Pub Date : 2023-05-25DOI: 10.15586/ijfs.v35i2.2315
Laura García-Curiel, J. G. Pérez-Flores, E. Contreras-López, E. Pérez-Escalante, Aldahir Alberto Hernández-Hernández
Rapid color degradation during processing and storage is a limitation when using strawberry puree (SP). This work aimed to use image analysis coupled with two machine learning algorithms: ordinary least squares (OLS) and artificial neural networks (ANNs), to predict anthocyanin content (AC) in frozen SP during its storage at –18°C for 120 days. When applying the OLS regression model, unsatisfactory AC prediction values were obtained due to multicollinearity. In contrast, a good prediction of AC using ANNs model was observed by comparing AC in SP predicted by the model versus the experimentally obtained values (coefficient of determination, R2 = 0.977).
{"title":"Anthocyanin content prediction in frozen strawberry puree","authors":"Laura García-Curiel, J. G. Pérez-Flores, E. Contreras-López, E. Pérez-Escalante, Aldahir Alberto Hernández-Hernández","doi":"10.15586/ijfs.v35i2.2315","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2315","url":null,"abstract":"Rapid color degradation during processing and storage is a limitation when using strawberry puree (SP). This work aimed to use image analysis coupled with two machine learning algorithms: ordinary least squares (OLS) and artificial neural networks (ANNs), to predict anthocyanin content (AC) in frozen SP during its storage at –18°C for 120 days. When applying the OLS regression model, unsatisfactory AC prediction values were obtained due to multicollinearity. In contrast, a good prediction of AC using ANNs model was observed by comparing AC in SP predicted by the model versus the experimentally obtained values (coefficient of determination, R2 = 0.977).","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42686707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-23DOI: 10.15586/ijfs.v35i2.2324
Silvia Pieralisi, C. Canonico, Stefania Di Lullo, G. Angelico, G. Cardinali, E. Rocchegiani, Diego Maiolatesi, D. Ottaviani
We tested the predation of B. bacteriovorus against Escherichia coli in milk samples in three different experiments. In Experiment 1, the growth and predatory activity of B. bacteriovorus against E. coli in milk stored at 4°C were evaluated. In Experiment 2, the predatory activity of B. bacteriovorus against E. coli in the milk matrix was compared to the optimal one in the medium of choice. In Experiment 3, the influence of the native milk microbial community on the predation of B. bacteriovorus against E. coli experimentally added or indigenous grown at 4°C was tested. The predator increased at 4°C by about 1 Log in the first 48 hours and caused E. coli decrease by about 2 Log after 24 hours. The predator at 30°C reduced E. coli faster (3 Log after 6 hours) than at 4°C (2 Log after 24 hours). B. bacteriovorus at 30°C preyed on E. coli more in the nutrient broth than in the milk, with the most significant difference by about 4 Log after 48 hours. In raw milk contaminated only by the predator, it increased by about 1 Log after 48 hours at 4°C, suggesting that it preyed on indigenous microorganisms. B. bacteriovorus could find application in raw milk used as food or raw material during storage at 4°C to reduce the microbial load of spoilage and Shigatoxin-producing E. coli (STEC) strains of E. coli and therefore increase its shelf-life and healthiness.
