Pub Date : 2007-11-21DOI: 10.1111/j.1745-4522.2007.00090.x
EUN-KYUNG KIM, SEUNG-JAE LEE, YOU-JIN JEON, CHANG-BUM AHN, MIN DONG SONG, TAE-KYU PARK, SANG-HO MOON, BYONG-TAE JEON, FEREIDOON SHAHIDI, PYO-JAM PARK
ABSTRACT
The antioxidant activity of enzymatic extracts from Perilla frutescens var. crispa was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and alkyl radical-scavenging activity by employing an electron spin resonance methodology. P. frutescens var. crispa was enzymatically hydrolyzed by eight carbohydrases (Dextrozyme, AMG, Promozyme, Maltogenase, Termamyl, Viscozyme, Celluclast, BAN [Novo Co., Novozyme Nordisk, Bagsvaerd, Denmark]) and nine proteases (Flavourzyme, Neutrase, Protamex, Alcalase, PP-trypsin [trypsin from porcine pancreas; Novo Co.], papain, pepsin, α-chymotrypsin, BP-trypsin [trypsin from bovine pancreas; Sigma Chemical Co., St. Louis, MO]). The DPPH radical-scavenging activities of Dextrozyme and Neutrase extracts from P. frutescens var. crispa were the highest and the IC50 values were 60.12 and 112.81 µg/mL, respectively. All enzymatic extracts of P. frutescens var. crispa scavenged hydroxyl radical and the scavenging activity increased in a dose-dependent manner; the IC50 values of Viscozyme and BP-trypsin, which showed the highest activity, were 0.78 and 0.26 mg/mL, respectively. In addition, the Termamyl and Protamex extracts of P. frutescens var. crispa showed the highest alkyl radical-scavenging activities, and the IC50 values were 248.13 and 415.23 µg/mL, respectively. The Viscozyme and BP-trypsin extracts from P. frutescens var. crispa showed protective effect against H2O2-induced DNA damage. These results indicate that enzymatic extracts of P. frutescens var. crispa possess antioxidant activity.
PRACTICAL APPLICATIONS
Perilla frutescens var. crispa could be used to produce protein and carbohydrate extracts with antioxidative activeity. Many industrial commercial enzymes, such as Promozyme, Celluclast 1.5 L FG, Maltogenase L, Viscozyme L, Termamyl SC, Dextrozyme E, AMG 300 L, Protamex, Flavourzyme 500 MG, Neutrase 0.8 L, Puncreatic Trypsin and Alcalase 2.4 L, could also be used to attain the extracts processing the high antioxidative activity. The extracts can be used as natural antioxidants.
摘要采用电子自旋共振法对紫苏(Perilla frutescens var. crispa)酶促提取物的抗氧化活性进行了评价，并对DPPH自由基、羟基自由基和烷基自由基进行了清除。采用8种糖酶(Dextrozyme, AMG, Promozyme, Maltogenase, Termamyl, Viscozyme, Celluclast, BAN [Novo Co.， Novozyme Nordisk, bagsvard, Denmark])和9种蛋白酶(Flavourzyme, Neutrase, Protamex, Alcalase, PP-trypsin[猪胰腺胰蛋白酶;，木瓜蛋白酶，胃蛋白酶，α-凝乳胰蛋白酶，bp -胰蛋白酶[来自牛胰腺的胰蛋白酶;Sigma Chemical Co.， St. Louis, MO])。对DPPH自由基的清除能力以葡聚糖酶和中和酶提取物最强，IC50值分别为60.12和112.81µg/mL。各酶提物均能清除羟基自由基，且清除活性呈剂量依赖性;活性最高的粘酶和bp -胰蛋白酶的IC50值分别为0.78和0.26 mg/mL。此外，果蔓Termamyl和Protamex提取物对烷基自由基的清除活性最高，IC50值分别为248.13和415.23µg/mL。粘酶和bp -胰蛋白酶提取物对h2o2诱导的DNA损伤具有保护作用。这些结果表明，葡萄籽的酶促提取物具有抗氧化活性。紫苏可用于生产具有抗氧化活性的蛋白质和碳水化合物提取物。用Promozyme、Celluclast 1.5 L FG、Maltogenase L、Viscozyme L、Termamyl SC、Dextrozyme E、AMG 300 L、Protamex、Flavourzyme 500 MG、Neutrase 0.8 L、Puncreatic Trypsin和Alcalase 2.4 L等多种工业酶也可获得高抗氧化活性的提取物。其提取物可作为天然抗氧化剂使用。
{"title":"ANTIOXIDANT EFFECT AND DNA PROTECTIVE EFFECT OF VARIOUS ENZYMATIC EXTRACTS FROM PERILLA FRUTESCENS VAR. CRISPA","authors":"EUN-KYUNG KIM, SEUNG-JAE LEE, YOU-JIN JEON, CHANG-BUM AHN, MIN DONG SONG, TAE-KYU PARK, SANG-HO MOON, BYONG-TAE JEON, FEREIDOON SHAHIDI, PYO-JAM PARK","doi":"10.1111/j.1745-4522.2007.00090.x","DOIUrl":"10.1111/j.1745-4522.2007.00090.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The antioxidant activity of enzymatic extracts from </i>Perilla frutescens <i>var. </i>crispa<i> was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and alkyl radical-scavenging activity by employing an electron spin resonance methodology. </i>P. frutescens <i>var. </i>crispa<i> was enzymatically hydrolyzed by eight carbohydrases (Dextrozyme, AMG, Promozyme, Maltogenase, Termamyl, Viscozyme, Celluclast, BAN [Novo Co., Novozyme Nordisk, Bagsvaerd, Denmark]) and nine proteases (Flavourzyme, Neutrase, Protamex, Alcalase, PP-trypsin [trypsin from porcine pancreas; Novo Co.], papain, pepsin, α-chymotrypsin, BP-trypsin [trypsin from bovine pancreas; Sigma Chemical Co., St. Louis, MO]). The DPPH radical-scavenging activities of Dextrozyme and Neutrase extracts from </i>P. frutescens <i>var. </i>crispa<i> were