Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.)

Flavonoids and saponins from common beans have been widely studied due to their bioactivity. This research evaluated the effect of germination of black beans (Phaseolus vulgaris L.) on the antioxidant capacity and antiproliferative activity against cancer cell lines of saponins and flavonoids extracted from seed coats, cotyledons and sprouts. Principal component analysis was performed to achieve punctual associations between the black bean saponins and flavonoids concentrations to the antioxidant capacity and the antiproliferative activities. Total phenolic content and antioxidant capacity of extracts were higher when obtained from seed coats, mainly from the 3rd germination day. The extracts obtained from seed coats after 3 and 5 germination days inhibited all cancer cell lines proliferation with no cytotoxicity against control cells. Genistein was related with the activity against mammary cancer cells but flavonols and group B saponins were more related with hepatic and colon cancers. Non-glycosilated flavonols were related with antioxidant capacity.     

Effect of γ-Irradiation on Colour, Functional and Physicochemical Properties of Pearl Millet [Pennisetum glaucum (L) R. Br.] Cultivars

Effect of γ-irradiation dose (0–8 kGy) on seed colour, functional and pasting properties of two selected pearl millet cultivars (SOSAT and ZATIV) was investigated. Colour (L*a*b*) of the non- and γ-irradiated pearl millet cultivars was measured, and the deltachroma (?C), colour intensity (?E) and hue angle were calculated. Also, loose and tapped bulk densities, swelling capacity, water (WAC) and oil (OAC) absorption capacities of the flours were determined. Pasting characteristics were determined using Rapid Visco Analyser, respectively. The effect of γ-irradiation on L*, a* and b* values within ZATIV cultivar was almost never significant. ?C and ?E increased up to 4 kGy but decreased with increased γ-irradiation dose up to 8 kGy. Loose and packed bulk densities, and WAC were not significantly affected by γ-irradiation. The OAC of the SOSAT (1.16–1.36 g/g) was not significantly affected but the ZATIV (0.94–1.34 g/g) was significantly affected by γ-irradiation. The WACs of non-irradiated SOSAT and ZATIV pearl millet flours were 1.42 and 1.33 g/g while the irradiated counterparts varied from 1.15 to 1.42 and 1.24 to 1.39 g/g, respectively. Peak, trough, final, and setback viscosities decreased significantly (p?<?0.05) with increased γ-irradiation dose. As irradiation dose increased, the peak time of SOSAT and ZATIV pearl millet cultivars significantly (p?<?0.05) decreased from 5.84 to 5.07 and 5.58 to 4.94 min, respectively. However, pasting temperature of non-irradiated (61.80 °C) pearl millet was not significantly higher than the γ-irradiated (61.58–62.08 °C) samples.     

Hematological and biochemical parameters of dairy calves submitted to pegbovigrastim administration

This study was designed to evaluate the response of hematological and biochemical parameters submitted to pegbovigrastim administration and postchallenge with lipopolysaccharide (LPS). In experiment 1, 20 newborn Holstein calves were divided into 2 groups: the Imrestor (Elanco Saúde Animal, São Paulo, Brazil) group (IMR, n = 10), which received a 25 μg/kg of body weight (BW) subcutaneous administration of pegbovigrastim, and the control group (CTR, n = 10), which received a subcutaneous administration of 0.9% saline solution. Blood samples were collected on d 0, 10, 12, and 14 relative to birth to analyze the biochemical and hematological parameters. Moreover, growth measurements were taken on d 0, 7, 14, 21, and 60 relative to birth. The number of total leukocytes in the IMR group increased on d 12 and 14 in comparison to the CTR group, as well as the counts of segmented neutrophils, band cells, and monocytes. No differences were observed in the other hematological, biochemical, and growth parameters. In experiment 2, 20 Holstein calves from 30 to 60 d old were divided into 4 groups: group 1 (LPS, n = 5) received a 0.25 μg/kg of BW single intravenous dose of Escherichia coli LPS at d 0; group 2 (IMR, n = 5) received a 25 μg/kg of BW subcutaneous dose of pegbovigrastim at d 1; group 3 (IMR + LPS, n = 5) received a 0.25 μg/kg of BW intravenous LPS dose at d 0 and a 25 μg/kg of BW subcutaneous dose of pegbovigrastim at d 1; and group 4 (CTR, n = 5) received an intravenous dose of 0.9% sodium chloride at d 0 and a subcutaneous dose of 0.9% sodium chloride at d 1. For the analysis of biochemical and hematological parameters, blood samples were collected on d ?1, 0, 1, 2, 3, 4, 8, 14, and 21 relative to LPS administration. An increase in the number of total leukocytes was observed in the IMR, IMR + LPS, and LPS groups, and the IMR group remained as the highest from d 2 to 21. The levels of paraoxonase 1 were higher in the IMR group compared with all the others. The administration of pegbovigrastim in the dairy calves increased the number of circulating leukocytes, especially neutrophils, with an increase in paraoxonase 1, without altering the metabolites for the hepatic function.     

