Inhibitory Activities of Cyanidin and Its Glycosides and Synergistic Effect with Acarbose against Intestinal α-Glucosidase and Pancreatic α-Amylase

Cyanidin and its glycosides are naturally dietary pigments which have been indicated as promising candidates to have potential benefits to humans, especially in the prevention and treatment of diabetes mellitus. We investigated the structure activity relationships of cyanidin and its glycosides to inhibit intestinal α-glucosidases and pancreatic α-amylase in vitro. The results found that cyanidin and its glycosides are more specific inhibitors of intestinal sucrase than intestinal maltase. Cyanidin-3-galactoside and cyanidin-3-glucoside were the most potent inhibitors against intestinal sucrase and pancreatic α-amylase with IC(50) values of 0.50 ± 0.05 and 0.30 ± 0.01 mM, respectively. Our findings indicate that the structural difference between glucose and galactose at the 3-O-position of cyanidin was an important factor for modulating the inhibition of intestinal sucrase and pancreatic α-amylase. The combination of cyandin-3-glucoside, cyanidin-3- galactoside or cyanidin-3,5-diglucosides with a low concentration of acarbose showed synergistic inhibition on intestinal maltase and sucrase. The synergistic inhibition was also found for a combination of cyanidin or cyanidin-3-glucoside with a low concentration of acarbose. The findings could provide a new insight into a use for the naturally occurring intestinal α-glucosidase and pancreatic α-amylase inhibitors for the prevention and treatment of diabetes and its complications.     

Antifungal and antibacterial activities of lectin from the seeds of Archidendron jiringa Nielsen

A Archidendron jiringa Nielsen lectin was purified by aqueous extraction, 90% ammonium sulphate precipitation and concanavalinA-Sepharose 4B affinity chromatography. Its specific activity was of 88.3 × 10² hemagglutination unit/mg protein for a yield of 51.6% total protein. The molecular weight is of 35.7 kDa. It has hemagglutinating activity against human blood group, rabbit, mouse, rat, guinea pig, geese and sheep erythrocytes. The hemagglutination activity of lectin was relatively insensitive to acidic pH above 2, had an optimal activity at pH 8, and stable below 45 °C for 30 min. The activity was stimulated by Ca²⁺, Mg²⁺ and Mn²⁺. The internal sequence indicated similarity with legume lectin family. Moreover, even at low concentrations antifungal activity was observed against Exserohilum turcicum, Fusarium oxysporum and Colletotrichum cassiicola. The minimal inhibitory concentrations were 0.227, 0.0567 and 0.0567 mg/ml for Bacillus subtilis, Staphylococcus aureus, and Candida albicans, respectively.     

Composites of poly(lactic acid)/poly(butylene adipate-co-terephthalate) blend with wood fiber and wollastonite: Physical properties,morphology, and biodegradability

Poly(lactic acid) (PLA) was first melt blended with five weight percentages (10–50 wt %) of poly(butylene adipate-co-terephthalate) (PBAT) on a twin-screw extruder and then injection molded. The blend at 30 wt % PBAT exhibited the highest impact strength and elongation-at-break without phase inversion. The 70/30 (w/w) PLA/PBAT blend with high toughness improvement was selected for preparing both single and hybrid composites using an organic filler, wood fiber (WF) and inorganic filler, wollastonite (WT) with a fix total loading at 30 parts per hundred of resin (phr) throughout the experiment. Five WF/WT (phr/phr) ratios for the composites were 30/0, 10/20, 15/15, 20/10, and 0/30. The prepared composites were investigated for the mechanical and thermal properties, melt flow index (MFI), morphology, flammability, water uptake, and biodegradability as a function of composition. All the composites showed a filler-dose-dependent decrease in the impact strength, elongation-at-break, MFI, and thermal stability, but an increase in the tensile and flexural modulus, tensile and flexural strength, antidripping ability, and water uptake compared with the neat blend. The addition of WF and WT was also found to promote the biodegradability of the PLA/PBAT blend. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47543.     

Incidence of Staphylococcus aureus and associated risk factors in Nham,a Thai fermented pork product

Staphylococcus aureus is one of the most prevalent bacterial pathogens causing food-borne disease worldwide. Staphylococcal food poisoning is caused by ingestion of staphylococcal enterotoxins (SEs) pre-formed in the implicated food. In this study, the incidences of S. aureus and classical SEs (SEA-SEE) contamination in ‘Nham’, a traditional Thai fermented pork product, were determined. Among 155 Nham samples tested, as high as 39.35% of the samples were positive for S. aureus (2–3500 MPN/g), but none were positive for the SEs. The risk factors for S. aureus contamination were highly correlated with the manufacturer and the pH of the product. A predictive model determined the probability of the presence of S. aureus to be ≤0.24 at the pH ≤ 4.6. During the fermentation process, the number of S. aureus slightly increased in the first day and decreased afterward. S. aureus counts continued to decrease when Nham was stored refrigerated. The negative result for enterotoxins and low counts of S. aureus in Nham surveyed in this study, and reduction of the pathogen counts during fermentation and storage suggested that there is very low risk of staphylococcal food poisoning from consuming properly fermented Nham.