{"title":"Effectiveness of Bdellovibrio bacteriovorus to contain Escherichia coli on milk and temperature impact on predation dynamics","authors":"Silvia Pieralisi, C. Canonico, Stefania Di Lullo, G. Angelico, G. Cardinali, E. Rocchegiani, Diego Maiolatesi, D. Ottaviani","doi":"10.15586/ijfs.v35i2.2324","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2324","url":null,"abstract":"We tested the predation of B. bacteriovorus against Escherichia coli in milk samples in three different experiments. In Experiment 1, the growth and predatory activity of B. bacteriovorus against E. coli in milk stored at 4°C were evaluated. In Experiment 2, the predatory activity of B. bacteriovorus against E. coli in the milk matrix was compared to the optimal one in the medium of choice. In Experiment 3, the influence of the native milk microbial community on the predation of B. bacteriovorus against E. coli experimentally added or indigenous grown at 4°C was tested. The predator increased at 4°C by about 1 Log in the first 48 hours and caused E. coli decrease by about 2 Log after 24 hours. The predator at 30°C reduced E. coli faster (3 Log after 6 hours) than at 4°C (2 Log after 24 hours). B. bacteriovorus at 30°C preyed on E. coli more in the nutrient broth than in the milk, with the most significant difference by about 4 Log after 48 hours. In raw milk contaminated only by the predator, it increased by about 1 Log after 48 hours at 4°C, suggesting that it preyed on indigenous microorganisms. B. bacteriovorus could find application in raw milk used as food or raw material during storage at 4°C to reduce the microbial load of spoilage and Shigatoxin-producing E. coli (STEC) strains of E. coli and therefore increase its shelf-life and healthiness.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48253739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-16DOI: 10.15586/ijfs.v35i2.2327
F. Alghamdi, Amro B. Hassan, N. AlFaris, J. ALTamimi
The influence of common home processing methods was investigated on the color characteristics, phenolic component, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric-reducing antioxidant power [FRAP] activity) and the levels of γ-aminobutyric acid (GABA) in cowpea pods. The processing methods significantly increased the total phenolic content, total flavonoid content and the activity of antioxidant compounds (DPPH and FRAP). The GABA content sharply decreased in pods after boiling and drying treatment. However, it significantly increased after fermentation. The fermented cowpea pods displayed the highest content of phenolics, flavonoids, GABA and anthocyanin as well as antioxidant activity. Hence, these traditional domestic preparation methods could be recommended for the food industry.
{"title":"Effect of traditional household processing techniques on phenolic compounds, antioxidants activity and γ-aminobutyric acid of cowpea (Vigna unguiculata) pods","authors":"F. Alghamdi, Amro B. Hassan, N. AlFaris, J. ALTamimi","doi":"10.15586/ijfs.v35i2.2327","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2327","url":null,"abstract":"\u0000The influence of common home processing methods was investigated on the color characteristics, phenolic component, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric-reducing antioxidant power [FRAP] activity) and the levels of γ-aminobutyric acid (GABA) in cowpea pods. The processing methods significantly increased the total phenolic content, total flavonoid content and the activity of antioxidant compounds (DPPH and FRAP). The GABA content sharply decreased in pods after boiling and drying treatment. However, it significantly increased after fermentation. The fermented cowpea pods displayed the highest content of phenolics, flavonoids, GABA and anthocyanin as well as antioxidant activity. Hence, these traditional domestic preparation methods could be recommended for the food industry.\u0000","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42545614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-09DOI: 10.15586/ijfs.v35i2.2316
Melike Seda Toplu, Banu Özden Tuncer
The goal of this research was to evaluate the functional properties and safety of antilisterial Enterococcus faecium BT29.11 isolated from Turkish Beyaz cheese. E. faecium BT29.11 showed the highest inhibitory activity against Listeria monocytogenes, followed by Staphylococcus aureus and vancomycin-resistant enterococci. E. faecium BT29.11 was identified by 16S rDNA sequence analysis, and genus- and species-specific PCR. The entA, entB, and entX structural genes were detected in E. faecium BT29.11. It was determined that the BT29.11 strain was a slow acid producer and did not show extracellular proteolytic and lipolytic activity. E. faecium BT29.11 demonstrated good probiotic properties. E. faecium BT29.11 was found to be ɣ-hemolytic, gelatinase-negative, and susceptible to clinically important antibiotics. Only ermC and acm were detected in the BT29.11 strain. E. faecium BT29.11 decreased the growth of L. monocytogenes in ultra-high temperature (UHT) milk. The findings of this research indicated that E. faecium BT29.11, an antilisterial strain, might be employed as a probiotic adjunct culture in fermented food products.
