scholarly journals Production of Ulvan Oligosaccharides with Antioxidant and Angiotensin-Converting Enzyme-Inhibitory Activities by Microbial Enzymatic Hydrolysis

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 160
Author(s):  
Yueh-Hao Ronny Hung ◽  
Guan-Wen Chen ◽  
Chorng-Liang Pan ◽  
Hong-Ting Victor Lin
Keyword(s):  
Enzymatic Hydrolysis ◽  
Antioxidant Activities ◽  
Ace Inhibition ◽  
Aeromonas Salmonicida ◽  
Water Soluble ◽  
Hot Water ◽  
Converting Enzyme ◽  
Green Seaweed ◽  
Ft Ir

Seaweed oligosaccharides have attracted attention in food, agricultural, and medical applications recently. Compared to red and brown seaweeds, fewer studies have focused on the biological activity of green seaweed’s oligosaccharides. This study aimed to produce bioactive ulvan oligosaccharides via enzymatic hydrolysis from green seaweed Ulva lactuca. Ulvan, a water-soluble polysaccharide, was obtained by hot water extraction. Two isolated marine bacteria, Pseudomonas vesicularis MA103 and Aeromonas salmonicida MAEF108, were used to produce multiple hydrolases, such as ulvanolytic enzymes, amylase, cellulase, and xylanase, to degrade the ulvan extract. An ultrafiltration system was used to separate the enzymatic hydrolysate to acquire the ulvan oligosaccharides (UOS). The characteristics of the ulvan extract and the UOS were determined by yield, reducing sugar, uronic acid, sulfate group, and total phenols. The FT-IR spectrum indicated that the ulvan extract and the UOS presented the bands associated with O-H, C=O, C-O, and S=O stretching. Angiotensin I converting enzyme (ACE) inhibition and antioxidant activities in vitro were evaluated in the ulvan extract and the UOS. These results provide a practical approach to producing bioactive UOS by microbial enzymatic hydrolysis that can benefit the development of seaweed-based products at the industrial scale.

scholarly journals Effect of In Vitro Digestion on the Antioxidant and Angiotensin Converting Enzyme (ACE)-Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

2021 ◽  
Author(s):  
Amal Shaukat ◽  
Muhammad Nadeem ◽  
Tahir Mahmood Qureshi ◽  
Rabiak Kanwal ◽  
Muhammad Sultan ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Antioxidant Activities ◽  
Cheddar Cheese ◽  
In Vitro Digestion ◽  
Ace Inhibition ◽  
Black Pepper ◽  
Buffalo Milk ◽  
Converting Enzyme ◽  
Freeze Dried

The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We studied first antioxidant and angiotensin converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g. cumin, clove and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze dried water (WSE) and ethanol soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove and black pepper) were tested into cheese matrix and only one level 0.2g/100g (0.2%) on the basis of cheese weight was considered good concerning sensory evaluation. Significant increase in ACE-inhibition (%) of processed Cheddar cheese as well as its WSE and ESE was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.

scholarly journals Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1661
Author(s):  
Amal Shaukat ◽  
Muhammad Nadeem ◽  
Tahir Mahmood Qureshi ◽  
Rabia Kanwal ◽  
Muhammad Sultan ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Antioxidant Activities ◽  
Cheddar Cheese ◽  
In Vitro Digestion ◽  
Ace Inhibition ◽  
Black Pepper ◽  
Buffalo Milk ◽  
Converting Enzyme ◽  
Inhibitory Potential

The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g., cumin, clove, and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze-dried water (WSE) and ethanol-soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove, and black pepper) were tested into a cheese matrix and only one level 0.2 g/100 g (0.2%) based on cheese weight was considered good after sensory evaluation. Findings of the present study revealed that ACE-inhibitory potential was the highest in processed cheese made from buffalo milk with the addition of 0.2% cumin, clove, and black pepper. A significant increase in ACE-inhibition (%) of processed cheddar cheese, as well as its WSE and ESE, was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.

