Effects of UV-C irradiation and traditional thermal processing on acemannan contained in Aloe vera gel blends.

The effects of pH (3.5, 4.5, and 5.5) and UV-C irradiation dose (12.8, 24.2, 35.8, and 54.6 mJ/cm2) on the physicochemical properties changes in 10% Aloe vera gel blends; in addition, the acemannan concentration and structural changes in the precipitated polysaccharides were evaluated. A thermal treatment (TT; 45 s at 90 °C) was used for comparison. In contrast to TT, a dose of 24.2 mJ/cm2 did not induce significant changes of free sugar content. Moreover, TT and UV-C irradiation did not significantly affect the content of mannose but increased those of galactose, fructose, and glucose. 1H NMR analysis revealed minimal changes in the isolated fractions of acemannan, indicating that compared to the unprocessed control sample, the acemannan deacetylation was more pronounced by TT (27%) than by UV-C irradiation (11% at 54.6 mJ/cm2), without any significant difference between the two. UV-C irradiation of Aloe vera gel blends at pH 3.5 and 24.2 mJ/cm2 was an alternative to TT and efficiently preserve the characteristics of acemannan.

Euphorbia kansui fry-baked with vinegar modulates gut microbiota and reduces intestinal toxicity in rats.

ETHNOPHARMACOLOGICAL RELEVANCE: Euphorbia kansui (EK), a kind of toxic traditional Chinese medicine (TCM), is used in the treatment of edema, ascites and asthma. EK fry-baked with vinegar (VEK) is regularly used to reduce the toxicity in TCM. Previous studies have confirmed that fry-baking with vinegar could significantly reduce the significant gastrointestinal toxicity of EK. The toxic side-effects of EK are closely associated with intestinal tract, but existing research results could not provide practical measures for detoxification in terms of the biological effects of EK fry-baked with vinegar. AIM OF THE STUDY: This study aimed to investigate the gastrointestinal toxicity of EK and detoxification of VEK through the regulation of gut microbiota. Thirty male Sprague Dawley (SD) rats were randomly divided equally into 3 groups and received by oral gavage 0.5% CMC-Na (C group), EK (EKC group) or VEK (VEKC group) powder at 680 mg/kg for seven consecutive days. RESULTS: The ten toxic components in VEK were reduced significantly compared with those in EK. After fry-baked with vinegar, those side effects associated with VEK were significantly relieved in terms of histopathology and inflammatory injury indices of intestinal tissues, liver function and oxidative damage indices. The toxicity of EK might be highly correlated with Lactobacillus and Blautia genera. In addition, EK fry-baked with vinegar increased the production of short-chain fatty acids (SCFAs), which are regulated by gut microbiota. CONCLUSIONS: The proportion of main probiotics increased and potentially pathogenic bacteria decreased after EK was fry-baked with vinegar. It turned out that effective detoxification could be achieved by fry-baking with vinegar.

Effects of electron beam irradiation (EBI) on structure characteristics and thermal properties of walnut protein flour.

The effects of electron beam irradiation (EBI) on structure characteristics and thermal properties of walnut protein flour (WPF) were evaluated. The WPF was irradiated by 0-15.0kGy of the EBI. Scanning electron microscopy and X-ray diffraction analysis revealed that the EBI irradiation could not change the amorphous structure of WPF but resulted in puncture pores and fragmentation on microcosmic surface of WPF. Besides, low-field nuclear magnetic resonance results showed the EBI irradiation had effects on increasing denaturation temperature of WPF to 70°C, and the particle size of WPF hydrolysates (WPFHs) irradiated by EBI at dose of 5.0kGy significantly (P<0.05) increased to 753.8±21.0nm. The molecular weight of WPFHs at dose of 5.0kGy increased compared with that of non-irradiated sample. These revealed that EBI irradiation led to aggregation or cross-linking of the walnut protein. In addition, thermogravimetric analysis and zeta potential values indicated that the EBI enhanced thermal stability of WPF and didn't affect the physical stability of the WPFHs. Therefore, these results provided a theoretical foundation that the EBI applies on improving the properties of protein in the future.

Investigation of physical and chemical stability of ointment with herbals.

The physical and chemical stability of a stock preparation ointment with active ingredients-herbal tinctures of calendula and arnica-for the treatment of hemorrhoids was studied. Evaluations for physical and chemical stability were performed initially and throughout the storage period. Physical stability of the ointment was assessed by means of visual observation in normal room light. Throughout the study period, the physical appearance of the ointment did not change. The chemical stability of the ointment was evaluated by means of a stability-indicating, thin-layer chromatography analytical technique. The shelf-life was found to be one month at 25 degrees C +/- 2 degrees C/60% RH and two months at 5 degrees C +/- 3 degrees C, when protected from light.

Application of EPR spectroscopy to identify irradiated Indian medicinal plant products.

UNLABELLED: A study of gamma-irradiated Indian medicinal plant products was carried out using electron paramagnetic resonance (EPR) spectroscopy. Improved approaches like high-power measurement, microwave saturation, and thermal behavior of the radicals were explored for detection of irradiation. Aswagandha (Withania somnifera), vairi (Salacia reticulata), amla (Emblica officinalis), haldi (Curcumin longa), and guduchi (Tinospora cordifolia) exhibited a weak singlet at g = 2.005 before irradiation. Aswagandha, immediately after radiation treatment, revealed a complex EPR spectrum characterized by EPR spectrum simulation technique as superposition of 3 paramagnetic centers. One group of signal with organic origin was carbohydrate and cellulose radical and the other was isotropic signal of inorganic origin (g⟂ =2.0044 and g|| = 1.9980). However, other products did not exhibit any radiation-specific signal after irradiation. Power saturation and thermal behavior techniques were not suitable for these products. However, amongst all the 3 approaches, high-power measurement of EPR spectra emerged as a suitable technique in identification of the irradiated aswagandha. PRACTICAL APPLICATION: Gamma-irradiation confirms hygienic quality and improves shelf life of food and other products. However, there is a lack of international consensus over considering this as a general application and different regulations are being enforced. EPR is one of the most promising techniques to identify irradiated foodstuffs for regulatory requirements but it has many limitations. Improved approaches based on the EPR technique explained in this study may be useful to identify irradiated products and become beneficial to food regulators and food irradiation enterprises to enhance confidence in irradiation technology.