Pub Date : 2022-09-02DOI: 10.15586/ijfs.v34i3.2242
M. R. Ceccarini, M. Codini, S. Cataldi, B. Fioretti, G. Brecchia, E. Albi, T. Beccari
Goji berries are the most cultivated fruit crop in Asian countries as they contain many nutrients and health-promoting bioactive compounds. These health-promoting properties have recently stimulated the interest of food and nutraceutical industries in Europe, so this crop has spread within Italy, which has become the largest European producer. Several works on the chemical composition and biological activities of Chinese goji berries are available. In this review, the chemical and the nutritional profile of goji berries from Licium barbarum spp. cultivated in Italy are reported.
{"title":"Licium Barbarum cultivated in Italy: Chemical characterization and nutritional evaluation","authors":"M. R. Ceccarini, M. Codini, S. Cataldi, B. Fioretti, G. Brecchia, E. Albi, T. Beccari","doi":"10.15586/ijfs.v34i3.2242","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2242","url":null,"abstract":"Goji berries are the most cultivated fruit crop in Asian countries as they contain many nutrients and health-promoting bioactive compounds. These health-promoting properties have recently stimulated the interest of food and nutraceutical industries in Europe, so this crop has spread within Italy, which has become the largest European producer. Several works on the chemical composition and biological activities of Chinese goji berries are available. In this review, the chemical and the nutritional profile of goji berries from Licium barbarum spp. cultivated in Italy are reported.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48480526","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 : 2022-08-23DOI: 10.15586/ijfs.v34i3.2236
Z. Chekroud, Leila Djerrab, A. Rouabhia, Mohamed Abdesselem Dems, Imane Atailia, Faiçal Djazy, M. Smadi
The aim of this research was to study the valorization of the date fruit by-product by conversion of date syrup into biopolymer polyhydroxybutyrate (PHB), based on the metabolic capacity of the bacterial strain Bacillus paramycoides to accumulate PHB from date syrup. Total reducing sugars in date syrup was essayed using 3',5-dinitrosalicylic acid (DNS) and HPLC methods. Bacillus paramycoides was isolated from soil of the botanic garden of Skikda university, Algeria. The accumulated PHB was extracted using chloroform. It was quantified as crotonic acid in concentrated sulfuric acid (H2SO4) by spectrophotometry at 300nm. Date syrup is characterized by high levels of total sugars (79.66 g/L) with 31.86 g/L of total reducing sugars. PHB accumulation reached its maximum (104.3 ug/mL) after 96 h of incubation at pH 7 and temperature 37°C using Tryptophane as the nitrogen source and acid pretreated syrup at a concentration of 8%. HPLC analysis on Aminex HPX-87H showed that the produced PHB from date syrup is characterized by a chromatogram peak with a retention time at 22.5 min.
