The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango

As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also critical to select a proper thawing process to maintain its original quality attributes. In this study, microwave thawing, and ultra-high-pressure thawing were investigated, and traditional thawing methods (air thawing and water thawing) were compared as references. The thawing time, quality attributes, and sensory scores of frozen mangoes were evaluated. Compared to traditional methods, innovative thawing methods can extensively shorten thawing time. These things considered, the thawing time was further decreased with the increase in microwave power. Additionally, microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content. Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score. Current work provides more data and information for selecting suitable thawing methods and optimum conditions for frozen mango to minimize losses

Bovine beta-casein micelles as delivery systems for hydrophobic flavonoids

The milk protein β-casein (β-CN) is an intrinsically unstructured amphiphilic protein that self-assembles into micelles. Naringenin is the main hydrophobic flavanone in grapefruit and has several beneficial biological effects: it exhibits, for example, antioxidant, anticancer and anti-inflammatory activity. This paper shows that naringenin can be encapsulated in β-CN micelles. Fluorescence spectroscopy, molecular docking modelling, dynamic light scattering (DLS), static light scattering (SLS) and isothermal titration calorimetry (ITC) were applied to characterize the effect of naringenin on the protein association behavior and properties of the resulting micelles. Naringenin binds to β-CN at both pH 7 and pH 2, promotes the formation of micelles with a well-defined size distribution and stabilizes the micelles. It was found that naringenin-containing β-CN micelles have a lower critical micelle concentration (CMC) and a larger aggregation number (Nagg) compared to pure β-CN micelles. SLS and multi-angle DLS results suggest considerable differences between the structures of pure β-CN micelles and naringenin-containing β-CN micelles. In the presence of naringenin spherical micelles were formed with a relatively loose core (“hollow sphere”), while the pure β-CN micelles are smaller and seem to be elliptic. Notably, by uptake of naringenin in the micelles, the concentration of naringenin in aqueous solution could be raised considerably. These findings lead to the conclusion that β-CN micelles are very promising as effective delivery nano-vehicles for hydrophobic bioactive compounds.</p

Isolation, purification and effects of hypoglycemic functional polysaccharides from Inonotus obliquus

Inonotus obliquus is generally used for the treatment of diseases such as cancers, angiocardiopathy and diabetes. However, few studies are available on its functional components. The objective of this study was to isolate and purify hypoglycemic functional polysaccharides from I. obliquus (HPIO) and study their hypoglycemic activities. I. obliquus powder was used to obtain crude polysaccharides at room temperature (HPIO-R) and at high temperature (HPIO-H) using diethylaminoethyl cellulose (DEAE) cellulose -52 column chromatography for purification. Streptozotocin (STZ)-induced hyperglycemic mice were used to evaluate the in vivo antihyperglycemic and antilipidperoxidative effects of HPIOs at each eluted level. The results show that HPIO was a uniform compound and HPIO (0.2 mol/L NaCl) had antihyperglycemic effects and regulated lipid metabolism.Keywords: Hypoglycemic activity, polysaccharides, Inonotus obliquus, isolation, purification

Effect of enzymatic cross-linking of naringenin-loaded β-casein micelles on their release properties and fate in in vitro digestion

The microbial transglutaminase (mTG) was used to improve the stability of the naringenin-loaded β-casein micelles (CNMs). The formation of cross-linked CNMs was confirmed by SDS-PAGE electrophoresis, showing a decrease in monomeric β-CN levels with increasing crosslinking time. Dynamic light scattering (DLS) showed that after crosslinking the particle size distribution did not change upon dilution, suggesting occurrence of intra-crosslinking. Fluorescence spectroscopy and circular dichroism (CD) showed that crosslinking induced only minor changes in the structure. Finally, release of naringenin in buffer at pH 7.4 demonstrated a slower release from the cross-linked micelles compared to the untreated micelles. In addition, the cross-linked micelles exhibited a partial resistance to pepsin enzyme. We conclude that crosslinking with mTG is a suitable method to modulate naringenin release kinetics from β-CN micelles and improves the potential of these micelles as delivery systems targeted to the small intestine.</p

The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango

As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also critical to select a proper thawing process to maintain its original quality attributes. In this study, microwave thawing, and ultra-high-pressure thawing were investigated, and traditional thawing methods (air thawing and water thawing) were compared as references. The thawing time, quality attributes, and sensory scores of frozen mangoes were evaluated. Compared to traditional methods, innovative thawing methods can extensively shorten thawing time. These things considered, the thawing time was further decreased with the increase in microwave power. Additionally, microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content. Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score. Current work provides more data and information for selecting suitable thawing methods and optimum conditions for frozen mango to minimize losses

Discovery of novel thiosemicarbazone derivatives with potent and selective anti-Candida glabrata activity