the highest and the IC<sub>50</sub> values were 60.12 and 112.81 µg/mL, respectively. All enzymatic extracts of </i>P. frutescens <i>var. </i>crispa<i> scavenged hydroxyl radical and the scavenging activity increased in a dose-dependent manner; the IC<sub>50</sub> values of Viscozyme and BP-trypsin, which showed the highest activity, were 0.78 and 0.26 mg/mL, respectively. In addition, the Termamyl and Protamex extracts of </i>P. frutescens <i>var. </i>crispa<i> showed the highest alkyl radical-scavenging activities, and the IC<sub>50</sub> values were 248.13 and 415.23 µg/mL, respectively. The Viscozyme and BP-trypsin extracts from </i>P. frutescens <i>var. </i>crispa<i> showed protective effect against H<sub>2</sub>O<sub>2</sub>-induced DNA damage. These results indicate that enzymatic extracts of </i>P. frutescens <i>var. </i>crispa<i> possess antioxidant activity.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p> <i>Perilla frutescens</i> var. <i>crispa</i> could be used to produce protein and carbohydrate extracts with antioxidative activeity. Many industrial commercial enzymes, such as Promozyme, Celluclast 1.5 L FG, Maltogenase L, Viscozyme L, Termamyl SC, Dextrozyme E, AMG 300 L, Protamex, Flavourzyme 500 MG, Neutrase 0.8 L, Puncreatic Trypsin and Alcalase 2.4 L, could also be used to attain the extracts processing the high antioxidative activity. The extracts can be used as natural antioxidants.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2007-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00090.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The seed of Cassia tora L. has been used as a traditional Chinese medicine for a long time and it is also an herbal tea in China. In this research, its volatile oil was recovered by employing supercritical fluid extraction using carbon dioxide and analyzed by gas chromatography (GC) and GC-mass spectrometry. The main components of the volatile oil were elucidated as (Z,Z)-9,12-octadecadienoic acid (26.74%), oleic acid (24.15%), n-hexadecanoic acid (13.99%), chrysophanol (7.26%), (E)-9-octadecenoic acid (4.52%) and octadecanoic acid (4.44%). This volatile oil was characterized by a high content of aliphatic acids (75.90%) and anthraquinones (7.26%). In the antioxidant assays, the volatile oil from C. tora L. seed demonstrated 2,2′-diphenyl-1-picryhydrazyl radical-scavenging activity in the concentration range from 20 to 500 µg/mL, with the 50% inhibitory concentration (IC50) value at 137 µg/mL; it also showed a significant inhibitory effect against hydroxyl radicals with an IC50 value of 67 µg/mL, lower than that of quercetin (IC50 = 8.15 µg/mL), but superior to that of 4-terpineol (IC50 = 87.5 µg/mL). The observed antioxidant activity of this volatile oil is probably caused by the presence of high levels of chrysophanol and, possibly, (Z,Z)-9,12-octadecadienoic acid.
PRACTICAL APPLICATIONS
Juemingzi, the seeds of the legume Cassia tora L., is an important medicinal plant and has been used for over thousands years in China. The water extract from whole plants of C. tora L. shows strong antioxidative activity, but no report was found on the antioxidant activities of the volatile oil from C. tora L. seed. We estimate that some components with strong antioxidant activity are volatile ingredients in the seeds, and they will be valued highly on the treatment of hyperlipidemia, hypertension, oculopathy and inflammatory disease. So the components and antioxidative activities of the volatile oil from C. tora L. seeds were examined, in the hope that the volatile oil could be used as a potential fat-soluble antioxidant in functional foods or medicines.
决明子(Cassia tora L.)作为中药由来已久，在中国也是一种凉茶。本研究采用二氧化碳超临界流体萃取法提取其挥发油，并采用气相色谱(GC)和GC-质谱法对其进行分析。挥发油的主要成分为(Z,Z)-9,12-十八烯二酸(26.74%)、油酸(24.15%)、正十六烯酸(13.99%)、大黄酚(7.26%)、(E)-9-十八烯酸(4.52%)和十八烯酸(4.44%)。该挥发油的主要成分为脂肪酸(75.90%)和蒽醌(7.26%)含量高。在抗氧化实验中，荆芥种子挥发油在20 ~ 500µg/mL范围内具有2,2′-二苯基-1-苦酰肼自由基清除活性，50%抑制浓度(IC50)为137µg/mL;对羟基自由基也有明显的抑制作用，IC50值为67µg/mL，低于槲皮素(IC50 = 8.15µg/mL)，但优于4-松油醇(IC50 = 87.5µg/mL)。观察到的这种挥发油的抗氧化活性可能是由于存在高水平的大黄酚和(Z,Z)-9,12-十八烯二烯酸。决明子是豆科决明子的种子，是一种重要的药用植物，在中国已有数千年的历史。全株水提物具有较强的抗氧化活性，但种子挥发油的抗氧化活性尚未见报道。我们估计种子中含有一些具有较强抗氧化活性的挥发性成分，它们在治疗高脂血症、高血压、眼病和炎症性疾病方面具有重要价值。因此，对牛蒡种子挥发油的成分和抗氧化活性进行了研究，以期将牛蒡种子挥发油作为一种潜在的脂溶性抗氧化剂应用于功能性食品或药物中。