{"title":"Valorisation of date fruits by-products for the production of biopolymer polyhydroxybutyrate (PHB) using the bacterial strain Bacillus paramycoides","authors":"Z. Chekroud, Leila Djerrab, A. Rouabhia, Mohamed Abdesselem Dems, Imane Atailia, Faiçal Djazy, M. Smadi","doi":"10.15586/ijfs.v34i3.2236","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2236","url":null,"abstract":"The aim of this research was to study the valorization of the date fruit by-product by conversion of date syrup into biopolymer polyhydroxybutyrate (PHB), based on the metabolic capacity of the bacterial strain Bacillus paramycoides to accumulate PHB from date syrup. Total reducing sugars in date syrup was essayed using 3',5-dinitrosalicylic acid (DNS) and HPLC methods. Bacillus paramycoides was isolated from soil of the botanic garden of Skikda university, Algeria. The accumulated PHB was extracted using chloroform. It was quantified as crotonic acid in concentrated sulfuric acid (H2SO4) by spectrophotometry at 300nm. Date syrup is characterized by high levels of total sugars (79.66 g/L) with 31.86 g/L of total reducing sugars. PHB accumulation reached its maximum (104.3 ug/mL) after 96 h of incubation at pH 7 and temperature 37°C using Tryptophane as the nitrogen source and acid pretreated syrup at a concentration of 8%. HPLC analysis on Aminex HPX-87H showed that the produced PHB from date syrup is characterized by a chromatogram peak with a retention time at 22.5 min.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44641980","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 : 2022-08-15DOI: 10.15586/ijfs.v34i3.2211
M. Ullah, Aamir Ahmad, S. H. Bhat, Faisel M Abuduhier, Syed Khalid Mustafa, T. Al-qirim
Chemoprevention with alternative approaches is emerging as a significant component of therapeutic regimen for the management of various diseases in human population including cancer. The concept of personalized nutrition is attracting considerable interest as an effective and affordable strategy in the prevention of chronic diseases. It is acknowledged that diet-derived agents or non-dietary natural products are not only the source of traditional medicines but also the lead compounds for currently used pharmaceuticals with excellent efficacy against a number of human diseases. Achillea species (Asteraceae) are considered as functional foods, which are important constituents of traditional medicine and commonly consumed as herbal tea or food additives worldwide. The studies presented herein demonstrate the effects of the hydro-methanolic extract of A. fragrantissima against a panel of cancer cells that include breast cancer (MDA-MB-231,MCF-7,SKBR3), pancreatic cancer (BxPC-3, MiaPaCa-2), prostate cancer (LNCaP,C4-2B,PC-3), and lung cancer (A549). The experimental results presented in the study show that the extract, which is rich in structurally diverse phytochemicals, effectively inhibits the cell growth and induces apoptotic cell death in human cancer cells. The treatment of the cancer cells with the extract resulted in a progressive decrease in cell migration and invasiveness, demonstrating an effective anti-metastatic activity. The mechanism by which the extract exerts its effects against cancer cells potentially engages NF-κB signaling and downregulation of its target cytokines such as VEGF. The study provides evidence that partially support the importance of functional foods and highlights their significance in disease prevention.
{"title":"Functional profiling of Achillea fragrantissima (a perennial edible herb) against human cancer cells and potential nutraceutical impact in neutralizing cell proliferation by interfering with VEGF and NF-κB signaling pathways","authors":"M. Ullah, Aamir Ahmad, S. H. Bhat, Faisel M Abuduhier, Syed Khalid Mustafa, T. Al-qirim","doi":"10.15586/ijfs.v34i3.2211","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2211","url":null,"abstract":"Chemoprevention with alternative approaches is emerging as a significant component of therapeutic regimen for the management of various diseases in human population including cancer. The concept of personalized nutrition is attracting considerable interest as an effective and affordable strategy in the prevention of chronic diseases. It is acknowledged that diet-derived agents or non-dietary natural products are not only the source of traditional medicines but also the lead compounds for currently used pharmaceuticals with excellent efficacy against a number of human diseases. Achillea species (Asteraceae) are considered as functional foods, which are important constituents of traditional medicine and commonly consumed as herbal tea or food additives worldwide. The studies presented herein demonstrate the effects of the hydro-methanolic extract of A. fragrantissima against a panel of cancer cells that include breast cancer (MDA-MB-231,MCF-7,SKBR3), pancreatic cancer (BxPC-3, MiaPaCa-2), prostate cancer (LNCaP,C4-2B,PC-3), and lung cancer (A549). The experimental results presented in the study show that the extract, which is rich in structurally diverse phytochemicals, effectively inhibits the cell growth and induces apoptotic cell death in human cancer cells. The treatment of the cancer cells with the extract resulted in a progressive decrease in cell migration and invasiveness, demonstrating an effective anti-metastatic activity. The mechanism by which the extract exerts its effects against cancer cells potentially engages NF-κB signaling and downregulation of its target cytokines such as VEGF. The study provides evidence that partially support the importance of functional foods and highlights their significance in disease prevention.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46175179","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 : 2022-08-06DOI: 10.15586/ijfs.v34i3.2241
Chawakwan Nitikornwarakul, R. Wangpradid, C. Sirimuangmoon, Somwang Lekjing, A. Nishioka, T. Koda
The objective of this study was to develop nutritious elderly diet formulations. Each formulation contained three components, pigmented rice flours from shear-heat milling, freeze-dried protein bouillon cube, and sesame oil. The final products were tested with 100 panelists and monitored for quality changes (physical, chemical, microbial, and sensory properties) for 6 months. The three developed formulations provided a suitable ratio of the main nutrients and adequate energy. The products were highly accepted (95%) and easy to swallow (score 4.2/5), indicating a high potential for launching in the elderly market. The products can retain their quality and achieve microbiology safety during storage.
