Analysis of kimchi microflora using denaturing gradient gel electrophoresis

A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was used to determine the microfloral composition during the fermentation of kimchi, a traditional Korean fermented vegetable food. The kimchi was fermented at 10 degrees C or 20 degrees C for 30 or 20 days, respectively. DGGE of the partially amplified 16S rDNA was performed and the most intense bands sequenced. The application of this culture-independent molecular technique determined that the lactic acid bacteria Weissella confusa, Leuconostoc citreum, Lactobacillus sakei, and Lactobacillus curvatus were the main microorganisms responsible for kimchi fermentation.     

Cocoa Phytochemicals: Recent Advances in Molecular Mechanisms on Health

Recent reports on cocoa are appealing in that a food commonly consumed for pure pleasure might also bring tangible benefits for human health. Cocoa consumption is correlated with reduced health risks of cardiovascular diseases, hypertension, atherosclerosis, and cancer, and the health-promoting effects of cocoa are mediated by cocoa-driven phytochemicals. Cocoa is rich in procyanidins, theobromine, (?)-epicatechin, catechins, and caffeine. Among the phytochemicals present in consumed cocoa, theobromine is most available in human plasma, followed by caffeine, (?)-epicatechin, catechin, and procyanidins. It has been reported that cocoa phytochemicals specifically modulate or interact with specific molecular targets linked to the pathogenesis of chronic human diseases, including cardiovascular diseases, cancer, neurodegenerative diseases, obesity, diabetes, and skin aging. This review summarizes comprehensive recent findings on the beneficial actions of cocoa-driven phytochemicals in molecular mechanisms of human health.     

Toluene depletion in produced oil contributes to souring control in a field subjected to nitrate injection

Souring in the Medicine Hat Glauconitic C field, which has a low bottom-hole temperature (30 °C), results from the presence of 0.8 mM sulfate in the injection water. Inclusion of 2 mM nitrate to decrease souring results in zones of nitrate-reduction, sulfate-reduction, and methanogenesis along the injection water flow path. Microbial community analysis by pyrosequencing indicated dominant community members in each of these zones. Nitrate breakthrough was observed in 2-PW, a major water- and sulfide-producing well, after 4 years of injection. Sulfide concentrations at four other production wells (PWs) also reached zero, causing the average sulfide concentration in 14 PWs to decrease significantly. Interestingly, oil produced by 2-PW was depleted of toluene, the preferred electron donor for nitrate reduction. 2-PW and other PWs with zero sulfide produced 95% water and 5% oil. At 2 mM nitrate and 5 mM toluene, respectively, this represents an excess of electron acceptor over electron donor. Hence, continuous nitrate injection can change the composition of produced oil and nitrate breakthrough is expected first in PWs with a low oil to water ratio, because oil from these wells is treated on average with more nitrate than is oil from PWs with a high oil to water ratio.     

Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Changes in β-glycosidase activity, total phenolic and isoflavone contents, and antioxidant activities during the fermentation of brown soybeans (Galmi) fermented food cheonggukjang by the potential probiotic Bacillus subtilis CSY191 were investigated. The total phenolic and isoflavone-glycoside and -aglycone contents as well as ABTS radical scavenging activity and FRAP assays of extracts increased, but malonylglycoside content decreased after a steaming process. It was found that fermentation enhanced the total phenolic and isoflavone-aglycone and -malonylglycoside contents, corresponding to antioxidant activities increased, but isoflavone-glycoside content decreased. The highest levels of daidzein, glycitein, and gensitein were present at concentrations of 156.5 μg/g, 10.2 μg/g, and 2.5 μg/g after 48 h of fermentation. In addition, ABTS radical scavenging activity and FRAP assay increased significantly during fermentation. We suggest that the high antioxidant activity of cheonggukjang of brown soybeans might be related to the markedly higher levels of total phenolic content and isoflavone-aglycones achieved during fermentation.     

Antioxidant properties of 1,2,3,4,6-penta-O-galloyl-β-d-glucose from Elaeocarpus sylvestris var. ellipticus

The antioxidant potential of 1,2,3,4,6-penta-O-galloyl-β-d-glucose (PGG), isolated from Elaeocarpus sylvestris var. ellipticus, was investigated by various established systems based on cell-free and cell system experiments, such as radical detection, antioxidant enzyme assay, lipid peroxidation detection, and cell viability assay. PGG was found to quench the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and intracellular reactive oxygen species. PGG recovered the cellular antioxidant enzyme activities of superoxide dismutase, catalase, and glutathione peroxidase, which were reduced by H₂O₂ treatment, thereby resulting in the inhibition of lipid peroxidation. Cytoprotective effects of PGG were based on the results of DNA fragmentation, mitochondrial membrane potential (Δψ), apoptotic body formation, and caspase-3 activity. The results suggest that PGG protects cells against H₂O₂-induced cell damage via antioxidant properties.     

