Grape extract protect against ionizing radiation-induced DNA damage

Grape extracts of different cultivars (Flame seedless, Kishmish chorni, Red globe and Thompson seedless) were investigated for in vitro antioxidant activity by ABTS assay, and compared protective efficacy against radiation-induced DNA damage. Seed extract showed the highest scavenging activity, followed by skin extract. Among different cultivars, ‘flame seedless’ skin extract showed higher scavenging activity followed by ‘Kishmish chorni’ skin extract. Grape extracts significantly prevented radiation-induced plasmid DNA damage. Super-coiled pBR 322 plasmid DNA (~93%) is completely converted to open circular (~97%) and linear (~2%) form at a dose of 150 Gy γ-radiation. Pretreatment with different grape extracts showed various degree of protection against radiation-induced DNA damage. Pretreatment with 1.6 µg grape skin extract of ‘Thompson seedless’ cultivar or grape flesh extract of any tested cultivar diminished the DNA strand breaks, and there was an increase in the super coiled form of DNA against 150 Gy of γ-radiation. However, pretreated pBR 322 DNA with the skin of ‘Kishmish chorni’ cultivars or seed of ‘red globe’ grape cultivars remained static during electrophoresis and confined in the groove on exposure to 150 Gy γ-radiation treatment. Co-treatment with the skin of red globe cultivar also partially confined plasmid DNA in the groove. The same trend was observed when plasmid DNA was exposed to 1.2 kGy γ-radiation. Our investigation revealed that anthocyanin present in grape skin was probably involved in radio protective activities through the formation of co-pigmentation with DNA

Observation of Novel Liquid-Crystalline Phase Above the Bulk-Melting Temperature

In this paper, we show that a noncrystalline but ordered smectic-like phase exists above the bulk-melting temperature (T-m) at poly(n-alkyl acrylates)-air interface. The surface ordered phase is one monolayer thick and undergoes a sharp transition from order to disorder 10degreesC above T-m for n=22. The presence of a surface phase that does not exist in the bulk has important implications in the design of thermally responsive adhesives

Grape extract protect against ionizing radiation-induced DNA damage

219-227Grape extracts of different cultivars (Flame seedless, Kishmish chorni, Red globe and Thompson seedless) were investigated for in vitro antioxidant activity by ABTS assay, and compared protective efficacy against radiation-induced DNA damage. Seed extract showed the highest scavenging activity, followed by skin extract. Among different cultivars, ‘flame seedless’ skin extract showed higher scavenging activity followed by ‘Kishmish chorni’ skin extract. Grape extracts significantly prevented radiation-induced plasmid DNA damage. Super-coiled pBR 322 plasmid DNA (~93%) is completely converted to open circular (~97%) and linear (~2%) form at a dose of 150 Gy γ-radiation. Pretreatment with different grape extracts showed various degree of protection against radiation-induced DNA damage. Pretreatment with 1.6 µg grape skin extract of ‘Thompson seedless’ cultivar or grape flesh extract of any tested cultivar diminished the DNA strand breaks, and there was an increase in the super coiled form of DNA against 150 Gy of γ-radiation. However, pretreated pBR 322 DNA with the skin of ‘Kishmish chorni’ cultivars or seed of ‘red globe’ grape cultivars remained static during electrophoresis and confined in the groove on exposure to 150 Gy γ-radiation treatment. Co-treatment with the skin of red globe cultivar also partially confined plasmid DNA in the groove. The same trend was observed when plasmid DNA was exposed to 1.2 kGy γ-radiation. Our investigation revealed that anthocyanin present in grape skin was probably involved in radio protective activities through the formation of co-pigmentation with DNA

A combination process including ionizing radiation for hygienization and shelf life extension of leafy vegetables

474-486Raw leafy greens are commonly associated with global foodborne outbreaks due to pathogenic contaminants. In the current study, greens, such as spinach (Spinacia oleracea L.), coriander (Coriandrum sativum L.) and mint (Mentha spicata L.) showed presence of coliforms (including E. coli)along with other aerobic microbes, yeast and molds. These vegetables mostly consumed in raw or culinary purpose, and hence increase the chances of food borne illnesses. Moreover, the leafy greens are perishable. In this context, we optimized a combination process including radiation treatment to achieve hygienization and shelf life extension of these leafy green vegetables. The combination treatment comprising potable water wash, chlorination (NaOCl-200 ppm) followed by irradiation (2 kGy using electron beam or gamma) was developed, and the processed samples showed keeping quality up to 15 days at 4-6°C, whereas control samples spoiled within two days. The treatment resulted in coliform count below detection level while retaining the nutritional, phenolic content and organoleptic qualities. Thus, the combination treatment could ensure safety, keeping quality enhancement of perishable leafy greens and to control global food outbreaks. Electron beam over gamma processing found to be a commercial viable option due to its high throughput and equal efficacy in microbial decontamination