{"title":"Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process","authors":"Chawakwan Nitikornwarakul, R. Wangpradid, C. Sirimuangmoon, Somwang Lekjing, A. Nishioka, T. Koda","doi":"10.15586/ijfs.v34i3.2241","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2241","url":null,"abstract":"The objective of this study was to develop nutritious elderly diet formulations. Each formulation contained three components, pigmented rice flours from shear-heat milling, freeze-dried protein bouillon cube, and sesame oil. The final products were tested with 100 panelists and monitored for quality changes (physical, chemical, microbial, and sensory properties) for 6 months. The three developed formulations provided a suitable ratio of the main nutrients and adequate energy. The products were highly accepted (95%) and easy to swallow (score 4.2/5), indicating a high potential for launching in the elderly market. The products can retain their quality and achieve microbiology safety during storage.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42940858","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 : 2022-07-29DOI: 10.15586/ijfs.v34i3.2212
M. Ishfaq, Wanying Hu, Zhihua Hu, Yurong Guan, Ruihong Zhang
Ginger is a rhizome of the family Zingiberaceae and is one of the most commonly used spices in food and beverages worldwide. The pharmacological activities of ginger, including antioxidant, anti-inflammatory, anticancer, and protective effects against pain and gastrointestinal tract disorders, are primarily attributed to its phenolic compounds. However, knowledge about the mechanisms of toxicity, absorption, molecular targets, and dose–response relationship of ginger in human clinical studies is still elusive. The aim of this review is to give an overview of the current literature in the context of bioactive compounds and biological activities of ginger. Furthermore, recent findings regarding the absorption, tissue distribution, and nano-formulations of ginger bioactive compounds are discussed. The current in vitro and in vivo studies identified and validated ginger extracts and bioactive compounds, including gingerols, zingiberene, shogaols, and zingerone. Despite the data available regarding the pharmacological uses of ginger together with a deep mechanistic approach about the pharmacokinetic, pharmacodynamic and dose-response studies in humans is yet to be provided. Studies on the absorption, bioavailability, adverse reactions, and safe doses of the bioactive compounds of ginger will additionally improve its therapeutic applications. Nonetheless, the use of nano-formulations of bioactive compounds of ginger will be a more effective strategy in drug delivery. These novel evidences may bring ginger to the forefront of nutraceuticals for the treatment and/or prevention of various human health disorders.
