การพัฒนาผลิตภัณฑ์พุดดิ้งผักเพื่อผู้สูงอายุและผลของการเก็บรักษาผลิตภัณฑ์ต่อปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระ(FORMULATION OF VEGETABLE PUDDING FOR ELDERLY AND THEIR STORAGE EFFECT ON TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITIES)

พุดดิ้งเป็นอาหารที่อุดมไปด้วยสารอาหารต่างๆ ซึ่งมีส่วนประกอบหลักคือ นม น้ำตาล น้ำมัน และสารก่อเจล อีกทั้งพุดดิ้งมีเนื้อสัมผัสที่นุ่มและสามารถกลืนได้ง่าย ดังนั้นผลิตภัณฑ์พุดดิ้งจึงเหมาะสมสำหรับผู้สูงอายุที่มีปัญหาด้านการบดเคี้ยวเนื่องจากมีการสูญเสียฟัน ซึ่งงานวิจัยนี้มีวัตถุประสงค์เพื่อพัฒนาผลิตภัณฑ์พุดดิ้งที่มีสารอาหารครบถ้วน โดยมีการใช้ผักผง 3 ชนิด ได้แก่ มันเทศหวาน ข้าวโพดหวาน และฟักทอง ที่ระดับความเข้มข้นร้อยละ 8 เติมลงในพุดดิ้งสูตรต้นแบบ เพื่อศึกษาการยอมรับทางประสาทสัมผัส สี ปริมาณโพลีฟีนอลทั้งหมด ฤทธิ์การต้านอนุมูลอิสระ และผลของระยะเวลาในการเก็บรักษาผลิตภัณฑ์ จากการศึกษาพบว่าผลิตภัณฑ์พุดดิ้งผักจะมีสีเข้มกว่าพุดดิ้งสูตรต้นแบบ แต่ผลิตภัณฑ์พุดดิ้งทุกสูตรยังได้รับการยอมรับทางประสาทสัมผัส โดยมีความชอบโดยรวมที่ระดับความชอบปานกลาง สำหรับปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระ พบว่าผลิตภัณฑ์พุดดิ้งผักทุกสูตรมีปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระมากกว่าพุดดิ้งสูตรต้นแบบ โดยเฉพาะอย่างยิ่งในผลิตภัณฑ์พุดดิ้งข้าวโพดหวานและพุดดิ้งฟักทอง ส่วนผลิตภัณฑ์พุดดิ้งมันเทศหวานมีปริมาณโพลีฟีนอลทั้งหมดใกล้เคียงกับพุดดิ้งสูตรต้นแบบ แต่มีฤทธิ์การต้านอนุมูลอิสระมากกว่าพุดดิ้งสูตรต้นแบบ ผลิตภัณฑ์ทั้งหมดทำการเก็บรักษาที่อุณหภูมิ 35 องศาเซลเซียส เป็นเวลา 12 สัปดาห์ พบว่า ผลิตภัณฑ์มีสีคล้ำขึ้นตามระยะเวลาในการเก็บรักษา ส่วนปริมาณโพลีฟีนอลทั้งหมดของผลิตภัณฑ์ทุกสูตรมีการเพิ่มขึ้นสูงสุดที่สัปดาห์ที่ 6 และหลังจากนั้นมีการลดลงจนถึงสัปดาห์ที่ 12 สำหรับฤทธิ์การต้านอนุมูลอิสระพบว่ามีการเพิ่มขึ้นในระหว่างการเก็บรักษา และมีการลดลงที่สัปดาห์ที่ 12 ดังนั้นในการศึกษานี้จะเห็นได้ว่าการเติมผักผงและระยะเวลาในการเก็บรักษามีผลต่อปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระ ผลิตภัณฑ์พุดดิ้งที่พัฒนาขึ้นนี้สามารถเป็นต้นแบบของผลิตภัณฑ์เสริมอาหารสำหรับผู้สูงอายุ ที่มีประโยชน์ต่อสุขภาพ นอกจากนี้ผลิตภัณฑ์นี้สามารถเป็นผลิตภัณฑ์สำหรับเด็กและผู้บริโภคที่ดูแลสุขภาพได้อีกด้วยคำสำคัญ: พุดดิ้งผัก  ปริมาณโพลีฟีนอลทั้งหมด  ฤทธิ์การต้านอนุมูลอิสระ  การเก็บรักษาPudding is a nutrient-rich dessert commonly served for elderly who is lack of chewing ability due to tooth loss because of its soft texture. Pudding is usually composed of milk, oil, sugar and hydrocolloids. The aim of this study was to formulate ready-to-eat pudding containing essential nutrients with varying types of vegetable powder added, including sweet potato (SP), sweet corn (SC), and pumpkin (PK) powder. The pudding was studied the sensory acceptability, color, total phenolic contents (TPC) and antioxidant activities (AA) measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays. The effect of storage time on the color, TPC and AA of each developed formula was also investigated. The vegetable powder was added at 8% (w/w) separately into the control. All developed puddings were accepted by the panelists at like moderately of overall acceptability. Although, the color of vegetable puddings were darker than the control, the panelists still accepted. The TPC and AA of vegetable puddings were greater than that of the control, particularly SC and PK pudding. The TPC content of SP pudding was similar to that of the control, whilst the AA of it was higher than that of the control. The developed products stored at 35ºC for 12 weeks showed that the color was darker. TPC of all formulas were highest at week 6, and then declined until week 12. The AA of the vegetable pudding increase somewhere during storage time, then reduced at the week 12. This study demonstrated that vegetable powder affected TPC and AA. Furthermore, the storage time played an important role on TPC and AA. These products are prototype of supplement for elderly which have health benefits beyond basic nutrition. In addition, these products can be extended to children and health conscious consumers as well.Keywords: Vegetable Pudding, Total Phenolic Contents, Antioxidant Activities, Storag

