Pomegranate (Punica granatum) is an ancient fruit with exceptionally rich ethnomedical applications. The peel (pericarp) is well regarded for its astringent properties; the seeds for conferring invulnerability in combat and stimulating beauty and fertility. Here, aqueous fractions prepared from the fruit's peel and fermented juice and lipophilic fractions prepared from pomegranate seeds were examined for effects on human epidermal keratinocyte and human dermal fibroblast function. Pomegranate seed oil, but not aqueous extracts of fermented juice, peel or seed cake, was shown to stimulate keratinocyte proliferation in monolayer culture. In parallel, a mild thickening of the epidermis (without the loss of ordered differentiation) was observed in skin organ culture. The same pomegranate seed oil that stimulated keratinocyte proliferation was without effect on fibroblast function. In contrast, pomegranate peel extract (and to a lesser extent, both the fermented juice and seed cake extracts) stimulated type I procollagen synthesis and inhibited matrix metalloproteinase-1 (MMP-1; interstitial collagenase) production by dermal fibroblasts, but had no growth-supporting effect on keratinocytes. These results suggest heuristic potential of pomegranate fractions for facilitating skin repair in a polar manner, namely aqueous extracts (especially of pomegranate peel) promoting regeneration of dermis, and pomegranate seed oil promoting regeneration of epidermis.
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http://dx.doi.org/10.1016/j.jep.2005.07.027 | DOI Listing |
J Sci Food Agric
January 2025
Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education and Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region and Key Laboratory of Microbiology, College of Heilongjiang Province and School of Life Sciences, Heilongjiang University, Harbin, China.
Background: Jersey milk, known for its high protein content, is an excellent base for yogurt production. Given that Jersey milk is derived from Jersey cows, this study was to isolate probiotics from Jersey cow feces and investigate their potential as alternative starter cultures for fermenting Jersey milk. Our goal was to develop new starter cultures specifically suited for Jersey yogurt production, while also contributing to the diversity of fermentation agents available for dairy products.
View Article and Find Full Text PDFFood Chem X
January 2025
School of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
Hyperlipidemia is a common endocrine metabolic disease in humans. Long-term medications often have adverse effects, making the search for safer and more effective treatments crucial. This study aimed to explore the impacts and mechanisms of HY127 fermentation on enhancing bile acid-binding capacity (BABC).
View Article and Find Full Text PDFFood Chem X
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China.
In this study, a mixed fermentation strategy using grape-blended pear juice co-inoculated with 346 and ES488 was used to characterize the modifications of the flavor and antioxidant activity of Zaosu pear-Merlot grape alcoholic beverage. The optimum fermentation parameters identified using a fuzzy mathematical sensory evaluation model were an initial pH of 4.22, a ratio of 346 and ES488 inoculated 1.
View Article and Find Full Text PDFChem Biol Interact
January 2025
Department of Community Dental Health, Faculty of Dental Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
Betel quid contains two major ingredients; Areca catechu and Piper betel, often consumed with slaked lime, tobacco, certain flavouring agents, colouring agents, herbs, and spices according to personal preferences. The areca nut alkaloids (arecoline, arecaidine, guvacine, and guvacoline), and tobacco alkaloids (nicotine, nornicotine) undergo nitrosation during chewing in the oral cavity with the presence of nitrite and thiocyanate and endogenously. Among the nitrosation products generated areca nut-derived nitrosamine (ADNA): 3-(methylnitrosamino) Propionitrile (MNPN) and the two tobacco-specific nitrosamines (TSNAs); N'-nitrosonornicotine (NNN) and 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone) (NNK) are considered Group 1 human carcinogens.
View Article and Find Full Text PDFAnnu Rev Food Sci Technol
January 2025
1Department of Food Science and Technology, University of California, Davis, Davis, California, USA; email:
Lacto-fermented fruits and vegetables (FVs) such as kimchi, sauerkraut, and fermented olives and nonalcoholic juices have a long history as dietary staples. Herein, the production steps and microbial ecology of lacto-fermented FVs are discussed alongside findings from human and laboratory studies investigating the health benefits of these foods. Lacto-fermented FVs are enriched in bioactive compounds, including lactic and acetic acids, phenolic compounds, amino acid derivatives such as indole-3-lactic acid, phenyl-lactic acid, γ-aminobutyric acid, and bacteriocins, and beneficial live microbes.
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