{"title":"A review of nutritional implications of bioactive compounds of Ginger (Zingiber officinale Roscoe), their biological activities and nano-formulations","authors":"M. Ishfaq, Wanying Hu, Zhihua Hu, Yurong Guan, Ruihong Zhang","doi":"10.15586/ijfs.v34i3.2212","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2212","url":null,"abstract":"Ginger is a rhizome of the family Zingiberaceae and is one of the most commonly used spices in food and beverages worldwide. The pharmacological activities of ginger, including antioxidant, anti-inflammatory, anticancer, and protective effects against pain and gastrointestinal tract disorders, are primarily attributed to its phenolic compounds. However, knowledge about the mechanisms of toxicity, absorption, molecular targets, and dose–response relationship of ginger in human clinical studies is still elusive. The aim of this review is to give an overview of the current literature in the context of bioactive compounds and biological activities of ginger. Furthermore, recent findings regarding the absorption, tissue distribution, and nano-formulations of ginger bioactive compounds are discussed. The current in vitro and in vivo studies identified and validated ginger extracts and bioactive compounds, including gingerols, zingiberene, shogaols, and zingerone. Despite the data available regarding the pharmacological uses of ginger together with a deep mechanistic approach about the pharmacokinetic, pharmacodynamic and dose-response studies in humans is yet to be provided. Studies on the absorption, bioavailability, adverse reactions, and safe doses of the bioactive compounds of ginger will additionally improve its therapeutic applications. Nonetheless, the use of nano-formulations of bioactive compounds of ginger will be a more effective strategy in drug delivery. These novel evidences may bring ginger to the forefront of nutraceuticals for the treatment and/or prevention of various human health disorders.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47350461","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 : 2022-06-28DOI: 10.15586/ijfs.v34i2.2209
Weisong Mu, Yumeng Feng, Haojie Shu, Bo Wang, D. Tian
This study tries to propose a wine recommendation algorithm based on partitioning and Stacking Integration Strategy for Chinese wine consumers. The approaches follow the idea of partitioning, decomposing traditional recommendation task into several subtasks according to wine attributes, using neural network, support vector machine (SVM), decision tree, random forest, optimized random forest, Adaboost and XGBoost as recommendation models. Then, based on Stacking integration method, five models are screened out for each recommendation index as the base classifier, and the decision tree or logistic regression model is selected as the meta-learner to construct a two-layer Stacking integration framework. Finally, the optimal recommendation algorithm be built for recommendation subtasks according to the prediction accuracy. The result showed that the Stacking integrated recommendation model was suitable for the recommendation of eight attributes including colour, sweetness, foamability, mouthfeel, aroma type, year, packaging and brand, while SVM model was suitable to recommend aroma concentration and price, and the XGboost model was most appropriate for origin. This study would subserve consumers to choose the wine more easily and conveniently and provide support for wine companies to improve customer satisfaction with consumer services. The study expands the approach of concerning research and proposes a specific multi-model recommendation strategy based on artificial intelligence models to recommend multiattribute commodities.
{"title":"Wine recommendation algorithm based on partitioning and stacking integration strategy for Chinese wine consumers","authors":"Weisong Mu, Yumeng Feng, Haojie Shu, Bo Wang, D. Tian","doi":"10.15586/ijfs.v34i2.2209","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2209","url":null,"abstract":"This study tries to propose a wine recommendation algorithm based on partitioning and Stacking Integration Strategy for Chinese wine consumers. The approaches follow the idea of partitioning, decomposing traditional recommendation task into several subtasks according to wine attributes, using neural network, support vector machine (SVM), decision tree, random forest, optimized random forest, Adaboost and XGBoost as recommendation models. Then, based on Stacking integration method, five models are screened out for each recommendation index as the base classifier, and the decision tree or logistic regression model is selected as the meta-learner to construct a two-layer Stacking integration framework. Finally, the optimal