{"title":"CHEMICAL COMPONENTS AND ANTIOXIDANT ACTIVITY OF THE VOLATILE OIL FROM CASSIA TORA L. SEED PREPARED BY SUPERCRITICAL FLUID EXTRACTION","authors":"YUNFENG ZHANG, DONG WEI, SIYUAN GUO, XUEWU ZHANG, MINGFU WANG, FENG CHEN","doi":"10.1111/j.1745-4522.2007.00096.x","DOIUrl":"10.1111/j.1745-4522.2007.00096.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The seed of </i>Cassia tora <i>L. has been used as a traditional Chinese medicine for a long time and it is also an herbal tea in China. In this research, its volatile oil was recovered by employing supercritical fluid extraction using carbon dioxide and analyzed by gas chromatography (GC) and GC-mass spectrometry. The main components of the volatile oil were elucidated as (</i>Z,Z<i>)-9,12-octadecadienoic acid (26.74%), oleic acid (24.15%), </i>n<i>-hexadecanoic acid (13.99%), chrysophanol (7.26%), (</i>E<i>)-9-octadecenoic acid (4.52%) and octadecanoic acid (4.44%). This volatile oil was characterized by a high content of aliphatic acids (75.90%) and anthraquinones (7.26%). In the antioxidant assays, the volatile oil from </i>C. tora <i>L. seed demonstrated 2,2′-diphenyl-1-picryhydrazyl radical-scavenging activity in the concentration range from 20 to 500 </i>µ<i>g/mL, with the 50% inhibitory concentration (IC<sub>50</sub>) value at 137 </i>µ<i>g/mL; it also showed a significant inhibitory effect against hydroxyl radicals with an IC<sub>50</sub> value of 67 </i>µ<i>g/mL, lower than that of quercetin (IC<sub>50</sub></i> = <i>8.15 </i>µ<i>g/mL), but superior to that of 4-terpineol (IC<sub>50</sub></i> = <i>87.5 </i>µ<i>g/mL). The observed antioxidant activity of this volatile oil is probably caused by the presence of high levels of chrysophanol and, possibly, (</i>Z,Z<i>)-9,12-octadecadienoic acid.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Juemingzi, the seeds of the legume <i>Cassia tora</i> L., is an important medicinal plant and has been used for over thousands years in China. The water extract from whole plants of <i>C. tora</i> L. shows strong antioxidative activity, but no report was found on the antioxidant activities of the volatile oil from <i>C. tora</i> L. seed. We estimate that some components with strong antioxidant activity are volatile ingredients in the seeds, and they will be valued highly on the treatment of hyperlipidemia, hypertension, oculopathy and inflammatory disease. So the components and antioxidative activities of the volatile oil from <i>C. tora</i> L. seeds were examined, in the hope that the volatile oil could be used as a potential fat-soluble antioxidant in functional foods or medicines.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2007-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00096.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2007-11-21DOI: 10.1111/j.1745-4522.2007.00092.x
YEONHWA PARK, KAREN J. ALBRIGHT, JAYNE M. STORKSON, WEI LIU, YOOHEON PARK, MICHAEL W. PARIZA
ABSTRACT
The health benefits of ω-3 fatty acids, particularly fish oils, are well known. It is generally recommended to obtain ω-3 fatty acids from fatty fish; however, the possible contaminants in fish products may deter this. Thus, supplements of ω-3 fatty acids from plant-originated lipids may be of interest. Among these, α-linolenic acid (ALA) and stearidonic acid (SDA) have drawn attention. Thus, the purpose of this research was to test the possible conversion of these fatty acids, particularly SDA, to eicosapentaenoic acid (EPA) using a human hepatoma cell line, HepG2 cells. In addition, even though ω-3 fatty acids have been shown to reduce hyperlipidemia, the effects on lipoprotein metabolism are relatively inconsistent. Thus, we also tested ω-3 fatty acids along with SDA on apolipoprotein A and B (apo A and B) secretion from this cell line. The results obtained suggest that both ALA and SDA were converted to EPA and they increased apo B secretion, while having no effect on apo A secretion, similar to the effects of EPA and docosahexaenoic acid. Thus, it may be concluded that SDA can be a possible candidate for use as a precursor for EPA and its effect on lipoproteins was similar to that of EPA.
PRACTICAL APPLICATIONS
This study suggests the possible use of stearidonic and α-linolenic acids from plant-originated fat as precursors for eicosapentaenoic acid, promoting health benefits as alternatives for fish consumption.
