Revealing the antiaging effects of cereal and food oil derived active substances by Caenorhabditis elegans model

2021 ◽  
Author(s):  
Danling Xu ◽  
Qinlu Lin ◽  
Wei Wu ◽  
Yixin Wu ◽  
Ying Liang
Keyword(s):  
Amino Acids ◽  
Linoleic Acid ◽  
Caenorhabditis Elegans ◽  
Dietary Fiber ◽  
Biological Activities ◽  
Cereal Grains ◽  
Functional Ingredients ◽  
Natural Pigments ◽  
Active Substances

Cereal grains and oils contain various functional ingredients, such as amino acids, peptides, polyphenols, dietary fiber, linoleic acid, and natural pigments. Their biological activities are of great significance. Benefiting from...

scholarly journals Changes in Amino Acid Profiles and Bioactive Compounds of Thai Silk Cocoons as Affected by Water Extraction

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2033
Author(s):  
Chuleeporn Bungthong ◽  
Sirithon Siriamornpun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Silk Protein ◽  
Extraction Time ◽  
Antioxidant Power ◽  
Silk Cocoon ◽  
Amino Acid Profiles

Silk proteins have many advantageous components including proteins and pigments. The proteins—sericin and fibroin—have been widely studied for medical applications due to their good physiochemical properties and biological activities. Various strains of cocoon display different compositions such as amino-acid profiles and levels of antioxidant activity. Therefore, the objectives of this study were to find a suitable silk protein extraction method to obtain products with chemical and biological properties suitable as functional foods in two strains of Bombyx mori silk cocoon (Nangsew strains; yellow cocoon) and Samia ricini silk cocoon (Eri strains; white cocoon) extracted by water at 100 °C for 2, 4, 6 and 8 h. The results showed that Nangsew strains extracted for 6 h contained the highest amounts of protein, amino acids, total phenolics (TPC) and total flavonoids (TFC), plus DPPH radical-scavenging activity, ABTS radical scavenging capacity, and ferric reducing antioxidant power (FRAP), anti-glycation, α-amylase and α-glucosidase inhibition. The longer extraction time produced higher concentrations of amino acids, contributing to sweet and umami tastes in both silk strains. It seemed that the bitterness decreased as the extraction time increased, resulting in improvements in the sweetness and umami of silk-protein extracts.

scholarly journals A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

2019 ◽  
Vol 62 (1) ◽  
Author(s):  
Eun-Ha Kim ◽  
So-Young Lee ◽  
Da-Young Baek ◽  
Soo-Yun Park ◽  
Sang-Gu Lee ◽  
...  
Keyword(s):  
Amino Acids ◽  
Dietary Fiber ◽  
Compositional Data ◽  
Environment Interaction ◽  
Free Sugars ◽  
Insoluble Dietary Fiber ◽  
Genotype Effect ◽  
Year Effect ◽  
Genotype Environment Interaction ◽  
Red Peppers

Abstract Red peppers are a remarkable source of nutrients in the human diet. However, comprehensive studies have not reported on the effects of genotype, cultivation region, and year on pepper fruit characteristics. To address this, 12 commercial pepper varieties were grown at two locations in South Korea, during 2016 and 2017, representing four environments, and concentrations of proximate, minerals, amino acids, fatty acids, capsaicinoids, and free sugars in pepper pericarps were determined. Variation in most nutrients was observed among the 12 varieties grown within each location in each year, indicating a significant genotype effect. Statistical analysis of combined data showed significant differences among varieties, locations, and years for the measured components. The % variability analysis demonstrated that environment (location and year) and genotype-environment interaction contributed more to the nutritional contents than genotype alone. Particularly, variation in many amino acids, capsaicinoids, free sugars, and myristic acid was attributed to location. Year effect was significant for palmitoleic acid, ash, tryptophan, copper, linolenic acid, crude fiber, and tyrosine. Insoluble dietary fiber, soluble dietary fiber, sodium, sulfate, linoleic acid, and alanine were primarily varied by genotype–environment interaction. Palmitic acid was the trait the most highly affected by genotype. Cultivation and the genotype–environment interaction have a major role in determining the composition of 12 pepper varieties across four environments. The data from this study could explain the natural variation in the compositional data of peppers by genotypes and environments.

scholarly journals Assessment and determination of lyoprotectant for survival of freeze-dried Lactobacillus rhamnosus

2016 ◽  
Vol 20 (1) ◽  
pp. 105-113
Author(s):  
Zongcheng Miao ◽  
Yang Zhao ◽  
Xiaoping Huo
Keyword(s):  
Amino Acids ◽  
Fractional Factorial Design ◽  
Biological Activities ◽  
Lactobacillus Rhamnosus ◽  
Fractional Factorial ◽  
Practical Application ◽  
Steepest Ascent ◽  
Freeze Dried ◽  
Viable Bacteria

