Maximizing the antioxidant capacity of Padina pavonica by choosing the right drying and extraction methods

Marine algae are becoming an interesting source of biologically active compounds with a promising application as nutraceuticals, functional food ingredients, and therapeutic agents. The effect of drying (freeze-drying, oven-drying, and shade-drying) and extraction methods (shaking at room temperature, shaking in an incubator at 60 \ub0C, ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE)) on the total phenolics content (TPC), total flavonoids content (TFC), and total tannins content (TTC), as well as antioxidant capacity of the water/ethanol extracts from Padina pavonica were investigated. The TPC, TFC, and TTC values of P. pavonica were in the range from 0.44 \ub1 0.03 to 4.32 \ub1 0.15 gallic acid equivalents in mg/g (mg GAE/g) dry algae, from 0.31 \ub1 0.01 to 2.87 \ub1 0.01 mg QE/g dry algae, and from 0.32 \ub1 0.02 to 10.41 \ub1 0.62 mg CE/g dry algae, respectively. The highest TPC was found in the freeze-dried sample in 50% ethanol, extracted by MAE (200 W, 60 \ub0C, and 5 min). In all cases, freeze-dried samples extracted with ethanol (both 50% and 70%) had the higher antioxidant activity, while MAE as a green option reduces the extraction time without the loss of antioxidant activity in P. pavonica

Whole Grain Products, Fish and Bilberries Alter Glucose and Lipid Metabolism in a Randomized, Controlled Trial: The Sysdimet Study

Due to the growing prevalence of type 2 diabetes, new dietary solutions are needed to help improve glucose and lipid metabolism in persons at high risk of developing the disease. Herein we investigated the effects of low-insulin-response grain products, fatty fish, and berries on glucose metabolism and plasma lipidomic profiles in persons with impaired glucose metabolism.Altogether 106 men and women with impaired glucose metabolism and with at least two other features of the metabolic syndrome were included in a 12-week parallel dietary intervention. The participants were randomized into three diet intervention groups: (1) whole grain and low postprandial insulin response grain products, fatty fish three times a week, and bilberries three portions per day (HealthyDiet group), (2) Whole grain enriched diet (WGED) group, which includes principally the same grain products as group (1), but with no change in fish or berry consumption, and (3) refined wheat breads (Control). Oral glucose tolerance, plasma fatty acids and lipidomic profiles were measured before and after the intervention. Self-reported compliance with the diets was good and the body weight remained constant. Within the HealthyDiet group two hour glucose concentration and area-under-the-curve for glucose decreased and plasma proportion of (n-3) long-chain PUFAs increased (False Discovery Rate p-values <0.05). Increases in eicosapentaenoic acid and docosahexaenoic acid associated curvilinearly with the improved insulin secretion and glucose disposal. Among the 364 characterized lipids, 25 changed significantly in the HealthyDiet group, including multiple triglycerides incorporating the long chain (n-3) PUFA.The results suggest that the diet rich in whole grain and low insulin response grain products, bilberries, and fatty fish improve glucose metabolism and alter the lipidomic profile. Therefore, such a diet may have a beneficial effect in the efforts to prevent type 2 diabetes in high risk persons.ClinicalTrials.gov NCT00573781

Biogenic amine production and nucleotide ratios in gutted wild sea bass (Dicentrarchus labrax) stored in ice, wrapped in aluminium foil and wrapped in cling film at 4 degrees C

WOS: 000236539600011Biogenic amine profiles and nucleotide ratios for wild sea bass (Dicentrarchus labrax) stored in ice, in boxes without ice, wrapped in aluminium foil (WAF) and wrapped in cling film (WCF) at 4 degrees C were studied. Ten biogenic amines (histamine putrescine, cadaverine, spermidine, spermine, tryptamine, tyramine, 2-phenylethylamine, agmatine and serotonin) and nucleotide ratios (K-value, Ki-value, H-value and G-value) were determined. The mean value of K, Ki, H and G was 66%, 72%, 13% and 81%, respectively, when the fish reached the limit of acceptability to the panellists. Linearity (r(2)) of K, Ki, H and G values for all storage conditions was 0.94-0.96, 0.94-0.96, 0.88-094 and 0.94-0.98, respectively. The mean values of K, Ki and G were higher in WCF than WAF and fish stored in ice except on day 8. The highest K, Ki and G values were obtained from fish wrapped in cling film, followed by fish in aluminium foil and fish stored in ice. Histamine was detected only towards the end of the storage time for WAF and WCF. As storage time progressed, cadaverine, spermidine and spermine became the dominant amines reaching 11, 8.9 and 10 mg/kg, respectively, at days 12 of storage in ice. Putrescine and tryptamine contents also rose steadily to reach 5.8 and 2.1 mg/ kg, respectively. The levels of biogenic amines were significantly higher in sea bass stored in WCF and WAF as compared with the iced storage conditions. (c) 2005 Elsevier Ltd. All rights reserved

The capability of rosemary extract in preventing oxidation of fish lipid

The effects of rosemary extract at different levels (%1, R1, and %2, R2) on the quality of vacuum-packed sardine in terms of sensory, biochemical (thiobarbituric acid, total volatile basic nitrogen, peroxide value and free fatty acids) and microbiological analyses (total viable counts) were investigated. Fish were filleted and divided into three groups. First group was used as the control (C) without rosemary extract, second group was treated with 1% rosemary extracts (10 g L-1) for 2 min (R1), and the third was treated with 2% rosemary extracts (20 g L-1) for 2 min (R2). Thirty fillets per litre were used. After that, all groups were vacuum-packed in polyethylene bags. The samples were stored in the refrigerator condition (4 ± 1 °C) over the storage period of 20 days. The results showed that the use of rosemary extract improved the sensory quality of both raw and cooked sardine, most preferably sardine treated with 1% of rosemary. Biochemical analysis showed that the use of 2% of rosemary extract were found to be most effective (P &lt; 0.05) in controlling the rate of lipid oxidation. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology

Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract

BACKGROUND: The effects of rosemary extract on the fatty acid profile of sea bream fillets cooked by different methods (oven baking, grilling and pan frying) as well as the effects of different reheating methods (microwave and conventional oven) on the fatty acid composition of fish after frozen storage for 4 months were investigated. Results: The proportion of saturated fatty acids increased only slightly in fried samples but significantly in oven-baked and grilled samples, while the proportion of polyunsaturated fatty acids (PUFAs) increased significantly in fried samples but only slightly in oven-baked and grilled samples. The proportion of monounsaturated fatty acids remained relatively constant after cooking. Of the fatty acids analysed, themost significant increases(P < 0.05) were observed in C18: 1n-9 and C18: 2n-6 and the most significant decreases (P < 0.05) in C14: 0, C16:1, C20: 5n-3 and C22: 6n-3. Although sea bream fillets fried in sunflower oil showed an increase in PUFAs, the lowest eicosapentaenoic and docosahexaenoic acid contents were found in fried samples. CONCLUSION: Sea bream fillets treated with rosemary extract showed slower oxidation than untreated fish. Neither conventional nor microwave reheating after frozen storage for 4 months had a detrimental effect on the fatty acid profile and its stability. © 2009 Society of Chemical Industry

Nutritional value of sea bass (Dicentrarchus labrax) fillets during frozen (-18 degrees C) storage

WOS: 000230905400046Changes in proximate composition and amino acid content of frozen (-18 degrees C) wild sea bass (Dicentrarchus labrax, L. 1758) fillets were investigated during 9 months of storage. Initial protein and lipid contents were 19.75% and 1.22%, respectively, and changed to 19.31% and 3.58% in the 9th month of storage. Amino acid analyses were performed at intervals in the initial, third, sixth and ninth months of storage. The initial ratio of essential/nonessential amino acid (g amino acid/16 g N) was 0.75. The reduction of the ratio was 0.01 in the 3rd month, 0.05 in the 6th month and 0.08 in the 9th month of frozen storage. The most abundant amino acids in sea bass fillets were aspartic acid, glutamic acid and lysine. Methionine, tyrosine and histidine were in lower concentrations than the other amino acids during the frozen storage

The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards

The impacts of fermentation process with acid and lactic acid bacteria strains (Lactobacillus plantarum, Lactobacillus brevis, Pediococcus acidilactici, Enterococcus gallinarum, and Streptococcus spp.) on the biogenic amine formation of wet and spray-dried fish silage obtained from whole gibel carp (Carassius gibelio, freshwater discard), whole ponyfish (Equulites klunzingeri, seawater discard), and processing by-products of seabass (Dicentrarchus labrax) were investigated. The results showed that among biogenic amines, cadaverine, putrescine, spermidine, spermine, serotonin, dopamine, and agmatine were predominant in all groups. Significant differences (p < 0.05) in biogenic amine concentrations of wet and spray-dried fish silage were observed. Raw fish and wet silages contained histamine level lower than the allowable limit of 50mg/kg, indicating the use of raw fish material with low microbial counts. In addition, no histamine was detected in spray-dried fish silage, except for seabass by-products with a trace quantity of histamine (<0.04mg/100g). The starter culture used for silage preparation did not effectively retard formation of biogenic amines compared to acid silage. It can be concluded that there is potential use of fermented fish silage as a protein source and possibly as a probiotic ingredient for animal feed in both wet and dry form. © 2019, © 2019 Taylor & Francis Group, LLC.TOVAG-213O166 TOVAG-213O166The authors thank the Scientific and Technological Research Council of Turkey (TÜBİTAK) for the financial support (TOVAG-213O166).This work was supported by the Scientific and Technological Research Council of Turkey (TÜBİTAK) [TOVAG-213O166]

Immunohistochemical localization of epidermal growth factor receptor (EGF-r) and transforming growth factor alpha (TGF-α) in developing human ovarian follicles

In this study, we aimed to detect the distribution of epidermal growth factor receptor (EGF-r) and transforming growth factor alpha in ovarian follicles at different stages. Indirect immunohistochemical methods and EGF-r polyclonal and TGF-α monoclonal antibodies were used; tissues were examined with light microscope. While dense collection of both growth factors were observed in primordial follicles, there was a strong reaction especially for EGF-r in follicles. Strong reactivity for EGF-r and moderate reactivity for TGF- α were observed in the nearby connective tissue. In examinations of primary follicles for EGF-r presence only, dye uptake was moderate in oocytes and dense in apical and basal cytoplasm of follicle cells. Reactivity was moderate in the nearby connective tissue. In the corpus luteum, there was weak reaction for both growth factors. But in stromal cells, reaction was strong. In degenerated follicle cells and in stroma of atretic follicles, reaction was positive for both growth factors; but EGF-r reactivity was more obvious. While strong staining was observed for both factors especially in granulosa cells surrounding the oocyte in Graafian follicle, moderate TGF-a reactivity was determined in oocyte cytoplasm. In conclusion, it is possible that EGF-r and TGF- α have ortocrine and paracrine effects on development and regression of human ovarian follicles