{"title":"INFLUENCE OF STEARIDONIC ACID ON LIPOPROTEIN SECRETION AND FATTY ACID COMPOSITION IN HEPG2 CELLS","authors":"YEONHWA PARK, KAREN J. ALBRIGHT, JAYNE M. STORKSON, WEI LIU, YOOHEON PARK, MICHAEL W. PARIZA","doi":"10.1111/j.1745-4522.2007.00092.x","DOIUrl":"10.1111/j.1745-4522.2007.00092.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The health benefits of ω-3 fatty acids, particularly fish oils, are well known. It is generally recommended to obtain ω-3 fatty acids from fatty fish; however, the possible contaminants in fish products may deter this. Thus, supplements of ω-3 fatty acids from plant-originated lipids may be of interest. Among these, α-linolenic acid (ALA) and stearidonic acid (SDA) have drawn attention. Thus, the purpose of this research was to test the possible conversion of these fatty acids, particularly SDA, to eicosapentaenoic acid (EPA) using a human hepatoma cell line, HepG2 cells. In addition, even though ω-3 fatty acids have been shown to reduce hyperlipidemia, the effects on lipoprotein metabolism are relatively inconsistent. Thus, we also tested ω-3 fatty acids along with SDA on apolipoprotein A and B (apo A and B) secretion from this cell line. The results obtained suggest that both ALA and SDA were converted to EPA and they increased apo B secretion, while having no effect on apo A secretion, similar to the effects of EPA and docosahexaenoic acid. Thus, it may be concluded that SDA can be a possible candidate for use as a precursor for EPA and its effect on lipoproteins was similar to that of EPA.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This study suggests the possible use of stearidonic and α-linolenic acids from plant-originated fat as precursors for eicosapentaenoic acid, promoting health benefits as alternatives for fish consumption.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2007-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00092.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2007-08-17DOI: 10.1111/j.1745-4522.2007.00088.x
EWA STACHOWSKA, VIOLETTA DZIEDZIEJKO, KRZYSZTOF SAFRANOW, KATARZYNA JAKUBOWSKA, MARIA OLSZEWSKA, JOANNA BOBER, DARIUSZ CHLUBEK
ABSTRACT
Conjugated linoleic acids (CLAs) are positional and geometric isomers of linoleic acid derived from food, mainly from milk and meat products. CLAs are ligands of peroxisome proliferator-activated gamma receptors. Phospholipases A2 (PLA2) represent a diverse group of enzymes that catalyze the hydrolysis of ester bonds at the sn-2 position of membrane phospholipids and release fatty acids and lysophospholipids. The objective of the study was to answer the question whether the release of linoleic acid by pancreatic PLA2 may change in the CLA-containing environment. In this study, linoleic acid released by pancreatic PLA2 was a substrate for purified lipoxygenase – an enzyme converting it into hydroxylated derivatives including 9- and 13-hydroxyoctadecadienoic acid (9-,13-HODE). In this method, the activity of PLA2 was determined by high-performance liquid chromatography. In vitro incubation of hog PLA2 with CLA contributed to a noticeable fall in the synthesis of HODEs (P = 0.003; Kruskal–Wallis test). The concentration of HODEs decreased by 40.2% (for the cis-9, trans-11 CLA isomer; P = 0.007, Mann–Whitney test, n = 5) and by 27% (for the trans-10, cis-12 CLA isomer; P = 0.007, Mann–Whitney test, n = 5) as compared with the control (enzyme incubated without CLA). The inhibition exerted by cis-9, trans-11 CLA isomer was significantly greater than that by trans-10, cis-12 CLA isomer (P = 0.032, Mann–Whitney test, n = 5).
PRACTICAL APPLICATIONS
This study is an attempt to clarify the response to the question whether some food ingredients such as conjugated linoleic acid (CLA) may be useful as an agent supporting the treatment of gastrointestinal disorders. It was observed under in vitro conditions that CLA isomers inhibited the phosphatidylcholine hydrolysis. By using purified enzymes, CLA was shown to contribute to local reduction of availability of linoleic acid and its metabolites (9- and 13-hydroxyoctadecadienoic acid) through inhibition of phospholipid hydrolysis.
{"title":"FEEDING AWAY INFLAMMATION – CONJUGATED LINOLEIC ACIDS DECREASE PANCREATIC PHOSPHOLIPASE A2 ACTIVITY*","authors":"EWA STACHOWSKA, VIOLETTA DZIEDZIEJKO, KRZYSZTOF SAFRANOW, KATARZYNA JAKUBOWSKA, MARIA OLSZEWSKA, JOANNA BOBER, DARIUSZ CHLUBEK","doi":"10.1111/j.1745-4522.2007.00088.x","DOIUrl":"10.1111/j.1745-4522.2007.00088.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Conjugated linoleic acids (CLAs) are positional and geometric isomers of linoleic acid derived from food, mainly from milk and meat products. CLAs are ligands of peroxisome proliferator-activated gamma receptors. Phospholipases A<sub>2</sub> (PLA<sub>2</sub>) represent a diverse group of enzymes that catalyze the hydrolysis of ester bonds at the </i>sn<i>-2 position of membrane phospholipids and release fatty acids and lysophospholipids. The objective of the study was to answer the question whether the release of linoleic acid by pancreatic PLA<sub>2</sub> may change in the CLA-containing environment. In this study, linoleic acid released by pancreatic PLA<sub>2</sub> was a substrate for purified lipoxygenase – an enzyme converting it into hydroxylated derivatives including 9- and 13-hydroxyoctadecadienoic acid (9-,13-HODE). In this method, the activity of PLA<sub>2</sub> was determined by high-performance liquid chromatography. </i>In vitro <i>incubation of hog PLA<sub>2</sub> with CLA contributed to a noticeable fall in the synthesis of HODEs (</i>P = <i>0.003; Kruskal–Wallis test). The concentration of HODEs decreased by 40.2% (for the </i>cis<i>-9, </i>trans<i>-11 CLA isomer; </i>P = <i>0.007, Mann–Whitney test, </i>n = <i>5) and by 27% (for the </i>trans<i>-10, </i>cis<i>-12 CLA isomer; </i>P = <i>0.007, Mann–Whitney test, </i>n = <i>5) as compared with the control (enzyme incubated without CLA). The inhibition exerted by </i>cis<i>-9, </i>trans<i>-11 CLA isomer was significantly greater than that by </i>trans<i>-10, </i>cis<i>-12 CLA isomer (</i>P = <i>0.032, Mann–Whitney test, </i>n = <i>5).</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This study is an attempt to clarify the response to the question whether some food ingredients such as conjugated linoleic acid (CLA) may be useful as an agent supporting the treatment of gastrointestinal disorders. It was observed under <i>in vitro</i> conditions that CLA isomers inhibited the phosphatidylcholine hydrolysis. By using purified enzymes, CLA was shown to contribute to local reduction of availability of linoleic acid and its metabolites (9- and 13-hydroxyoctadecadienoic acid) through inhibition of phospholipid hydrolysis.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2007-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00088.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2007-08-17DOI: 10.1111/j.1745-4522.2007.00083.x
MAIKE TIMM-HEINRICH, XUEBING XU, NINA SKALL NIELSEN, CHARLOTTE JACOBSEN
ABSTRACT
A specific structured lipid was produced from sunflower oil and caprylic acid. The antioxidative effect of adding α-tocopherol, ascorbyl palmitate or citric acid (each in three different concentrations) was investigated before and after the purification process (short-path distillation), and was compared with a control without addition of antioxidant. The oxidative status and stability were characterized by peroxide and anisidine values, secondary volatile oxidation products and induction period. The antioxidants affected the oxidative status compared with the control: citric acid was prooxidative at low concentrations, but antioxidative at high concentrations. Addition of ascorbyl palmitate had an antioxidative effect at all concentrations employed. α-Tocopherol showed less antioxidative activity compared with ascorbyl palmitate and citric acid, and its efficacy was slightly decreased with increasing concentration. Combinations of citric acid with ascorbyl palmitate were tested in a later part of the study. No additive or synergistic effect was found between citric acid and ascorbyl palmitate.
