Hamed, Yahya SaudAbdin, MohamedRayan, Ahmed MohamedAkhtar, Hafiz Muhammad Saleem...
8页
查看更多>>摘要：Flavonoids are phenolic substances naturally distributed in plants with potential antidiabetic activity through the inhibition of alpha-glucosidase. Therefore, the present study investigated the inhibitory effects of alpha-glucosidase activity by purified flavonoids (PF) isolated from Moringa oleifera leaves before and after simulated gastric digestion in the absence or presence of nitrate. Furthermore, the combined effects of PF, chlorogenic acid and acarbose to reduce the acarbose dosage that caused 50% inhibition of alpha-glucosidase activity were studied by using CompuSyn software. Five flavonoids (rutin, kaempferol acetyl glycoside, kaempferol 3-O-glucoside, quercetin-3-glucoside and quercetin-3-acetyl-glucoside) were identified by HPLC-ESI-MS. The results showed that at a concentration of 100 mu g/mL, flavonoids and acarbose inhibited alpha-glucosidase activity by 54.41% and 69.17%, respectively. Lineweaver-Burk plots revealed uncompetitive inhibition of alpha-glucosidase by PF. Flavonoids caused an 8.17 times reduction in acarbose concentration which was required to inhibit alpha-glucosidase. In the absence or presence of nitrate, the inhibitory activity decreased by 48.44% and 72.12%, respectively, after simulated gastric digestion when compared with undigested flavonoids. Rutin and kaempferol 3-O-glucoside showed the highest stability in the simulated gastric liquid, while quercetin-3-acetyl-glucoside and kaempferol 3-O-glucoside exhibited the highest stability in the simulated gastric liquid in the presence of nitrate.
查看更多>>摘要：This study aimed to evaluate the potential for developing probiotic beverage using jackfruit juice via lacto-fermentation with Lactobacillus casei ATCC334. The viable cells count was significantly (p < 0.05) increased from 6 Log(10) CFU mL(-1) to 8.176 Log(10) CFU mL(-1) after fermentation for 24 h at 37 degrees C and decreased to 7.672 Log(10) CFU mL(-1) after 3 weeks at 8 degrees C. The antioxidant activity increased to 305.204 mM Fe(II)/mg and DDPH IC50 15.65 mg/mL. Strong antimicrobial activity obsereved towards Escherichia coli 0157:H7 (95%), Salmonella enterica serovar Typhimurium (98%) and Staphylococcus aureus (95%). Sugars content significantly (p < 0.05) reduced, while lactic acid and GABA significantly (p < 0.05) increased. No significant (p >= 0.05) differences were observed for the overall sensory properties for fermented and non-fermented jackfruit juice. The results of this first study showed the high potential to develop probiotic beverage with broad range of biological activities via lacto-fermentation of the jackfruit juice.
查看更多>>摘要：The objective of this work was to develop sensory acceptable fruit-based alternative gelatin candies without the addition of free sugars, and with an improved nutritional profile. Two gelatin candies were developed containing orange (OC) and raspberry (RC) juices as a source of color, flavor and bioactive compounds. A propolis extract was added as a source of polyphenols and as natural preservative. The developed candies presented textural characteristics typical of commercial products. Sensory studies indicated that both formulations could be outstanding alternatives for people looking for new options of lower calories candies. Children preferred RC (82%) compared to OC (56%); while adults liked both formulations without significant differences. Candies presented potential functional properties: total phenolic content of 491.9 +/- 33.8, and 550.8 +/- 84.7 mg GAE/100 g for OC and RC, respectively. Additionally, antioxidant capacity values were 1.60 +/- 0.06, and 1.82 +/- 0.08 mmol Trolox/100 g for OC and RC, respectively. Candies were microbiologically stable during 90 days at 25 degrees C. Moreover, they showed a decrease in water content (4-5 g H2O/100 g), which caused slight textural changes along storage. These variations, together with color changes (Delta E-00 above 2) suggested the need of an opaque hermetical packaging to protect the candies.
NSTL
Elsevier