Antioxidant and antibacterial effects of medicinal plants and their stick-type medicinal concentrated beverages.

Nine medicinal plants and their stick-type medicinal concentrated beverages (SMCB-I and SMCB-II) with different combination ratio were evaluated on antioxidant, nitric oxide (NO) inhibitory, and antibacterial effects against pathogenic bacteria involved in respiratory system illnesses. Antioxidant activity was high in Syzygium aromaticum, Pueraria lobata, Plantago asiatica, and Kalopanax pictus which have higher contents of total phenolics and total flavonoids. The NO inhibitory activity was high in Syzygium aromaticum, Plantago asiatica, and Glycyrrhiza uralensis. Syzygium aromaticum, Plantago asiatica, Kalopanax pictus and Glycyrrhiza uralensis showed higher antibacterial activity than the other five medicinal plants against Staphylococcus aureus, Corynebacterium diphtheriae, and Mycobacterium sp. SMCB-II exhibited higher antioxidant, NO inhibitory, and antibacterial effects than SMCB-I, since Syzygium aromaticum, Pueraria lobata, and Kalopanax pictus were only used for the production of SMCB-II. The SMCBs would be expected to contribute to an easy-to-carry, easy-to-consume, and high value-added health beverage for the modern people.

Emulsification and oxidation stabilities of DAG-rich algae oil-in-water emulsions prepared with the selected emulsifiers.

BACKGROUND: Diacylglycerol (DAG) reduces body weight, suppresses body fat accumulation, and lowers the blood lipid concentration, and docosahexaenoic acid (DHA) can reduce the risk of occurrence of coronary artery diseases. RESULTS: DAG-rich algae oil with a high DHA content (55.9%) was synthesized via the lipase-catalyzed glycerolysis of algae oil, which consisted of triacylglycerol (43.9 mol%), DAG (40.9 mol%), and monoacylglycerol (15.2 mol%). The DAG-rich algae oil-in-water emulsions were prepared using three emulsifiers [whey protein concentrate (WPC), Tween80, and Tween80 + Span80]. The WPC-emulsion formed a thicker serum layer (6.67% at day 51) and larger oil droplets (d32 , 0.37 µm at day 28) than the Tween80- and Tween80 + Span80-emulsions (3.33-4.17%; 0.26 µm), and an upper cream layer with excess oil droplets was observed in only the WPC-emulsion, indicating that WPC-emulsion possesses the lowest emulsification stability. The hydroperoxide value and reduction rate of the DHA content were higher in the WPC-emulsions than in the Tween80- and Tween80 + Span80-emulsions during storage, which suggested that the WPC-emulsion had the lowest oxidation stability. CONCLUSION: The DAG-rich algae oil-in-water emulsion prepared with suitable emulsifiers, such as non-ionic emulsifiers, would have excellent emulsification and oxidative stabilities and provides a health benefit for special purposes in the food processing industry. © 2019 Society of Chemical Industry.

Effects of Hydrolyzed Rapeseed Cake Extract on the Quality Characteristics of Mayonnaise Dressing.

Combined fractions (H2 O and 30% and 50% ethanol) of crude rapeseed cake extracts with 80% ethanol were hydrolyzed with NaOH solution. The hydrolyzed extract showed significantly higher contents of total phenolics (41.8 mg SAE/g) and sinapic acid (425.8 mg/g), as well as higher 1,1-diphenyl-2-picryl-hydrazyl radical-scavenging capacity (91.98 RSC%) than the crude extract (P < 0.05). Antimicrobial activity of the hydrolyzed extract was remarkably higher than that of the crude extract against selected Gram-positive and Gram-negative bacteria as well as yeast, as determined by the minimum inhibitory concentration method. Hydrolyzed extract (100, 250, or 500 ppm) was added to mayonnaise dressing, and several quality characteristics of the dressing were investigated by assessments of microbial, physical, and oxidative stabilities during 8 wk of storage. Microbial stability was higher in the dressing with hydrolyzed extract added (4.3 to 4.6 Log CFU/g) than the control (4.9 Log CFU/g). Physical characteristics of the dressing with hydrolyzed extract added were better than those of the control, based on increased viscosity and reduced emulsion separation. Hydrolyzed extract increased oxidative stability in a concentration-dependent manner, and the dressing with added 500 ppm of hydrolyzed extract resulted in a lower free fatty acid content (4.8% at week 8), peroxide value (13.5 meq/kg at week 6), and 2-thiobarbituric acid-reactive substances value (66.2 µg/100 g at week 8) than the control. Therefore, it is expected that hydrolyzed rapeseed cake extract containing high sinapic acid content can be used in emulsion system as a value-added ingredient. PRACTICAL APPLICATION: Crude extract of rapeseed cake was fractionated and alkaline-hydrolyzed to convert sinapine into sinapic acid, and the produced hydrolyzed extract showed higher antimicrobial and antioxidative activities than the crude extract. When the hydrolyzed extract was added to mayonnaise dressing, microbial stability increased along with physical characteristics and oxidative stability, thereby supporting the potential of hydrolyzed rapeseed extract as a food additive for quality management of mayonnaise dressing during storage.

