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  Subjects -> FOOD AND FOOD INDUSTRIES (Total: 248 journals)
    - BEVERAGES (9 journals)
    - FISH AND FISHERIES (57 journals)
    - FOOD AND FOOD INDUSTRIES (182 journals)

FOOD AND FOOD INDUSTRIES (182 journals)            First | 1 2     

International Journal of Food Science     Open Access   (Followers: 2)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 1)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 1)
International Journal of Meat Science     Open Access   (Followers: 2)
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access  
Iranian Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 3)
JOT Journal für Oberflächentechnik     Hybrid Journal  
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Agricultural & Food Industrial Organization     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Animal Production     Open Access   (Followers: 4)
Journal of Animal Science Advances     Open Access   (Followers: 2)
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 6)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 2)
Journal of Excipients and Food Chemicals     Open Access  
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 4)
Journal of Food and Pharmaceutical Sciences     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 1)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 2)
Journal of Food Distribution Research     Open Access   (Followers: 2)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Lipids     Hybrid Journal   (Followers: 1)
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Process Engineering     Hybrid Journal   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 4)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 4)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 4)
Journal of Food Quality     Hybrid Journal   (Followers: 7)
Journal of Food Research     Open Access   (Followers: 4)
Journal of Food Safety     Hybrid Journal   (Followers: 7)
Journal of Food Science     Hybrid Journal   (Followers: 13)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 5)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 6)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Ichthyology     Hybrid Journal   (Followers: 3)
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 5)
Journal of Medicinal Food     Hybrid Journal   (Followers: 2)
Journal of Muscle Foods     Hybrid Journal   (Followers: 3)
Journal of Sensory Studies     Hybrid Journal   (Followers: 2)
Journal of Texture Studies     Hybrid Journal   (Followers: 2)
Journal of the Science of Food and Agriculture     Hybrid Journal   (Followers: 20)
Jurnal Teknologi Dan Industri Pangan     Open Access   (Followers: 2)
Latin American Perspectives     Hybrid Journal   (Followers: 9)
Lebensmittelchemie     Hybrid Journal   (Followers: 1)
LWT - Food Science and Technology     Hybrid Journal   (Followers: 5)
M&J Retail     Full-text available via subscription  
Meat Science     Hybrid Journal   (Followers: 4)
Nigerian Food Journal     Full-text available via subscription   (Followers: 1)
NJAS - Wageningen Journal of Life Sciences     Full-text available via subscription   (Followers: 1)
Nutrafoods     Hybrid Journal  
Nutrition and Dietary Supplements     Open Access   (Followers: 8)
Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Obesity Facts     Open Access   (Followers: 5)
Pakistan Journal of Nutrition     Open Access   (Followers: 3)
Perspectivas en Nutrición Humana     Open Access  
Polish Journal of Food and Nutrition Sciences     Open Access   (Followers: 2)
Procedia Food Science     Open Access  
Quality Assurance and Safety of Crops & Food     Hybrid Journal   (Followers: 1)
Quality of Life     Open Access   (Followers: 1)
Recent Patents on Food, Nutrition & Agriculture     Full-text available via subscription   (Followers: 1)
Renewable Agriculture and Food Systems     Hybrid Journal   (Followers: 17)
Research & Reviews : Journal of Food Science and Technology     Full-text available via subscription  
Research Journal of Seed Science     Open Access   (Followers: 5)
Reviews in Aquaculture     Hybrid Journal   (Followers: 9)
Revista Ceres     Open Access   (Followers: 2)
Revista Complutense de Ciencias Veterinarias     Open Access   (Followers: 1)
Revista Verde de Agroecologia e Desenvolvimento Sustentável     Open Access   (Followers: 3)
SeaFood Business     Full-text available via subscription   (Followers: 1)
Selçuk Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 3)
Starch / Staerke     Hybrid Journal   (Followers: 5)
Sustainability Agri Food Environmental Research     Open Access   (Followers: 1)
The Dairy Mail     Full-text available via subscription   (Followers: 3)
Trends in Food Science & Technology     Hybrid Journal   (Followers: 18)
Ubisi Mail     Full-text available via subscription  