recommendation algorithm be built for recommendation subtasks according to the prediction accuracy. The result showed that the Stacking integrated recommendation model was suitable for the recommendation of eight attributes including colour, sweetness, foamability, mouthfeel, aroma type, year, packaging and brand, while SVM model was suitable to recommend aroma concentration and price, and the XGboost model was most appropriate for origin. This study would subserve consumers to choose the wine more easily and conveniently and provide support for wine companies to improve customer satisfaction with consumer services. The study expands the approach of concerning research and proposes a specific multi-model recommendation strategy based on artificial intelligence models to recommend multiattribute commodities.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46553081","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 : 2022-06-16DOI: 10.15586/ijfs.v34i2.2181
A. Mukhametov, L. Mamayeva, M. Yerbulekova, G. Aitkhozhayeva
The creation of new emulsion-based food products has great potential for the food industry at the present stage of its development. The purpose of the paper is to explore the physical and chemical characteristics (content of fatty acids and tocopherols) of nine mixtures (blends) of conventional and unconventional vegetable oils with regard to the changes in the peroxide values of the oil blends stored under different temperatures for different periods. The study was conducted in 2020 in Almaty (Kazakhstan). Nine vegetable oil blends were prepared by mixing conventional and unconventional ingredients. Each of the resulting blends was tested in 30 replicates for the content of fatty acids (oleic, linoleic, and linolenic acids) and tocopherols. The blends were stored at 10°C and 20°C. Samples were taken to determine peroxide values. The results were compared to the control (refined sunflower oil). In all nine blends, the optimal ratio of the evaluated fatty acids and the optimal concentration of tocopherols were confirmed. After 6 months of storage, the peroxide values of blend No. 1 stored at 10°C and 20°C were 3 and 6, respectively. Blend No. 2 stored for the same period at the same temperatures demonstrated the respective peroxide values of 2.5 and 4.5. For blend No. 3, the respective values obtained were 2.5 and 5.5, and for blend No. 4, the respective values were 3.0 and 6.5. The most drastic changes were observed in blend No. 5, with respective peroxide values of 2.5 and 7.2. The respective peroxide values of blend No. 6 were 3.7 and 5.5, blend No. 7, 3.5 and 7.0, blend No. 8, 4.0 and 6.5, and blend No. 9, .5 and 5.5. All in all, the peroxide values of the nine tested blends were significantly lower than those of the control (p ≤ 0.05–0.01). The proposed nine blends can be used as food additives exhibiting biological activities. After 6 months of storage, the minimal changes in the peroxide values were observed in blend Nos. 2 and 3, while the maximum changes were reported for blend Nos. 5, 7, and 8. In the future, an investigation of the therapeutic effects of the obtained blends should be undertaken, with a focus on possible adverse heating-induced changes in some components (flaxseed oil).
{"title":"Fatty Acid Profile of Functional Emulsion-Based Food Products Containing Conventional and Unconventional Ingredients","authors":"A. Mukhametov, L. Mamayeva, M. Yerbulekova, G. Aitkhozhayeva","doi":"10.15586/ijfs.v34i2.2181","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2181","url":null,"abstract":"The creation of new emulsion-based food products has great potential for the food industry at the present stage of its development. The purpose of the paper is to explore the physical and chemical characteristics (content of fatty acids and tocopherols) of nine mixtures (blends) of conventional and unconventional vegetable oils with regard to the changes in the peroxide values of the oil blends stored under different temperatures for different periods. The study was conducted in 2020 in Almaty (Kazakhstan). Nine vegetable oil blends were prepared by mixing conventional and unconventional ingredients. Each of the resulting blends was tested in 30 replicates for the content of fatty acids (oleic, linoleic, and linolenic acids) and tocopherols. The blends were stored at 10°C and 20°C. Samples were taken to determine peroxide values. The results were compared to the control (refined sunflower oil). In all nine blends, the optimal ratio of the evaluated fatty acids and the optimal concentration of tocopherols were confirmed. After 6 months of storage, the peroxide values of blend No. 1 stored at 10°C and 20°C were 3 and 6, respectively. Blend No. 2 stored for the same period