RESUMEN
The purpose of the present study was to investigate the antioxidant activity and anti-adipogenic effect of extracts from Alnus firma (A. firma), which is an edible plant that grows in mountainous areas. The total phenolic, flavonoid and anthocyanin content as well as the antioxidant activity of a 70% ethanolic extract of A. firma (AFE) was assessed. Furthermore, the effects of AFE on lipid accumulation and reactive oxygen species (ROS) production during adipogenesis of 3T3-L1 cells were investigated. The results revealed that the total phenolic, flavonoid and pro-anthocyanidin content of AFE as 436.26±3.30 mg gallic acid equivalents/g, 73.82±0.54 mg quercetin equivalents/g and 149.25±6.06 mg catechin equivalents/g, respectively. In addition, AFE exerted significant antioxidant effects in terms of 1,1-diphenyl-2-picryl hydrazyl radical scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, reducing power, oxygen radical absorbance capacity and nitric oxide radical scavenging activity. As for its anti-adipogenic activity, AFE significantly inhibited ROS production and lipid accumulation during adipogenesis of 3T3-L1 cells compared with those in control cells. In addition, AFE regulated adipogenic transcription factors including peroxisome proliferatoractivated receptor-γ, CCAAT/enhance-binding protein α and adipocyte protein 2. These results indicated that A. firma is a potential candidate for a functional food supplement.
Asunto(s)
Adipogénesis/efectos de los fármacos , Alnus/química , Depuradores de Radicales Libres/administración & dosificación , Extractos Vegetales/administración & dosificación , Células 3T3-L1 , Adipogénesis/genética , Animales , Antocianinas/genética , Antioxidantes/administración & dosificación , Antioxidantes/química , Factor de Unión a CCAAT/genética , Proteínas de Unión a Ácidos Grasos/genética , Depuradores de Radicales Libres/química , Regulación del Desarrollo de la Expresión Génica/efectos de los fármacos , Metabolismo de los Lípidos/efectos de los fármacos , Metabolismo de los Lípidos/genética , Ratones , Óxido Nítrico/biosíntesis , PPAR gamma/genética , Extractos Vegetales/química , Especies Reactivas de Oxígeno/metabolismoRESUMEN
To protect from reactive oxygen species (ROS) damages, skin cells have evolved to have antioxidant enzymes, such as copper and zinc-dependent superoxide dismutase (SOD1), mitochondrial manganese-dependent superoxide dismutase (SOD2), catalase (CAT), glutathione peroxidase (GPX), and glutathione reductase (GR), and suppressed the expression of matrix metalloproteinases (MMPs) through the mitogen-activated protein kinase (MAPK) signaling pathways, such as c-Jun N-terminal kinase (JNK) and p38. Bioactive compounds analyses were performed using a high-performance liquid chromatography-photodiode array detector (HPLC-PDA) system. The antioxidant activity of Ulmus macrocarpa Hance (UMH) extracts was estimated in vitro. The anti-aging activity of UMH extracts was estimated in vivo using the SKH-1 hairless mice. The UMH extracts reduced the H2O2-induced intracellular ROS production and the cell damages in human dermal fibroblasts (HDFs). Moreover, the H2O2-induced phosphorylation of JNK and p38 was detected in HDF and UMH extracts blocked the phosphorylation. These results suggest that UMH extracts can reduce the expression of MMPs and the reduced MMPs lead to the inhibition of collagen degradation. In addition, oral administration of the UMH extracts decreased the depth, thickness, and length of wrinkles on UVB exposed hairless mice. Therefore, UMH extracts play an advantage of the functional materials in antioxidant and anti-aging of skin.
Asunto(s)
Antioxidantes/farmacología , Activadores de Enzimas/farmacología , Peróxido de Hidrógeno/farmacología , Sistema de Señalización de MAP Quinasas/efectos de los fármacos , Extractos Vegetales/farmacología , Envejecimiento de la Piel/efectos de los fármacos , Envejecimiento de la Piel/efectos de la radiación , Ulmus/química , Rayos Ultravioleta/efectos adversos , Animales , Catalasa/genética , Catalasa/metabolismo , Muerte Celular/efectos de los fármacos , Fibroblastos/efectos de los fármacos , Fibroblastos/metabolismo , Regulación Enzimológica de la Expresión Génica/efectos de los fármacos , Glutatión Peroxidasa/genética , Glutatión Peroxidasa/metabolismo , Humanos , Masculino , Ratones , Especies Reactivas de Oxígeno/metabolismo , Piel/efectos de los fármacos , Piel/metabolismo , Piel/patología , Piel/efectos de la radiación , Superóxido Dismutasa/genética , Superóxido Dismutasa/metabolismoRESUMEN
Volatile composition and sensory characteristics of onion powders prepared by convective drying at different temperatures (50, 70, and 90°C) were investigated. Dipropyl disulfide was the major volatile compound in fresh onion (77.70% of total volatile compounds). However it was considerably lost during drying, reaching 6.93-32.25µg/g solids. Dipropyl disulfide showed a positive correlation with green sensory attribute perceived by descriptive sensory analysis. Thiophenes, which were responsible for caramel and sweet attributes, were produced by drying especially when the drying temperature was high. Aldehydes, another type of volatile compound found in fresh onion, showed a positive correlation with humidity. The aldehyde content in dried onion was the highest at the lowest drying temperature, possibly because the aldehydes were produced by the residual enzymes in fresh onion. Using a low temperature for drying was ideal to retain the aroma of fresh onion.