Relative oxidative stability of diacylglycerol and triacylglycerol oils.

To compare the oxidative stability between diacylglycerol (DAG) oil and conventional triacylglycerol (TAG) oil (that is, soybean oil), the prepared stripped diacylglycerol oil (SDO) and soybean oil (SSBO) were stored at 60 °C in the dark for 144 h. During storage peroxide values (POVs), contents of aldehydes, unsaturated fatty acids were measured to evaluate the oxidative stabilities of the 2 oils. The results showed the content of C18:2, C18:3, and total unsaturated fatty acid decreased faster in DAG oil than in soybean oil, whereas the decreased rate of C18:1 was similar in 2 oils. Also, both rate constants (K1 and K2) obtained from POV (K1 ) and total aldehydes (K2 ) indicated that DAG oil (K1 = 3.22 mmol/mol FA h(-1) , K2 = 0.023 h(-1)) was oxidized more rapidly than soybean oil (K1 = 2.56 mmol/mol FA h(-1) , K2 = 0.021 h(-1)), which was mainly due to the difference of acylglycerol composition of the 2 oils along with higher C18:3 (9.6%) in SDO than SSBO (5.7%). It is concluded that DAG was more easily oxidized than soybean oil at 60 °C in the dark for 144 h.

Antioxidative activities of Ginkgo biloba extract on oil/water emulsion system prepared from an enzymatically modified lipid containing alpha-linolenic acid.

UNLABELLED: The desired mix of alpha-linolenic acid (ALA)-enriched structured lipid (SL) and physically blended lipid (PB) was prepared from grape seed oil and perilla oil at a weight ratio of 3:1. The major triacylglycerol species (LnLnL) in PB was drastically increased after interesterification (SL), from 0.5% to 16.8%. After the reaction, the total unsaturated fatty acid at the sn-2 position was decreased from 98.83% in PB to 91.36% in SL. The reduction of vitamin E compounds was also observed. Compared with a PB-based emulsion, SL-based emulsions showed oxidative instability, as assessed by lipid hydroperoxide (LOOH) and 2-thiobarbituric acid-reactive substances (TBARS) values, which was mainly due to the SL which contained less LA, ALA, and ΣUSFA at the sn-2 position and less γ-tocopherol than did PB. PB-, and SL-based emulsions with Ginkgo biloba extract (GBE) which showed significantly lower values of LOOH and TBARS compared to a blank control. GBE was effective in retarding the oxidation of the emulsion by quenching the free radicals in the water phase of the emulsion and inhibiting the formation of primary and secondary oxidation products. These results indicate that GBE could be used as an antioxidant additive for stabilizing ALA-enriched emulsions. PRACTICAL APPLICATION: The results suggest the possibility to supplement Ginkgo biloba extract in alpha linolenic acid-enriched structured lipid-based emulsions which would increase the therapeutic value and enhance the antioxidant potential of the emulsions.

Oxidative comparison of emulsion systems from fish oil-based structured lipid versus physically blended lipid with purple-fleshed sweet potato (Ipomoea batatas L.) extracts.