Evaluation of In vitro antioxidant properties of roasted hulled barley (Hordeum vulgare L.)

The antioxidant properties of roasted hulled barley (Hordeum vulgare L.) were tested using in vitro assays, including the total phenolic content (TPC), total flavonoid content (TFC), and DPPH, ABTS, and ferric reducing antioxidant power (FRAP) assays. Hulled barley was roasted at 0, 170, 210, and 250°C for 20 min. The effects of the aqueous heating time at 100°C from 0 to 60 min and the blending ratio of barley and water from 1:2 to 1:5 in aqueous solutions were evaluated. p-Coumaric and ferulic acid contents were analyzed. The highest antioxidant activities were observed in 250°C roasted samples, although the p-coumaric and ferulic acid contents were high at 210°C. The highest antioxidant capacity in aqueous solution was observed at 60 min of extraction and in samples with a 1:2 blending ratio.     

Supercritical fluid extract from maca alleviates colitis induced by dextran sulfate sodium in mice

The objective of this study was to investigate the possible protective effects of maca (Lepidium meyenii) extract (MLE) by supercritical fluid extraction on dextran sodium sulfate (DSS)-induced colitis. Experimental colitis was induced by giving male BALB/c mice 3% DSS in drinking water, and MLE (30 mg/kg BW), sulfasalazine (100 mg/kg BW) or vehicle were administered orally. DSS challenge caused significant body weight loss, rectal bleeding, diarrhea, shortened colon length, histological changes, and increased myeloperoxidase (MPO) activity in DSS-treated mice. Oral administration of MLE significantly relieved the symptoms of diarrhea and rectal bleeding, and reduced colonic MPO activity (p<0.05). MLE treatment inhibited expression of several colonic proteins related to inflammatory responses, such as interleukin (IL)-1β, tumor necrosis factor-α, IL-6, and S100 calcium-binding protein A8, whose expressions were increased significantly by DSS treatment. These results suggest that MLE can alleviate DSS-induced colitis in mice by modulating colonic inflammatory mediators.     

Antioxidant activities and nutritional properties of Jeonyak prepared with beef bone stock and gelatin

The antioxidant activities and nutritional properties of Jeonyak made with beef bone stock and gelatin were investigated. Traditional Jeonyak (J1) was prepared with beef bone stock, whereas modified Jeonyak was made with gelatin and honey (J2) or with gelatin and oligosaccharides (J3). All 3 kinds of Jeonyak had antioxidant activities and J1 had the highest activity. The α-glucosidase inhibitory activity was measured to investigate the antidiabetic effect and J3 had the highest inhibitory activity of 80.47%. Glycine was the most abundant amino acid in all 3 kinds of Jeonyak. Both traditional and modified Jeonyaks have antioxidative and antidiabetic effects, suggesting that Jeonyak can be used as an effective traditional functional food.     

Cyanidin-3-O-(2″-xylosyl)-glucoside, an anthocyanin from Siberian ginseng (Acanthopanax senticosus) fruits, inhibits UVB-induced COX-2 expression and AP-1 transactivation

Cyanidin-3-O-(2″-xylosyl)-glucoside (C-3-O-(2″-xylosyl)-G) was analyzed as an active constituent from the fruit of Siberian ginseng (Acanthopanax senticosus) using a HPLC diode array detection-electrospray ionization/mass spectrometry analysis system and the effect of C-3-O-(2″-xylosyl)-G on UVB-induced inflammatory signaling in JB6 P+ cells was investigated. C-3-O-(2″-xylosyl)-G inhibited UVB-induced cyclooxygenase (COX)-2 expression and promoter binding activity in JB6 P+ cells and JB6 P+ cells stably transfected with the COX-2 luciferase reporter plasmid. It inhibited both the UVB-induced activator protein-1 (AP-1) and nuclear factor (NF)-κB transactivation in JB6 P+ cells stably transfected with the AP-1 and NF-κB luciferase reporter plasmids. Additionally, C-3-O-(2″-xylosyl)-G significantly suppressed UVB-induced upregulated phosphorylation of c-Jun N terminal kinase, MEK/extracellular signaling kinase, and mitogen activated protein kinase kinase (MAPKK) 3/6 in JB6 P+ cells. These results indicate that C-3-O-(2″-xylosyl)-G may be a promising chemopreventive material that acts by suppressing COX-2 expression and AP-1 and NF-κB transactivation and JNK, MAPKK3/6, and MEK/ERK1/2 phosphorylation.     

Comparison of yield and metabolites according to the types of hilling materials utilized during Glehnia littoralis sprout vegetable cultivation

Food Science and Biotechnology - Various hilling materials (rice hulls, pine sawdust, and perlite) were compared to produce sprout vegetables using beach silvertop (Glehnia littoralis Fr. Schm. ex...