  First | 1 2     

Journal Cover Journal of Food Biochemistry
   Journal TOC RSS feeds Export to Zotero [5 followers]  Follow    
   Hybrid Journal Hybrid journal (It can contain Open Access articles)
     ISSN (Print) 0145-8884 - ISSN (Online) 1745-4514
     Published by John Wiley and Sons Homepage  [1604 journals]   [SJR: 0.406]   [H-I: 25]
  • Flavonols from the Ripe Fruits of Opuntia ficus‐indica Var. saboten
           Protect Neuronal PC‐12 Cells against Oxidative Stress
    • Authors: Jung‐Eun Son; Bong Han Lee, Tae Gyu Nam, Sungbin Im, Dae Kyun Chung, Jung Min Lee, Ock K. Chun, Dae‐Ok Kim
      Pages: n/a - n/a
      Abstract: Fruits of prickly pear cactus Opuntia ficus‐indica have been traditionally used as a folk medicine with various pharmacological activities, partly due to their antioxidative flavonoids. The ripe fruits of O. ficus‐indica var. saboten were extracted with 70% v/v aqueous ethanol to obtain phenolic extracts, which were separated into five fractions of n‐hexane, chloroform, ethyl acetate, n‐butanol and water. The ethyl acetate fraction showed the highest levels of total phenolics, total flavonoids and antioxidant capacity among the fractions tested. A reversed‐phase high‐performance liquid chromatography and quadrupole time‐of‐flight liquid chromatography‐mass spectrometry analysis of the ethyl acetate fraction revealed seven major flavonols: isorhamnetin‐3‐O‐glucoside, isorhamnetin‐3‐O‐rutinoside, kaempferol, kaempferol‐3‐O‐glucoside, kaempferol‐7‐O‐neohesperidoside, quercetin and quercetin‐3‐methylether. The ethyl acetate fraction increased the in vitro viability of neuron‐like PC‐12 cells against intracellular oxidative stress in a dose‐dependent manner. These results suggest that the ethyl acetate fraction rich in flavonols protecting neuronal cells from oxidative stress may be utilized as a functional food ingredient for nutraceuticals. Practical Applications Fruits of Opuntia ficus‐indica var. saboten are edible berries with a thick skin and many seeds, and have long been used as an oriental folk medicine with various health‐promoting effects, in part due to antioxidative phenolics. Antioxidative flavonols such as isorhamnetin, kaempferol and quercetin in the O. ficus‐indica var. saboten ripe fruit were identified and quantified as major phenolics, indicating that its extract can be standardized to use as an antioxidant source for product development in food manufacture. The O. ficus‐indica var. saboten ripe fruit phenolics attenuated intracellular oxidative stress and reduced the release of intracellular lactate dehydrogenase in the cytosol of neuron‐like PC‐12 cells. Therefore, the ethyl acetate fraction rich in flavonols might be utilized as a food ingredient for nutraceuticals.
      PubDate: 2014-09-19T05:16:13.207261-05:
      DOI: 10.1111/jfbc.12088
       