scholarly journals Optimization of Subcritical Water Extraction of Polysaccharides from Inonotus Obliquus and their Antioxidant Activities

2017 ◽  
Vol 9 (3) ◽  
pp. 38 ◽  
Author(s):  
Xi Yuan ◽  
Ling Li ◽  
Hongyi Sun ◽  
Shuang Sun ◽  
Zhenya Zhang
Keyword(s):  
Subcritical Water ◽  
Antioxidant Activities ◽  
Hot Water ◽  
Water Extraction ◽  
Extraction Temperature ◽  
Subcritical Water Extraction ◽  
Inonotus Obliquus ◽  
Solid Ratio ◽  
Ft Ir

Subcritical water extraction (SWE) of Inonotus Obliquus polysaccharides (IOP) was investigated using response surface methodology (RSM) with a design by Box–Behnken design (BBD). Results showed that the optimum SWE conditions for IOP production were as follows: extraction temperature 194°C, residence time 5.36 min and liquid-solid ratio 53 mL/g, yielding 168.80 ± 0.59 mg/g of IOP, which was in close agreement with the values predicted by the mathematical model. FT-IR spectra of the polysaccharides extracted by SWE and hot water extraction (HWE) were compared as well. Moreover, in vitro antioxidant assays revealed that SWE-IOP exhibited stronger scavenging activity that HWE-IOP. This investigation suggests that polysaccharides of Inonotus Obliquus extracted by SWE could be further developed as a potential antioxidant resource for dietary supplements of functional food.

Solubility Enhancement of Poorly Water-Soluble Antifungal Drug Acyclovir by Nanocrystal Formulation Approach

2018 ◽  
Vol 11 (2) ◽  
pp. 4036-4042
Author(s):  
Prakash Goudanavar ◽  
Ankit Acharya ◽  
Vinay C.H
Keyword(s):  
Chemical Interaction ◽  
Research Work ◽  
Antiviral Drug ◽  
In Vitro Release ◽  
Oral Route ◽  
Water Soluble ◽  
Precipitation Method ◽  
Dsc Studies ◽  
Ft Ir

Administration of an antiviral drug, acyclovir via the oral route leads to low and variable bioavailability (15-30%). Therefore, this research work was aimed to enhance bioavailability of acyclovir by nanocrystallization technique. The drug nanocrystals were prepared by anti-solvent precipitation method in which different stabilizers were used. The formed nanocrystals are subjected to biopharmaceutical characterization including solubility, particle size and in-vitro release. SEM studies showed nano-crystals were crystalline nature with sharp peaks. The formulated drug nanocrystals were found to be in the range of 600-900nm and formulations NC7 and NC8 showed marked improvement in dissolution velocity when compared to pure drug, thus providing greater bioavailability. FT-IR and DSC studies revealed the absence of any chemical interaction between drug and polymers used. 

scholarly journals In vitro-digested milk proteins: Evaluation of angiotensin-1-converting enzyme inhibitory and antioxidant activities, peptidomic profile, and mucin gene expression in HT29-MTX cells

2019 ◽  
Vol 102 (12) ◽  
pp. 10760-10771 ◽  
Author(s):  
Carlotta Giromini ◽  
Julie A. Lovegrove ◽  
David I. Givens ◽  
Raffaella Rebucci ◽  
Luciano Pinotti ◽  
...  
Keyword(s):  
Gene Expression ◽  
Antioxidant Activities ◽  
Milk Proteins ◽  
Converting Enzyme ◽  
Mucin Gene

scholarly journals Apple Pomace Extract as a Sustainable Food Ingredient

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 189 ◽  
Author(s):  
Pedro A. R. Fernandes ◽  
Sónia S. Ferreira ◽  
Rita Bastos ◽  
Isabel Ferreira ◽  
Maria T. Cruz ◽  
...  
Keyword(s):  
Solid Phase ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Apple Pomace ◽  
Water Soluble ◽  
Hot Water ◽  
Array Detector ◽  
Food Ingredient ◽  
Sustainable Solutions

