Wilcoxlu7145

Berry phenolics are considered as phytochemicals, which might mitigate development of degenerative diseases, including cancer. Many studies demonstrated their antiproliferative effects in various cancer cell lines while the studies with real foods are rather scarce. We report antiproliferative properties of unique extracts, which were obtained from the defatted by supercritical CO2 cranberry (CrE) and black chokeberry (ChoE) pomace using pressurized ethanol, and global antioxidant response of meat products enriched with berry polyphenolics during in vitro digestion. ChoE was more effective against HCT116 and DLD1 cells than CrE, while the HCT116 cells were more sensitive to digested meat samples than DLD1. At 1000 μL ChoE reduced cell viability to 51% (HCT116) and ∼50% (DLD1), while in case of CrE >69% of HCT116 cells remained viable. The extracts added at 2% increased antioxidant capacity values of hamburgers and cooked ham at oral and gastric digestion phases; however, at intestinal phase no regular effects were observed. The highest antioxidant potential was determined in hamburgers/cooked ham with 2% of CrE (TPC 1.45/2.01 mg GAE/mL; ABTS●+ 9.82/15.66 mg TE/mL; ORAC 13.58/12.08 mg TE/mL). The content of quantifiable anthocyanins remarkably decreased in the digesta at all phases and particularly at intestine phase >99% with CrE and 97-99% with ChoE. Digested liquids of cooked ham prepared with extracts significantly stronger inhibited HCT116 cells at selected dilution factors. The results obtained provide preliminary information that cranberry and black chokeberry pomace extracts may provide health benefits when added in meat products.Turmeric (Curcuma longa L.) rhizome is one of the most famous plants that has been widely used in food, medicine, and industry. Its quality deeply depends on the presence of curcuminoids and their ratios. As their structures are very similar to each other, this work reported simple, accurate, fast, and sensitive method based on developed ternary H-point standard for differential pulse voltammetry (t-HPSAM-DPV). For electrochemical determination of three analytes in the sample, three standards were added simultaneously. This method was developed for detection of three curcuminoids including curcumin (CU), desmethoxycurcumin (DMC), and bisdemethoxycurcumin (BDMC) in real samples. The precision of method has RSD% less then 5.5 % and the accuracy of proposed method has relative error lower than 7.0 %. Also, intra and inter-day precisions have provided the mean RSD% less then 4.50. The LOD values were obtained for CU, DMC and BDMC are 0.6 × 10-6, 0.57 × 10-6 and 0.42 × 10-6, respectively. Compared with other reported HPLC methods, the results revealed a reasonable accurate precision for proposed method. Under optimized experimental conditions, t-HPSMA significantly resolved overlapping of DPV peaks of CU, DMC, and BDMC. This method can be successfully used for ternary analysis of analytes using one standard addition to the real samples.This study evaluated the impacts of different nutraceutical formulations combining Limosilactobacillus fermentum 296 (∼10 log CFU/mL), quercetin (QUE, 160 mg), and or resveratrol (RES, 150 mg) on the relative abundance of various intestinal bacterial populations, production of microbial metabolites, and antioxidant capacity during 48 h of in vitro colonic fermentation. The nutraceutical formulations increased the relative abundance of Lactobacillus spp./Enterococcus spp. and Bifidobacterium spp. and decreased the relative abundance of Bacteroides spp./Prevotella spp., Clostridium histolyticum, and E. rectale/C. coccoides during the colonic fermentation. Medium with the formulation containing L. fermentum, QUE, and RES had the highest prebiotic indexes, indicating synergistic or additive interaction between QUE and RES to modulate the intestinal microbiota. The nutraceutical formulations increased the production of bioactive metabolites and antioxidant capacity in the colonic fermentation media. The results indicate the capability of the tested nutraceutical formulations to beneficially modulate the composition and metabolite production of human intestinal microbiota and increase the antioxidant capacity in the intestinal environment.This work aimed to elucidate the effect of aleurone cell integrity on the hydrolysis of endogenous lipids in wheat bran and flour. The distribution of lipases in the bran dissected layers (aleurone layer, outer pericarp and intermediate layer) and the lipid hydrolysis in the bran fractions and flour containing the aleurone cells with different integrity were investigated. The results indicated that 80% of the lipase activities in bran layers were associated with the aleurone layer. After centrifugal impact milling, the aleurone layer in commercial bran could be detached into the monolayer cell clusters with decreasing integrities as the particle size decreased. In the oil phase, intact aleurone cells did not limit the lipase activities in the bran fractions because the oil could penetrate into aleurone cells. During storage, the hydrolysis rates of endogenous lipids in the bran fractions and their mixed flour increased as the integrity of aleurone cells decreased; while after the aleurone cells were broken, the hydrolysis rates of endogenous lipids increased to be in line with the lipase activities in bran fractions, indicating the limitation of intact aleurone cells on lipid hydrolysis. These results gave a new understanding of the effect of aleurone cell structure on the interaction between lipases and lipids in wheat bran, and will facilitate the production of stable wheat bran and whole wheat flour.A uniform standard