PRACTICAL APPLICATIONS
Production of structured lipids (SLs) provides unique possibilities to design fats that can meet specific nutritional requirements. The desirednutritional quality of the lipid may be negatively influenced by production parameters, e.g., due to oxidation. Addition of antioxidants before purification of the lipid, as described in the present article, can improve the oxidative status of the final product compared with a product devoid of added antioxidants. This is also known from the deodorization process. The storage stability of the SL and its nutritional quality is therefore expected to be considerably improved compared with a lipid to which no antioxidant is added.
{"title":"APPLICATION OF ANTIOXIDANTS DURING SHORT-PATH DISTILLATION OF STRUCTURED LIPIDS","authors":"MAIKE TIMM-HEINRICH, XUEBING XU, NINA SKALL NIELSEN, CHARLOTTE JACOBSEN","doi":"10.1111/j.1745-4522.2007.00083.x","DOIUrl":"10.1111/j.1745-4522.2007.00083.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>A specific structured lipid was produced from sunflower oil and caprylic acid. The antioxidative effect of adding α-tocopherol, ascorbyl palmitate or citric acid (each in three different concentrations) was investigated before and after the purification process (short-path distillation), and was compared with a control without addition of antioxidant. The oxidative status and stability were characterized by peroxide and anisidine values, secondary volatile oxidation products and induction period. The antioxidants affected the oxidative status compared with the control: citric acid was prooxidative at low concentrations, but antioxidative at high concentrations. Addition of ascorbyl palmitate had an antioxidative effect at all concentrations employed. α-Tocopherol showed less antioxidative activity compared with ascorbyl palmitate and citric acid, and its efficacy was slightly decreased with increasing concentration. Combinations of citric acid with ascorbyl palmitate were tested in a later part of the study. No additive or synergistic effect was found between citric acid and ascorbyl palmitate.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Production of structured lipids (SLs) provides unique possibilities to design fats that can meet specific nutritional requirements. The desirednutritional quality of the lipid may be negatively influenced by production parameters, e.g., due to oxidation. Addition of antioxidants before purification of the lipid, as described in the present article, can improve the oxidative status of the final product compared with a product devoid of added antioxidants. This is also known from the deodorization process. The storage stability of the SL and its nutritional quality is therefore expected to be considerably improved compared with a lipid to which no antioxidant is added.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2007-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00083.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2007-08-17DOI: 10.1111/j.1745-4522.2007.00089.x
TAMER H. GAMEL, AHMED S. MESALLAM, AHMED A. DAMIR, LILA A. SHEKIB, JOZEF P. LINSSEN
ABSTRACT
The oil fractions of Amaranthus caudatus L. and Amaranthus cruentus L. seeds were studied after different treatments of the seeds. The oil contents were 7.1 and 8.5% for raw A. caudatus L. and A. cruentus L. seeds, and consisted of 80.3–82.3% of triacylglycerols (TAGs). Phospholipids represented 9.1–10.2% of the oil. The squalene content was 4.8–4.9% in both types of oil. Air classification increased the lipid content and decreased the content of squalene, while heating (popping and cooking) increased the squalene content. After germination, the lipid fraction was decreased in their TAGs and increased in their phospholipids. The main fatty acid composition (palmitic, linoleic and oleic) was not affected by thermal treatments or by germination of the seeds. The hydroperoxide stability test showed that the stability of amaranth oil was more than that of sunflower oil.
PRACTICAL APPLICATIONS
This research provides some information about the effect of different treatments – including heat treatments, germination and air classification – on the oil characteristics of two species of amaranth seeds. Fatty acids and triacylglycerol profiles, lipid fractions and squalene content were the main characteristics studied during this research. The stability of the oil against oxidation is also presented as compared with sunflower oil. The results of this research provide a clearer picture for the potential use of amaranth oil on an industrial scale and its characteristic stability under different process conditions.