A combination process including ionizing radiation for hygienization and shelf life extension of leafy vegetables

Raw leafy greens are commonly associated with global foodborne outbreaks due to pathogenic contaminants. In the current study, greens, such as spinach (Spinacia oleracea L.), coriander (Coriandrum sativum L.) and mint (Mentha spicata L.) showed presence of coliforms (including E. coli)along with other aerobic microbes, yeast and molds. These vegetables mostly consumed in raw or culinary purpose, and hence increase the chances of food borne illnesses. Moreover, the leafy greens are perishable. In this context, we optimized a combination process including radiation treatment to achieve hygienization and shelf life extension of these leafy green vegetables. The combination treatment comprising potable water wash, chlorination (NaOCl-200 ppm) followed by irradiation (2 kGy using electron beam or gamma) was developed, and the processed samples showed keeping quality up to 15 days at 4-6°C, whereas control samples spoiled within two days. The treatment resulted in coliform count below detection level while retaining the nutritional, phenolic content and organoleptic qualities. Thus, the combination treatment could ensure safety, keeping quality enhancement of perishable leafy greens and to control global food outbreaks. Electron beam over gamma processing found to be a commercial viable option due to its high throughput and equal efficacy in microbial decontaminatio

A Preliminary Cost Effective Qualitative Assay for Diastase Analysis in Honey

Quality characteristics of honey can be evaluated in terms of some of its biochemical characteristics which are quite unique to honey and not easy to be adulterated. One such important quality index is its diastase enzyme activity. Primary source of diastase in honey is considered to be secretionsfrom the salivary and hypopharyngeal glands of foraging bees. For ease of evaluation, a simple and cost effective “In-vitro Starch Hydrolysis Plate Assay (ISHPA)” is proposed here that has been compared with the existing standard Schade method (Diastase number) and displayed a good correlation (R2 =0.93). The proposed method is quite simple, qualitative, cost effective and suitable for routine analysis of diastase activity in different honey samples

Food Processing by Irradiation—–An effective technology for food safety and security

700-707Radiation processing of food involves controlled application of energy from ionizing radiations from radioisotopes (Cobalt-60 and Caesium-137), electron beam (≤10 MeV) or X-rays (≤5 MeV) in an irradiation chamber shielded by 1.5 - 1.8 m thick concrete walls. Food, either pre-packed or in-bulk, placed in suitable containers is sent into the chamber through an automatic conveyor. Major benefits achieved by radiation processing of food are inhibition of sprouting of tubers and bulbs, delay in ripening and senescence of fruits and vegetables, disinfestations of insect pests in agricultural commodities, destruction of microbes responsible for food spoilage, and elimination of food pathogens and parasites of public health importance. Irradiation produces very little chemical changes in food, and the changes are similar to those by other preservation methods like heat. The radiolytic products and free radicals produced are identical to those present in foods subjected to treatments such as cooking and canning. None of the changes known to occur have been found to be harmful. Radiation processing of food has been approved by various international statutory bodies and organizations to ensure ‘Food Security & Safety’, and overcome ‘Technical barrier to International Trade’ and currently is being practiced in more than 60 countries worldwide

Molecules Involved in the Modulation of Rapid Cell Death in Xanthomonas

In earlier studies from this laboratory, Xanthomonas campestris pv. glycines was found to exhibit a nutrition stress-related postexponential rapid cell death (RCD). The RCD was exhibited in protein-rich media but not in starch or other minimal media. This RCD in X. campestris pv. glycines was found to display features similar to those of the programmed cell death (PCD) of eukaryotes. Results of the present study showed that the observed RCD in this organism is both positively and negatively regulated by small molecules. The amino acids glycine and l-alanine as well as the D isomers of valine, methionine, and threonine were found to induce the synthesis of an active caspase-3-like protein that was associated with the onset of RCD. Addition of pyruvate and citrate to the culture medium induced both the synthesis of active caspase-3-like protein and RCD. Higher levels of intracellular accumulation of pyruvate and citrate were also observed under conditions favoring RCD. On the other hand, dextrin and maltose, the hydrolytic products of starch, inhibited the synthesis of the caspase-3-like protein. Addition of glucose and cyclic AMP (cAMP) to the RCD-favoring medium prevented RCD. Glucose, cAMP, caffeine (a known inhibitor of a phosphodiesterase that breaks down cAMP), and forskolin (from the herb Coleus forskholii, known to activate the enzyme adenylate cyclase that forms cAMP) inhibited the caspase enzyme activity in vivo and consequently the RCD process. The addition of glucose and other inhibitors of RCD enhanced intracellular cAMP accumulation. This is the first report demonstrating the involvement of small molecules in the regulation of nutrition stress-related stationary-phase rapid cell death in X. campestris pv. glycines, which is programmed