{"title":"Evaluation of the Functional Properties and Safety of Enterocin-producing Enterococcus faecium BT29.11 Isolated from Turkish Beyaz Cheese and its Inhibitory Activity against Listeria monocytogenes in UHT Whole Milk","authors":"Melike Seda Toplu, Banu Özden Tuncer","doi":"10.15586/ijfs.v35i2.2316","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2316","url":null,"abstract":"The goal of this research was to evaluate the functional properties and safety of antilisterial Enterococcus faecium BT29.11 isolated from Turkish Beyaz cheese. E. faecium BT29.11 showed the highest inhibitory activity against Listeria monocytogenes, followed by Staphylococcus aureus and vancomycin-resistant enterococci. E. faecium BT29.11 was identified by 16S rDNA sequence analysis, and genus- and species-specific PCR. The entA, entB, and entX structural genes were detected in E. faecium BT29.11. It was determined that the BT29.11 strain was a slow acid producer and did not show extracellular proteolytic and lipolytic activity. E. faecium BT29.11 demonstrated good probiotic properties. E. faecium BT29.11 was found to be ɣ-hemolytic, gelatinase-negative, and susceptible to clinically important antibiotics. Only ermC and acm were detected in the BT29.11 strain. E. faecium BT29.11 decreased the growth of L. monocytogenes in ultra-high temperature (UHT) milk. The findings of this research indicated that E. faecium BT29.11, an antilisterial strain, might be employed as a probiotic adjunct culture in fermented food products.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43746748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-03DOI: 10.15586/ijfs.v35i2.2248
Xiao-yan Zu, Ya-qi Huang, Yajie Zhao, Guangquan Xiong, T. Liao, Hailan Li
In this work, peptides were extracted from Silver carp (SC) scales via protease hydrolysis and separated using two membranes (M1 and M2). The results revealed that the water: SC scale ratios of 50.6 mL/g, alkaline protease 1 (AP1) dose of 2313.6 U/mL, and pH of 8.14 were the optimal hydrolysis conditions, and the peptide yield reached 88.77 ± 0.32%. The optimal conditions of peptide separation were clarified: the operating pressure of the M1 (M2) was 0.25 (0.4) MPa, the liquid temperature was 30°C, and the operation time was 65 min. In this case, the permeability of the M1 (M2) reached 91.73 ± 96% (79.83 ± 7.23%), and the average molecular weight of the peptides was 758 Da (576 Da). Compared with M1 peptides, M2 peptides contained more acidic and aromatic amino acids exhibiting free-radical scavenging and tyrosinase inhibition properties. It might provide a way to utilize SC scales as a promising material to produce bioactive peptides.
{"title":"Peptide extraction from silver carp (Hypophthalmichthys molitrix) scales via enzymatic hydrolysis and membrane filtration","authors":"Xiao-yan Zu, Ya-qi Huang, Yajie Zhao, Guangquan Xiong, T. Liao, Hailan Li","doi":"10.15586/ijfs.v35i2.2248","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2248","url":null,"abstract":"In this work, peptides were extracted from Silver carp (SC) scales via protease hydrolysis and separated using two membranes (M1 and M2). The results revealed that the water: SC scale ratios of 50.6 mL/g, alkaline protease 1 (AP1) dose of 2313.6 U/mL, and pH of 8.14 were the optimal hydrolysis conditions, and the peptide yield reached 88.77 ± 0.32%. The optimal conditions of peptide separation were clarified: the operating pressure of the M1 (M2) was 0.25 (0.4) MPa, the liquid temperature was 30°C, and the operation time was 65 min. In this case, the permeability of the M1 (M2) reached 91.73 ± 96% (79.83 ± 7.23%), and the average molecular weight of the peptides was 758 Da (576 Da). Compared with M1 peptides, M2 peptides contained more acidic and aromatic amino acids exhibiting free-radical scavenging and tyrosinase inhibition properties. It might provide a way to utilize SC scales as a promising material to produce bioactive peptides.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49665004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-02DOI: 10.15586/ijfs.v35i2.2251
Zohreh Pourzafar, A. Elhamirad, M. S. Zenoozian, M. Armin
Plant extracts play an important role in improving the quality properties and enhancing the shelf life of food products. In the present study, different concentrations of green tea (0–2%), white tea (0–2%), and ginger (0 to 1.5%) extracts were used to formulate a sponge cake. Response surface methodology was used to investigate cake quality attributes. For each response, a second-order polynomial model with high coefficient of determination (R2; >0.95) was developed using multiple linear regression analysis. The overall optimum area with high stability was found at a combined level of green tea (1.44%), white tea (1.71%), and ginger (0.75%) extracts.