{"title":"CHARACTERIZATION OF AMARANTH SEED OILS","authors":"TAMER H. GAMEL, AHMED S. MESALLAM, AHMED A. DAMIR, LILA A. SHEKIB, JOZEF P. LINSSEN","doi":"10.1111/j.1745-4522.2007.00089.x","DOIUrl":"10.1111/j.1745-4522.2007.00089.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The oil fractions of </i>Amaranthus caudatus <i>L. and </i>Amaranthus cruentus <i>L. seeds were studied after different treatments of the seeds. The oil contents were 7.1 and 8.5% for raw </i>A. caudatus <i>L. and </i>A. cruentus <i>L. seeds, and consisted of 80.3–82.3% of triacylglycerols (TAGs). Phospholipids represented 9.1–10.2% of the oil. The squalene content was 4.8–4.9% in both types of oil. Air classification increased the lipid content and decreased the content of squalene, while heating (popping and cooking) increased the squalene content. After germination, the lipid fraction was decreased in their TAGs and increased in their phospholipids. The main fatty acid composition (palmitic, linoleic and oleic) was not affected by thermal treatments or by germination of the seeds. The hydroperoxide stability test showed that the stability of amaranth oil was more than that of sunflower oil.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This research provides some information about the effect of different treatments – including heat treatments, germination and air classification – on the oil characteristics of two species of amaranth seeds. Fatty acids and triacylglycerol profiles, lipid fractions and squalene content were the main characteristics studied during this research. The stability of the oil against oxidation is also presented as compared with sunflower oil. The results of this research provide a clearer picture for the potential use of amaranth oil on an industrial scale and its characteristic stability under different process conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2007-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00089.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559290","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2007-08-17DOI: 10.1111/j.1745-4522.2007.00081.x
S.P.J. NAMAL SENANAYAKE, FEREIDOON SHAHIDI
ABSTRACT
The oxidative stability of enzymatically modified oils (structured lipids) and their unmodified counterparts were assessed using proton nuclear magnetic resonance (1H NMR) spectroscopy. This methodology was used to monitor relative changes in the proton absorption pattern of the fatty acids of oils during storage at 60C. Relative changes of aliphatic to olefinic (Rao) and aliphatic to diallylmethylene (Rad) proton ratios during oil oxidation were determined by 1H NMR spectroscopy. An increase in Rao and Rad values was obtained over the entire storage period. The oxidative stability of oils was also evaluated using conjugated dienes (CD) determination, 2-thiobarbituric acid reactive substances (TBARS) and headspace volatile analysis. A highly significant correlation (r = 0.930–0.992; P ≤ 0.005) existed between the CD values and changes in Rao and Rad during oxidation of all oils. The correlation coefficient between TBARS and changes in Rao and Rad values was in the range of 0.779–0.983 (P ≤ 0.05). A high correlation (r = 0.948–0.996; P ≤ 0.005) was found between hexanal content and Rao and Rad of oils. Propanal content was also highly correlated (r = 0.950–0.990; P ≤ 0.005) with Rao and Rad.
PRACTICAL APPLICATIONS
Assessment of the extent of lipid oxidation in food is of much interest to producers and scientists alike. Proton nuclear magnetic resonance spectroscopy provides a valuable tool for quantitation of oxidation of food lipids. This procedure was used for evaluating the oxidative state of structured lipids. The procedure is rapid and nondestructive, requires a small amount of material, and may be considered as “green” because it uses a very minimum amount of solvent and is readily applicable to edible oils and oils extracted from food and biological samples.
{"title":"MEASURING OXIDATIVE STABILITY OF STRUCTURED LIPIDS BY PROTON NUCLEAR MAGNETIC RESONANCE","authors":"S.P.J. NAMAL SENANAYAKE, FEREIDOON SHAHIDI","doi":"10.1111/j.1745-4522.2007.00081.x","DOIUrl":"10.1111/j.1745-4522.2007.00081.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The oxidative stability of enzymatically modified oils (structured lipids) and their unmodified counterparts were assessed using proton nuclear magnetic resonance (<sup>1</sup>H NMR) spectroscopy. This methodology was used to monitor relative changes in the proton absorption pattern of the fatty acids of oils during storage at 60C. Relative changes of aliphatic to olefinic (</i>R<i><sub>ao</sub>) and aliphatic to diallylmethylene (</i>R<i><sub>ad</sub>) proton ratios during oil oxidation were determined by <sup>1</sup>H NMR spectroscopy. An increase in </i>R<i><sub>ao</sub> and </i>R<i><sub>ad</sub> values was obtained over the entire storage period. The oxidative stability of oils was also evaluated using conjugated dienes (CD) determination, 2-thiobarbituric acid reactive substances (TBARS) and headspace volatile analysis. A highly significant correlation (</i>r =<i> 0.930–0.992; </i>P ≤ <i>0.005) existed between the CD values and changes in </i>R<i><sub>ao</sub> and </i>R<i><sub>ad</sub> during oxidation of all oils. The correlation coefficient between TBARS and changes in </i>R<i><sub>ao</sub> and </i>R<i><sub>ad</sub> values was in the range of 0.779–0.983 (</i>P ≤ <i>0.05). A high correlation (</i>r =<i> 0.948–0.996; </i>P ≤ <i>0.005) was found between hexanal content and </i>R<i><sub>ao</sub> and </i>R<i><sub>ad</sub> of oils. Propanal content was also highly correlated (</i>r =<i> 0.950–0.990; </i>P ≤ <i>0.005) with </i>R<i><sub>ao</sub> and </i>R<sub><i>ad</i></sub>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Assessment of the extent of lipid oxidation in food is of much interest to producers and scientists alike. Proton nuclear magnetic resonance spectroscopy provides a valuable tool for quantitation of oxidation of food lipids. This procedure was used for evaluating the oxidative state of structured lipids. The procedure is rapid and nondestructive, requires a small amount of material, and may be considered as “green” because it uses a very minimum amount of solvent and is readily applicable to edible oils and oils extracted from food and biological samples.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2007-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00081.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63558864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chemical properties, long chain fatty acid composition and conjugated linoleic acid (CLA) content of buffalo cheese were determined. Good nutritional properties were observed in cheese, showing 11.5% of protein, 18.3% of fat and 30.5% of dry matter. Saturated fatty acid content was 65.6%, monounsaturated fatty acid was 31.8% and polyunsaturated was 2.6%. Stearic (C16:0) and oleic (C18:1) acids were the major fatty acids (FAs) present in milk and cheese. Values slightly higher of CLA were determined in cheese (4.5 and 5.2 mg/g of fat, respectively), being cis-9,trans-11, the predominant isomer. Mice provided with cheese showed higher CLA levels in fat tissues than animals from the control group. The cis-9,trans-11 isomer was incorporated into lipid tissues in great proportion than trans-10,cis-12. Total FA content was higher in mice fed cheese, but polyunsaturated fatty acid (linoleic + linolenic + CLA) in tissues was similar (0.6 mg/g of tissue) in all groups.
