Ultrasonic-assisted nanoencapsulation of kiwi leaves proanthocyanidins in liposome delivery system for enhanced biostability and bioavailability.

The poor biostability and bioavailability of proanthocyanidins limit their application. In this study, it was hypothesized that encapsulation in lecithin-based nanoliposomes using ultrasonic technology improves the above properties. Based on preliminary experiments, the effects of lecithin mass ratio (1-9%, wt.

Evaluation of Proanthocyanidins from Kiwi Leaves () against Caco-2 Cells Oxidative Stress through Nrf2-ARE Signaling Pathway.

Proanthocyanidins (PAs) are considered to be effective natural byproduct and bioactive antioxidants. However, few studies have focused on their mode of action pathways. In this study, reactive oxygen species (ROS), oxidative stress indices, real-time PCR, Western blotting, confocal microscopy, and molecular docking were used to investigate the protective effect of purified kiwi leaves PAs (PKLPs) on Caco-2 cells’ oxidative stress mechanisms.

Ultrasound-Assisted Extraction Optimization of Proanthocyanidins from Kiwi () Leaves and Evaluation of Its Antioxidant Activity.

Using ultrasound (US) in proanthocyanidin (PA) extraction has become one of the important emerging technologies. It could be the next generation for studying the US mechnophore impact on the bioactive compound's functionality. The objective of this study was to demonstrate the potential of US treatment on PAs extracted from kiwifruit () leaves, and to provide a comprehensive chemical composition and bioactivity relationship of the purified kiwifruit leaves PAs (PKLPs).

Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup.

The effects of different cooking methods, including autoclaving, microwaving, sous vide, and stewing, on the nutritional quality of mushroom () soup were investigated. The results showed that all four cooking methods increased the polysaccharide, polyphenol, and amino acid levels compared to uncooked soup. Stewing increased protein content with the other cooking methods showing no change when compared with uncooked soup.

In vitro fermentation behaviors of fucosylated chondroitin sulfate from Pearsonothuria graeffei by human gut microflora.

A fucosylated chondroitin sulfate (FCS-pg) with highly repeated structure from Pearsonothuria graeffei was subjected to a in vitro fermentation model to investigate its fermentability and effects on human gut microflora. High performance liquid chromatography (HPLC) measurement found FCS-pg can be fermented to short chain fatty acids (SCFAs) by gut microflora from partial human fecal samples. 16S rRNA gene-based polymerase chain reaction-based denaturing gradient gel electrophoresis (PCR-DGGE) profiling and real-time quantitative PCR analysis showed that FCS-pg mainly increased the proportions of Clostridium cluster XI, Bacteriodes prevotella group, Bifidobacterium genus, Clostridium cluster I and Clostridium cluster XIVab, whereas the numbers of the Enterobacteriaceae and Lactobacillus decreased.

Depolymerization of Fucosylated Chondroitin Sulfate with a Modified Fenton-System and Anticoagulant Activity of the Resulting Fragments.

Fucosylated chondroitin sulfate (fCS) from sea cucumber (fCS-) with a chondroitin sulfate type E (CSE) backbone and 2,4--sulfo fucose branches has shown excellent anticoagulant activity although has also show severe adverse effects. Depolymerization represents an effective method to diminish this polysaccharide's side effects. The present study reports a modified controlled Fenton system for degradation of fCS- and the anticoagulant activity of the resulting fragments.

Predictive modeling of microbial single cells: A review.

In practice, food products tend to be contaminated with food-borne pathogens at a low inoculum level. However, the huge potential risk cannot be ignored because microbes may initiate high-speed growth suitable conditions during the food chain, such as transportation or storage. Thus, it is important to perform predictive modeling of microbial single cells.

Storage Stability of Slightly Acidic Electrolyzed Water and Circulating Electrolyzed Water and Their Property Changes after Application.

Slightly acidic electrolyzed water (SAEW) has been recognized as an effective bactericidal agent with free chlorine, but its limitations include its instability and its great dependence on equipment. Newly developed circulating electrolyzed water (CEW) with a higher available chlorine concentration (ACC) could successfully overcome these limitations. In this study, SAEW (ACC of 20 mg/L), CEW1 (ACC of 200 mg/L), and CEW2 (ACC of 20 mg/L) were evaluated for changes in properties (pH, oxidization reduction potential [ORP], and ACC) during storage in open or closed glass bottles under light or dark conditions at room temperature (approximately 20 °C) and after washing pork and lettuce.

Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus.