  • Hepatoprotective Effect of Active Constituents Isolated from Mung Beans
           (Phaseolus radiatus L.) in an Alcohol‐Induced Liver Injury
           Mouse Model
    • Authors: Ting Liu; Xiao Han Yu, En Ze Gao, Xiao Na Liu, Li Jiao Sun, Hua Ling Li, Pei Wang, Yun Li Zhao, Zhi Guo Yu
      Pages: n/a - n/a
      Abstract: The aim of the present study was to investigate the potential hepatoprotective effects of flavonoids from mung beans in an alcohol‐induced liver injury mouse model. Mung bean extract (ME) was obtained by extraction with 75% ethanol, followed by concentration and lyophilization. Two major flavonoids (TMF) were isolated from mung beans and authenticated as vitexin and isovitexin. The hepatoprotective effect of ME and TMF against liver damage was investigated by measuring the serum levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST) as well as the hepatic level of malondialdehyde (MDA) and superoxide dismutase (SOD). The results obtained demonstrated that alcohol‐induced hepatic pathological changes, elevations in ALT, AST and MDA, and a decrease in SOD were significantly inhibited in animals given ME and TMF. In conclusion, mung beans had a significant protective effect against alcohol‐induced liver injury and its hepatoprotective effect was mainly produced by TMF. Practical Applications Numerous studies have shown that the consumption of mung beans promotes health. This is because it contains several important bioactive compounds such as protein, carbohydrates, minerals, flavonoids and vitamins that have been isolated from mung beans in earlier investigations. Mung beans are effective against heatstroke, fever, diabetes and diseases related to the liver. It is also effective for detoxication of minerals, toxic herbs and pesticides. The findings of this study demonstrate the hepatoprotective effect of mung bean extract and its active ingredients. It suggests that mung bean could be used as a nutraceutical and functional food for the treatment of alcoholic liver disease.
      PubDate: 2014-09-19T05:15:56.025395-05:
      DOI: 10.1111/jfbc.12083
       
  • Trichosanthes Cucumerina Fruit Extenuates Dyslipidemia, Protein Oxidation,
           Lipid Peroxidation and DNA Fragmentation in the liver of high‐fat
           diet‐fed rats
    • Authors: Taofeek O. Ajiboye; Sakirat A. Akinpelu, Hamdalat F. Muritala, Simiat M. Ogunbode, Abdulwasiu O. Adeleye, Adenike T. Oladiji, Oyelola B. Oloyede
      Pages: n/a - n/a
      Abstract: The effect of Trichosanthes cucumerina fruit pulp extract on dyslipidemia, protein oxidation, lipid peroxidation and DNA fragmentation in the liver of high‐fat diet‐fed rats was investigated. High‐fat diet‐mediated alterations in liver and serum total cholesterol, triacylglycerol, high‐density lipoprotein cholesterol, low‐density lipoprotein cholesterol, very‐low‐density lipoprotein cholesterol, alkaline phosphatase, and alanine and aspartate aminotransferase were significantly (P 
      PubDate: 2014-09-03T04:37:12.943461-05:
      DOI: 10.1111/jfbc.12080
       
  • Radical‐Scavenging Activities of Cactus Cladodes (Opuntia
           Humifusa Raf.) in a Submerged Culture
    • Authors: Hyeon‐Son Choi; Jae Hwan Kim, Yooheon Park, Kyung Soo Ra, Jee‐Young Imm, Hyung Joo Suh
      Pages: n/a - n/a
      Abstract: The aim of this work was to select suitable fermentation treatments for the efficient bioconversion of cactus bioactive components with an improved radical‐scavenging activity for use as a nutraceutical. To obtain microorganisms for the microbial conversion of cactus, various fungi including Monascus pilosus KCCM 60029 (ATCC 22080) were used for the fermentation of cactus. DPPH (2,2‐diphenyl‐2‐picrylhydrazyl hydrate) and ABTS [2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt] radical‐scavenging activities in M. pilosus fermentation were enhanced by 70 and 50%, respectively, compared with control. In particular, uronic acid levels showed a remarkable increase (approximately over threefold) in fermentation. The polyphenol and quercetin content of the fermented cactus showed a large increase from 180 and 2 μg/mL to 233.4 and 8.5 μg/mL, respectively, showing a maximum level at 4 days of fermentation. This result correlated with the increase of the radical‐scavenging activity, meaning that polyphenol and quercetin contents are associated with radical‐scavenging activity. M. pilosus is a very useful tool in the fermentation of cactus and enhancement of radical‐scavenging activity. Practical Applications We adopted fungi‐mediated fermentation for bioconversion of bioactive compounds with the improvement of radical‐scavenging activity in Opuntia cladodes. Our study suggests that Monascus pilosus‐mediated fermentation could be used for desirable modification of edible plant‐derived components. This biochemical process would be applied as a way to convert compositions of various components in food substrates, including enhancement of bioactive components, in the food industry. Thus, our study would give useful information in the utility of microbial fermentation for biochemical conversion of food‐derived bioactive components.
      PubDate: 2014-08-27T02:45:32.482128-05:
      DOI: 10.1111/jfbc.12081
       