at the same temperatures demonstrated the respective peroxide values of 2.5 and 4.5. For blend No. 3, the respective values obtained were 2.5 and 5.5, and for blend No. 4, the respective values were 3.0 and 6.5. The most drastic changes were observed in blend No. 5, with respective peroxide values of 2.5 and 7.2. The respective peroxide values of blend No. 6 were 3.7 and 5.5, blend No. 7, 3.5 and 7.0, blend No. 8, 4.0 and 6.5, and blend No. 9, .5 and 5.5. All in all, the peroxide values of the nine tested blends were significantly lower than those of the control (p ≤ 0.05–0.01). The proposed nine blends can be used as food additives exhibiting biological activities. After 6 months of storage, the minimal changes in the peroxide values were observed in blend Nos. 2 and 3, while the maximum changes were reported for blend Nos. 5, 7, and 8. In the future, an investigation of the therapeutic effects of the obtained blends should be undertaken, with a focus on possible adverse heating-induced changes in some components (flaxseed oil).","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43515306","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 : 2022-06-16DOI: 10.15586/ijfs.v34i2.2188
Peng Zhou, An-lu Shen, Pei-pei Liu, Shu-shu Wang, Liang Wang
Licorice (Glycyrrhiza glabra L.) is an essential herb in Chinese medicine, as well as a common ingredient in health foods and natural sweeteners. Liquiritin, the primary constituent of licorice, possesses a wide range of pharmacological and biological properties. This research aims to study the protective mechanism of liquiritin in the myocardium. The potential therapeutic efficacy of liquiritin against acute myocardial infarction (AMI) was tested using molecular docking and verified using an AMI rat model caused by the ligation of the LAD coronary artery. Molecular docking between liquiritin and toll-like receptor 4 (TLR4) and myeloid differentiation factor 88 (MyD88) was predicted using SystemsDock. Then, for experimental validation, in vivo studies were employed. Rats with the AMI model established by ligation of left anterior descending coronary artery were divided into four groups—sham group, model group, captopril group, and liquiritin group. LVSP, LVEDP, +dp/dtmax, and -dp/ dtmax were detected and analyzed. HE and Masson staining were used to observe the pathological changes. The protein expressions of TLR4, MyD88, and nuclear factorκB p65 (NF-κB p65) were detected by Western blotting. Molecular docking showed that liquiritin may act on the TLR4 and MyD88, and, therefore, liquiritin was pre-dicted to exert anti-inflammatory effects by regulating the TLR4/MyD88 signaling pathway. Liquiritin improved LVSP, +dp/dtmax, -dp/dtmax, and LVEDP levels, and alleviated pathological changes and cardiac fibrosis. Further study found that liquiritin could decrease the overexpression of TLR4, MyD88, and NF-κB, which validated the molecular docking study. Hence, liquiritin ameliorates AMI by reducing inflammation, and blocking TLR4/ MyD88/NF-κB signaling. These results indicate that liquiritin as a potential compound could alleviate AMI and broaden its application.
{"title":"Molecular docking and in vivo studies of liquiritin against acute myocardial infarction via TLR4/MyD88/NF-κB signaling","authors":"Peng Zhou, An-lu Shen, Pei-pei Liu, Shu-shu Wang, Liang Wang","doi":"10.15586/ijfs.v34i2.2188","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2188","url":null,"abstract":"Licorice (Glycyrrhiza glabra L.) is an essential herb in Chinese medicine, as well as a common ingredient in health foods and natural sweeteners. Liquiritin, the primary constituent of licorice, possesses a wide range of pharmacological and biological properties. This research aims to study the protective mechanism of liquiritin in the myocardium. The potential therapeutic efficacy of liquiritin against acute myocardial infarction (AMI) was tested using molecular docking and verified using an AMI rat model caused by the ligation of the LAD coronary artery. Molecular docking between liquiritin and toll-like receptor 4 (TLR4) and myeloid differentiation factor 88 (MyD88) was predicted using SystemsDock. Then, for experimental validation, in vivo studies were employed. Rats with the AMI model established by ligation of left anterior descending coronary artery were divided into four groups—sham group, model group, captopril group, and liquiritin group. LVSP, LVEDP, +dp/dtmax, and -dp/ dtmax were detected and analyzed. HE and Masson staining were used to observe the pathological changes. The protein expressions of TLR4, MyD88, and nuclear factorκB p65 (NF-κB p65) were detected by Western blotting. Molecular docking showed that liquiritin may act on the TLR4 and MyD88, and, therefore, liquiritin was pre-dicted to exert anti-inflammatory effects by regulating the TLR4/MyD88 signaling pathway. Liquiritin improved LVSP, +dp/dtmax, -dp/dtmax, and LVEDP levels, and alleviated pathological changes and cardiac fibrosis. Further study found that liquiritin could decrease the overexpression of TLR4, MyD88, and NF-κB, which validated the molecular docking study. Hence, liquiritin ameliorates AMI by reducing inflammation, and blocking TLR4/ MyD88/NF-κB signaling. These results indicate that liquiritin as a potential compound could alleviate AMI and broaden its application.