Selective elimination of cancer cells by PEITC: Biological basis and therapeutic implications

Toxic side effect is a major problem in cancer chemotherapy. Therefore, identification and development of new agents that can selectively remove cancer with low toxicity to normal cells would have significant clinical impact. Compared to normal cells, cancer cells are under intrinsic stress with elevated reactive oxygen species (ROS) production. My research aimed to exploit this biochemical alteration as a novel basis to develop a selective agent. The goal of my dissertation research was to test the hypothesis that since most cancer cells are under higher oxidative stress than normal cells, compounds which modulate oxidative stress such as pphenylethyl isothiocyanate (PEITC) may preferentially impact cancer cells through ROS-mediated mechanisms and have implications in cancer therapeutics. Using H-RasV1-transformed ovarian cells and their immortalized non-tumorigenic counterparts, I discovered that the transformed cells exhibited increased ROS generation and this intrinsic stress rendered them highly dependent on glutathione antioxidant system to maintain redox balance. Abolishing this system by PEITC through depletion of glutathione and inhibition of GPX activity led to a preferential ROS increase in the transformed cells. The severe ROS accumulation caused oxidative damage to the mitochondria membranes and impaired the membrane integrity leading to massive cell death. In contrast, PEITC caused only a modest increase of ROS insufficient to cause significant cell death in non-transformed cells. Promisingly, PEITC exhibited anticancer activity in vivo by prolonging survival of mice bearing the Ras-transformed ovarian xenograft with minimal toxic side effect. Further study in chronic lymphocytic leukemia (CLL) cells isolated from the blood samples of CLL patients revealed that PEITC not only exhibits promising selectivity against primary CLL cells compared to normal lymphocytes, but it is also effective in removing CLL cells resistant to standard anti-cancer drug Fludarabine. In conclusion, the data implicate that intrinsic oxidative stress in cancer cells could serve as a biochemical basis to develop selective novel anticancer agents such as PEITC, with significant therapeutic implications.

Metabolomic Analysis of Phytochemical Compounds from Ethanolic Extract of Lime (<i>Citrus aurantifolia</i>) Peel and Its Anti-Cancer Effects against Human Hepatocellular Carcinoma Cells

Lime peels are food waste from lime product manufacturing. We previously developed and optimized a green extraction method for hesperidin-limonin-rich lime peel extract. This study aimed to identify the metabolomics profile of phytochemicals and the anti-cancer effects of ethanolic extract of lime (Citrus aurantifolia) peel against liver cancer cells PLC/PRF/5. The extract’s metabolomics profile was analyzed by using LC-qTOF/MS and GC-HRMS. The anti-cancer effects were studied by using MTT assay, Annexin-PI assay, and Transwell-invasion assay. Results show that the average IC50(s) of hesperidin, limonin, and the extract on cancer cells’ viability were 165.615, 188.073, and 503.004 µg/mL, respectively. At the IC50 levels, the extract induced more apoptosis than those of pure compounds when incubating for 24 and 48 h (p p 50 level, the extract contains many folds lower amounts of hesperidin and limonin than the IC50 doses of the pure compounds. Besides limonin and hesperidin, there were another 60 and 22 compounds detected from the LCMS and GCMS analyses, respectively. Taken altogether, the superior effect of the ethanolic extract against liver cancer cells compared to pure compound likely results from the combinatorial effects of limonin, hesperidin, and other phytochemical components in the extract