  • Sea Buckthorn Seed Powder Provides Protection in the Oxidative Stress
           Produced by Thermally Oxidized Sunflower Oil in Rabbits
    • Authors: Alam Zeb; Shah Hussain
      Pages: n/a - n/a
      Abstract: SBT seed powder was used against the oxidative stress produced by thermally oxidized sunflower oil. OSFO and SBT powder were orally administered to the rabbits. Blood biochemistry, hematology and liver pathology were investigated. The results show that OSFO produce changes in the blood biochemistry and hematology and alterations in the liver. However, the toxicity of OSFO was minimized when rabbits were fed with SBT seed powder. The SBT seed both in independent and in fortified forms significantly decreases the serum cholesterol, LDL‐c, ALT (alanine aminotransferase) and TG values, whereas it increases serum glucose and HDL‐c values. The seed powder normalizes all the hematological indices. Histopathological investigation of the liver reveals that OSFO intake causes severe adverse changes, whereas SBT seed powder was found to restore the normal condition. It was concluded that SBT seed powder has strong potential to reduce the toxicity of oxidized lipids in model animals. Practical Applications Thermally oxidized edible oils are one of the main concerns of the modern‐day food chemists and technologists. The ingestion of these oxidized lipids results into the toxic effects on human beings. This study clearly showed for the first time that SBT seed powder reduces the degenerative and toxic changes in the liver produced by thermally oxidized lipids. It has been found that SBT seed powder supplementation has protective effects against the toxicity of OSFO by increasing the antioxidant potential.
      PubDate: 2014-08-25T04:08:40.893214-05:
      DOI: 10.1111/jfbc.12082
       
  • Treatment with Caulerpa Microphysa Pepsin‐Digested Extract Induces
           Apoptosis in Murine Leukemia WEHI‐3 Cells
    • Authors: Su‐Tze Chou; Hui‐Chiu Lin, Mei‐Yu Chuang, Tsai‐Hsin Chiu
      Pages: n/a - n/a
      Abstract: In this study, we examined the possible apoptotic mechanism of pepsin‐digested extract of Caulerpa microphysa (CME) in myelomonocytic leukemia (WEHI‐3) cells. Flow cytometry demonstrated that CME induced cell cycle arrest in the G0/G1 phase and stimulated reactive oxygen species (ROS) production and calcium release but caused a loss of the mitochondrial membrane potential (MMP). The results indicated that the protein levels of cyclin D, cyclin E, CDK6, CDK2 and Bcl‐2 decreased and those of p21, p27, p53, Bax, Bid, GRP78, GADD153, apoptosis‐inducing factor (AIF), caspase‐3 and caspase‐9 increased in WEHI‐3 cells after CME treatment. In conclusion, CME induced G0/G1 phase arrest, decreased MMP and increased Ca2+ release and ROS production in the WEHI‐3 cells. The results suggest that CME may have potential as an anticancer agent. Practical Applications Caulerpa microphysa (CME) has multiple functions and has been applied as natural seaweed extracts in the food and pharmaceutical industries. This study revealed for the first time that CME treatments inhibited the expression of the anti‐apoptotic protein and promoted the expression of pro‐apoptotic proteins. The results suggest that CME could be functional in food and pharmaceutical industries and could be an alternative anticancer medicine in the future.
      PubDate: 2014-08-25T04:07:02.102262-05:
      DOI: 10.1111/jfbc.12079
       