Abstract Currently research of lactic acid bacteria focus primarily on the functional probiotics, which are major beneficial biota in the gastrointestinal tract, have been industrial manufactured. Probiotics confer health benefits on the host need adequate amounts. However, the absence of data makes it difficult to ensure the maintenance biological activities and population of probiotic. In this research, a fractional factorial design and steepest ascent experiment were used to analyze the influence of lyoprotectant as carbohydrates, prebiotics and amino acids on the survival of the probiotic Lactobacillus rhamnosus. The results indicated a maximum survival rate and population of viable bacteria of L. rhamnosus to be 55.84 % and 1.60 ×1011 CFU/g after freeze-dried by using a combination of 10 g/100mL Sucrose, 2.5 g/100mL Isomaltooligosaccharide, 12 g/100mL Hydroxyproline. To a large extent, the survival and viability were dependent on the cryoprotectant used and make probiotics more attractive from a practical application in industrial viewpoint.

Alcohol-free beverages for functional purposes

2021 ◽  
pp. 438-441
Author(s):  
L.A. Efimov ◽  
K.R. Khasanova ◽  
A.A. Nazmieva ◽  
T.Yu. Gumerov
Keyword(s):  
Organic Acids ◽  
Dietary Fiber ◽  
Human Body ◽  
Mineral Waters ◽  
Metabolic Processes ◽  
Physiological Functions ◽  
Functional Ingredients ◽  
Sports Drinks ◽  
Positive Effect ◽  
Improve Health

Functional drinks are intended for systematic consumption as part of food rations; they preserve and improve health, as well as reduce the risk of developing certain diseases. Functional drinks contain ingredients that have the ability to have a positive effect on physiological functions and metabolic processes in the human body. The functional ingredients of alcohol-free beverages are: vitamins, macro- and microelements, dietary fiber, organic acids, phenolic and other compounds. Functional drinks include non-alcoholic energy drinks, fortified juices and sports drinks, therapeutic and therapeutic-table mineral waters.

COMPETITIVE POTENTIAL OF A FUNCTIONAL BAKERY PRODUCT ENRICHED OF FOOD ADDITIVE «APPLE»

2020 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.А. ШАХРАЙ ◽  
Е.П. ВИКТОРОВА
Keyword(s):  
Dietary Fiber ◽  
Food Additive ◽  
Functional Ingredients ◽  
Bakery Product ◽  
Functional Efficiency

Проведена оценка конкурентного потенциала разработанного функционального хлебобулочного изделия, обогащенного пищевой добавкой Яблочная . Эталоном служило необогащенное хлебобулочное изделие. Конкурентный потенциал разработанного изделия (РИ) оценивали по пяти группам показателей: функциональная эффективность, безопасность, стандартизация, надежность, патентно-правовая. Показано, что РИ обладает более высокой конкурентоспособностью по сравнению с базовым продуктом: превосходит базовый продукт по показателю функциональной эффективности, в частности по содержанию пищевых функциональных ингредиентов пищевых волокон, меди, калия и диапазону функциональности (Qотн 1,5). По патентно-правовому показателю (Qотн 2,0) и показателю надежности (Qотн 1,5) РИ также превосходит базовый продукт. Evaluation of the competitive potential of the developed functional bakery product enriched with the food additive Apple was carried out. The un-enriched bakery product was as a standard. The competitive potential of the developed product (DP) was evaluated by five groups of indicators: functional efficiency, safety, standardization, reliability, and patent and legal. It is shown that DP has a higher competitiveness compared to the base product: it exceeds the base product in terms of functional efficiency, in particular in terms of the content of food functional ingredients dietary fiber, copper, potassium, and the range of functionality (Qrel 1,5). DP is also superior to the base product in terms of patent and legal indicator (Qrel 2,0) and reliability (Qrel 1,5).

