Intranasal inorganic cerium oxide nanoparticles ameliorate oxidative stress induced motor manifestations in haloperidol-induced parkinsonism.

Cerium oxide nanoparticles (CONPs), owing to their radical scavenging property, have recently emerged as a therapeutic candidate for oxidative stress-mediated neurological diseases. However, oral and intravenous administration of CONPs is limited due to their poor physicochemical characteristics, low bioavailability, rapid systemic clearance, poor blood-brain penetration and dose-dependent toxicity. To overcome these challenges, we developed intranasal CONPs and evaluated their potential in the experimental PD model. CONPs were prepared by homogenous precipitation using tween 80 as a stabilizer and methanol/water as solvent. The optimization was done using Central Composite Design (CCD). The CONPs synthesis was confirmed by UV and FTIR. The optimized CONPs were small-sized (105.1 ± 5.78 nm), spherical (TEM), uniform (PDI, 0.119 ± 0.006) and stable (ZP, -22.7 ± 1.02 mV). Energy-dispersive X-ray analysis showed characteristic signals of Ce in developed CONPs. The X-ray diffraction pattern described the cubic fluorite structure and nano-crystalline nature of CONPs. The CONP anti-oxidant activity was found to be 93.60 ± 0.32% at 25 µg/mL concentration. Finally, motor manifestation studies like the forced swim test, locomotor test, akinesia, catalepsy, and muscle coordination test were conducted to assess the motor dysfunctions and behavioral activity in all four animal groups. Results of the in vivo motor manifestation studies in the haloperidol-induced PD rat model showed that co-administration of intranasal CONPs along with a half dose of levodopa resulted in significant protection, and results were significantly different from the untreated group but not significantly different from the healthy group. In conclusion, intranasal CONPs can be useful in ameliorating oxidative stress through their antioxidant effect and could be prospective therapeutics for the treatment of motor manifestations in Parkinson's disease.

Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree.

The study intended to determine the effect of temperature (100-200 °C), time (2-6 min), and oil on the bioactive properties and colour parameters of tamarillo puree. The increase in heating temperature (up to 175°C) and time increased the phenolic content, flavonoids content and antioxidant activity. Carotenoids were found to increase from 0.65 to 1.06 (mg ß carotene/ g) in puree with oil heated at 200°C for 6 min. In puree with oil, the lightness (L*) and redness (a*) values of puree were found to be reduced, but yellowness (b*), hue angle and chroma improved with treatment temperature and time. Addition of oil exhibited positive influence on retaining the bioactive compounds in comparison to puree without oil, which can be attributed to their enhanced extractability. In conclusion, the desirable effect of heating temperature and time, and addition of virgin olive oil will be helpful in canning of oil enriched tamarillo puree.

Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products.

Triple ground whole-wheat flour with 18.45% damaged starch was partially substituted by double sifted full-fat stabilised rice bran (SRB) and undamaged-stabilised-debitterised-wheat germ (USDWG) flour to produce high TDF (total dietary fibre), high protein flour for chapati. Five formulations, F1-5 with up to 15% SRB and 20% USDWG incorporations on weight basis were used for baking chapatis. The most sensorially and functionally acceptable formulation (F4), had 10% SRB and 15% USDWG, showed significant (P < 0.05) improvement in desired parameters viz. TDF increased 16.83 ± 0.06% to 18.59 ± 0.03%, crude protein from 14.43 ± 0.06 to 19.52 ± 0.10% and in vitro starch digestibility decreased 8.30 ± 0.10% to 7.55 ± 0.01% when compared to control chapati. Texture profiling and sensory analysis indicated F4 formulation had overall acceptable qualities than chapati made from control, commercial and target flours. Water was completely replaced by liquid whey during chapati making, which showed promising results; Formulation F5 (15% SRB and 20% USDWG) scored 20.2% TDF and 22.7% protein. The above findings are useful for developing TDF and protein dense, low GI functional food, utilizing common industrial by-products at 20% lesser cost.