  • Antioxidant and Anti‐Inflammatory Activities of Protein Hydrolysates
           from Mytilus Edulis and Ultrafiltration Membrane Fractions
    • Authors: Soo Yeon Park; Chang‐Bum Ahn, Jae‐Young Je
      Pages: n/a - n/a
      Abstract: Multifunctional bioactive peptides from Mytilus edulis were produced by gastrointestinal digestion. The optimal conditions for production were determined at an enzyme/substrate ratio of 1:500 for 30 min hydrolysis time based on antioxidant and anti‐inflammatory assays. Thus, peptides at 1:500 were further fractionated based on molecular weight. The 5 kDa peptide fraction showed 92.35% inhibition activity. All peptide fractions are rich in antioxidant amino acids such as Glu, Asp and His. Practical Applications Most studies suggest that the consumption of shellfish promotes health. Shellfish is rich in bioactive compounds such as protein, carbohydrate, lipids and minerals. In this study, we produced bioactive peptides from M. edulis by gastrointestinal digestion, and further fractionated using ultrafiltration membrane. The present results indicated that the M. edulis hydrolysates and its fractions exhibited the potent antioxidant and anti‐inflammatory activities, and these activities would be useful to improve human health.
      PubDate: 2014-07-22T20:46:46.713846-05:
      DOI: 10.1111/jfbc.12070
       
  • Issue Information
    • Pages: i - i
      PubDate: 2014-07-21T21:20:41.935493-05:
      DOI: 10.1111/jfbc.12053
       
  • Anti‐Inflammatory Activity of Capsaicin and Dihydrocapsaicin through
           Heme Oxygenase‐1 Induction in Raw264.7 Macrophages
    • Authors: Younghwa Kim; Junsoo Lee
      First page: 381
      Abstract: Capsaicin (CAP) and dihydrocapsaicin (DHC) are major pungent components of hot peppers with various biological activities such as anticancer, anti‐obesity and anti‐inflammatory properties. We focused on the involvement of heme oxygenase‐1 (HO‐1) in the anti‐inflammatory activity of CAP and DHC in lipopolysaccaride (LPS)‐stimulated RAW264.7 macrophages. We demonstrated that both CAP and DHC inhibited nitric oxide (NO) production and inducible NO synthase protein and mRNA expression in LPS‐stimulated RAW264.7 macrophages. In addition, both CAP and DHC increased HO‐1 protein expression. The inhibition of NO production by treatment with CAP and DHC was attenuated by blocking HO‐1 activity. This study provide evidence to support the important role of HO‐1 in the anti‐inflammatory activity of CAP and DHC. Practical Applications CAP and DHC are major pungent components of hot peppers. They have been subjected to extensive experimental and clinical investigations because of their various pharmacological and toxicological properties. In this study, the anti‐inflammatory mechanism of CAP and DHC was evaluated in RAW264.7 macrophages. Our results revealed that CAP and DHC exert anti‐inflammatory activities by activating HO‐1. Also, these data provides further insights on the molecular mechanisms underlying the biological activities and pharmacological use of CAP and DHC.
      PubDate: 2014-03-24T05:00:23.375187-05:
      DOI: 10.1111/jfbc.12064
       
  • Comparison of DNA Extraction Methods for GM Rice and GM Rice‐Derived
           Food Products In China
    • Authors: Wei Zhang; Fuguo Xing, Jonathan Nimal Selvaraj, Yang Liu
      First page: 388
      Abstract: Three cetyl trimethyl ammonium bromide (CTAB) methods, an alkaline lysis method and two commercial kits from Tiangen and Tiandz were used to extract DNA from GM rice with Cry1Ab. DNA yield, purity and amplifiability from the six methods were compared. The results revealed that the DNA extraction methods affected DNA quality and quantity. The alkaline lysis method gave the highest DNA yield, while the CTAB‐III method and the two kits produced DNA of high purity, integrity and amplifiability. These results suggested that the CTAB‐III method and the two kits were suitable for extraction of rice DNA for polymerase chain reaction. The CTAB‐III method and the two kits were used to extract DNA from rice crackers. The results revealed that the Tiandz kit gave the highest DNA quality and quantity from rice crackers with lower cost and lesser time in DNA extraction and analysis. Therefore, the Tiandz kit is suitable for the extraction of DNA from GM rice and GM rice‐derived food products. Practical Applications The research yielded information about the effect of six different DNA extraction methods. The objectives of the present study were to obtain a suitable DNA extraction method for extraction of rice or rice‐derived DNA for PCR. The result showed that the Tiandz kit was suitable for the extraction of DNA from GM rice and GM rice‐derived food products.
      PubDate: 2014-03-31T03:46:17.097976-05:
      DOI: 10.1111/jfbc.12065
       
