Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds.

Antioxidant compounds such as phenolics and carotenoids scavenge reactive oxygen species and protect against degenerative diseases such as cancer and cardiovascular disease when used as food additives or supplements. Mango peel is a by-product of mango which is a good source of bioactive substances such as phytochemicals, antioxidants, and dietary fibers. Unfortunately, the study on mango peel as a potential food additive is very limited. Accordingly, the present study aimed to develop functional noodles through extrusion technology with the encapsulation of mango peel powder as a natural source of bioactive compounds. First, mango peel powder (MPP) was prepared and incorporated during the mixing of ingredients before noodles formation at three different levels (2.5, 5 and 7.5 %). Afterward, the noodles were studied to determine how the encapsulated MPP affects the proximate composition, physicochemical characteristics, polyphenols, carotenoids, anthocyanin, antioxidant and antidiabetic activity, and sensory characteristics. The noodles exhibited a dose-dependent relationship in the content of bioactive components and functional activities with the encapsulation of MPP levels. A significantly (p 0.05) higher value was noticed in 7.5 % of MPP-encapsulated noodles than in any level of MPP encapsulation in noodles. The fiber and protein contents in the MPP-encapsulated noodles were increased by about 0-1.22 % and 0-3.16 %, respectively. However, noodles' color index and water absorption index were decreased with the level of MPP encapsulation. The cooking loss of noodles increased from 4.64 to 5.17, 6.49, and 7.32 %, whereas the cooked weight decreased from 35.11 to 34.40, 33.65, and 33.23 % with 2.5, 5.0, and 7.5 % of MPP encapsulation, respectively. However, MPP was stable during storage of noodles exhibiting higher phenolic content and antioxidant activity than control samples. The sensory evaluation showed that MPP-encapsulated noodles at levels 2.5 and 5 % had approximately similar overall acceptability values with the control sample. As a result of the findings, it appears that adding MPP up to 5 % to noodles improves their nutritional quality without changing their cooking, structural, or sensory aspects. Therefore, mango peel powder can be a potential cheap source for the development of functional noodles and food ingredients.

Anti-diarrheal effect of piperine possibly through the interaction with inflammation inducing enzymes: In vivo and in silico studies.

Piperine is a natural alkaloid that possesses a variety of therapeutic properties, including anti-inflammatory, antioxidant, antibacterial, and anticarcinogenic activities. The present study aims to assess the medicinal benefits of piperine as an anti-diarrheal agent in a chick model by utilizing in vivo and in silico techniques. For this, castor oil was administered orally to 2-day-old chicks to cause diarrhea. Bismuth subsalicylate (10 mg/kg), loperamide (3 mg/kg), and nifedipine (2.5 mg/kg) were used as positive controls, while the vehicle was utilized as a negative control. Two different doses (25 and 50 mg/kg b.w.) of the test sample (piperine) were administered orally, and the highest dose was tested with standards to investigate the synergistic activity of the test sample. In our findings, piperine prolonged the latent period while reducing the number of diarrheal feces in the experimental chicks during the monitoring period (4 h). At higher doses, piperine appears to reduce diarrheal secretion while increasing latency in chicks. Throughout the combined pharmacotherapy, piperine outperformed bismuth subsalicylate and nifedipine in terms of anti-diarrheal effects with loperamide. In molecular docking, piperine exhibited higher binding affinities towards different inflammatory enzymes such as cyclooxygenase 1 (-7.9 kcal/mol), cyclooxygenase 2 (-8.4 kcal/mol), nitric oxide synthases (-8.9 kcal/mol), and L-type calcium channel (-8.8 kcal/mol), indicating better interaction of PP with these proteins. In conclusion, piperine showed a potent anti-diarrheal effect in castor oil-induced diarrheal chicks by suppressing the inflammation and calcium ion influx induced by castor oil.

A sensitive and simple plaque formation method for the Stx2 phage of Escherichia coli O157:H7, which does not form plaques in the standard plating procedure.

Bacteriophages are fascinating genetic elements that play key roles in the evolution and diversification of bacterial genomes. Shiga toxin (Stx)-transducing phages are important genetic elements that disseminate the stx genes among enterohemorrhagic Escherichia coli (EHEC). They are generally regarded as lambda-like phages, but their biological and genetic properties have not been fully elucidated. This is partly due to a serious obstacle in obtaining visible plaques. Here, we describe a modified double agar overlay method that allows us to easily detect and accurately enumerate plaques of Sp5, the Stx2 phage of the EHEC O157 Sakai strain, which otherwise does not produce plaques in the standard plating procedure. In the modified method, the top agar was supplemented with mitomycin C (MMC) and Ca(2+) (or Mg(2+)). MMC appears to prevent the lysogenization of Sp5 and/or compel Sp5 to follow the lytic cycle by inducing the SOS response in the host cells. The divalent cations significantly improve phage adsorption to the host cells and thus yield a synergistic effect in combination with MMC. We further applied this method to a receptor analysis of Sp5 and obtained findings that suggest that the YaeT (BamA) protein serves as the receptor of Sp5. This method would be a very useful tool in studies of Stx2 phages and studies of other phages from various bacteria, in which researchers often encounter problems with plaque formation.