Asunto(s)
Cebollas , Temperatura , Desecación , Polvos , GustoRESUMEN
Normal maize starch was subjected to heat-moisture treatment (HMT) under mildly acidic conditions (0.000, 0.050, or 0.075M H2SO4) for various treatment times (3, 5, or 8h) followed by homogenization up to 60min to prepare nanoparticles. The combination of HMT (0.075M, for 8h) and homogenization (60min) produced nanoparticles with diameters of less than 50nm at a yield higher than 80%. X-ray diffractometry and size-exclusion chromatography revealed that HMT under mildly acidic conditions selectively hydrolyzed the starch chains (especially amylose and/or long chains of amylopectin) in the amorphous region of the granules without significant damage to the crystalline structure, however, modification of the molecular structure in the amorphous region increased fragility of the granules during homogenization. Homogenization for 60min caused obvious damage in the long-range crystalline structure of the HMT starch (0.15N, for 8h), while the short-range chain associations (FT-IR) remained intact.
Asunto(s)
Nanopartículas/química , Almidón , Calor , Estructura Molecular , Agua/química , Zea mays/químicaRESUMEN
Potato starch was subjected to heat-moisture treatment (HMT; 120 °C, 3 h) under mildly acidic conditions (pH 5, 6, or 6.5 [control]) at moisture levels of 15, 20 or 25%. HMT starches exhibited significantly delayed pasting times and reduced overall paste viscosities, amylose leaching, and granular swelling characteristics relative to native starch, as well as enhanced levels of thermo-stable resistant starch (≈24%). HMT appeared to alter/enhance short-range chain associations (FT-IR) within amorphous and/or crystalline regions of starch granules. However, the extent of physicochemical change and RS enhancement during HMT was most facilitated by a mildly acidic condition (pH 6) at higher treatment moisture levels (20 or 25%). These conditions promoted limited hydrolysis of amylopectin molecules, primarily at α-(1â6) branch points, likely enhancing mobility and interaction of starch chains during HMT. Thus, a slightly acidic pH might reduce conditions and/or timeframe needed to impart physicochemical changes and reduced digestibility to potato starch.
Asunto(s)
Amilopectina/química , Solanum tuberosum/química , Almidón/química , Amilosa/química , Calor , Humedad , Concentración de Iones de Hidrógeno , Hidrólisis , Espectroscopía Infrarroja por Transformada de Fourier , Viscosidad , Difracción de Rayos XRESUMEN
This research investigated conditions by which maize starch granule porosity and load-carrying capacity (LCC) might be enhanced via treatment with varying citric acid concentrations (0.5-1.5 M), temperatures (40-60 °C), and lengths of treatment (1-8 h). At the lowest temperatures (40 and 50 °C), citric acid treatment induced minimal physicochemical changes to granules. In contrast, both aqueous and oil LCCs of starches treated at 60 °C (0.5 M citric acid, 2 h) were almost doubled (15.69 and 14.48 mL/10 g starch, respectively), recovering 92% of the granular starch after treatment. Such treatment increased starch hydration capacity (0.97-1.91) and reduced gelatinization enthalpy (10.6-7.4 J/g). More severe treatment conditions adversely impacted aqueous LCC (due to excessive granule swelling), but improved oil absorption. The basis for LCC enhancement by citric acid treatment was ascribed to leaching of starch material from granules and partial disruption of the granule crystalline structure, as opposed to starch hydrolysis or chemical substitution.
Asunto(s)
Ácido Cítrico/química , Almidón/química , Zea mays/química , Fenómenos Químicos , Cinética , Porosidad , TemperaturaRESUMEN
Added (glucose addition) versus accumulated (in situ sugar development via cold-temperature storage) sugar treatments were investigated in relation to acrylamide formation within fried potato strips at standardized levels of finish-fried color (Agtron color scores ranged from 36 to 84). The added sugar treatment exhibited a relatively reduced rate of acrylamide formation and generally possessed a lower and less variable acrylamide content (61-1290 ng/g) than the accumulated sugar scheme (61-2191 ng/g). In a subsequent experiment, added fructose applied to strip surfaces via dipping prior to frying favored acrylamide formation over color development relative to added glucose, for which the reverse trend was observed. Thus, where acrylamide differences were noted between added and accumulated sugar treatments (given equivalent Agtron color scores), this result was likely aided by the relative higher fructose content in strips of the accumulated sugar scheme rather than simply a greater relative concentration of total reducing sugars.