  • Characterization of Antioxidants and Hypoglycemic Potential of Pomegranate
           Grown in India: A Preliminary Investigation
    • Authors: Charanjit Kaur; R. K. Pal, Abhijit Kar, Chirag Gadi, Sangita Sen, Praveen Kumar, Ram Chandra, Sarika Jaiswal, Islam Khan
      First page: 397
      Abstract: Six pomegranate varieties (Mridula, Bhagwa, Ganesh, Jyoti, G‐137, Kandhari) grown in semiarid regions of India were studied for biochemical parameters including total antioxidant content and antioxidant activities. Total antioxidant activities were evaluated using ferric reducing antioxidant power (5.54–7.67 μmol TE/g), cupric reducing antioxidant power (7.87–16.24 μmol TE/g) and 2, 2‐diphenyl‐1‐picrylhydrazyl (8.98–15.47 μmol TE/g) assays. Hypoglycemic potential was evaluated using α‐glucosidase inhibitory assay and color attributes using L*, a*, b*, hue angle and chroma values. Total phenolics, flavonoid and anthocyanin content range of 87.62–153.62 mg gallic acid equivalent/100 g, 8.54–23.99 mg QE/100g and 6.45–457.99 mg/kg, respectively. Total soluble solid, acidity, pH and ascorbic acid content varied between 15.72 and 18.18 Brix, 0.24 and 0.28%, 2.83 and 3.20, and 3.68 and 13.65 mg/100 g, respectively. However both “Mridula” and “Bhagwa” had the highest content of total phenolics, flavonoids, total anthocyanin, ascorbic acid, antioxidant activity and hypoglycemic potential. Overall, antioxidant composition of pomegranate, especially total phenolics and total anthocyanin content, could provide an attractive strategy to manage postprandial hyperglycemia. Practical Applications Postprandial hyperglycemia plays an important role in the development of type II diabetes mellitus and complications associated with the disease. The enzyme α‐glucosidase is a key enzyme responsible for the increase in blood glucose level. α‐Glucosidase inhibitors from natural food sources are an attractive strategy for managing postprandial hyperglycemia. This paper presents the findings of a comprehensive investigation of total antioxidant content and activity in terms of free radical scavenging and reducing capacities of six different pomegranate (Punica granatum L.) varieties grown in semiarid regions of India. Total anthocyanin and total phenolics content of pomegranate varieties reported in this study make them potential candidates for managing postprandial hyperglycemia related to type II diabetes.
      PubDate: 2014-03-18T22:02:47.074252-05:
      DOI: 10.1111/jfbc.12066
       