A Green Extraction Method to Achieve the Highest Yield of Limonin and Hesperidin from Lime Peel Powder (Citrus aurantifolia)

Green extraction is aimed at reducing energy consumption by using renewable plant sources and environmentally friendly bio-solvents. Lime (Citrus aurantifolia) is a rich source of flavonoids (e.g., hesperidin) and limonoids (e.g., limonin). Manufacturing of lime products (e.g., lime juice) yields a considerable amount of lime peel as food waste that should be comprehensively exploited. The aim of this study was to develop a green and simple extraction method to acquire the highest yield of both limonin and hesperidin from the lime peel. The study method included ethanolic-aqueous extraction and variable factors, i.e., ethanol concentrations, pH values of solvent, and extraction temperature. The response surface methodology was used to optimize extraction conditions. The concentrations of limonin and hesperidin were determined by using UHPLC-MS/MS. Results showed that the yields of limonin and hesperidin significantly depended on ethanol concentrations and extraction temperature, while pH value had the least effect. The optimal extraction condition with the highest amounts of limonin and hesperidin was 80% ethanol at pH 7, 50 &deg;C, which yields 2.072 and 3.353 mg/g of limonin and hesperidin, respectively. This study illustrates a green extraction process using food waste, e.g., lime peel, as an energy-saving source and ethanol as a bio-solvent to achieve the highest amount of double bioactive compounds

Twelve-Week Safety and Potential Lipid Control Efficacy of Coffee Cherry Pulp Juice Concentrate in Healthy Volunteers

Coffee cherry pulp, a major waste product from coffee manufacturing, contains polyphenols with antioxidant activity. However, its clinical safety and health benefits are unclear. This randomized, double-blinded, placebo-controlled trial evaluated the safety and potential efficacy of coffee cherry pulp juice concentrate. A total of 61 participants were randomly divided into a study group (n = 30), receiving the juice, and a control group (n = 31), receiving a placebo drink of 14 g twice daily for 12 weeks. Adverse symptoms, changes in body weight, hematological and biochemical parameters, vital signs, and heart function were evaluated using subject diaries, interviews, blood and urine tests, and electrocardiograms. The results showed no intervention-related adverse events. Body weight, liver, renal function, complete blood counts, blood glucose, urinalysis, and electrocardiograms were not significantly altered throughout the study. Consuming the juice for at least 8 weeks significantly decreased cholesterol and LDL levels. The glucose levels were maintained significantly better than those of the placebo group. The findings suggest that continuously consuming 28 g/day of coffee pulp juice concentrate for 12 weeks is safe in healthy volunteers. Future studies could employ a dose of ≤28 g/day to investigate the efficacy of this novel food, especially for preventing dyslipidemia and diabetes

Loss of Eicosapentaenoic Acid (EPA) after Retort Sterilization of the EPA-BCAA Fortified Complete Nutrition Drink

Retort sterilization is cost-effective for small-scale production of specialized nutrition products. However, the sensory properties and stability of active ingredients after sterilization remain undetermined. This study aimed to investigate the effect of retort on the existence of functional compounds and the sensory satisfaction of a fortified complete nutrition formula with branched-chain amino acids (BCAAs), and fish oil providing eicosapentaenoic acid (EPA). Changes in EPA and BCAA contents after retort were determined by using LC-MS/MS. Nutrient values, osmolality, rheology and sensory acceptance of the processed fortified and control formulas were compared. After retort, the fortified formula had an increase in all types of BCAAs but 30% loss of EPA (p = 0.001). The fortified formula had slightly higher protein and fiber contents, along with increased osmolality. It had higher viscosity and shear stress, but similar IDDSI level at 0. Among flavors tested, the fortified formula with Japanese rice flavor received the highest satisfaction scores with over 80% sensory acceptance. In conclusion, retort sterilization preserved BCAAs of the functional drink, but the addition of 30% fish oil was required to compensate for the EPA loss. The sterilized fortified formula with Japanese rice flavor was sensory acceptable

Nutri-PEITC Jelly Significantly Improves Progression-Free Survival and Quality of Life in Patients with Advanced Oral and Oropharyngeal Cancer: A Blinded Randomized Placebo-Controlled Trial