Apple pomace is a by-product of apple processing industries with low value and thus frequent disposal, although with valuable compounds. Acidified hot water extraction has been suggested as a clean, feasible, and easy approach for the recovery of polyphenols. This type of extraction allowed us to obtain 296 g of extract per kg of dry apple pomace, including 3.3 g of polyphenols and 281 g of carbohydrates. Ultrafiltration and solid-phase extraction using C18 cartridges of the hot water extract suggested that, in addition to the apple native polyphenols detected by ultra-high-pressure liquid chromatography coupled to a diode-array detector and mass spectrometry UHPLC-DAD-ESI-MSn, polyphenols could also be present as complexes with carbohydrates. For the water-soluble polyphenols, antioxidant and anti-inflammatory effects were observed by inhibiting chemically generated hydroxyl radicals (OH•) and nitrogen monoxide radicals (NO•) produced in lipopolysaccharide-stimulated macrophages. The water-soluble polyphenols, when incorporated into yogurt formulations, were not affected by fermentation and improved the antioxidant properties of the final product. This in vitro research paves the way for agro-food industries to achieve more diversified and sustainable solutions towards their main by-products.

scholarly journals Preparation of a Novel Glucuronomannan from Auricularia Auricala and its Immunological Activity

2012 ◽  
Vol 7 (11) ◽  
pp. 1934578X1200701 ◽  
Author(s):  
Zonghong Li ◽  
Dan Jiang ◽  
Hongtao Bi ◽  
Dazheng Liu ◽  
Sungju Jang ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Acid Hydrolysis ◽  
Lymphocyte Proliferation ◽  
B Lymphocyte ◽  
Glucuronic Acid ◽  
Hot Water ◽  
Immunological Activity ◽  
Partial Acid Hydrolysis ◽  
Ft Ir

A glucuronomannan (AA-4-H, Mw around 4 KDa) was prepared from the fruit bodies of Auricularia auricala by extraction with hot water, deproteination by Sevag reagent, stepwise precipitation with ethanol and partial acid hydrolysis. Monosaccharides analysis revealed that AA-4-H consisted of 91% mannose (Man) and 9% glucuronic acid (GlcA). FT-IR, NMR and methylation analyses indicated that AA-4-H is a branched glucuronomannan. Its main chains are composed of 1, 3-linked α-Man p, side chains are single α-Man p or α-GlcA residues attached to the O-2 and O-6 of Man residues of the main chains. Bioassay indicated that AA-4-H remarkably enhanced B lymphocyte proliferation and increased the production of nitric oxide of macrophages in vitro. Thus, glucuronomannan AA-4-H could be explored as a potential immunostimulation agent.

scholarly journals Antimicrobial and Antioxidant Activities of Diorganotin(IV) Complexes Synthesized from 1,2,4-Triazole Derivatives

2020 ◽  
Vol 32 (10) ◽  
pp. 2553-2558
Author(s):  
Jyoti Yadav ◽  
Jai Devi
Keyword(s):  
Schiff Base ◽  
Antioxidant Activities ◽  
Azomethine Nitrogen ◽  
Spectroscopic Techniques ◽  
Schiff Base Ligands ◽  
Alkyl Aryl ◽  
Aryl Group ◽  
Ft Ir ◽  
Tin Metal

Novel diorganotin(IV) complexes were synthesized from 1,2,4-triazole Schiff base ligands which were synthesized by reaction between the 4-amino-5-phenyl-1,2,4-triazole-3-thiol and salicyaldehyde derivatives. The bonding and geometry of the diorganotin(IV) complexes were evaluated by using different spectroscopic techniques such as FT-IR, mass, 1H, 13C & 119Sn NMR. The different spectroscopic techniques revealed the tridentate (ONS) mode of chelation of Schiff base ligands and pentacoordinated environment around the central tin metal which was satisfied with azomethine nitrogen, phenolic oxygen, thiolic sulfur and metal-carbon bond of alkyl/aryl group. The Schiff base ligands and their organotin(IV) complexes were tested for their in vitro antimicrobial and antioxidant activities to examine the biological outline of complexes in comparison to standard drugs. The results of activities data revealed that diorganotin(IV) complexes are more active than Schiff base ligands and some diorganotin(IV) complexes are even more active than the standard drugs. In all the synthesized complexes, compound 9 (Bu2SnL2) and 10 (Ph2SnL2) were most potent and can be used in future clinical trials.