  • Changes in Plasma Phenolic Metabolites of Rats Administered Different
           Molecular‐Weight Polyphenol Fractions from Chinese Quince Fruit
           Extracts
    • Authors: Yasunori Hamauzu; Kazutoshi Nakamura
      First page: 407
      Abstract: Chinese quince is a medicinal fruit rich in polyphenols. We investigated the effects of oral administration of Chinese quince polyphenols extracted with boiling water on plasma phenolic metabolites in rats. Plasma vanillic acid concentration increased for 6 h after administration of both low molecular‐weight polyphenolic fraction (LMW‐F) and high molecular‐weight polyphenolic fraction (HMW‐F). The increase in plasma vanillic acid in the HMW‐F group was 2.1 times greater than that in the LMW‐F group. (–)‐Epicatechin and 3‐hydroxyphenylpropionic acid were detected only in the plasma of the LMW‐F group. Plasma concentrations of protocatechuic and 3‐hydroxyphenylacetic acids increased 2 h after administration of LMW‐F, whereas only a slight increase after 6 h was observed in the HMW‐F group. These results suggest that LMW‐F could potentially increase various plasma metabolites, including (–)‐epicatechin, and that HMW‐F, which mainly consists of procyanidin polymers, could increase plasma vanillic acid after ingestion. Practical Applications Chinese quince (Pseudocydonia sinensis) fruit has been used in traditional Chinese and Japanese medicinal foods. According to the results of our animal experiments, Chinese quince polyphenols extracted with boiling water can increase plasma vanillic acid concentration after ingestion. Vanillic acid has various potential health benefits including anti‐inflammatory properties. Hence Chinese quince could be a source of vanillic acid, a pharmacological factor in vivo.
      PubDate: 2014-03-18T22:02:48.976495-05:
      DOI: 10.1111/jfbc.12067
       
  • Health‐Promoting Components and Related Enzyme Activities of
           Muskmelon Fruit During its Development and Ripening
    • Authors: Soumya V. Menon; T.V. Ramana Rao
      First page: 415
      Abstract: The present investigation aimed to determine the sugars (reducing, nonreducing) and antioxidants, such as phenols, polyphenols, carotenoids and total antioxidant activity, as well as activities of various enzymes related to these biochemical components in muskmelon at its different developmental stages. The quantity of phenolic compounds (total phenols, total polyphenols) and lycopene was accumulated significantly in ripened stage of muskmelon fruit. The highest levels of activities of sucrose phosphate synthase and sucrose synthase were recorded in the fruit thereby indicating positive correlation with the sucrose accumulation as fruit approaches ripening. β‐galactosidase, polygalacturonase and cellulase exhibited their positive relation with the softening process. Hence, the present study confirms the muskmelon fruit as a nutritionally balanced source of sugars and antioxidants. Practical Application The present study has importance from its practical perspective as the comprehensive assessment of sugars, antioxidants and their related enzymes of muskmelon revealed this fruit as a nutritionally potential one. Antioxidants present in the muskmelon fruit scavenge free radicals and thereby protect its consumers. In the present study, the accumulation of phenols and polyphenols confirms their health‐promoting role in muskmelon beyond basic nutrition. Therefore, orange‐fleshed muskmelon fruit extracts have the potential to be developed into nutraceuticals and dietary supplements. Furthermore, identification of health‐promoting properties of muskmelon fruit may encourage its increased production and consumption.
      PubDate: 2014-04-10T22:22:32.790641-05:
      DOI: 10.1111/jfbc.12068
       
  • The Effect of Different Manures and Synthetic Fertilizer on Biochemical
           and Antimicrobial Properties of Mentha piperita L
    • Authors: Tugba Bayrak Ozbucak; Omer Erturk, Oktay Yildiz, Ali Bayrak, Meryem Kara, Huseyin Sahin, Mustafa Kiralan
      First page: 424
      Abstract: The study was designed to examine the effects of different manures (fish, pigeon and cow) and synthetic fertilizer (nitrogen) on some biochemical activities of Mentha piperita L. (mint, peppermint). Seventeen different phenolic constituents and 19 essential oils were determined in M. piperita samples. While caffeic, gallic, ferulic, protocatechuic, syringic, o‐coumaric acids and rutin were detected as common phenolics; carvone, limonene and 1.8‐cineol were identified as major essential oil components in all mints. Total phenolic compounds, ferric reducing antioxidant power and cupric (III) reducing capacity (CUPRAC) tests were used to evaluate antioxidant capacities of the mints. The highest total phenolic compound (4.8 mg gallic acid equivalents/100 g) and antioxidant capacity (971 mM Fe(II)/mg; 823 mM Trolox /100 g) were observed in mints fertilized with pigeon manure. Mint samples also had different antimicrobial activities against the studied microorganisms (eight bacteria and two fungi), especially Escherichia coli and Listeria monocytogenes. Practical Applications M. piperita L. has been widely used since early times and its botanical extracts were being employed to treat diseases. These extracts need to be investigated to understand how their properties are effected by different manures and fertilizers. So the findings of this research will enable M. piperita L. breeders to cultivate this plant with high biological activity.
      PubDate: 2014-06-16T03:04:54.525074-05:
      DOI: 10.1111/jfbc.12069
       
