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  Subjects -> FOOD AND FOOD INDUSTRIES (Total: 256 journals)
    - BEVERAGES (9 journals)
    - FISH AND FISHERIES (57 journals)
    - FOOD AND FOOD INDUSTRIES (190 journals)

FOOD AND FOOD INDUSTRIES (190 journals)            First | 1 2     

International Journal of Food Engineering     Full-text available via subscription   (Followers: 2)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 11)
International Journal of Food Properties     Hybrid Journal   (Followers: 4)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 7)
International Journal of Food Science     Open Access   (Followers: 2)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 8)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 5)
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: 3)
International Journal of Poultry Science     Open Access   (Followers: 5)
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: 2)
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: 2)
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: 5)
Journal of Food Quality     Hybrid Journal   (Followers: 7)
Journal of Food Research     Open Access   (Followers: 4)
Journal of Food Safety     Hybrid Journal   (Followers: 8)
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: 7)
Journal of Food Security     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 4)
Journal of Ichthyology     Hybrid Journal   (Followers: 3)
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 6)
Journal of Medicinal Food     Hybrid Journal   (Followers: 2)
Journal of Muscle Foods     Hybrid Journal   (Followers: 4)
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: 21)
Jurnal Teknologi Dan Industri Pangan     Open Access   (Followers: 2)
Latin American Perspectives     Hybrid Journal   (Followers: 10)
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: 5)
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: 10)
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: 2)
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  
Universal Journal of Food and Nutrition Science     Open Access  

  First | 1 2     

Journal Cover Journal of Food Biochemistry
   [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]
  • Antioxidant Activities of Ferrous‐Chelating Peptides Isolated From
           Five Types of Low‐Value Fish Protein Hydrolysates
    • Authors: Hui‐Min Lin; Shang‐Gui Deng, Sai‐Bo Huang
      Pages: n/a - n/a
      Abstract: Five types of low‐value fish protein hydrolysates (FPH) and ferrous‐chelating peptides [Fe(II)–FPH] were prepared from Pacific mackerel, Spanish mackerel, hairtail, Japanese anchovy and horse mackerel. The hydrolysis degrees of FPH and ferrous chelation percentages of all types Fe(II)–FPH were calculated. The antioxidant activities were measured using 2,2‐diphenyl‐1‐picryl‐hydrazyl (DPPH)‐scavenging activity and hydroxyl radical‐scavenging activity. All FPH samples demonstrated low antioxidant activity. After ferrous chelation, the DPPH‐scavenging activities of Spanish mackerel‐Fe(II)–FPH and hairtail‐Fe(II)–FPH were significantly higher (P 
      PubDate: 2014-11-18T02:08:52.496073-05:
      DOI: 10.1111/jfbc.12103
  • Potential Antioxidant and Antibacterial Properties of a Popular Jujube
           Fruit: Apple Kul (Zizyphus mauritiana)
    • Authors: Rizwana Afroz; E. M. Tanvir, Md. Asiful Islam, Fahmida Alam, Siew Hua Gan, Md. Ibrahim Khalil
      Pages: n/a - n/a
      Abstract: The purpose of the present study was to investigate the antioxidant and antimicrobial activities of a methanolic extract of Apple kul (Zizyphus mauritiana) as it has not been studied extensively. Apple kul was found to be a rich source of polyphenols (52.19 ± 2.38 mg gallic acid equivalents/100 g), flavonoids (13.19 ± 1.31 mg catechin equivalents/100 g), ascorbic acid (48.17 ± 2.04 mg ascorbate equivalent/100 g) and tannins (50.20 ± 3.61 mg tannic acid equivalents/100 g). The estimated protein and reducing sugar contents in Apple kul were 1.21 ± 0.04 g/100 g and 1.96 ± 0.15 g/100 g, respectively. The high ferric‐reducing antioxidant power value (6336.71 ± 554.88 μmol Fe [II]/g) also indicated a high antioxidant potency for Apple kul. Apple kul showed highest activity towards Pseudomonas aeruginosa and Staphylococcus aureus. Practical Applications Apple kul is full of vital potential antioxidants and can act as an antimicrobial agent, which is beneficial to fight against oxidative stress associated diseases as well as against harmful bacteria to maintain a healthy human life.