AbstractA series of 21 novel compounds containing a thiosemicarbazone moiety were designed and synthesised based on hit compound 1 from our in-house compound library screening. Most compounds showed potent antifungal activity in vitro against seven common pathogenic fungi. Notably, all compounds showed high potency against Candida glabrata 537 (MIC = ≤0.0156-2 µg/mL). Of note, compounds 5j and 5r displayed excellent antifungal activity against Candida krusei 4946 and Candida auris 922. Additionally, compounds 5j and 5r also showed high potency against 15 C. glabrata isolates with MIC values ranging from 0.0625 µg/mL to 4 µg/mL, with compound 5r being slightly superior to 5j. Moreover, compound 5r has certain effect against biofilm formation of C. glabrata. Furthermore, compound 5r has minimal cytotoxicity against HUVECs with an IC50 value of 15.89 µg/mL and no haemolysis at 64 µg/mL. Taken together, these results suggest that promising lead compound 5r deserves further investigation

Effect of Weakly Basic Conditions on the Separation and Purification of Flavonoids and Glycosides from Chrysanthemum morifolium Tea

Tea brewed from chrysanthemum flowers has been widely used in Chinese medicine. The possibly medicinal compounds in Chrysanthemum morifolium tea can be purified by preparative high performance liquid chromatography (HPLC), but this is usually done with acidic conditions, which leads to the hydrolysis of glycosides. In hopes of avoiding this hydrolysis, we explored the effect of weakly basic conditions on the separation and purification of flavonoids and glycosides from Chrysanthemum morifolium. We also explored the effects of weakly basic conditions on chlorogenic acid (3-CQA) and apigenin-7-O-glucoside (A7G). Our results show that the concentration of the weakly basic ammonium hydrogen carbonate and time had no significant effect on A7G, p &lt; 0.01, but it had a significant effect on 3-CQA, p &lt; 0.01. HPLC and ultraviolet (UV) analysis showed that the structure of 3-CQA is destroyed in weakly basic conditions. Caffeic acid, quinic acid, and 3,4-dihydroxymandelic acid, which is a hydrolysate of 3-CQA, were identified by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). The results showed that weakly basic conditions could be used for the purification of flavonoids and glycosides but not for caffeoylquinic acids. Moreover, our work clarified the hydrolysis behaviour of caffeoylquinic acids, which can be helpful for research into their functional aspects

Extraction, Purification, and Hydrolysis Behavior of Apigenin-7-O-Glucoside from <i>Chrysanthemum Morifolium</i> Tea

Apigenin-7-O-glucoside is an active phenolic compound in Asteraceae flowers and possesses remarkable therapeutic applications. However, its high price and low abundance in plants limit its use, meanwhile it would hydrolyze in the purification process. In this study, apigenin-7-O-glucoside extracted with ultrasound and purified with preparative HPLC from Chrysanthemum morifolium &#8216;Huangju&#8217; was investigated, as well as its hydrolysis behavior and bioactivities. The optimized extraction conditions were: solid/liquid ratio: 1:20, extraction time: 35 min, temperature: 50 &#176;C, and ultrasound power: 350 W. The content of apigenin-7-O-glucoside was up to 16.04 mg/g. Apigenin-7-O-glucoside was then purified with preparative HPLC from the extract, and confirmed by Q-TOF/MS. Apigenin-7-O-glucoside was partially hydrolyzed in acidic condition, and the hydrolysis rate depended on the pH value and temperature. The antioxidant activity increased as a result of the hydrolysis process. This study provided a green and effective way to obtain apigenin-7-O-glucoside and would be beneficial for further investigations into nutritional and functional aspects apigenin-7-O-glucoside and other glycosides

Concordance of Non-Alcoholic Fatty Liver Disease and Associated Factors among Older Married Couples in China

Background: Non-alcoholic fatty liver disease (NAFLD) is one of the most common liver diseases which affects mainly middle-aged and older adults, resulting in a considerable disease burden. Evidence of concordance on NAFLD and lifestyle factors within older married couples in China is limited. This study aimed to evaluate spousal concordance regarding lifestyle factors and NAFLD among older Chinese couples. Methods: We conducted a cross-sectional study using data from 58,122 married couples aged 65 years and over recruited from Shenzhen, China during 2018–2020. Logistic regression analyses were used to estimate the reciprocal associations in NAFLD within couples after incremental adjustment for potential confounders. Results: There was a marked concordance regarding NAFLD among older married couples in our study. After adjustment for confounders, the odds of having NAFLD were significantly related to the person’s spouse also having NAFLD (1.84 times higher in husbands and 1.79 times higher in wives). The spousal concordance of NAFLD was similar, irrespective of gender. Couples with both a higher educational level and abdominal obesity were more likely to have a concordance of NAFLD compared to couples with both a lower educational level and no abdominal obesity, respectively (p < 0.05). Conclusion: Our results indicated that health care professionals should bear in mind the marked spousal concordance with respect to risk factors and NAFLD for the prevention and early detection of the highly prevalent disease in older Chinese adults