The influence of probiotic fermented milk product on colon microbiota, hematological parameters and cell immunity in rats

Influence of probiotic fermented milk product on the intestinal microbiota, hematological parameters and immune status of the experiment in vivo at Wistar rats was studied. It was shown, that entering of probiotic strains of Bifidobacterium bifidum 791, Bifidobacterium longum B-379M and Lactobacillus acidophilus NK1 u Streptococcus thermophilus in composition fermented milk products in the total quantity of 2,1 x 10(7) CFU/ sm3 in digestive tract within three weeks has a positive influence on the resident of colon microbiota. Significant increasing of population levels of Bifidobacterium, Enterobacteriaceae with normal biochemical properties, registered a strong tendency to increase the content of Lactobacteria, which led to a decreasing the number of potential pathogenic transient flora with pathogenic factors. Monitoring of body mass in experimental animals has shown that including of fermented milk product with probiotic strains in diet has a positive influence on the feed uptake. Probiotic properties of the product also have stimulated effect on the immune status of the rat: improvements in cell immunity (increasing the relative amount of T-helper cells, immuneregulatory index) and hematological parameters (increase     

Quantifying phytate in dairy digesta and feces: alkaline extraction and high-performance ion chromatography

Development of an analytical method with appropriate combination of extraction and quantification approaches for undigested phytate in ruminant feces and digesta will advance knowledge of phytate degradation in ruminants and help to reduce phosphorus excretion. Established quantification methods give satisfactory results for feedstuffs and nonruminant manure but recovery of phytate is incomplete for ruminant feces and digesta because of their complex sample matrix and low ratio of phytate to inorganic P. The objective was to develop a robust, accurate, sensitive, and inexpensive method to extract and quantify phytate in feeds, ruminant feces, and digesta. Diets varying in phytate content were fed to dairy heifers, dry cows, and lactating cows to generate digesta and fecal samples of varying composition to challenge extraction and quantification methods. Samples were extracted with 0.5 M HCl or 0.25 M NaOH + 0.05 M EDTA. Acid extracts were mixed with 20% NaCl, alkaline extracts were acidified to final pH <2, and then both extracts were clarified with C₁₈ cartridges and 0.2-μm filters. High-performance ion chromatography (HPIC) was used to quantify phytate. In feed samples, the measured phytate was comparable in alkaline and acid extracts (2,965 vs. 3,085 μg/g of DM). In digesta and fecal samples, alkaline extraction yielded greater estimates of phytate content than did acid extraction (40.7 vs. 33.6 and 202.9 vs. 144.4 μg/g of DM for digesta and fecal samples, respectively). Analysis of alkaline extracts by HPIC is usually not possible because of sample matrix interferences; acidification and C₁₈-cartridge elution of alkaline extracts prevented this interference. Pure phytate added to dry samples before extraction was almost completely recovered (88 to 105%), indicating high extraction efficiency, no adverse effect of extract clean-up procedures, and accurate quantification of phytate. The proposed method is rapid, inexpensive, robust, and combines the extraction power of NaOH-EDTA with the precision and sensitivity of HPIC quantification, allowing accurate quantification of phytate in feeds, ruminant digesta, and fecal samples.     

Physical,Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins

Blends of wheat flour (WF) and African yam bean water-extractable proteins (AYBWEP) were processed into bread and cookies in the following ratios: 100: 0; 95: 5; 90: 10; 85: 15; 80: 20. The proximate composition, physical, chemical properties and sensory properties of bread and cookies samples from the blends were determined. Breads and cookies produced from the resultant blends were significantly higher (p < 0.05) in protein (16.39% – 18.36%) than the control (11.80% – 12.58%). Carbohydrate content decreased from 60.74% with addition of AYBWEP to 52.81% following 20% substitution. The pH of bread samples prepared from whole wheat flour and blends of wheat flour and AYBWEP were significantly different (p < 0.05) while bulk density and specific volume were not significantly different (p > 0.05). The pH of bread samples and cookies decreased with increase in the proportion of the AYBWEP blend from 5% to 20%. The highest specific volume (3.70 ml/g) was observed in bread samples prepared from the control 100: 0 blends while the 80:20 blends had the lowest specific volume (3.10 ml/g). There was no significant difference (p > 0.05) in the bulk density and thickness of the cookies. The cookies prepared using 80: 20 blends had the higher diameter (22.53 cm) and spread factor (54.03 cm) compared to the control. Generally, acceptability of the bread and cookies decreased with higher ratios of AYBWEP inclusion. The sensory acceptability scores showed the best AYBWEP substitution level for making bread and cookies was 5% and 10% of the AYBWEP respectively. The results are discussed in the context of the growing importance of promoting the processing and utilization of lesser known local crops in baked products.enrichment.     

Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris

This research focuses on green production of bioactive proteins and hydrolysates from Nitzschia. A comparison of antioxidant activities was established between protein extracts and hydrolysates from Nitzschia and two other well‐known microalgae, chlorella and spirulina. Protein hydrolysates from these microalgae were produced using Alcalase^®, Flavourzyme^® and Trypsin. The hydrolysis process enhanced the antioxidant activities in general, especially those obtained using Alcalase^®. Nitzschia showed the highest (P < 0.05) total phenolic content/reducing capacity (2.4 ± 0.02 mg GAE/100 g) after 90 min of hydrolysis with Alcalase^®. The ABTS [2,2′‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid)] radical scavenging activity (66.77 ± 0.00%) was highest (P < 0.05) after 120 min of hydrolysis, but DPPH (2,2‐Diphenyl‐1‐picrylhydrazyl radical) was low (29.59 ± 0.02%). A correlation between ABTS activity and total phenolic contents was the highest (P < 0.05) for protein hydrolysates from all three organisms using Alcalase^®, but superoxide anion radical scavenging activity was intermediate for Nitzschia. Therefore, Nitzschia protein hydrolysates have the potential to be used as antioxidants.     

Reductionin Listeria monocytogenes,Salmonella enterica and Escherichia coli O157:H7 in vitro and on tomato by sophorolipid and sanitiser as affected by temperature and storage time

Increased consumption of produce by consumers has been attributed to perceived health benefits of postharvest produce. Pathogen control is crucial because periodic occurrences and contamination of tomato and leafy greens have exacerbated food safety risks for consumers. We investigated the effects of temperatures (5 and 25 °C), storage time (30 min and 24 h) for inactivation of Listeria monocytogenes, Salmonella enterica and Escherichia coli O157:H7 by sophorolipid (SL‐p) produced fermentatively using palmitic acid as a co‐substrate at different concentrations in vitro. Reduction in pathogenic bacteria on grape tomato by SL‐p, sanitiser (Lovit) and combinations of SL‐p and sanitiser was determined. Temperature and storage time significantly (P < 0.05) affected pathogen inactivations by SL‐p as pathogen reductions were greater at 25 °C and 24 h than at 5 °C and 30 min of storage. L. monocytogenes was the most sensitive to SL‐p treatment as reductions of 5 log relative to untreated controls were attained at 0.12% of SL‐p. Significant reductions in S. enterica (1.91–3.85 logs) and E. coli O157:H7 (0.87–4.09 logs) were recorded at 2–5% of SL‐p. Lower populations of Salmonella and E. coli O157:H7 were inactivated than L. monocytogenes. On grape tomato, pathogen populations inactivated increased at higher SL‐p levels at 25 °C. Sanitiser and sanitiser + SL‐p reduced bacterial populations on tomato by 5.29–5.76 logs and 0.71–3.3.66 logs, respectively. These results imply the interactions of temperature, storage time and SL‐p significantly (P < 0.05) affected pathogen strain reductions. The combination of SL‐p with sanitiser led to synergistic effect on E. coli O157:H7, but not L. monocytogenes and S. enterica.     

Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture

To shed further light onto the mechanisms of proteolysis that prevail throughout ripening of Portuguese cheeses, model cheeses were manufactured from bovine milk, following as much as possible traditional manufacture practices – using either animal or plant rennet. The individual role upon proteolysis of two (wild) strains of lactic acid bacteria – viz. Lactococcus lactis and Lactobacillus brevis, which are normally found to high viable numbers in said cheeses, was also considered, either as single or mixed cultures. Our experimental results confirmed the influence of rennet on the proteolysis extent, but not on proteolysis depth. On the other hand, the aforementioned strains clearly improved release of medium- and small-sized peptides, and contributed as well to the free amino acid pool in cheese.