      PubDate: 2014-11-11T07:20:44.901351-05:
      DOI: 10.1111/jfbc.12100
  • Phytochemicals, Antioxidant and Anti‐Lipid Peroxidation Activities
           of Ethanolic Extract of a Medicinal Plant, Andrographis paniculata
    • Authors: Vivek K. Bajpai; Pooja Agrawal, Yong‐Ha Park
      Pages: n/a - n/a
      Abstract: Various human diseases are associated with oxidative stress caused by reactive oxygen species and free radicals generated in the living cells. Current research is directed toward finding naturally occurring antioxidant components of plant origin. This study was outlined to probe phytochemical analysis, antioxidant and anti‐lipid peroxidation potential of ethanolic whole plant extract of Andrographis paniculata (EWPEAP) using different antioxidant and free radical scavenging models. The phytochemical analysis of EWPEAP revealed the presence of alkaloids, glycosides, terpenoids, saponins, phenols and steroids. The EWPEAP showed the antioxidant capacity as the inhibition of 1,1‐diphenyl‐2‐picrylhydrazyl radical by 72.4%. The EWPEAP also had potent inhibitory effect on scavenging nitric oxide, superoxide and hydroxyl radicals by 66.5%, 62.2% and 62.5%, respectively. Moreover, the EWPEAP displayed concentration‐dependent reducing power ability and significant (P 
      PubDate: 2014-11-07T01:03:04.440326-05:
      DOI: 10.1111/jfbc.12092
  • Issue Information
    • Pages: i - i
      PubDate: 2014-10-18T04:49:12.124297-05:
      DOI: 10.1111/jfbc.12054
  • Antioxidant and Atherogenic Foam cell Prevention Ability of Methanol and
           Aqueous Extract of Emblica Officinalis Fruits and Its Effect on CD36 and
           ABCA1 Gene Expression in RAW 264.7 Macrophage Cell Line
    • Authors: Sinjitha S. Nambiar; Nandini Prasad Shetty
      Pages: n/a - n/a
      Abstract: Different solvent extracts of Emblica officinalis fruits were assessed for antioxidant activity, and it was seen that the methanol and water extracts showed the highest activity. Foam cell formation, the basis of atherosclerotic plaque formation, was prevented by only the methanol and water extracts of Emblica and not by acetone, ethyl acetate and hexane extracts in RAW 264.7 cell lines. Gene expression studies showed that CD36 scavenger receptor expression was downregulated and ABCA1 (cholesterol efflux receptor) expression was upregulated in a dose‐ and time‐dependent manner with the upregulation seen at 12 and 24 h time points. High‐performance liquid chromatography analysis for methanol and water extracts showed coumaric acid to be the next abundant compound followed by caffeic acid after myricetin and gallic acid, which were also present in other extracts in high amounts. A high correlation was seen between caffeic acid, gallic acid, coumaric acid and total antioxidant capacity. Practical Applications Emblica officinalis fruits, commonly incorporated in various food products, has been known to be a “wonder fruit” since ancient times and has been known to dissolve atherosclerotic plaque in arteries. However, the precise molecular mechanism of its action has not been elucidated yet. Furthermore, a systematic study of the extraction system is yet to be done. The present work attempts to shed some light on these questions to form a basis for further research on this precious, but under exploited fruit, and also to promote its consumption on a large scale.
      PubDate: 2014-10-14T02:36:00.801078-05:
      DOI: 10.1111/jfbc.12089
  • Purification and Characterization of Polyphenol Oxidase from the Bud of
           Lonicera confusa
    • Authors: Xiao‐Feng Feng; Feng Liu, Chang‐Hu Lin, Xiao‐Jing Lin, Na‐Na Liu, Xiao Wang
      Pages: n/a - n/a
      Abstract: A polyphenol oxidase (PPO), located in the bud of Lonicera confusa, was extracted, purified and characterized. Ammonium sulfate precipitation and diethyl‐aminoethanol‐cellulose were used to purify the PPO 20.27‐fold. The molecular mass of PPO was 28.8 kDa, as determined by size exclusion chromatography combined with multiangle laser light scattering and refractive index. The optimum pH value and temperature for PPO activity in the presence of l‐3,4‐dihydroxyphenylalanine (l‐DOPA) as a substrate were 8.5 and 15C, respectively. The enzyme was stable after 60 min at 10 and 20C, and the PPO activity remained above 90%. The Km for l‐DOPA was determined to be 2.26 mM. The PPO exhibited both diphenolase and triphenolase activities. Using Vmax/Km as a specificity constant, pyrocatechol was the better substrate for PPO. Moreover, ascorbic acid was a strong inhibitor that inhibited more than 78% of PPO activity at 1 mM. Practical Applications Lonicera confusa is often used in the fields of medicine and drink production. L. confusa quickly turns brown during drying and storage. Our results may facilitate the characterization of the mechanism involved in this browning process and thus provide a strategy for controlling the browning reaction as this reaction is a serious limitation in the food industry.