Changes in Some Quality Properties of Kefir during Storage and Inhibition Effect of Water Soluble Extracts on Angiotensin-I Converting Enzyme Purified by Human Plasma

2015 ◽  
Vol 11 (5) ◽  
pp. 659-665
Author(s):  
Tuba Erkaya ◽  
Aykut Öztekin ◽  
Hasan Özdemir ◽  
Mustafa Şengül
Keyword(s):  
Human Plasma ◽  
Inhibitory Activity ◽  
Specific Activity ◽  
Storage Period ◽  
Water Soluble ◽  
Converting Enzyme ◽  
Ace Inhibitory Activity ◽  
Quality Properties ◽  
Ace Inhibitory

Abstract Angiotensin converting enzyme (ACE)-inhibitory activity in water soluble extracts (WSEs) of kefir was investigated. Kefir was produced traditionally using kefir grains and stored at refrigerated temperature for 20 days. During storage period (on 1, 5, 10, 15 and 20 days) in vitro ACE-inhibitory activity in WSEs was determined. ACE was purified from human plasma to determine kinetic parameters. Purified ACE had a specific activity of 20.75 EU.mg−1, a yield of 16.6% with a factor of 22100. The inhibition effects of kefir on ACE increased at 15 storage days than other storage days. Some microbiological and physicochemical characteristics of kefir were also studied. Counts of presumptive LAB on M-17 and presumptive LAB on MRS in the kefir were about 108 CFU.ml−1 throughout the storage period. Yeast counts were lower than lactic acid bacteria counts and the average of the counts was approximately 106 log CFU.ml−1. Storage period had a significant effect (P < 0.05) on titratable acidity and pH values. On the contrary, it had no significant effect (P > 0.05) on viscosity and serum separation values of kefir.

scholarly journals Aronia melanocarpa ElliotReduces the Activity of Angiotensin I-Converting Enzyme—In VitroandEx VivoStudies

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Joanna Sikora ◽  
Marlena Broncel ◽  
Elżbieta Mikiciuk-Olasik
Keyword(s):  
Ace Inhibition ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Hypotensive Action ◽  
Aronia Melanocarpa ◽  
Clinical Observations ◽  
Angiotensin I Converting Enzyme ◽  
Ace Activity ◽  
Positive Correlations

Purpose. The aim of the study was to analyze the effects of two-month supplementation with chokeberry preparation on the activity of angiotensin I-converting enzyme (ACE) in patients with metabolic syndrome (MS). During thein vitrostage of the study, we determined the concentration of chokeberry extract, which inhibited the activity of ACE by 50% (IC50).Methods. The participants (n=70) were divided into three groups: I—patients with MS who received chokeberry extract supplements, II—healthy controls, and III—patients with MS treated with ACE inhibitors.Results. After one and two months of the experiment, a decrease in ACE activity corresponded to 25% and 30%, respectively. We documented significant positive correlations between the ACE activity and the systolic (r=0.459,P=0.048) and diastolic blood pressure, (r=0.603,P=0.005) and CRP. The IC50of chokeberry extract and captopril amounted to155.4±12.1 μg/mL and0.52±0.18 μg/mL, respectively.Conclusions. Ourin vitrostudy revealed that chokeberry extract is a relatively weak ACE inhibitor. However, the results of clinical observations suggest that the favorable hypotensive action of chokeberry polyphenols may be an outcome of both ACE inhibition and other pleotropic effects, for example, antioxidative effect.

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