The effects of the purple-fleshed sweet potato extract (PFSPE) on oxidation stabilities of a model oil-in-water emulsion prepared with enzymatically synthesized fish oil-soybean oil structured lipid (SL) versus physically blended lipid (PBL) without modification were evaluated. The anthocyanins in PFSPE were analyzed and identified by HPLC-MS. The fatty acid composition of SL was similar to that of PBL, except palmitic acid (1.48 in PBL and 9.61% in SL) and linoleic acid (62.47 in PBL and 49.58% in SL). Peonidin 3-caffeoylsophoroside-5-glucoside, peonidin-3-(6',6'-caffeoylferuloylsophoroside)-5-glucoside, peonidin-dicaffeoylsophoroside-5-glucoside, peonidin 3-(6',6"-caffeoyl-p-hydroxybenzoylsophoroside)-5-glucoside were identified as the major anthocyanin compounds in PFSPE. Different levels (200, 500, 1000 ppm) of PFSPE were added into both SL- and PBL-based emulsions, with 200 ppm catechin as comparison. Oxidation was monitored by measuring the peroxide value and thiobarbituric acid reactive substances. The antioxidant activity of PFSPE increased with an increased concentration, the concentration of 1000 ppm showed high antioxidant ability similar to that of catechin in both PBL- and SL-based oil-in-water emulsions. It is notable that the SL-based emulsion appeared to have better oxidative stability than the PBL-based emulsion.

Studies of reaction variables for lipase-catalyzed production of alpha-linolenic acid enriched structured lipid and oxidative stability with antioxidants.

Alpha-linolenic acid (ALA) enriched structured lipid (SL) was produced by lipase-catalyzed interesterification from perilla oil (PO) and corn oil (CO). The effects of different reaction conditions (substrate molar ratio [PO/CO 1:1 to 1:3], reaction time [0 to 24 h], and reaction temperature [55 to 65 °C]) were studied. Lipozyme RM IM from Rhizomucor miehei was used as biocatalyst. We obtained 32.39% of ALA in SL obtained under the optimized conditions (molar ratio-1:1 [PO:CO], temperature-60 °C, reaction time-15 h). In SL, the major triacylglycerol (TAG) species (linolenoyl-linolenoyl-linolenoyl glycerol [LnLnLn], linolenoyl-linolenoyl-linoleoyl glycerol [LnLnL]) mainly from PO and linoleoyl-linoleoyl-oleoyl glycerol (LLO), linoleoyl-oleoyl-oleoyl glycerol (LOO), palmitoyl-linoleoyl-oleoyl glycerol (PLO) from CO decreased while linolenoyl-linolenoyl-oleoyl glycerol (LnLnO) (18.41%), trilinolein (LLL) (9.06%), LLO (16.66%), palmitoyl-linoleoyl-linoleoyl glycerol (PLL) (9.69%) were increased compared to that of physical blend. Total tocopherol content (28.01 mg/100 g), saponification value (SV) (192.2), and iodine value (IV) (161.9) were obtained. Furthermore, oxidative stability of the SL was also investigated by addition of 3 different antioxidants (each 200 ppm of rosemary extract [SL-ROS], BHT [SL-BHT], catechin [SL-CAT]) was added into SL and stored in 60 °C oven for 30 d. 2-Thiobabituric acid-reactive substances (TBARS) value was 0.16 mg/kg in SL-CAT and 0.18 mg/kg in SL-ROS as compared with 0.22 mg/kg in control (SL) after oxidation. The lowest peroxide value (POV, 200.9 meq/kg) and longest induction time (29.88 h) was also observed in SL-CAT.

Hepatoprotective effect of aged black garlic on chronic alcohol-induced liver injury in rats.

The hepatoprotective effect of aged black garlic (ABG) against ethanol-induced oxidative liver damage was investigated in adult male Sprague-Dawley rats for 4 weeks. Rats were divided into three groups: a saline (WT) group, an ethanol (ET) group (15 mL/kg of body weight 20% [wt/vol] ethanol), and an ethanol + ABG (ET+ABG) group (ethanol + 100 mg/kg of body weight ABG). ABG administration led to decreased epididymal and total fat pad (P<.05) and liver weights, ameliorated prominent fatty changes around the portal triad, and reduced fat accumulation in liver. ABG caused a significant decrease of the alcohol-induced increases in hepatic activities of aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, and lactate dehydrogenase. Cytochrome P450 2E1 activity was reduced by 55%, whereas the activities of glutathione S-transferase and quinine reductase were increased by 1.5-fold (P<.05) and fourfold (P<.05), respectively, in the ET+ABG group compared with the ET group. ABG treatment significantly decreased the thiobarbituric acid-reactive substances level in liver, heart, and plasma. Glutathione content and the activities of antioxidant enzymes such as glutathione peroxidase, glutathione reductase, and catalase in liver were significantly enhanced. Furthermore, the oxidative damage to blood lymphocyte DNA caused by chronic alcohol ingestion was significantly decreased in the ET+ABG group. In conclusion, ABG has strong antioxidative properties and may be a promising agent for protecting against chronic alcohol-induced liver damage.

