Characterization of cationic dextrin prepared by ultra high pressure (UHP)-assisted cationization reaction

AbstractCationic dextrins were prepared through substitution reaction of dextrin with low and high addition levels of 2,3-epoxypropyltrimethylammonium chloride (ETMAC), respectively. Conventional cationization reactions were carried out for 5h under continued stirring. UHP-assisted cationization reactions were conducted at three pressurization levels of 100, 300 and 500MPa for a pressure holding time of 30min. Degree of substitution (DS) of UHP-assisted cationic dextrins ranged from 0.58 to 1.51, and in general, their DS values were enhanced with increasing pressure levels. FT-IR and 13C NMR spectra indicated the presence of CN bond, which provided clear evidence about incorporation of cationic moieties onto dextrin molecules. In flocculation test, UHP-assisted cationic dextrin revealed higher flocculating activity. Overall results suggested that UHP-assisted cationization reaction could modulate reactivity and flocculating activity of dextrin by controlling pressure levels and reaction mixture compositions, and cationic dextrins likely possessed a higher potential to replace synthetic polymer-based flocculants

Anti-cancer activities of pure curry feeding in cancer cell-transplanted mouse

To confirm the cytotoxic effect of instant curry containing combined spices on cancer cells in vivo, cancer was induced by transplanting cancer cells to mice, and the development of cancer upon feeding pure curry were examined. The concentration of lipid peroxide in the groups transplanted with cancer cells which were fed with normal feed was 19.6 nM, and it was increased as the amount of pure curry was increased. The concentration of cytochrome P-450 was decreased in the group transplanted with cancer cells which were fed with pure curry and the group without the transplant which were fed with pure curry when compared with the groups which were fed with normal feed. The activity of cytochrome P-450 was decreased as the concentration of cytochrome P-450 was decreased in the groups transplanted with cancer cells. However, it was increased in the groups without cancer cell transplant when over 2% of pure curry was fed. The amount of glutathione was increased in the groups transplanted with cancer cells when over 2% of pure curry was fed. The activities of glutathione peroxidase and glutathione S-transferase were decreased in the groups transplanted with cancer cells which were fed with over 1% of pure curry, and were restored to the level of the group without cancer cell transplant which were fed with normal feed. The superoxide dismutase activity in the groups transplanted with cancer cells was restored to the level of the group without cancer cell transplant which was fed with normal feed when over 1% of pure curry was fed. Key Words: pure curry, lipid peroxide, cytochrome P-450, glutathione peroxidase, superoxide dismutase Introduction As diet habits become westernized and dining out industries develop, the consumption of instant curry and other foods containing various spices such as pizza and spaghetti is increasing in South Korea. The primary purpose of the use of spices in food is to stimulate appetite as well as to eliminate off-taste and off-flavor, to add aroma, and to dye foods. Nowadays, spices are also used to develop commercial disease-preventing foods by utilizing physiological activities such as anticancer activity, antibiotic activity and physiological-pharmaceutical activity. 1,2 Superoxide anion radical, which is generated during the physiological metabolism related to the aging in human body, is known to toxic to cells and tissues, and thus stimulates tumors. It is also known to induce duodental ulcer, diabetes, arthritis, Alzheimer disease and the aging of the skin. 3-6 The compounds with superoxide dismutase (SOD)-like activity and low molecular weight are belongs to phytochemicals. It is known that they protect cells from superoxide toxicity by inhibiting the superoxide anion radical reaction. Exposure to environmental factors as well as chemicals and radiation cause an estimated over 90% of all cancers. Researches show that about one-third of all cancer deaths are related to dietary factors which are related to the initiation and proliferation step of cancer development. 7 Many foods contain nitrates or nitrites which are used as preservatives. 