Antioxidant activities from the aerial parts of Platycodon grandiflorum

In order to obtain basic data necessary for the utilisation of aerial parts from Platycodon grandiflorum as a functional substance in Korea, the antioxidant activities of solvent fractions from the ethanol extract of P. grandiflorum aerial parts were examined. The butanol fraction from P. grandiflorum showed the most potent antioxidant activities in each assay, showing 91.31% in the DPPH radical scavenging method, 99.62% in the ABTS radical scavenging method, 7.84% in the reducing power method, and 1.29% in the FRAP method at a concentration of 10 mg/ml. The DPPH, ABTS, reducing power, and FRAP assay indicated that the butanol fraction of aerial parts of P. grandiflorum was the most potent radical-scavengers and reducing agents compared to the other two extracts. Therefore, our study verified that the butanol fraction has strong antioxidant activities which are correlated with its high level of phenolics, particularly luteolin-7-O-glucoside and apigenin-7-O-glucoside. This extract of P. grandiflorum aerial parts can be utilised as an effective and safe source of functional food materials such as natural antioxidants.     

Fetal bovine serum influences apoptosis and apoptosis-related gene expression in porcine parthenotes developing in vitro

This study was conducted to determine the effects of polyvinyl alcohol (PVA), fetal bovine serum (FBS) and bovine serum albumin (BSA) on blastocoel formation, total cell number, apoptosis and Bcl-xL and Bak gene expression in porcine presumptive diploid parthenotes developing in vitro. The addition of 0.4% BSA to the culture medium enhanced the development of 2-cell or late 4-cell stage parthenotes to the blastocyst stage (P < 0.01) while FBS decreased the incidence of blastocoel formation. FBS also reduced the frequency of blastocysts developed from both 2-cell (P < 0.001) and late 4-cell (P < 0.05) embryos and increased the percentage of blastocysts undergoing apoptosis (P < 0.001). The relative abundance of Bcl-xL mRNA in presumptive diploid parthenotes in the control, PVA- and BSA-supplemented medium was similar to that of in vivo-derived embryos, but was significantly higher than in parthenotes cultured with FBS supplement (P < 0.05). Bak mRNA significantly increased at the blastocyst stage in FBS-supplemented cells (P < 0.01). These results suggest that apoptosis-related gene expression is significantly affected by FBS, and that this may result in alteration of apoptosis and embryo viability of porcine embryos developing in vitro.     

Sesquiterpene lactones and scopoletins from Artemisia scoparia Waldst. & Kit. and their angiotensin I-converting enzyme inhibitory activities

Food Science and Biotechnology - Ten compounds, including a new guaiane-type sesquiterpene lactone, were isolated from the aerial parts of Artemisia scoparia. The structure of the new compound was...     

Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce

The effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of fish sauce produced from sailfin sandfish (Arctoscopus japonicus) with different salt concentrations (10% and 20%) were investigated over 10 months. Fish sauces prepared from sailfin sandfish with rice koji and a low salt concentration had higher total nitrogen, amino nitrogen and total free amino acid than did those without rice koji or with a high salt concentration. Sensory evaluation of fish sauces prepared with rice koji and a low salt concentration found better taste, flavour and overall acceptance than those prepared without rice koji during fermentation (P < 0.05). The use of rice koji increased the total nitrogen, amino nitrogen and free amino acid and also enhanced the sensory qualities during fermentation. These results suggest that the use of rice koji can result in a low‐salt fish sauce with better flavour.     

Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel

The antioxidant and antiproliferative properties of flesh and peel of mango (Mangifera indica L.) were investigated. The cytoprotective effect of mango flesh and peel extracts on oxidative damage induced by H₂O₂ in a human hepatoma cell line, HepG2, were determined, and the underlying mechanism was examined by a single-cell electrophoresis assay (comet assay). Treatment of HepG2 cell with mango peel extract prior to oxidative stress was found to inhibit DNA damage. The free radical scavenging activities of mango flesh and peel extracts were evaluated by electron spin resonance (ESR). The mango peel extract exhibited stronger free radical scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and alkyl radicals than mango flesh extract, regardless of ripeness. Similarly, peel extract exhibited significant antiproliferative effect against all tested cancer cell lines, compared to that of flesh extract, in a dose-dependent manner. The result also showed that the antiproliferative activity of mango flesh and peel extracts correlated with their phenolic and flavonoid contents. Thus, mango peel, a major by-product obtained during the processing of mango product, exhibited good antioxidant activity and may serve as a potential source of phenolics with anticancer activity.     

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P < 0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P < 0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat.     

Improved production of ginsenosides in suspension cultures of ginseng by medium replenishment strategy

The objective of this study was to improve the accumulation of ginsenosides by the adventitious root cultures of ginseng, which are important secondary metabolites with pharmaceutical applications. The adventitious roots were cultured in bioreactors for 50 d using 1.5-strength Murashige and Skoog (MS) medium supplemented with 10 mg/l indole acetic acid and 75 g/l sucrose. Kinetic studies of the nutrient composition of the spent medium revealed the gradual depletion of various inorganic nutrients and sugars. Cultures were supplied with fresh nutrient medium (medium exchange or replenishment with 0.75- and 1.0-strength MS medium) after 10 and 20 d of culture initiation to fulfill the nutritional requirements of adventitious roots. Medium replenishment strategy (with 1.0-strength MS medium after 20 d of culture) significantly improved the growth of adventitious roots and the biosynthesis of ginsenosides by the adventitious roots. This work is useful for the large-scale cultivation of adventitious roots for the production of ginsenosides.     

Resveratrol analogue,HS-1793, inhibits inflammatory mediator release from macrophages by interfering with the TLR4 mediated NF-κB activation

Food Science and Biotechnology - Resveratrol is known to have anti-inflammatory properties. However, high-dose resveratrol is required for optimal anti-inflammatory effects. HS-1793 is a derivative...     

Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

The technological effects of rice bran fiber on pork salt-soluble meat proteins in a model system were investigated. Rice bran fiber at levels of 0% (control), 0.1%, 0.5%, 1%, and 2% was added at the same time as salt-soluble meat protein to maintain similar moisture levels in all samples. Samples with increasing amounts of added rice bran fiber had higher pH, yellowness, sarcoplasmic and total protein solubilities. The moisture content, myofibrillar protein solubility and water holding capacity were the highest in the treatments containing with 1% rice bran fiber. However, the lightness and redness, textural properties decreased with increasing rice bran fiber levels. SDS gel electrophoresis did not reveal any changes in proteins regardless different rice bran fiber levels. The apparent viscosity indicated that improvements in water holding capacity and decreased texture due to added rice bran fiber.