A chalcone synthase-like bacterial protein catalyzes heterocyclic c-ring cleavage of naringenin to alter bioactivity against nuclear receptors in colonic epithelial cells

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Concentration and formation behavior of naturally occurring formaldehyde in foods

Abstract Background In recent years, formaldehyde is reported to be widely used as a food preservative to increase the shelf life of fruits and fishes in tropical countries. Formaldehyde is detrimental to human health. Hence, use of formaldehyde as a food preservative is legally prohibited in most of the countries. To regulate formaldehyde application in foods, the regulatory bodies often conduct on-the-spot analytical tests to detect artificially added formaldehyde in food items. However, formaldehyde is ubiquitous in the environment and is present in many animal and plant species as a product of their normal metabolism. This naturally occurring formaldehyde may interfere in the detection of artificially added formaldehyde in foods. It is, therefore, important to study the concentration and formation mechanism of naturally occurring formaldehyde in food items. Results In this study, the formaldehyde contents of food samples were determined using spectrophotometric technique. The naturally occurring formaldehyde contents of a wide range of fruit, vegetable, milk, poultry, mutton and meat samples were determined. In addition, formaldehyde contents of processed food items, such as: cooked beef and poultry, beverages, and commercially available UHT milk and powdered milk samples, were also assessed and analyzed. The naturally occurring formaldehyde contents of fruit, vegetable, milk, poultry, mutton and meat samples were found up to 58.3, 40.6, 5.2, 8.2, 15.2 and 8.5 ppm, respectively. Formaldehyde contents of commercially available UHT milk, powdered milk, beverages, cooked beef and poultry were found up to 187.7, 194.1, 21.7, 4.3 and 4.0 ppm, respectively. This study also analyzed the time dynamic behavior of the formation of endogenous formaldehyde content of banana (AAB genome of Musa spp.), mandarin and beef. Conclusions The experimental results provide a baseline data of natural occurring formaldehyde content of the analyzed food items. The formation behavior of formaldehyde may vary according to food types, storage temperature, storing time, and aging pattern of the food items. The findings of this study will be useful for the consumers, researchers, legal authorities and other stakeholders working on food safety and preservation

Artificial ripening on banana (Musa Spp.) samples: Analyzing ripening agents and change in nutritional parameters

In recent years, the use of artificial fruit ripening agents has become prevalent mostly due to the commercial purposes. Different ripening agents are reported to be used to initiate the ripening process in fruits during off-seasons. However, the effects of these agents on the nutritional values of fruits are yet to be fully understood. The purpose of this study is to measure, analyze and compare the nutritional value of naturally and artificially ripened fruits. Bari-1 hybrid banana (Musa Spp.; local name: Sagor Kola) was chosen to carry out the experimental study. Ripe samples were collected directly from orchards or local markets. Additionally, unripe green samples were collected and artificially ripened in the laboratory using artificial ripening agents: ethephon, calcium carbide, ethylene glycol and fume from the kerosene stove. Different nutrition parameters, such as moisture content, total titratable acidity, vitamin C and sugar content were assessed for these banana samples. The assessed parameters of naturally and artificially ripened fruits were compared and analyzed to identify the change in nutritional values and determine the health hazards associated with them. The chemical compositions of artificial ripening agents were also investigated and possible health risks related to the impurities of ripening agents were assessed. Therefore, the key objective of this study is to address the changes in nutritional values and health risks associated with the artificial ripening which will be helpful for the consumers, nutritionists, physicians and other shareholders