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43514402","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 : 2022-06-14DOI: 10.15586/ijfs.v34i2.2204
Giorgia Centorame, M. D. Baldassarre, G. Di Dalmazi, Francesca V. Gambacorta, Fabrizio Febo, A. Consoli, G. Formoso
Policaptil Gel Retard® (PGR), a natural fiber-based molecule, has been shown to prevent weight gain and ameliorate insulin-resistance indices in obese children and adolescents. The aim of this study was to compare the effects of 12 weeks of low calories and low glycemic index (LC-LGI) diet associated or not with the intake of PGR on anthropometric, bioimpedance, and metabolic parameters. Data from 20 obese adult subjects (10 per group) were analyzed. An LC-LGI diet with or without PGR intake reduced weight, BMI, and waist circumference. PGR intake elicited a reduction in fasting plasma insulin and insulin resistance index together with an improvement in insulin sensitivity.
{"title":"Policaptil Gel Retard® reduces body weight and improves insulin sensitivity in obese subjects","authors":"Giorgia Centorame, M. D. Baldassarre, G. Di Dalmazi, Francesca V. Gambacorta, Fabrizio Febo, A. Consoli, G. Formoso","doi":"10.15586/ijfs.v34i2.2204","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2204","url":null,"abstract":"Policaptil Gel Retard® (PGR), a natural fiber-based molecule, has been shown to prevent weight gain and ameliorate insulin-resistance indices in obese children and adolescents. The aim of this study was to compare the effects of 12 weeks of low calories and low glycemic index (LC-LGI) diet associated or not with the intake of PGR on anthropometric, bioimpedance, and metabolic parameters. Data from 20 obese adult subjects (10 per group) were analyzed. An LC-LGI diet with or without PGR intake reduced weight, BMI, and waist circumference. PGR intake elicited a reduction in fasting plasma insulin and insulin resistance index together with an improvement in insulin sensitivity.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43333989","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 : 2022-06-10DOI: 10.15586/ijfs.v34i2.2202
F. Henkrar, L. Khabar
Lipid composition in truffle is essential for nutraceutical and medicinal purposes. Currently, there is no data regarding the lipid content in Moroccan truffles. Therefore, we determined the fatty acid and sterol composition of six Moroccan truffles and desert truffles. The gas chromatography analysis revealed the predominance of fatty palmitic, oleic and linoleic acids. The prominent sterol components were brassicasterol and ergosterol. Besides, the sterol analysis discriminated between the Tuber and Terfezia truffles. These differences seem to be exploitable at a taxonomic level. This is a preliminary report disclosing the fatty acid and sterol composition of Moroccan truffles, indicating the potential use of lipids analysis, especially sterol analysis, as biomarker for truffles distinction.
{"title":"Proximate analysis of lipid composition in Moroccan truffles and desert truffles","authors":"F. Henkrar, L. Khabar","doi":"10.15586/ijfs.v34i2.2202","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2202","url":null,"abstract":"Lipid composition in truffle is essential for nutraceutical and medicinal purposes. Currently, there is no data regarding the lipid content in Moroccan truffles. Therefore, we determined the fatty acid and sterol composition of six Moroccan truffles and desert truffles. The gas chromatography analysis revealed the predominance of fatty palmitic, oleic and linoleic acids. The prominent sterol components were brassicasterol and ergosterol. Besides, the sterol analysis discriminated between the Tuber and Terfezia truffles. These differences seem to be exploitable at a taxonomic level. This is a preliminary report disclosing the fatty acid and sterol composition of Moroccan truffles, indicating the potential use of lipids analysis, especially sterol analysis, as biomarker for truffles distinction.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41984272","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}
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