      PubDate: 2014-09-30T02:14:30.603879-05:
      DOI: 10.1111/jfbc.12085
  • Effect of Alkaline Electrolyzed Water as an Inhibitor of Enzymatic
           Browning in Red Delicious Apples
    • Authors: Mi Jeong Kim; Yen‐Con Hung
      Pages: n/a - n/a
      Abstract: Polyphenol oxidase (PPO) activity, hue angle, chroma and browning index (BI) of alkaline electrolyzed (EO) water‐treated apples were compared with apples treated with other anti‐browning agents (ascorbic acid, citric acid and sodium metabisulfite). Alkaline EO water was shown to reduce PPO activity by about 66%. Apples treated in alkaline EO water for 5 min had less reduction on hue angle (97.0–91.1) after 24‐h storage than apples treated with deionized water (93.4–83.7) and hence less brown. Apples treated in alkaline EO water also had lower BI (40.8) after 24 h than ascorbic acid‐treated apples (47.6). Alkaline EO water when combined with other anti‐browning agents to treat apple was more effective on preventing browning than with the individual anti‐browning agents alone. This study demonstrated that alkaline EO water can be a promising treatment solution to prevent browning and thereby enhance the quality of fresh‐cut apples. Practical Applications The prevention of browning in fresh‐cut produce is important for maintaining the quality of minimally processed products. A lot of anti‐browning agents were used to prevent the enzymatic browning. However, some anti‐browning compounds are associated with potential health hazards. Therefore, the use of natural anti‐browning agents is still needed to produce healthy products with high quality. The anti‐browning properties observed in alkaline electrolyzed (EO) water suggested that it can be a promising treatment solution to prevent browning and thereby enhance the quality of fresh‐cut apples. Alkaline EO water is environment friendly, safe for human contact and can be produced on site when needed.
      PubDate: 2014-09-29T02:41:14.527475-05:
      DOI: 10.1111/jfbc.12086
  • Biochemical Profile of Leaf, Silk and Grain Samples of Eight Maize
           Landraces (Zea mays L.) Cultivated in Two Low‐Input
           Agricultural Systems
    • Authors: Virgílio Gavicho Uarrota; Ricardo Brasil Severino, Carina Malinowsky, Simone Kobe Oliveira, Shirley Kuhnen, Rosendo Augusto Yunes, Marcelo Maraschin
      Pages: n/a - n/a
      Abstract: Highlights We analyzed total carotenoids, anthocyanins and phenolic acids in grains, leaves and silks of maize landraces. Higher amounts of secondary metabolites were found in leaves and silks. High performance liquid chromatography revealed the xanthophylls lutein and zeaxanthin as the major carotenoids in grains. Matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry of crude extracts showed a higher richness of anthocyanin in leaf samples than in silks. Abstract This research aimed to determine the biochemical profile of leaf, silk and grain samples of eight maize landraces (Zea mays L.) cultivated in southern Brazil. To accomplish this, reverse‐phase high performance liquid chromatography‐UV‐visible (RP‐HPLC‐UV‐vis), UV‐vis spectrophotometry, matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry (MALDI‐TOF MS) and chemometrics were used to examine carotenoids and their isomers, anthocyanin and phenolic acids. Leaf tissue samples showed higher amounts of carotenoids (838.6 μg/g – Língua de Papagaio variety), anthocyanins (405.8 μg/g – Palha Roxa variety) and phenolics (655.0 μg/g – Roxo variety), followed by maize silks and grains. RP‐HPLC‐UV‐vis analysis of grain extracts revealed xanthophylls lutein and zeaxanthin as the major compounds. The anthocyanin profile by MALDI‐TOF MS identified pelargonidin, cyanidin, peonidin, malvidin and glucoside derivatives in leaf extracts, and silk samples were shown to contain cyanidin, peonidin and 7‐methoxy‐apigeninidin glucoside. These findings indicate that the discarded material, i.e., leaves and silks, can be prospected as bioactive biomasses useful to industrial sectors. Practical Applications The present study indicates that leaves and silks of maize landraces, typically discarded in the normal process of agricultural production, can be prospected in food systems as potential sources of antioxidant compounds, such as carotenoids, anthocyanins and phenolics. Moreover, acquisition of these raw materials for development of new products in the pharmaceutical, food and cosmetics industries can be accomplished with no or negligible cost. Thus, the preservation of this valuable germplasm is to be encouraged, as it will increase the possibility of economic return to small farmers.
