Phenolic compounds and in vitro biological activities of nonanthocyanin fractions from mulberry fruits harvested at different maturity stages

Mulberry fruits contain substances involved in physiological activities beneficial to human health. To explore potential utilization of mulberry fruits as functional foods, functional compounds and in vitro biological activities of their extracts were determined at different maturity stages. As maturity progressed, nonanthocyanin fraction (NAF) decreased, while anthocyanin fraction (AF) increased. Main phenolic acid contained in the NAF was chlorogenic acid, which decreased during ripening. Main flavonols present in the NAF were rutin, isoquercetin, and morin, which also decreased during ripening. The NAF and AF exhibited anti-inflammatory properties by lowering nitric oxide production in Raw264.7 cells. The NAF of immature mulberry fruits promoted hexokinase activity in HepG2 cells and inhibited α-glucosidase, indicating its possible hypoglycemic effect. It is suggested that immature mulberry fruits that are rich in non-anthocyanin phenolics might be a potential functional food source

Fatty Acid Composition and Sensory Characteristics of Eggs Obtained from Hens Fed Flaxseed Oil, Dried Whitebait and/or Fructo-oligosaccharide

This study was conducted to assess the effects of flaxseed oil and dried whitebait as a source of ω-3 fatty acids (ω-3 FA), which could be used to produce eggs enriched with ω-3 FA, and of fructo-oligosaccharide (FOS) as a source of prebiotics on performance of hens (commercial Hy-Line Brown laying hens), and FA composition, internal quality, and sensory characteristics of the eggs. Dietary FOS increased egg weight. The amounts of α-linolenic (ALA), eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) in the eggs from the hens fed the flaxseed oil alone or flaxseed oil+dried whitebait diets were higher than those of the control. Hedonic scores for off-flavor, fishy flavor, buttery taste and overall acceptability of the eggs from the hens fed the diet containing flaxseed oil+ dried whitebait were lower (p<0.05) than those of the control. Overall acceptability of the eggs from the hens fed the diet containing soybean oil+dried whitebait was lower (p<0.05) than that of the control. However, all the sensory attributes of the eggs from the hens fed the diet containing flaxseed oil, dried whitebait and FOS were not significantly different from those of the control. These results confirmed that flaxseed oil increases the ALA content in the eggs and a combination of flaxseed oil and dried whitebait increases EPA and DHA in the eggs. Of significance was that addition of FOS to the flaxseed oil+dried whitebait diet improves the sensory characteristics of the eggs enriched with ω-3 FA

Oral probiotic activities and biosafety of Lactobacillus gasseri HHuMIN D

Background Lactobacillus spp. have been researched worldwide and are used in probiotics, but due to difficulties with laboratory cultivation of and experimentation on oral microorganisms, there are few reports of Lactobacillus spp. being isolated from the oral cavity and tested against oral pathogens. This research sought to isolate and determine the safety and inhibitory capabilities of a Lactobacillus culture taken from the human body. Results One organism was isolated, named L. gasseri HHuMIN D, and evaluated for safety. A 5% dilution of L. gasseri HHuMIN D culture supernatant exhibited 88.8% inhibition against halitosis-producing anaerobic microorganisms and the organism itself exhibited powerful inhibitory effects on the growth of 11 oral bacteria. Hydrogen peroxide production reached 802 μmol/L after 12 h and gradually diminished until 24 h, it efficiently aggregated with P. catoniae and S. sanguinis, and it completely suppressed S. mutans-manufactured artificial dental plaque. L. gasseri HHuMIN Ds KB cell adhesion capacity was 4.41 cells per cell, and the cell adhesion of F. nucleatum and S. mutans diminished strongly in protection and displacement assays. Conclusion These results suggest that L. gasseri HHuMIN D is a safe, bioactive, lactobacterial food ingredient, starter culture, and/or probiotic microorganism for human oral health.This research was fnancially supported by the Gang-neung Science & Industry Promotion Agency (GSIPA), Korea, under the Regional development investment agreement pilot project. This work was also supported by a Faculty Research and Creative Activity Committee (FRCAC) grant (No. 221745) funded by Middle Tennessee State University in the U.S

Prediction of Radical Scavenging Activities of Anthocyanins Applying Adaptive Neuro-Fuzzy Inference System (ANFIS) with Quantum Chemical Descriptors