TP53 mutation is associated with cancer progression. Novel strategies to reboot p53 are required to stabilize the disease and improve survival. This randomized placebo-controlled trial investigated safety and efficacy of Nutri-PEITC Jelly (a texture-modified nutritious diet fortified with β-phenethyl isothiocyanate (PEITC) on oral cancer. Seventy-two patients with advanced-staged oral or oropharyngeal cancer were randomly assigned to study and control groups, who consumed 200 g of Nutri-Jelly with and without 20 mg of PEITC, respectively, 5 days/week for 12 weeks. Outcomes, including adverse events, health-related quality of life (HRQOL), progression-free survival (PFS), tumor response, serum p53, and cytochrome c, were measured at 0, 1, and 3 months. Results show that the study group had a higher proportion of participants with improved HRQOL, stable disease, and increased serum p53 levels than those in the control group (p p < 0.05). Serum cytochrome c levels were non-significantly decreased in the study group. No serious intervention-related adverse events occurred in either group. In conclusion, Nutri-PEITC Jelly intake for 3 months is safe, stabilizes the disease, improves quality of life and progression-free survival, and might re-activate p53 in advanced-stage oral and oropharyngeal cancer patients

Partial Substitution of Glucose with Xylitol Prolongs Survival and Suppresses Cell Proliferation and Glycolysis of Mice Bearing Orthotopic Xenograft of Oral Cancer

Many types of cancer have metabolic alterations with increased glycolysis. Identification of alternative sweeteners that do not fuel cancer is a novel approach to cancer control. The present study aimed to investigate the effects of xylitol on tumor growth and survival of mice bearing orthotopic xenograft of tongue cancers. The results showed that partial substitution of glucose with xylitol (glucose 0.35 g plus xylitol 2.06 g/kg body weight) non-significantly reduced tumor volume, and significantly prolonged the median survival time from 19 days in the control to 30.5 days in the xylitol group. Immunohistochemical data of the tongue tissue shows significantly lower intense-to-mild staining ratios of the proliferation marker Ki-67 in the xylitol than those of the control group (p = 0.04). Furthermore, the xylitol substitution significantly reduced the expression of the rate-limiting glycolytic enzyme, phosphofructokinase-1 (PFK-1) (p = 0.03), and showed a non-significant inhibition of PFK activity. In summary, partial substitution of glucose with xylitol at the equivalent dose to human household use of 10 g/day slows down tumor proliferation and prolongs survival of mice bearing an orthotopic oral cancer xenograft, possibly through glycolytic inhibition, with minimal adverse events. The insight warrants clinical studies to confirm xylitol as a candidate sweetener in food products for cancer survivors

Data_Sheet_1_Eicosapentaenoic acid and branched-chain amino acids fortified complete nutrition drink improved muscle strength in older individuals with inadequate protein intake.PDF

BackgroundElevated inflammation and negative nutritional balance contribute to sarcopenia, a progressive loss of muscle mass, strength, and function. This study investigated the effect of energy supplementation and the combination of anti-inflammatory factor (eicosapentaenoic acid; EPA) and muscle-synthesis promotor (branched-chain amino acids; BCAA) on body composition, muscle, and inflammatory biomarkers in elderly with inadequate protein intake.MethodsA randomized blinded placebo-controlled trial was conducted on 84 elderly with inadequate protein intake. The participants were randomly assigned into four groups receiving a complete nutrition drink; (1) control formula, (2) fortified with 2.2 g EPA, (3) with 2.2 g EPA and 5 g BCAA (2:1:1 of Leu: Ile: Val), and (4) with 2.2 g EPA plus 5g BCAA (4:1:1 of Leu: Ile: Val). Each subject consumed two sachets of the drink to gain 500 kcal/day and performed arm muscle exercises for 3 weeks. Body compositions and handgrip strength were measured using BIA and a dynamometer, respectively. Plasma EPA and BCAA levels were determined using LC-MS/MS to ensure compliance. Muscle protein biomarkers including histidine, β-alanine, and carnosine were measured using LC-MS/MS. Serum inflammatory (IL-6) and anti-inflammatory cytokines (IL-10) were measured by using ELISA.ResultsNo symptoms and signs of adverse events were observed. The right arm muscle mass and handgrip strength were significantly increased after consuming a complete nutrition drink fortified with EPA + BCAA 2:1:1 and 4:1:1 of Leu: Ile: Val (p ConclusionConsuming a complete nutrition drink fortified with 2.2g EPA and 5g BCAA 2:1:1 or 4:1:1 of Leu: Ile: Val for 3 weeks may increase right arm muscle mass and strength in elderly with inadequate protein intake. The tendency of increased dipeptide (carnosine)/decreased free amino acid (histidine) suggests a shift toward muscle protein synthesis. The trend of decreased inflammatory/increased anti-inflammatory cytokines suggests an anti-inflammatory effect. Future long-term studies are warranted to confirm the combinatory effect of BCAA and EPA in the prevention of sarcopenia.Clinical trial registrationThailand Clinical Trial Registry No. TCTR20230116005.</p