12-14 The effects of pure curry on the elimination of superoxide as well as the degradation of nitrite have been reported by evaluating 10 instant commercial curry products and 26 spices that are used for curry. Studies on the anticarcinogenic effect of spices such as turmeric, rosemary extract, sage extract, ginger, coriander seed, black pepper, cumin and garlic have been carried out by many research groups as shown in 32 In this study, cancer cells were transplanted into mice to induce cancer, and in related to the development of cancer, the production of free radicals and substances related to the elimination of toxic materials in the liver were compared and analyzed to validate the in vitro result of the toxicity to cancer cells of pure curry in vivo. Materials and methods Experimental protocol The following experiments were performed to validate the effect of pure curry, a component of instant curry, which was fed to mice on the biochemical substances related to cancer which was induced on mice by injecting murine ascites (Sarcoma-180). The ingredients of pure curry were shown in Maintenance of experimental animals Three weeks old male mice (IBRS #202), of which the average body weight is 10 g, were obtained from Samtaco Co. in Korea. They were adapted to powder feed for mice (Samtaco, #31) for 1 week, and they were randomly divided into 21 animals per group, and kept 3 mice per cage. Control mice were fed with powder feed for mice and experimental mice were fed with powder feed mixed with pure curry at the concentration of 1.0, 2.0, or 5.0%. Ex- Anti-cancer activities of pure curry perimental animals were raised sufficiently with appropriate feeds for 7 weeks (11 weeks old) prior to the administration of cancer cells. During the period, diet and water were not limited, and the temperature, humidity and light were controlled 20 ± 1℃, 55 ± 10%, 12 h (8:00 AM -20:00 PM), respectively. Sarcoma 180 culture and injection Sarcoma-180 cells stored in a nitrogen tank were cultured in RPMI medium supplemented with penicillinstreptomycin at 37℃, 5% CO 2 incubator. Cultures were refed twice, and cells were washed with PBS after 4 days. The adherent cells were detached with 0.05% trypsin-0.02% EDTA, centrifuged at 1,000 rpm for 10 min. The pelleted cells were counted using a hemacytometer and diluted to 10 7 /mL with RPMI medium. The cultured sarcoma 180 cells were activated in vivo by injecting to the left peritoneal cavity of mice approximately 10 days prior to the transplantation of cancer cells to mice. Ten milliliter PBS was injected into the peritoneal cavity of mice anaesthetized with ether, shaken sufficiently and sarcoma 180 cells were collected with PBS using a 10 mL syringe. This procedure was repeated 3 times. Half milliliter of cancer cells collected were mixed with 0.5 mL tryptophan at the ratio of 1:1, counted using a hemocytometer, diluted to 10 7 /mL with PBS, and 0.1 mL cancer cells were injected into the left peritoneal cavity of cancer cell transplant groups. Collection of organs and pretreatment with the agents Experimental animals were weighted immediately after anesthetized and their liver and kidney were collected. The collected organs were rinsed with cold saline, and the moisture was removed completely with absorbing papers, weighted, and stored in a -70℃ liquid tank until used. For the liver tissues, 4 volumes of 0.1 M potassium phosphate buffer (pH 7.4) was added to 1 g tissues, and homogenized with a glass teflon homogenizer. The homogenized tissues were centrifuged at 600 × g for 10 min to remove nucleus and nonhomogenized tissues, and the supernatant was centrifuged again at 10,000 × g for 20 min. When the supernatant was centrifuged at 105,000 × g for 1 h, the supernatant was considered as cytosol fraction, and the pellet dissolved in 0.1 M potassium phosphate buffer (pH 7.4) was considered as microsome fractionation. The concentration of cytochrome P-450 and cytochrome P-450 activity were measured from microsome fraction, and cytosol fraction was used for the measurement of glutathione peroxidase and glutathione-S-transferase. For the assessment of lipid peroxidase, 9 volumes of 1.15% KCl buffer was added to 1 g liver tissues and the samples were prepared by the homogenization. All procedures were performed at 4℃ unless described otherwise. Measurement of lipid peroxidase concentration in mouse liver The concentration of lipid peroxidase was measured according to the method described by Ohkawa et al. Measurement of the concentration of cytochrome P-450 in mouse liver The concentration of cytochrome P-450 in the microsome of liver tissues was measured according to the method described by Omura and Sate. cytochrome P-450 (nmole/mg) = ⊿A(450~490)×1,000/91×V mL (microsome mL + buffer mL) / V mL (microsome buffer mL

Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild Panax Ginseng (CWPG) by Puffing

Cultivated wild Panax ginseng (CWPG) has been reported to have a higher content of ginsenoside than normal Panax ginseng. This study was carried out to increase the antioxidant activity and active ingredients by the puffing process. Therefore, effects of moisture content and pressure conditions on the antioxidant activity and active ingredients of CWPG were investigated. Extraction yield and crude saponin content were decreased at all moisture contents with increasing pressure. HPLC analysis showed that the contents of ginsenoside Rg3 and compound K were increased by puffing when the pressure increased. Antioxidant properties, total phenolic content (TPC) and total flavonoid content (TFC) were increased by puffing. The correlation between color change and antioxidant activity showed the greatest correlation with the decrease of L value. It is expected that the progress of this study will play an important role in the international market of high-value-added food using CWPG

Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol

Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed lower initial hardening compared with the control for up to 5 days. X-ray diffraction (XRD) pattern of RSE showed a B+V-type pattern, and the relative crystallinity showed that GLY and SE lowered the initial and final crystallization of rice cake. Both GLY and SE affected the retrogradation enthalpy, glass transition temperature, and ice melting enthalpy in differential scanning calorimeter (DSC). However, 1H NMR relaxation time (T2) of rice cake decreased regardless of additives. From these results, the addition of glycerol and sucrose stearate inhibits the retrogradation process of rice cakes, which will solve industrial problems. Applying the Avrami equation for retrogradation kinetics of rice cake was suitable in XRD and DSC with high coefficient of determination (0.9 < R2). Meanwhile, the other retrogradation index improved the R2 when the exponential rise to maximum equation was used. This suggests that there is an alternative of Avrami equation to predict the retrogradation

Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles

In this study, the rheological properties of several commercial rice noodle strands were investigated. In the bending test, failure stress decreased as the cooking temperature increased from 80 to 90 °C, and the cooking time increased from 3 to 4 min for higher rice content noodles (>60%). The stress–relaxation test and sensory tests were carried out with bundles of noodles to investigate correlations with the bending test. The modulus of elasticity was higher at 80 than 90 °C. However, no correlation was found between cooking temperature and the rheological properties of lower rice content noodles. In the stress relaxation test, the deviation was larger due to the empty space in the bundle. In the correlation analysis, sensory stickiness was correlated with a modulus of elasticity in the bending test. Comparing the bending and stress–relaxation tests, each instrumental variable showed differences in the rheological properties of rice noodles in strands and bundles. However, the bending test measured with noodle strands seemed to be most suitable as a method of measuring the rheological properties of rice noodles

Enhancement of Minor Ginsenosides Contents and Antioxidant Capacity of American and Canadian Ginsengs (Panax quinquefolius) by Puffing

The effects of puffing on ginsenosides content and antioxidant activities of American and Canadian ginsengs, Panax quinquefolius, were investigated. American and Canadian ginsengs puffed at different pressures were extracted using 70% ethanol. Puffing formed a porous structure, inducing the efficient elution of internal compounds that resulted in significant increases in extraction yields and crude saponin content. The content of minor ginsenosides (Rg2, Rg3, compound K) increased with increasing puffing pressure, whereas that of major ginsenosides (Rg1, Re, Rf, Rb1, Rc, Rd) decreased, possibly due to their deglycosylation and pyrolysis. Furthermore, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity, total phenolic content, total flavonoid content, amount of Maillard reaction products, and acidic polysaccharides content increased with increasing puffing pressure, but 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity did not. There was no substantial difference in the results between puffed American and Canadian ginsengs. Consequently, these results suggest that puffing can be a promising novel technology for processing P. quinquefolius to achieve higher levels of minor ginsenosides and obtain value-added products