Radical scavenging activity of anthocyanins is well known, but only a few studies have been conducted by quantum chemical approach. The adaptive neuro-fuzzy inference system (ANFIS) is an effective technique for solving problems with uncertainty. The purpose of this study was to construct and evaluate quantitative structure-activity relationship (QSAR) models for predicting radical scavenging activities of anthocyanins with good prediction efficiency. ANFIS-applied QSAR models were developed by using quantum chemical descriptors of anthocyanins calculated by semi-empirical PM6 and PM7 methods. Electron affinity (A) and electronegativity (χ) of flavylium cation, and ionization potential (I) of quinoidal base were significantly correlated with radical scavenging activities of anthocyanins. These descriptors were used as independent variables for QSAR models. ANFIS models with two triangular-shaped input fuzzy functions for each independent variable were constructed and optimized by 100 learning epochs. The constructed models using descriptors calculated by both PM6 and PM7 had good prediction efficiency with Q-square of 0.82 and 0.86, respectively

Changes in composition and thermal transition temperatures of grain sorghum wax during storage

Grain sorghum (Sorghum bicolor) wax is composed mainly of aldehydes, alcohols, and acids. Aldehydes, comprising about one-half of the wax, are readily converted to acids in presence of air. In this study, whole sorghum wax and an aldehyde fraction from sorghum wax were subjected to oxidative conditions. Changes in the major components and thermal transition temperatures were determined using HPLC and differential scanning calorimeter (DSC), respectively. The aldehyde fraction was oxidized markedly to acids over 4 months in storage at room temperature. Acid content, in the fraction, was initially 5–7% and increased to 42–51% after 135 days in storage. Consequently, thermal transition apex and end temperatures of the fraction, which were initially 73–74 and 76–77 °C, respectively, increased to 80–81 and 83–85 °C, respectively, after 135 days. Whole sorghum wax, composed initially of 55% aldehydes, 37% alcohols, and 7% acids, slightly increased acid level to 8–12% during storage over 5 months under various conditions. Thermal transition temperatures of the wax changed little over all storage conditions during 5 months of storage with 83–84 °C for apex temperatures and 86–87 °C for end temperatures

Pearson’s correlation coefficients between radical scavenging activities and quantum chemical descriptors of carotenoids calculated by PM6 and PM7 methods.

<p>*p < 0.05</p><p>**p < 0.01</p><p>***p < 0.001</p><p><b><i>I</i></b>, ionisation energy of neutral carotenoid.</p><p><b><i>I</i></b>_{<b><i>cat</i></b>}, ionisation energy of cationic carotenoid.</p><p><b><i>μ</i></b>_{<b><i>cross</i></b>}, product of chemical potential of neutral and monovalent cationic carotenoid.</p><p>Pearson’s correlation coefficients between radical scavenging activities and quantum chemical descriptors of carotenoids calculated by PM6 and PM7 methods.</p

Developed adaptive neuro-fuzzy inference system (ANFIS) structure.

<p>Developed adaptive neuro-fuzzy inference system (ANFIS) structure.</p

Scatter plot between the experimental EC50 of carotenoids reported by Jiménez-Escrig et al. [20] and the predicted TEAC based on the quantum chemical descriptors calculated by PM6 (A) and PM7 (B) methods.

<p>Scatter plot between the experimental EC50 of carotenoids reported by Jiménez-Escrig et al. [<a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0140154#pone.0140154.ref020" target="_blank">20</a>] and the predicted TEAC based on the quantum chemical descriptors calculated by PM6 (A) and PM7 (B) methods.</p

Molecular quantum chemical properties of carotenoids calculated by PM6 semi-empirical quantum chemistry method (kcal/mol).

<p>^a<b><i>I</i>, <i>A</i>, <i>η</i>, <i>μ</i>, <i>χ</i>,</b> and <b><i>ω</i></b> are ionisation energy, electron affinity, chemical hardness, chemical potential, electronegativity, and electrophilicity of neutral carotenoid, respectively.</p><p>^b<b><i>I</i></b>_{<b><i>cat</i></b>}, <b><i>A</i></b>_{<b><i>cat</i></b>}, <b><i>η</i></b>_{<b><i>cat</i></b>}<b>, <i>μ</i></b>_{<b><i>cat</i></b>}<b>, <i>χ</i></b>_{<b><i>cat</i></b>}, and <b><i>ω</i></b>_{<b><i>cat</i></b>} are ionisation energy, electron affinity, chemical hardness, chemical potential, electronegativity, and electrophilicity of cationic carotenoid, respectively.</p><p>Molecular quantum chemical properties of carotenoids calculated by PM6 semi-empirical quantum chemistry method (kcal/mol).</p

Experimental and predicted TEAC of carotenoids.

<p>Experimental and predicted TEAC of carotenoids.</p