for classifying wooden breast (WB) is still being explored. The palpation method is the most common grading method in WB, but it requires a large number of people, who need professional sensory training. This study aims to verify the feasibility of near-infrared spectroscopy (NIR) and compression speed for the classification of WB. The quality characteristics of different categories of WB and normal breast (NB) show that the hardness of raw WB is significantly higher than that of NB, but no difference was observed in the shear force between NB and WB. The water holding capacity (WHC) of NB is better, and the weight, height, redness (a*) and yellowness (b*) of WB are higher than those of NB. Afterward, the NIR and compression speed were used to identify and classify WB by using Partial Least Squares Discriminant Analysis (PLSDA). The results show that the NIR can effectively distinguish between NB and WB, the total classification accuracy of modeling and prediction are 85.71% and 81.58%, respectively. Then, for WB, the compression speed was further used to achieve precise classification and the total classification accuracy of modeling and prediction from PLSDA are 80.65% and 82.14%, respectively. To a certain extent, the compression speed inspired by ergonomics can quantify and simulate the palpation method. The results clarify that WB and NB can be identified by combining the compression speed and NIR, and it can be used as an assessment tool for food classification.The physicochemical features of mung bean protein (MBP) and adzuki bean protein (ABP) hydrolysates derived from Alcalase (MBPHA, ABPHA) and Flavourzyme (MBPHF, ABPHF) were assessed using FTIR, hydrophobicity, emulsion activity, zeta potential, and health-promoting activities. The results proved that the choice of peptidase and substrate both have a significant effect on the hydrolysates in different physicochemical, structural and functional properties. Size exclusion-HPLC was used to fractionate the MBP and ABP hydrolysates. The results demonstrated that Alcalase hydrolysates included smaller peptides than Flavourzyme hydrolysates, and the chromatogram patterns of the two peptidases were similar. The peptides with the most potent antioxidant and ACE-inhibitory properties were identified using MALDI-TOF-MS. The fraction (F4) of MBPHA exhibited the highest levels of metal chelating activity. The Flavourzyme hydrolysates fraction (F2) and the ABPHA fraction (F2) showed the highest ABTS radical scavenging activity and ACE-inhibitory activity, respectively. Pro-Pro was identified in peptide sequences with ABTS radical scavenging activity as an active component while Pro-Gln was identified in peptide sequences with ACE-inhibitory activity. As a result, Pro-Pro and Pro-Gln, respectively, are likely-one of the characteristics of antioxidant and ACE-inhibitory peptides from MBP and ABP. Compared to mung bean and adzuki bean protein as substrate, Alcalase and Flavourzyme as peptidases significant impacted the development of distinct functionalities and biological activities.Long-term exposure to UVB can trigger acute inflammation of the skin and lead to skin photoaging. To scrutinize the anti-photoaging functions of peptides obtained from milk, the physicochemical including molecular weight and amino acid compositions were first analyzed. Totally 267 peptides were screened out and identified by PEAKS X software, and then evaluated through Peptide Ranker and BIOPEP-UMW. Six peptides with the highest antioxidant ability and relative abundance were selected. This study was then conducted in UVB-damaged human foreskin fibroblasts with proadministration of peptides. The results indicated that at concentrations of 0.08-0.10 mg/mL, milk-derived peptides could realize a damage prevention effect through inhibiting the generation of reactive oxygen species (ROS) and lipid peroxidation malondialdehyde (MDA). Also, these peptides were found to promote the photoaging related enzyme activities of superoxide dismutase (SOD) and catalase (CAT), while to block the production of matrix metalloproteinases-1. Through this study, we found that milk-derived peptide mixture is effective in preventing photoaging damage. Milk-derived peptides found in this study could serve as raw materials for future development of antioxidant functional foods.Probiotics are sensitive to external conditions, resulting in low survival rates after being ingested or during food production, transportation and storage. In order to improve the survival rate of Lactobacillus plantarum (LP) during gastrointestinal digestion, storage, and freeze-drying, alginate-whey protein isolate (ALG-WPI) and alginate-pectin-whey protein isolate (ALG-PEC-WPI) composites were employed to encapsulate LP. The encapsulation efficiency of ALG-WPI-LP and ALG-PEC-WPI-LP beads both reached more than 99 %. Scanning electron microscopy (SEM) indicated that dense and rough aggregates were formed on the surface of both composites, and attached LP cells could be observed inside the beads. The ALG-WPI and ALG-PEC-WPI composites can protect the viability of LP in simulated gastric fluid (SGF) and release the probiotics in simulated intestinal fluid (SIF). The storage stability of LP at 4 °C was improved by about 15 % in comparison with bare LP and the survival rates of LP in ALG-WPI-LP and ALG-PEC-WPI-LP powders after freeze-drying were increased by 65.37 % and 72.06 %, respectively. EX 527 datasheet The formation mechanism of ALG-WPI and ALG-PEC-WPI composites was further explored by fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The ALG-WPI and ALG-PEC-WPI composites have great potential to protect and deliver probiotics in food systems.