{"title":"Optimization of producing functional sponge cake using a combination extract of green tea, white tea, and ginger","authors":"Zohreh Pourzafar, A. Elhamirad, M. S. Zenoozian, M. Armin","doi":"10.15586/ijfs.v35i2.2251","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2251","url":null,"abstract":"Plant extracts play an important role in improving the quality properties and enhancing the shelf life of food products. In the present study, different concentrations of green tea (0–2%), white tea (0–2%), and ginger (0 to 1.5%) extracts were used to formulate a sponge cake. Response surface methodology was used to investigate cake quality attributes. For each response, a second-order polynomial model with high coefficient of determination (R2; >0.95) was developed using multiple linear regression analysis. The overall optimum area with high stability was found at a combined level of green tea (1.44%), white tea (1.71%), and ginger (0.75%) extracts.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48965952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-27DOI: 10.15586/ijfs.v35i2.2288
Q. Niu, Jin-cai Li, Mengjun Zhang, Peng Zhou
P2X7 receptor (P2X7R) inhibition is critical for reducing the overactivation of its downstream signaling pathway in autoimmune diseases. Phytochemicals are a source of medicinal compounds for various diseases and contribute to the development of effective and safe P2X7R-targeted drugs. This review is aimed at identifying and screening novel safe, effective, and economically feasible inhibitors of P2X7R from phytochemicals extracted from food and plants. The results of the docking study revealed that the VINA scores of dihydrotanshinone, baicalin, berberine, genistin, dioscin, resveratrol, apigenin, cannabidiol, esculin, and luteolin were lower than or equal to that of A740003 (P2X7R inhibitor). The VINA scores of dihydrotanshinone and baicalin were lower than or equal to JNJ47965567 (P2X7R inhibitor). Dihydrotanshinone and baicalin can be used as lead compounds for P2X7R inhibition. These active ingredients will contribute to the discovery of lead compounds and the development of innovative P2X7R agents for the treatment of autoimmune diseases.