Functional ingredients in baking

2021 ◽  
Vol 9 (16) ◽  
pp. 135-143
Author(s):  
Oksana Naumenko ◽  
◽  
Tetiana Polonska ◽  
Inna Hetman ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Biologically Active ◽  
Functional Health ◽  
Bakery Products ◽  
Functional Ingredients ◽  
Human Needs ◽  
Healthy Nutrition ◽  
Fiber Protein ◽  
Analytical Review ◽  
Active Substances

An important issue today is using functional ingredients in the field of healthy nutrition. The aim of the work is to compile an analytical review of using the functional ingredients in the technology of bread and bakery products. Bread can be considered a promising product for the enrichment with essential ingredients due to the fact that it is commonly used and affordable. Providing products with the desired functional properties can be done by targeted optimization of their chemical composition, the use of new materials, dietary supplements and functional ingredients. Numerous studies have shown a sharp increase in human needs for functional ingredients provision of the population with micronutrients. Traditionally, for the enrichment of food – especially bread – use valuable biologically active substances, including vitamins-antioxidants (A, E, C and β-carotene), which prevent lipid peroxidation and accumulation of free radicals, polyunsaturated fatty acids, food fiber, protein isolates and partially defatted flour. The results of the analytical review. Analysis and generalization of literature sources on the use of functional ingredients in bread technology has identified the main areas of their use – the use of sugar substitutes, enrichment of products with proteins and dietary fiber, the use of oils containing ῳ-3, ῳ-6 fatty acids. The obtained data can be used to expand a new range of bakery products and improve existing technologies for the production of functional, health, therapeutic and dietary products for different groups.

New structural insights into anomeric carbohydrate recognition by frutalin: an α-d-galactose-binding lectin from breadfruit seeds

2019 ◽  
Vol 476 (1) ◽  
pp. 101-113 ◽  
Author(s):  
Antonio Eufrásio Vieira Neto ◽  
Felipe Domingos de Sousa ◽  
Humberto D'Muniz Pereira ◽  
Frederico Bruno Mendes Batista Moreno ◽  
Marcos Roberto Lourenzoni ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biological Activities ◽  
3D Structure ◽  
Carbohydrate Binding ◽  
X Ray Crystallography ◽  
Multiple Binding Sites ◽  
Multiple Binding ◽  
New Perspective ◽  
Dynamics Simulations ◽  
Binding Lectin

Abstract Frutalin (FTL) is a multiple-binding lectin belonging to the jacalin-related lectin (JRL) family and derived from Artocarpus incisa (breadfruit) seeds. This lectin specifically recognizes and binds α-d-galactose. FTL has been successfully used in immunobiological research for the recognition of cancer-associated oligosaccharides. However, the molecular bases by which FTL promotes these specific activities remain poorly understood. Here, we report the whole 3D structure of FTL for the first time, as determined by X-ray crystallography. The obtained crystals diffracted to 1.81 Å (Apo-frutalin) and 1.65 Å (frutalin–d-Gal complex) of resolution. The lectin exhibits post-translational cleavage yielding an α- (133 amino acids) and β-chain (20 amino acids), presenting a homotetramer when in solution, with a typical JRL β-prism. The β-prism was composed of three 4-stranded β-sheets forming three antiparallel Greek key motifs. The carbohydrate-binding site (CBS) involved the N-terminus of the α-chain and was formed by four key residues: Gly25, Tyr146, Trp147 and Asp149. Together, these results were used in molecular dynamics simulations in aqueous solutions to shed light on the molecular basis of FTL-ligand binding. The simulations suggest that Thr-Ser-Ser-Asn (TSSN) peptide excision reduces the rigidity of the FTL CBS, increasing the number of interactions with ligands and resulting in multiple-binding sites and anomeric recognition of α-d-galactose sugar moieties. Our findings provide a new perspective to further elucidate the versatility of FTL in many biological activities.

scholarly journals A Theoretical Model to Study the Interaction Between Boronic Acids and Insulin

2020 ◽  
Author(s):  
Durgesh Kumar ◽  
Kamlesh Kumari ◽  
PRASHANT SINGH
Keyword(s):  
Amino Acids ◽  
Theoretical Model ◽  
Boronic Acid ◽  
Significant Interaction ◽  
Biological Activities ◽  
Boronic Acids ◽  
Biological Molecules ◽  
Computational Tools ◽  
Medical Expertise ◽  
Stabilizing Agents

Boronic acids are widely used in various applications in view of their ability to recognize and bind at specific sites of the biological molecules to mimic several processes. Therefore, this has attracted the researchers, academician and medical expertise to explore them. In the present work, the authors have designed a theoretical approach to study the interaction of boronic acid with insulin using computational tools. A library of boronic acids (114 compounds) are designed, optimized and interacted with insulin using computational tools i.e. iGEMDOCK. Further, their different biological activities and toxicity are determined. Results indicates the promising potential of the boronic acids on interaction with the insulin. Amongst, 114 molecules of boronic acids, 3-Benzyloxyphenylboronic acid (71) showed the best interaction with amino-acids of insulin and significant interaction was shown with the Glu21 and His5 residues. Further, these results were compared with the stabilizing agents and found to be more potent.

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