PRACTICAL APPLICATIONS
Buffalo milk products are widely consumed in Europe, especially as mozzarella cheese. In Northwest Argentina, buffalo was recently introduced for milk production, and no studies are available about chemical characteristics and fatty acid content of cheeses. The nutritional importance of many fatty acids, such as trans, has been widely stressed in recent years. Among this, conjugated linoleic adics (CLAs)] seem to have many biological effects on health, such as anticarcinogenic properties. Studies on CLA content in foods are being carried out as a way to offer to consumers the best source of this fatty acid. In the present study we demonstrated that buffalo milk and cheese represents a good source of CLA for humans, having as a major isomer the cis9, trans11. Its consumption affects the CLA incorporation into many tissues, offering cheese a higher CLA concentration than milk.
{"title":"CHEMICAL COMPOSITION AND FATTY ACID CONTENT OF BUFFALO CHEESE FROM NORTHWEST ARGENTINA: EFFECT ON LIPID COMPOSITION OF MICE TISSUES","authors":"CARINA VAN NIEUWENHOVE, PAOLA GAUFFIN CANO, ADRIANA PÉREZ CHAIA, SILVIA GONZÁLEZ","doi":"10.1111/j.1745-4522.2007.00082.x","DOIUrl":"10.1111/j.1745-4522.2007.00082.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Chemical properties, long chain fatty acid composition and conjugated linoleic acid (CLA) content of buffalo cheese were determined. Good nutritional properties were observed in cheese, showing 11.5% of protein, 18.3% of fat and 30.5% of dry matter. Saturated fatty acid content was 65.6%, monounsaturated fatty acid was 31.8% and polyunsaturated was 2.6%. Stearic (C16:0) and oleic (C18:1) acids were the major fatty acids (FAs) present in milk and cheese. Values slightly higher of CLA were determined in cheese (4.5 and 5.2 mg/g of fat, respectively), being</i> cis<i>-9,</i>trans<i>-11, the predominant isomer. Mice provided with cheese showed higher CLA levels in fat tissues than animals from the control group. The</i> cis<i>-9,</i>trans<i>-11 isomer was incorporated into lipid tissues in great proportion than</i> trans<i>-10,</i>cis<i>-12. Total FA content was higher in mice fed cheese, but polyunsaturated fatty acid (linoleic</i> + <i>linolenic</i> + <i>CLA) in tissues was similar (0.6 mg/g of tissue) in all groups.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Buffalo milk products are widely consumed in Europe, especially as mozzarella cheese. In Northwest Argentina, buffalo was recently introduced for milk production, and no studies are available about chemical characteristics and fatty acid content of cheeses. The nutritional importance of many fatty acids, such as <i>trans</i>, has been widely stressed in recent years. Among this, conjugated linoleic adics (CLAs)] seem to have many biological effects on health, such as anticarcinogenic properties. Studies on CLA content in foods are being carried out as a way to offer to consumers the best source of this fatty acid. In the present study we demonstrated that buffalo milk and cheese represents a good source of CLA for humans, having as a major isomer the <i>cis</i>9, <i>trans</i>11. Its consumption affects the CLA incorporation into many tissues, offering cheese a higher CLA concentration than milk.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2007-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00082.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2007-08-17DOI: 10.1111/j.1745-4522.2007.00086.x
MOHAMMAD ARFAN, HAZRAT AMIN, MAGDALENA KARAMAĆ, AGNIESZKA KOSIŃSKA, FEREIDOON SHAHIDI, WIESŁAW WICZKOWSKI, RYSZARD AMAROWICZ
ABSTRACT
Several extracts from Mallotus philippinensis fruits and bark were prepared and evaluated for their total antioxidant activity (TAA), antiradical activity against DPPH· (2,2-diphenyl-1-picrylhydrazyl radical) and reducing power. The total phenolics and tannin contents in extracts were determined. The extract of the bark showed the strongest antiradical activity and reduction power; its TAA was 5.27 mmol Trolox equivalents/g. The TAA of other extracts ranged from 0.05 to 1.79 mmol Trolox equivalents/g extract. The content of total phenolics in the bark extract was 541 mg/g. The content of tannins in MP-4, expressed as absorbance units per mg at 500 nm, was found to be 0.412. Several phenolic constituents in the extracts were detected by reverse-phase high-performance liquid chromatography using a gradient solvent system with UV-DAD detection. Acetone was a suitable solvent for extraction of natural antioxidants from M. philippinensis fruits.
PRACTICAL APPLICATIONS
An acetonic and methanolic extraction of Mallotus philippinensis fruit and bark affords extracts that have been characterized as possessing strong antioxidant activities; this may open new avenues for the utilization of these extract as nutraceuticals. The biological activity of compounds present in the extracts has been well documented in many studies published in scientific journals. We want to emphasize that a procyanidin-rich extract from pine (Pinus maritime) bark was patented under the trade name of Pycnogenol (PYC) and is utilized throughout the world as a nutritional supplement and as a phytochemical remedy for various diseases ranging from chronic inflammation to circulatory dysfunction (Packer et al. 1999).
