Inhibitory effects of natural plants of Jeju Island on elastase and MMP-1 expression

In order to search for new active cosmetic ingredients of natural origin, we screened about 60 plants collected from Jeju Island, which is located in the southernmost part of the Republic of Korea. We investigated their free radical scavenging activity, elastase inhibition activity, and reduction of MMP-1 mRNA expression for the development of anti-aging ingredients as raw materials for use in cosmetics. In the free radical scavenging capacity assay, 12 extracts, including Typha orientalis (seed) and Torreya nucifera (leaf), showed significant free radical scavenging activity (up to SC50 < 30 μg/ml). Among these extracts, Nymphaea tetragona (rhizome) extract showed the highest free radical scavenging activity (SC50 = 4.7 μg/ml). In the anti-elastase inhibition assay, seven extracts, including T. orientalis (seed) and Persicaria hydropiper (whole plant), showed high inhibitory activity (>50% at 100 μg/ml). Among these extracts, P. hydropiper (whole plant) extract showed the highest elastase inhibition activity (IC50 = 46.7 μg/ml). In the MMP-1 expression assay using RT-PCR, T. orientalis (seed), Pyrrosia hastata (root), and Capsicum annum (whole plant) showed slightly lower inhibition activity than EGCG, which was used as a control. Furthermore, four extracts, including P. hydropiper (whole plant), Filipendula glaberrima (root), N. tetragona (root), and Camellia japonica (leaf), completely inhibited the expression of MMP-1 in human fibroblast cells. The results showed that four of the 60 plant extracts may hold potential for use as natural active ingredients for anti-aging cosmetics.     

Computational investigation on the flow characteristics in beam dyeing process

Abstract

Ensuring uniform addition of coloring material to the fabric is an essential requirement in the textile dyeing process. Beam dyeing machine consists of a special beam, the barrel of which is evenly perforated with holes. The dye liquor is forced into the fabric material through this beam. For uniform fabric coloring, an equal distribution of the dye liquor through the porous beam has to be ensured. The present methodology employs theoretical and computational fluid dynamics aspects of beam dyeing process to obtain better performance. The analysis of a beam with a single row of branches shows that nonuniformity increases with an increase in inlet mass flow. Further beam flow distribution with and without fabric are studied for different parameters, such as branch diameter, inlet mass flow rate, operating conditions, and flow reversal. The present results provide guidelines to improve the levelness of the dye distribution in the fabric material.     

Effect of UV-C irradiation on inactivation of Aspergillus flavus and Aspergillus parasiticus and quality parameters of roasted coffee bean (Coffea arabica L.)

ABSTRACT

This study investigated the antifungal effect of ultraviolet-C (UV-C) against Aspergillus flavus and Aspergillus parasiticus on roasted coffee beans. Also, any changes in the quality of the roasted coffee beans were measured after UV-C irradiation. As UV-C irradiation time increased (0–2 h), the number of surviving A. flavus and A. parasiticus spores significantly (P < .05) decreased. The reduction values of A. flavus in round part, crack part, and whole roasted coffee beans were 2.16, 0.71, and 1.58 log₁₀ CFU g^?1, respectively, and the reduction values of A. parasiticus in round part, crack part, and whole roasted coffee beans were 1.03, 0.37, and 0.72 log₁₀ CFU g^?1, respectively, after 2 h of UV-C irradiation. Field emission scanning electron microscopy showed that the morphology of A. flavus and A. parasiticus spores included expanded wrinkles that were deformed by UV-C irradiation. The Hunter colours were significantly reduced (P < .05). There was no significant change (P > .05) in moisture content, but the pH was significantly decreased (P < .05). Most of the sensory parameters did not change, but there was a significant difference (P < .05) in flavour. Based on this study, 2 h of UV-C irradiation was effective in reducing 90% of A. flavus, but it was not effective against A. parasiticus present on roasted coffee beans. Also, Hunter colour, pH, and sensory parameters (flavour) were changed by UV-C irradiation.     

Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging

Food Science and Biotechnology - A series of methyl salicylate (MeSA)/β-cyclodextrin (β-CD) inclusion complexes (ICs) were prepared at different MeSA concentrations by the...     

Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality

Forty-seven strains of Aspergillus oryzae isolates from Korean nuruks were compared for their brewing characteristics. A. oryzae YI-A6 and YI-A7 showed the highest acid α-amylase, glucoamylase, and carboxypeptidase activities, respectively. Sixteen isolates with high amylolytic or proteolytic enzyme activities were selected for investigation of their rice wine fermentation characteristics. After 12 days of brewing at 15°C, ethanol concentrations were 10.2–14.3% for A. oryzae strains. Fermentation rates were the highest for YI-A7. Most rice wine samples fermented with nuruk strains had lower concentrations of off-flavor compounds than the control did. All mean sensory attribute values significantly differed among samples. Pearson correlation coefficients showed that glucoamylase activity was positively correlated to both ethanol productivity and overall harmony (p<0.01). Thus, glucoamylase activity was identified as the best factor for screening Aspergillus strains for use in rice wine brewing.     

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.     

Chemical composition and antioxidant activity of Korean cactus (Opuntia humifusa) fruit

The chemical composition and antioxidant activities of the Korean cactus (Opuntia humifusa, OH) fruit were investigated in this study. Major minerals in the OH fruit were P, Ca, and Mg. Total dietary fiber content was 22.8% and the soluble dietary fiber/insoluble dietary fiber ratio was 1:1.3. An 80% ethanol extract was used to investigate antioxidant activities based on DPPH radical scavenging ability as well as total phenolic and flavonoid content. OH fruit extract from 80% ethanol was sequentially fractionated according to the polarity of solvents. Among various fractions, the ethyl acetate fraction showed the highest antioxidant activity as well as the highest total phenolic and total flavonoid contents compared to other fractions. The most abundant phenolic acid in the ethyl acetate fraction was ferulic acid, followed by protocatechuic acid. The most abundant flavonoid was taxifolin, followed by myricetin. The results suggested that OH fruit could be a good potential source of antioxidant.     

Optimization of roasting conditions according to antioxidant activity and sensory quality of coffee brews

Response surface methodology (RSM) was used to determine the optimal roasting temperature and roasting time of coffee beans used for preparing brews with high antioxidant activity and sensory quality. Green coffee beans (Coffea arabica L. cv. Colombia Organic Tamata) were roasted at temperatures ranging from 140 to 220°C for 2–10 min and were then brewed with dripping hot water. The effects of the roasting conditions on the browning index, antioxidant activity, color, aroma, taste, and overall acceptability of the coffee brewed from the bean were investigated using a second-order central composite design. The quality indicators except the taste were significantly affected by roasting temperature and time, tending to increase and then decrease with increasing roasting temperature and time. Superimposed contour plots indicated that the optimal roasting temperature was 182°C and optimal roasting time was 7 min.     

Effects of lipophilic and hydrophilic antioxidants in oil-in-water emulsions under chlorophyll photosensitization

Antioxidative or prooxidative properties of α-tocopherol, Trolox, ascorbic acid, and ascorbyl-palmitate at the concentration of 0.1 and 1.0 mM were determined in oil-in-water (O/W) emulsions under chlorophyll photosensitization. Headspace oxygen depletion, lipid hydroperoxides, and headspace volatile analyses were conducted to determine the oxidative stability of O/W emulsions. For 32 h visible light irradiation, depleted headspace oxygen content in O/W emulsions were in the order of samples containing Trolox, ascorbic acid, ascorbyl palmitate, α-tocopherol, without antioxidants under light, and samples in the dark, which implies that all the added compounds acted prooxidant. These prooxidative properties of added compounds can be observed in the results of lipid hydroperoxides and headspace volatiles. Samples containing ascorbic acid and ascorbyl palmitate retained higher chlorophyll content than those containing Trolox up to 16 h. Increases of concentration of Trolox, ascorbic acid, and ascorbyl palmitate from 0.1 to 1.0 mM increased the lipid oxidation products whereas α-tocopherol decreased the degree of lipid oxidation implying α-tocopherol may not share the same prooxidant mechanisms compared to other compounds in chlorophyll sensitized O/W emulsions.     

Changes in chemical stability and bioactivities of curcumin by ultraviolet radiation

Curcumin, a yellow pigment from turmeric (Curcuma longa), has shown various health beneficial effects. In the present study, changes in the chemical stability and bioactivities of curcumin by UV radiation were investigated. Curcumin degradation in water or phosphate buffered saline was accelerated under UV radiation (254 nm); the residual levels of curcumin were 36.9 and 16.8%, respectively, after 24 h radiation. Decomposition of curcumin by UV was more prominent at higher pHs. ABTS radical scavenging activity of curcumin after 24 h radiation was reduced significantly (p<0.05), whereas scavenging activities of DPPH radical and nitric oxide were not significantly changed (p>0.05) as compared to those of curcumin stored at a dark place. Stabilities and bioactivities of curcumin powder treated under UV radiation were, however, not significantly changed (p>0.05). The present results suggest that certain processing or storing conditions exposed to UV radiation could affect stability and bioactivities of curcumin.