  • Phytochemical Constituents and Antiarthritic Activity of Ehretia laevis
           Roxb
    • Authors: Sivasankari Velappan; Parimelazhagan Thangaraj
      First page: 433
      Abstract: Present experimental analysis showed that the stem bark, leaves and fruits of Ehretia laevis were potent sources of amino acids, proteins, lipids and minerals like Ca, Na, NH3, Mg, Fe, Mn, K, P, Zn, Cu and Si. Total phenolics (97.21 mg gallic acid equivalent (GAE)/g) content in leaves, tannins (64.12 mg tannic acid equivalent (TAE)/g) in stem bark, flavonoids (57.23 mg rutin equivalent (RE)/g) and vitamin C (56.09 mg ascorbic acid equivalent (AAE)/g) in fruits were found as the highest quantities trapped in the solvent methanol. Gas chromatography mass spectrometry analysis of the methanol extract of the stem bark, leaves and fruits showed the presence of acontanes, decanoic acids, phthalic acid, phytol, α and β amyrin, piperazine, phenylephrine, etc. The methanolic extract of the leaves was found to be an effective antiarthritic agent. In mice, E. laevis leaf methanol extract (500 mg/kg) inhibited the rise in paw volume by 56%, paw edema to 60%, and also helped maintain the body weight and regulated the altered hematological parameters. Practical Applications There are a few reports on the uses of different parts of Ehretia laevis as food, fodder and as herbal remedy for some health problems such as anthelmintic, astringent, diuretic, demulcent, expectorant, skin diseases and inflammations. The present study would scientifically validate the medicinal value of this potent plant. The phenolics and other phytochemicals present in this plant could prove it to be a potent diet. Chromatographic analysis of the phytochemicals and the antiarthritic study of the different parts of E. laevis will help to reveal their medicinal properties. It has been reported that the bark, leaves and fruits of this plant are edible, and this study will increase its value as a dietary supplement for humans as well as cattle, and could help in producing beneficial herbal products in the years to come.
      PubDate: 2014-06-10T05:08:09.167185-05:
      DOI: 10.1111/jfbc.12071
       
  • Paramyosin from the Disc Abalone Haliotis Discus Discus
    • Authors: Midori Suzuki; Keiko Shimizu, Yukihiro Kobayashi, Shoichiro Ishizaki, Kazuo Shiomi
      First page: 444
      Abstract: Besides tropomyosin that represents a major allergen in mollusks as well as in crustaceans, a 100‐kDa allergen was recently found in the disc abalone Haliotis discus discus and identified as paramyosin, an invertebrate‐specific myofibrillar protein. In this study, the amino acid sequence (860 residues) of disc abalone paramyosin was elucidated by cDNA cloning. As high as 70% amino acid sequence homology was recognized between disc abalone and Mediterranean mussel paramyosins, supporting the previously suggested immunoglobulin E (IgE) cross‐reactivity between both paramyosins. Disc abalone paramyosin was expressed in Escherichia coli as a HisGln (HQ)‐tagged protein. As analyzed by enzyme‐linked immunosorbent assay, the recombinant preparation was judged to have almost the same IgE‐binding ability as its natural counterpart. Practical Applications This study showed that sufficient amounts of the recombinant disc abalone paramyosin can be obtained in a relatively short time whenever needed. The recombinant disc abalone paramyosin is comparable in IgE‐binding ability to the natural counterpart and hence could be used as an alternative antigen of the natural counterpart for molecular studies and diagnosis of mollusk allergy.
      PubDate: 2014-06-03T23:05:43.097577-05:
      DOI: 10.1111/jfbc.12072
       
 
 
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