The objectives of this study were to develop a probability model of Staphylococcus aureus enterotoxin A (SEA) production as affected by water activity (a(w)), pH, and temperature in broth and assess its applicability for milk. The probability of SEA production was assessed in tryptic soy broth using 24 combinations of a(w) (0.86 to 0.

Effectiveness of treatment of iron deficiency anemia in rats with squid ink melanin-Fe.

Iron deficiency anemia (IDA) is the one of the most common nutritional problems and is encountered all over the world. This study analysed the effects of squid ink melanin-Fe (SM-Fe) on IDA in rats. Forty weanling SD male rats were used and thirty-two rats were fed an iron-deficient diet for 4 weeks.

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao).

Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, L-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.

[Isolation and identification of chemical constituents from peels of Citrus changshan-huyou Y.B. Chang].

Objective: To study the chemical constituents of the peels collected from Citrus changshan-huyou Y. B. Chang, and further screen the bioactive components as the lead structures.

A novel compound isolated from the peels of Citrus changshan-huyou.

Five compounds, huyouyisu (1), vomifoliol (2), isoferulic acid (3), 1,2,3-trihydroxyphenol (4) and p-hydroxy-phenol (5), were isolated from the peels of Citrus changshan-huyou Y. B. Chang for the first time by utilizing repeated column chromatography on silica gel.

Application of principal component-radial basis function neural networks (PC-RBFNN) for the detection of water-adulterated bayberry juice by near-infrared spectroscopy.

Near-infrared (NIR) spectroscopy combined with chemometrics techniques was used to classify the pure bayberry juice and the one adulterated with 10% (w/w) and 20% (w/w) water. Principal component analysis (PCA) was applied to reduce the dimensions of spectral data, give information regarding a potential capability of separation of objects, and provide principal component (PC) scores for radial basis function neural networks (RBFNN). RBFNN was used to detect bayberry juice adulterant.

Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry.

Volatile components of Fuzhou Yulu, a Chinese fish sauce, were analyzed by gas chromatography-mass spectrometry (GC-MS), and two pretreatment methods, i.e., purge and trap (P&T) GC-MS and ethyl acetate extraction followed by GC-MS, were compared.

Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma Mandarin (Citrus unshiu Marc.) peels.

Ultrasound-assisted extraction (UAE) was used to extract phenolic compounds from Satsuma mandarin ( Citrus unshiu Marc.) peels (SMP), and maceration extraction (ME) was used as a control. The effects of ultrasonic time (10, 20, 30, 40, 50, and 60 min), temperature (15, 30, and 40 degrees C), and ultrasonic power (3.

Simultaneous extraction of phenolic compounds of citrus peel extracts: effect of ultrasound.

Ultrasound-assisted extraction (UAE) has been widely applied in the extraction of a variety of biologically active compounds including phenolic compounds. However, there is an insufficiency of information on simultaneous extraction of these compounds in this area. In the present study, seven phenolic compounds of two families including cinnamic acids (caffeic, p-coumaric, ferulic, sinapic acid), and benzoic acids (protocatechuic, p-hydroxybenzoic, vanillic acid) from citrus (Citrus unshiuMarc) peels were evaluated by UAE.

[Quantitative determination of soluble solid content in bayberry juice using near-infrared spectroscopy technique].

Near-infrared transmittance spectra of bayberry juice of different varieties in Zhejiang province were obtained and a quantitative analysis was carried out. Leverage value, studentized residue and sample's Mahalanobis distance were applied to detect the outlier sample, and different wave number ranges and resolutions were chosen for partial least squares (PLS) regression to abstract spectral information effectively. The best factor, resolution and optimum wave number range were determined.

Use of fluorometry for determination of skim milk powder adulteration in fresh milk.

A FAST (fluorescence of advanced Maillard products and Soluble Tryptophan) method for identification of reconstituted milk made from skim milk powder in the fresh milk was developed. Considering milk and skim milk powders variations from different seasons and countries, milk was collected from different dairy farms in different seasons and skim milk powders were collected from different countries to measure the Tryptophan (Trp), advanced Maillard products (AMP) fluorescence values. The results showed that there were differences (P<0.

[Studies on chemical constituents in the peels of Citrus changshan-huyou (I)].

Objective: To reveal the pharmacological activities of the components for their further utilization and development by studying the chemical constituents of Citrus changshan-huyou.

Method: The structures were determined by repeated silica gel chromatographic separation and spectral analysis.

Result: Five compounds were obtained, and identified as 3-oxo friedelin (I), limonin (II), beta-sitosterol (III), 8-(2',3'-dihydroxy-4'-methylbutane)-7-methoxycoumarin (IV), sucrose (V).