      PubDate: 2014-09-26T03:17:26.623342-05:
      DOI: 10.1111/jfbc.12087
  • Comparative Study on the Phenolic Content, Antioxidant Properties and HPLC
           Fingerprinting of Three Varieties of Celosia Species
    • Authors: O.R. Molehin; S.A. Adefegha, G. Oboh, J.A. Saliu, M.L. Athayde, A.A. Boligon
      Pages: n/a - n/a
      Abstract: In this study, the phenolic content, characterization and antioxidant properties of aqueous extracts of three varieties of Celosia species were assessed. Celosia laxa had significantly (P 
      PubDate: 2014-09-25T20:37:25.917697-05:
      DOI: 10.1111/jfbc.12090
  • Investigation of Oil Properties and Seed Composition in Some Safflower
           Lines and Cultivars
    • Authors: S. Ahmadzadeh; M. Kadivar, G. Saeidi
      Pages: n/a - n/a
      Abstract: Fatty acid contents and physicochemical characteristics of a kind of oil extracted from seeds of 17 safflower genotypes from Iran along with three genotypes from Germany and Canada were studied. Oil content, refractivity index, specific gravity and peroxide, iodine, saponification, acid and tiobarbitoric acid values were measured according to AOCS official methods. These determinations were carried out in triplicate. Fatty acids composition was determined by gas chromatography. Results indicated that there was a significant difference (P 
      PubDate: 2014-09-23T03:05:13.494395-05:
      DOI: 10.1111/jfbc.12091
  • The Juice of Asparagus By‐Product Exerts Hypoglycemic Activity in
           Streptozotocin‐Induced Diabetic Rats
    • Authors: Wen Zhang; Wenbin Wu, Qian Wang, Yali Chen, Gaochao Yue
      Pages: n/a - n/a
      Abstract: The woody ends of asparagus (Asparagus officinalis L.) spears contain various bioactive substances. However, they are often discarded as by‐products. We extracted juice from recycled woody stems of asparagus (AJ) to investigate its hypoglycemic effect in a streptozotocin‐induced diabetic rat model. The diabetic rats showed significant decreased fasting serum glucose, glycosylated serum protein and malondialdehyde levels after 21 days of AJ treatment. Moreover, the oral glucose tolerance test revealed that AJ treatment can significantly reduce rat blood glucose level at 30, 60 and 120 min after glucose loading. These results demonstrated the hypoglycemic activity of AJ and its potential therapeutic use in preventing diabetic complications associated with hyperglycemia and oxidative stress. Practical Applications Asparagus, a healthy and nutritious vegetable, is commonly consumed in many regions of the world. In addition to its edible value, this plant has been reported to possess various biological activities. During harvest, the woody ends of asparagus, around 30–40% of each spear, are usually discarded as by‐product. In fact, this by‐product has been reported to be rich in many bioactive phytochemicals. In the current study, we identified that juice from woody stems of asparagus (AJ) exerted potential hypoglycemic activity in streptozotocin‐induced diabetic rats. We found that oral administration of AJ significantly decreased the elevated levels of fasting serum glucose, glycosylated serum protein and serum malondialdehyde in diabetic rats. Moreover, we found AJ could improve the impaired glucose tolerance in diabetic rats. Overall, our findings suggest that AJ might have potential usage in food supplements for its therapeutic effects.
      PubDate: 2014-09-23T01:21:01.641215-05:
      DOI: 10.1111/jfbc.12084
  • 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
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