New Hydrazone Derivatives Based on Pyrazolopyridothiazine Core as Cytotoxic Agents to Colon Cancers: Design, Synthesis, Biological Evaluation, and Molecular Modeling.

In this research, a series of novel hydrazone derivatives based on pyrazolopyridothiazinylacetohydrazide were designed, synthesized, and evaluated for their in vitro cytotoxic potency on several human colon cancer cells (HTC116, HT-29, and LoVo). After MTT and SRB assays four of the most active derivatives: hydrazide GH and hydrazones GH7, GH8, and GH11, were chosen for further investigation. Hydrazone GH11 had the highest cytotoxic activity (IC50 values of c.

Enzymatic Hydrolysis as an Effective Method for Obtaining Wheat Gluten Hydrolysates Combining Beneficial Functional Properties with Health-Promoting Potential.

The byproduct from wheat starch production contains approximately 70% gluten (WG) and is an inexpensive but demanding protein raw material for the food industry. This study attempted to determine the optimal hydrolysis conditions for such raw material to obtain peptides combining beneficial functional characteristics with health-promoting activity. The proteases Bromelain, Alcalase, Flavourzyme, and a protease from were used for hydrolysis.

The Use of Endo-Cellulase and Endo-Xylanase for the Extraction of Apple Pectins as Factors Modifying Their Anticancer Properties and Affecting Their Synergy with the Active Form of Irinotecan.

Pectin constitutes an essential component of dietary fiber. Modified pectins from various sources possess potent anticancer and immunomodulatory activities. In this study, two pectins isolated from apple pomace by enzyme treatment, PX (with endo-xylanase) and PCX (with both endo-cellulase and endo-xylanase), were studied in colon cancer cell lines (HCT 116, Caco-2, and HT-29).

Structure and bioactivity of apple pectin isolated with arabinanase and mannanase.

It was assumed that, high purity endo-arabinanase and endo-mannanase could be useful in the isolation of pectin of enhanced health-promoting potential. Extraction was carried out with 50 U of enzymes per gram of apple pomace at 40 °C, obtaining up to 22% increase in effectiveness, as compared to the acid extraction. The pectins, despite their high M, were homogeneous and contained more galacturonic acid, rhamnose, galactose, fucose, and ferulic acid than the conventional product, thanks to which they quenched free radicals up to five times more efficiently.

Newly Obtained Apple Pectin as an Adjunct to Irinotecan Therapy of Colorectal Cancer Reducing Adherence and β-Glucuronidase Activity.

Colorectal cancer (CRC) is the second cause of cancer death worldwide. The composition and enzymatic activity of colonic microbiota can significantly affect the effectiveness of CRC chemotherapy. Irinotecan is a drug widely used to treat colon cancer.

Enzymatically Extracted Apple Pectin Possesses Antioxidant and Antitumor Activity.

The biological activity of apple pectin extracted conventionally or enzymatically using endo-xylanase and endo-cellulase, was tested in vitro. The analyses were performerd in tetraplicates and the statistical significance of the differences were assessed using ANOVA, Tukey post hoc and LSD (the least significant difference) tests. Multivariate regression analysis was applied to determine the structural components that have a crucial importance for antioxidant and antitumor properties of pectins.

and Co-Fermentation as a Tool for Increasing the Antioxidant Potential of Grass Pea and Flaxseed Oil-Cake Tempe.

Tempe-type fermentation originating from Indonesia can enhance the antioxidant activity of plant material. However, this biological potential depends on substrates and applied microorganisms. This study aimed to determine whether co-fermentation with and improved antioxidant activity of tempe obtained from grass pea seeds with flaxseed oil-cake addition (up to 30%).

The impact of catechins included in high fat diet on AMP-dependent protein kinase in apoE knock-out mice.

Due to their health-promoting effects green tea catechins have gained a keen interest in recent years in the context of bodyweight reduction treatments and alleviation of inflammatory diseases. This study was designed to evaluate the impact of native and thermally modified catechins (TMC) on the body weight gain, fatty acid profile in subcutaneous adipose tissue and the activity of the enzymes involved in lipid metabolism regulation: AMP-dependent protein kinase (AMPK) and acetyl-CoA carboxylase (ACC) in apoE-deficient mice maintained on a high-fat diet. We observed that TMC decreased bodyweight gain as compared to the control group.

Food Stabilizing Antioxidants Increase Nutrient Bioavailability in the in Vitro Model.

Objective: We investigated whether antioxidants may enhance bioavailability of lipids and carbohydrates and therefore increase the risk of obesity development.

Methods: We tested how supplementation with antioxidants (0.01% butylated hydroxytoluene [BHT], α-tocopherol, and green tea catechins) of a diet containing butter and wheat bread affects bioavailability of fats and carbohydrates.

Endo-xylanase and endo-cellulase-assisted extraction of pectin from apple pomace.

Pectins were extracted from apple pomace with monoactive preparation of endo-xylanase and endo-cellulase. The process was conducted for 10 h in conditions of pH 5.0 at 40 °C, with constant shaking.

Application of Celluclast 1.5L in apple pectin extraction.

Pectins were extracted from apple pomace with Celluclast 1.5L at a dose of 25, 50 and 75 μl per 1g of material. In obtained pectin, the galacturonic acid (GalA) content, the neutral sugars (NS) profile, the degree of methylation (DM) and acetylation (DAc), the molecular mass, protein, ash and polyphenol levels as well as antioxidant and antitumor activity were determined.

Anti-atherosclerotic activity of catechins depends on their stereoisomerism.

In terms of stereochemistry, catechins are divided into two groups: (-) epi forms (2R, 3R) and (-) forms (2S, 3R). Most of the catechins present in green tea are (-) epi forms (2R, 3R). Under the influence of high temperatures, in anaerobic conditions, as a result of epimerization the proportion of the (-) form (2S, 3R) increases.

Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds.

Background: Tempeh is a food product obtained from legumes by means of solid-state fermentation with Rhizopus sp. Our previous research proved that mixed-culture inoculum may also be successfully applied. The objective of present research was to study the proteolytic activity of R.

Development of complete hydrolysis of pectins from apple pomace.

Enzymatically extracted pectins have a more complex structure than those obtained by conventional methods. As a result, they are less susceptible to hydrolysis, which makes the precise determination of their composition difficult. The aim of the study was to develop a method of complete hydrolysis of enzymatically extracted apple pectins.

[Health-promoting properties of pectin].

Pectin, a heteropolysaccharide commercially derived from the cell wall of higher plants, is mainly used in food as a gelling agent in jams and jellies as well as a stabilizer in fruit juice and milk drinks. It has also received great interest as a source of dietary fiber. Furthermore, pectin is proved to have diverse biological activities including lipid and cholesterol level lowering effects, serum glucose and insulin content lowering effects, gastric emptying delay, and anti-cancer activities.

[Structure and properties of pectin].

Pectin represents a very complex, heterogeneous family of plant cell wall polysaccharides that play a significant role in plant growth, morphology, development, and plant defense and also serves as a gelling and stabilizing polymer in diverse food and specialty products and has positive effects on human health. In this review functional and structural characteristic of pectin molecule elements and their interconnections are described. Attention is also given to process of commercial production of pectin with special emphasis on composition and physical properties of commercial pectin as a result of the acid extraction.