{"title":"Natural phytochemicals as P2X7 receptor inhibitors for the treatment of inflammation-related diseases","authors":"Q. Niu, Jin-cai Li, Mengjun Zhang, Peng Zhou","doi":"10.15586/ijfs.v35i2.2288","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2288","url":null,"abstract":"P2X7 receptor (P2X7R) inhibition is critical for reducing the overactivation of its downstream signaling pathway in autoimmune diseases. Phytochemicals are a source of medicinal compounds for various diseases and contribute to the development of effective and safe P2X7R-targeted drugs. This review is aimed at identifying and screening novel safe, effective, and economically feasible inhibitors of P2X7R from phytochemicals extracted from food and plants. The results of the docking study revealed that the VINA scores of dihydrotanshinone, baicalin, berberine, genistin, dioscin, resveratrol, apigenin, cannabidiol, esculin, and luteolin were lower than or equal to that of A740003 (P2X7R inhibitor). The VINA scores of dihydrotanshinone and baicalin were lower than or equal to JNJ47965567 (P2X7R inhibitor). Dihydrotanshinone and baicalin can be used as lead compounds for P2X7R inhibition. These active ingredients will contribute to the discovery of lead compounds and the development of innovative P2X7R agents for the treatment of autoimmune diseases.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49486844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-17DOI: 10.15586/ijfs.v35i2.2290
Yao-yao Ma, Xiao Zhao, Lan Zhou, Shenghe Li, Juan Bai, Ling-li Shi, Fang Hua, Peng Zhou
Kaempferol-3-O-rutinoside (KR) is a flavonoid glycoside derived from traditional Chinese medicine, plants, and tea, and has good myocardial protection. This study focuses on the mechanism of myocardial protection with KR and whether myocardial protection can be achieved by activating the adenosine monophosphate-activated protein kinase–silent mating-type information regulation 2 homolog 1 (sirtuin) (AMPK/SIRT1) signal pathway. Molecular docking technique was used to predict the binding affinity of KR to AMPK. The inflammatory injury model of H9c2 cells was established by lipopolysaccharide (LPS) induction. H9c2 cell proliferation was detected by cell counting kit -8 assay. The apoptosis rate was measured by flow cytometry. Levels of interlukin (IL)-1β, IL-6, and tumor necrosis factor-α (TNF-α) were determined by enzyme-linked-immunosorbent serologic assay. AMPK and SIRT1 expression levels were quantified through reverse transcription-polymerase chain reaction and Western blotting assay. Results indicated that KR has a certain binding affinity with AMPK. KR could increase the growth of H9c2 inhibited by LPS, reduce apoptosis rate, and reverse the elevated levels of IL-1β, IL-6, and TNF-α. Furthermore, KR could suppress the expression levels of AMPK and SIRT1, and AMPK-specific inhibitor (Compound C) could significantly counteract the activation of KR, indicating that its anti-inflammatory effect is achieved by regulating the AMPK/SIRT1 signaling pathway.
山奈酚-3- o -rutinoside (KR)是一种从中药、植物和茶叶中提取的类黄酮苷，具有良好的心肌保护作用。本研究的重点是KR的心肌保护机制，以及是否可以通过激活单磷酸腺苷激活的蛋白激酶沉默交配型信息调控2同源物1 (sirtuin) (AMPK/SIRT1)信号通路来实现心肌保护。利用分子对接技术预测了KR与AMPK的结合亲和力。采用脂多糖(LPS)诱导建立H9c2细胞炎症损伤模型。细胞计数试剂盒-8法检测H9c2细胞增殖。流式细胞术检测细胞凋亡率。采用酶联免疫吸附血清学法检测白细胞介素(IL)-1β、IL-6、肿瘤坏死因子-α (TNF-α)水平。通过逆转录聚合酶链反应和Western blotting检测AMPK和SIRT1的表达水平。结果表明，KR与AMPK具有一定的结合亲和力。KR能促进被LPS抑制的H9c2的生长，降低凋亡率，逆转IL-1β、IL-6、TNF-α水平升高。此外，KR可以抑制AMPK和SIRT1的表达水平，AMPK特异性抑制剂(Compound C)可以显著抵消KR的激活，表明其抗炎作用是通过调节AMPK/SIRT1信号通路来实现的。