{"title":"ANTIOXIDANT ACTIVITY OF EXTRACTS OF MALLOTUS PHILIPPINENSIS FRUIT AND BARK","authors":"MOHAMMAD ARFAN, HAZRAT AMIN, MAGDALENA KARAMAĆ, AGNIESZKA KOSIŃSKA, FEREIDOON SHAHIDI, WIESŁAW WICZKOWSKI, RYSZARD AMAROWICZ","doi":"10.1111/j.1745-4522.2007.00086.x","DOIUrl":"10.1111/j.1745-4522.2007.00086.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Several extracts from </i>Mallotus philippinensis<i> fruits and bark were prepared and evaluated for their total antioxidant activity (TAA), antiradical activity against DPPH· (2,2-diphenyl-1-picrylhydrazyl radical) and reducing power. The total phenolics and tannin contents in extracts were determined. The extract of the bark showed the strongest antiradical activity and reduction power; its TAA was 5.27 mmol Trolox equivalents/g. The TAA of other extracts ranged from 0.05 to 1.79 mmol Trolox equivalents/g extract. The content of total phenolics in the bark extract was 541 mg/g. The content of tannins in MP-4, expressed as absorbance units per mg at 500 nm, was found to be 0.412. Several phenolic constituents in the extracts were detected by reverse-phase high-performance liquid chromatography using a gradient solvent system with UV-DAD detection. Acetone was a suitable solvent for extraction of natural antioxidants from </i>M. philippinensis<i> fruits.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>An acetonic and methanolic extraction of <i>Mallotus philippinensis</i> fruit and bark affords extracts that have been characterized as possessing strong antioxidant activities; this may open new avenues for the utilization of these extract as nutraceuticals. The biological activity of compounds present in the extracts has been well documented in many studies published in scientific journals. We want to emphasize that a procyanidin-rich extract from pine (<i>Pinus maritime</i>) bark was patented under the trade name of Pycnogenol (PYC) and is utilized throughout the world as a nutritional supplement and as a phytochemical remedy for various diseases ranging from chronic inflammation to circulatory dysfunction (Packer <i>et al.</i> 1999).</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2007-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00086.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2007-08-17DOI: 10.1111/j.1745-4522.2007.00085.x
ERIK LARSEN, LARS P. CHRISTENSEN
ABSTRACT
1,2-Di-O-α-linolenoyl-3-O-β-D-galactopyranosyl-sn-glycerol (DLGG) has previously been found in a few medicinal plants and food plants, and has been shown to possess antitumor and anti-inflammatory activity. A range of common vegetables and fruits was investigated for this bioactive galactolipid in order to establish which vegetables and fruits are good sources of DLGG. Most green vegetables had a relatively high content of DLGG of over 200 mg/kg fresh weight (FW), while its concentration in most fruits and root vegetables was low, ranging from “not detectable” to less than 100 mg/kg FW. The highest content of DLGG was found in spinach, kale, sugar peas and green beans, with concentrations ranging from 546 to 396 mg/kg FW. The results indicate that the galactolipid DLGG may play a role in human diet as an important nutraceutical.
PRACTICAL APPLICATIONS
As demonstrated in the present investigation, the potential bioactive galactolipid 1,2-di-O-α-linolenoyl-3-O-β-D-galactopyranosyl-sn-glycerol (DLGG) is common in the edible parts of many food plants. If the pharmacological effects of DLGG are established in preclinical and clinical trials, it may contribute significantly to the health-promoting effects of certain food plants. This information could be used to increase the content of DLGG in food plants and plant based products in order to improve their health promoting effects.
1,2-二- o -α-亚麻烯酰-3- o -β- d -半乳糖酰氨基-sn-甘油(DLGG)已在一些药用植物和食用植物中被发现，并被证明具有抗肿瘤和抗炎活性。为了确定哪些蔬菜和水果是DLGG的良好来源，对一系列常见的蔬菜和水果进行了这种生物活性半乳糖脂的研究。大多数绿色蔬菜的DLGG含量相对较高，超过200 mg/kg鲜重(FW)，而大多数水果和根茎类蔬菜的DLGG含量较低，从“无法检测到”到低于100 mg/kg FW。菠菜、羽衣甘蓝、糖豌豆和青豆中DLGG含量最高，浓度为546 ~ 396 mg/kg FW。结果表明，半乳糖脂DLGG可能作为一种重要的营养保健品在人类饮食中发挥作用。本研究表明，具有潜在生物活性的半乳糖脂类1,2-二o -α-亚麻烯-3- o -β- d -半乳糖酰氨基-sn-甘油(DLGG)普遍存在于许多食用植物的可食用部分。如果DLGG的药理作用在临床前和临床试验中得到确立，它可能对某些食用植物的健康促进作用有重要贡献。该信息可用于提高食用植物和植物基产品中DLGG的含量，以提高其健康促进作用。
{"title":"COMMON VEGETABLES AND FRUITS AS A SOURCE OF 1,2-DI-O-α-LINOLENOYL-3-O-β-D-GALACTOPYRANOSYL-sn-GLYCEROL, A POTENTIAL ANTI-INFLAMMATORY AND ANTITUMOR AGENT","authors":"ERIK LARSEN, LARS P. CHRISTENSEN","doi":"10.1111/j.1745-4522.2007.00085.x","DOIUrl":"10.1111/j.1745-4522.2007.00085.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>1,2-Di-</i>O<i>-α-linolenoyl-3-</i>O<i>-β-D-galactopyranosyl-</i>sn<i>-glycerol (DLGG) has previously been found in a few medicinal plants and food plants, and has been shown to possess antitumor and anti-inflammatory activity. A range of common vegetables and fruits was investigated for this bioactive galactolipid in order to establish which vegetables and fruits are good sources of DLGG. Most green vegetables had a relatively high content of DLGG of over 200 mg/kg fresh weight (FW), while its concentration in most fruits and root vegetables was low, ranging from “not detectable” to less than 100 mg/kg FW. The highest content of DLGG was found in spinach, kale, sugar peas and green beans, with concentrations ranging from 546 to 396 mg/kg FW. The results indicate that the galactolipid DLGG may play a role in human diet as an important nutraceutical.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>As demonstrated in the present investigation, the potential bioactive galactolipid 1,2-di-<i>O</i>-α-linolenoyl-3-<i>O</i>-β-D-galactopyranosyl-<i>sn</i>-glycerol (DLGG) is common in the edible parts of many food plants. If the pharmacological effects of DLGG are established in preclinical and clinical trials, it may contribute significantly to the health-promoting effects of certain food plants. This information could be used to increase the content of DLGG in food plants and plant based products in order to improve their health promoting effects.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2007-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2007.00085.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63559017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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