/6J mice

Food Science and Biotechnology - This study investigated the effect of defatted pepper seed ethanolic extract (DPSE) on high-fat diet-induced obesity in C57BL/6J mice. The mice were fed a normal...     

Properties of recombinant 4-α-glucanotransferase from Bifidobacterium longum subsp. longum JCM 1217 and its application

Food Science and Biotechnology - To determine the physiochemical properties of the 4-α-glucanotransferase from Bifidobacterium sp., the bllj_0114 gene encoding 4-α-glucanotransferase was...     

Improvement of the quality of gluten-free rice pound cake using extruded rice flour

To improve the quality of gluten-free rice pound cake (GRPC), the ‘Hanarum’ extruded rice flours (HERFs) prepared with 250 rpm screw speed, 160°C barrel temperature, and 24 and 30% feed moisture of ‘Hanarum’ rice flour (HRF) were used. HERF addition reduced crude lipid and ash contents of HRF. HERF addition showed a decrease in lightness and apparent amylose content, but an increase in yellowness, water-binding capacity, and damaged starch content. Increment of solubility was higher than that of swelling power. Pasting viscosities decreased with increasing HERF content and feed moisture of HRF. The specific volume of GRPCs ranged 1.87–1.98. The hardness, springiness, and chewiness were much lower in HERF24 (24% feed moisture) and in 10% added HERF. The sensory texture and the overall eating quality were significantly different with HERF addition (p<0.05). The 10% HERF added GRPCs showed higher scores compared to control and 5% HERF added GRPCs.     

Flavonoid glycosides from cowpea seeds (Vigna sinensis K.) inhibit LDL oxidation

Six flavonoid glycosides were isolated from the n-butanol fraction of cowpea seeds (Vigna sinensis K.) through silica gel (SiO₂) and octadecyl silica gel (ODS) column chromatographies. Based on their chemical structures determined via interpretation of spectroscopic data including NMR, MS, and IR, the compounds were identified as kaempferol 3-O-β-d-sophoroside (1), quercetin 3-O-β-d-sophoroside (2), isoquercitrin (3), hyperin (4), catechin 7-O-β-d-glucopyranoside (5), and quercetin 3-O-β-Dglucopyranosyl( 1→6)-O-β-d-galactopyranoside (6). This is the first report of the isolation of these flavonoids from this plant. Among these flavonoids, compound 2, 5, and 6 significantly inhibited LDL oxidation exhibiting 96.0±0.1 (IC₅₀: 3.9 μM), 96.8±1.7 (IC₅₀: 2.9 μM), and 97.4±0.1% (IC₅₀: 3.5 μM) inhibition, respectively, at a concentration of 40 μM.     

Prevalence and toxin type of Clostridium perfringens in beef from four different types of meat markets in Seoul,Korea

Food Science and Biotechnology - Beef is the primary source of foodborne poisoning caused by Clostridium perfringens. We investigated the prevalence of C. perfringens in retail beef from four...     

Inhibitory effect of cinnamon essential oils on selected cheese-contaminating fungi (Penicillium spp.) during the cheese-ripening process

The antifungal effects of essential oils (EOs) on cultures of the known cheese fungal contaminants Penicillium spp. were evaluated. Cinnamon leaf and bark EOs were the most effective among 8 EOs tested. The main components of both cinnamon EOs were eugenol, cinnamaldehyde, and linalool. Both inhibited growth of Penicillium spp. at a concentration of 10% v/v (2,000 ppm/mm²) on a lawn cell plate. When tested using 3 commercially available cheese starters, cinnamon EOs showed no effect against the FD-DVS ABT-5 cheese starter. However, growth of lactobacilli was inhibited in the presence of ≥10% (v/v) of leaf and bark EOs for the KAZU 1 starter, and ≥5% (v/v) for the FD-DVS FLORA-DANICA starter. A concentration of 4,000 ppm/mm² of cinnamon EOs completely inhibited growth of the Penicillium spp. that naturally contaminates the surface of Appenzeller cheese.