Antioxidants and Natural Compounds

Oxidative stress happens in body when the production of oxidants exceeds the antioxidant capacity of body system and plays a role in pathogenesis of several chronic diseases such as diabetes, cardiovascular diseases, stock, and renal failure. Tea, sesame seed, and burdock root (Arctium lappa L.) may improve oxidative stress and suppress the side effects of diabetes, rheumatoid arthritis and osteoarthritis. Total extract of black tea and its fractions can increase antioxidants such as Super oxide Dismotase (SOD), Glutathione Peroxides (GPX) and total antioxidants and can decrease oxidants like malondialdehyde (MDA). So, these herbal compounds can improve oxidative stress in diabetes rats. The injection of total extract and 20% fraction of black tea had positive effect on blood lipid profile in diabetic rats. Sesame seeds improved the antioxidants capacity in arthritis; therefore, decreased pain. Burdock root, in arthritis patients improved the antioxidants capacity and decreased the intensity of the pain. It can be concluded that the positive effects of these herbal components are due to the presence of antioxidants. The aim of this chapter is to review the antioxidant capacity of tea, sesame seed, and burdock root as well as to discuss their biological effects in human being

Fluctuations in the Phenolic Content and Antioxidant Capacity of Nettle (Urtica dioica L.) Drink in Refrigerated Storage

The aim of this study was to analyze the total phenolic content and antioxidant activity of refrigerated nettle drinks stored at 4°C for 3 months. The antioxidant properties determined by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assays and total phenolic contents of the nettle drinks were evaluated using Folin-Ciocalteu method. In addition, correlations between antioxidant activity and total phenolic content were assessed. The results showed a significant increase for the refrigerated nettle drinks (p<0.05) in the case of total phenolic content and antioxidant activity in two months. It was concluded that the nettle drink should be treated as a short shelf-life product (2-month)

Development of Synbiotic Milk Chocolate Enriched with Lactobacillus paracasei, D-tagatose and Galactooligosaccharide

Background and Objective: Prebiotics are food ingredients that induce the growth or activity of beneficial bacteria (Bifidobacteria and Lactobacilli). Galactooligosaccharide and tagatose are two main prebiotic compounds which are used in the food industry. Chocolate is widely consumed all over the world and could be used as an excellent vehicle for delivery of prebiotics. Furthermore, the incorporation of probiotics into chocolate, allows broadening the health claims of chocolate. The aim of the current study was to investigate the effect of tagatose and galactooligosaccharide on the physicochemical and sensory properties of milk chocolate and the survivability of Lactobacillus paracasei in the optimized formulation. Material and Methods: Probiotic milk chocolate containing Lactobacillus paracasei were formulated by replacing a portion of the sucrose with the galactooligosaccharide powder and tagatose. For this purpose various concentrations of galactooligosaccharide and tagatose (2.5, 5 and 7.5% w w-1) along with stevia were used in chocolate formulation. Nine formulations were examined to determine some physicochemical, mechanical and sensory properties in order to find the optimum concentrations of these components. The lyophilized Lactobacillus paracasei were incorporated in the optimal formulation of prebiotic milk chocolate. The viability of probiotic bacteria in milk chocolate was carried out during storage at 22°C for up to 6 months.Results and Conclusion: In general, chocolate formulations with high levels of galactooligosaccharide, achieved the highest plastic viscosity and yield stress. The lowest viscosity and yield stress were observed for the samples containing high concentrations of tagatose and in control. In addition, galactooligosaccharide at higher ratios induced the least desirable sensorial effects, whereas tagatose improved the overall acceptability. It can be concluded that the overall acceptability of milk chocolate samples were with (7.5), tagatose: galactooligosaccharide ratios of 2.5%-2.5%, presenting the optimal applicable range as prebiotic compounds. Numbers of live Lactobacillus paracasei cells remained above 8.0 log CFU g-1 until 6 months under ambient conditions. Milk chocolate was shown to be an excellent vehicle for the delivery of Lactobacillus paracasei, and the prebiotic ingredients galactooligosaccharide and tagatose did not interfere in its viability. Conflict of interest: The authors declare no conflict of interest

Investigating of drying kinetics and mathematical modeling of turnip

The drying process of turnip and drying rate curves were investigated at different temperatures (55, 70 and 85°C) with air flow rate of 1.5 m/s.  Also effective diffusion coefficient and activation energy were calculated by using Arrhenius equation and Fick’s second law for infinite slab.  The effective diffusivity varied between 5.471×10-10 and 8.966×10-10 in the range of (55°C to 85°C).  The value of activation energy was found to be 16.013 kJ/mol.  The mathematical models (Newton, Page, Modified Page, Henderson and Pabis, Logarithmic, Two term, Two term exponential, Wang and Singh, Simplified Fick’s diffusion, Modified Page –II, Verma, Midilli–Kucuk, Hii, Law and Cloke, Approximation of diffusion, Modified Henderson and Pabis) were fitted to the experimental data.  Sigmaplot v10.0 software was used to find the best model for evaluating the rate of moisture change.  Decency of fit by these models was based on comparing the coefficient of determination (R2), reduced chi-square (χ2), mean bias error (MBE) and root mean square error (RMSE) between the observed and predicted variables.  Among 15 evaluated models, Modified Henderson and Pabis in 85°C and Hii, Law and Cloke in 55°C and 70°C with highest R2 and lowest MBE, χ2 and RMSE were selected to better estimate the drying curves.Keywords: Turnip, hot air convective drying, modeling, drying rate, effective diffusivity, activation energ

Functional Cohesion of Gene Sets Determined by Latent Semantic Indexing of PubMed Abstracts

High-throughput genomic technologies enable researchers to identify genes that are co-regulated with respect to specific experimental conditions. Numerous statistical approaches have been developed to identify differentially expressed genes. Because each approach can produce distinct gene sets, it is difficult for biologists to determine which statistical approach yields biologically relevant gene sets and is appropriate for their study. To address this issue, we implemented Latent Semantic Indexing (LSI) to determine the functional coherence of gene sets. An LSI model was built using over 1 million Medline abstracts for over 20,000 mouse and human genes annotated in Entrez Gene. The gene-to-gene LSI-derived similarities were used to calculate a literature cohesion p-value (LPv) for a given gene set using a Fisher's exact test. We tested this method against genes in more than 6,000 functional pathways annotated in Gene Ontology (GO) and found that approximately 75% of gene sets in GO biological process category and 90% of the gene sets in GO molecular function and cellular component categories were functionally cohesive (LPv<0.05). These results indicate that the LPv methodology is both robust and accurate. Application of this method to previously published microarray datasets demonstrated that LPv can be helpful in selecting the appropriate feature extraction methods. To enable real-time calculation of LPv for mouse or human gene sets, we developed a web tool called Gene-set Cohesion Analysis Tool (GCAT). GCAT can complement other gene set enrichment approaches by determining the overall functional cohesion of data sets, taking into account both explicit and implicit gene interactions reported in the biomedical literature