{"title":"Pretreatment of kaempferol-3-O-rutinoside protects H9c2 cells against LPS-induced inflammation through the AMPK/SIRT1 pathway","authors":"Yao-yao Ma, Xiao Zhao, Lan Zhou, Shenghe Li, Juan Bai, Ling-li Shi, Fang Hua, Peng Zhou","doi":"10.15586/ijfs.v35i2.2290","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2290","url":null,"abstract":"Kaempferol-3-O-rutinoside (KR) is a flavonoid glycoside derived from traditional Chinese medicine, plants, and tea, and has good myocardial protection. This study focuses on the mechanism of myocardial protection with KR and whether myocardial protection can be achieved by activating the adenosine monophosphate-activated protein kinase–silent mating-type information regulation 2 homolog 1 (sirtuin) (AMPK/SIRT1) signal pathway. Molecular docking technique was used to predict the binding affinity of KR to AMPK. The inflammatory injury model of H9c2 cells was established by lipopolysaccharide (LPS) induction. H9c2 cell proliferation was detected by cell counting kit -8 assay. The apoptosis rate was measured by flow cytometry. Levels of interlukin (IL)-1β, IL-6, and tumor necrosis factor-α (TNF-α) were determined by enzyme-linked-immunosorbent serologic assay. AMPK and SIRT1 expression levels were quantified through reverse transcription-polymerase chain reaction and Western blotting assay. Results indicated that KR has a certain binding affinity with AMPK. KR could increase the growth of H9c2 inhibited by LPS, reduce apoptosis rate, and reverse the elevated levels of IL-1β, IL-6, and TNF-α. Furthermore, KR could suppress the expression levels of AMPK and SIRT1, and AMPK-specific inhibitor (Compound C) could significantly counteract the activation of KR, indicating that its anti-inflammatory effect is achieved by regulating the AMPK/SIRT1 signaling pathway.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41495129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-11DOI: 10.15586/ijfs.v35i2.2304
Zhicong Su, Yingying Han, Jinhua Du
In order to eliminate ethyl carbamate (EC) content in apple distillate, Fuji apple juice was acidified to pH 3.0 by sulfuric acid (ST), malic acid (MT), lactic acid (LT), or citric acid (CT). The acidified juice was inoculated with yeast, fermented at room temperature, and distilled by double distillation. Acid treatment by ST (3.23 μg/L), MT (3.20 μg/L), LT (2.93 μg/L), and CT (3.57 μg/L) significantly eliminated EC from apple distillate. Combined with the EC content and sensory evaluation, it was suggested that the high-quality apple distillate could be obtained with lower EC if apple juice was treated with ST or MT before fermentation.
{"title":"Effects of acidified apple juice before fermentation on ethyl carbamate and volatile components of apple distillate","authors":"Zhicong Su, Yingying Han, Jinhua Du","doi":"10.15586/ijfs.v35i2.2304","DOIUrl":"https://doi.org/10.15586/ijfs.v35i2.2304","url":null,"abstract":"In order to eliminate ethyl carbamate (EC) content in apple distillate, Fuji apple juice was acidified to pH 3.0 by sulfuric acid (ST), malic acid (MT), lactic acid (LT), or citric acid (CT). The acidified juice was inoculated with yeast, fermented at room temperature, and distilled by double distillation. Acid treatment by ST (3.23 μg/L), MT (3.20 μg/L), LT (2.93 μg/L), and CT (3.57 μg/L) significantly eliminated EC from apple distillate. Combined with the EC content and sensory evaluation, it was suggested that the high-quality apple distillate could be obtained with lower EC if apple juice was treated with ST or MT before fermentation.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43242245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-16DOI: 10.15586/ijfs.v35i1.2320
Bouayad Di, H. Grar, Sadia Berzou, O. Kheroua, D. Saidi, H. Kaddouri
In this study, we explored the effects of marjoram oil (MO) on dextran sulfate sodium (DSS)-induced colitis in Balb/c mice. Marjoram oil was found to significantly reduce the severity of DSS-induced colonic inflammation, as reflected by improved disease activity index, prevented colon length shortening, lower histopathological score, decreased myeloperoxidase activity, and reduced interlukin 6 (IL-6) levels. Moreover, marjoram oil pretreatment enhanced the colonic epithelial integrity by decreasing paracellular permeability. Marjoram oil was found to clearly reduce the colonic levels of thiobarbituric acid reactive substances assay and enhance the activity of superoxide dismutase, catalase, and glutathione sulfhydryl content. Marjoram oil could exert a protective effect on ulcerative colitis through its anti-inflammatory and antioxidant properties.
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