Butterbur (Petasites japonicus Max.) extract improves lipid profiles and antioxidant activities in monosodium L-glutamate-challenged mice.

We investigated the effect of the butanol fraction from the methanol extract of butterbur (Petasites japonicus Max.) (BMP) on the plasma lipid profiles and oxidative damage of liver in mice challenged with monosodium l-glutamate (MSG). ICR mice (6-8 weeks old, male) were fed BMP (0.1% or 0.3%) for 1 week, and on day 7, MSG (4 mg/g) was administered intraperitoneally to the mice. Administration of MSG resulted in a significant decrease of antioxidant biomarkers such as total glutathione level and antioxidant enzyme activities such as glutathione reductase (GR), glutathione peroxidase (GPx), glutathione S-transferase (GST), and quinone reductase (NQO1), whereas the thiobarbituric acid-reactive substances (TBARS) value was increased in liver tissue. However, BMP supplementation markedly enhanced the hepatic antioxidant enzyme activities, including GPx, GR, GST, and NQO1, whereas it lowered TBARS, compared to the MSG-treated group. Moreover, BMP supplementation decreased total cholesterol, atherogenic index, and low-density lipoprotein-cholesterol, compared to the MSG-treated group. Based on these results, it was proposed that BMP improve the plasma lipid profiles and decrease the oxidative stress by up-regulating the hepatic antioxidant enzymes in mice challenged with MSG.

Optimisation of tripalmitin-rich fractionation from palm stearin by response surface methodology.

BACKGROUND: Solvent fractionation is effective in improving separation at low temperature, resulting in higher yield and purity of the final product. Tripalmitin (PPP) is an important substrate for the synthesis of human milk fat substitute (HMFS). In this study a fraction rich in PPP was separated from palm stearin by solvent fractionation. RESULTS: The PPP-rich fraction was concentrated from palm stearin by acetone fractionation. Response surface methodology (RSM) was employed to optimise PPP purity (Y(1), %) and PPP content (Y(2), g kg(-1) palm stearin) with the independent variables fractionation temperature (X(1), 25, 30 and 35 degrees C) and weight ratio of palm stearin to acetone (X(2), 1:3, 1:6 and 1:9). The predictive models for PPP purity and PPP content of the solid fraction were adequate and reproducible, with no significant lack of fit and satisfactory levels of R(2). PPP purity showed a positive correlation with temperature and acetone ratio, whereas PPP content exhibited a negative correlation. The optimised fractionation condition for a targeted PPP-rich fraction with > 92% PPP purity and > 225 g kg(-1) PPP content from palm stearin was predicted. CONCLUSION: The RSM model for optimising PPP purity and PPP content in the PPP-rich fraction from palm stearin by acetone fractionation was valid. The scaled-up PPP-rich fraction obtained can be used as a substrate for the synthesis of 1,3-dioleoyl-2-palmitoylglycerol, which is a main component of HMFS in infant formulas.

Spirulina prevents atherosclerosis by reducing hypercholesterolemia in rabbits fed a high-cholesterol diet.

The anti-atherogenic effects of spirulina (Spirulina platensis) were investigated in the New Zealand White (NZW) rabbit model. The animal had hypercholesterolemia induced by being fed a high cholesterol diet (HCD) containing 0.5% cholesterol for 4 wk, and then fed a HCD supplemented with 1 or 5% spirulina (SP1 or SP5) for an additional 8 wk. Spirulina supplementation lowered intimal surface of the aorta by 32.2 to 48.3%, compared to HCD. Serum triglyceride (TG) and total cholesterol (TC) significantly were reduced in SP groups. After 8 wk, serum low density lipoprotein cholesterol (LDL-C) remarkably decreased by 26.4% in SP1 and 41.2% in SP5, compared to HCD. On the other hand, high density lipoprotein cholesterol (HDL-C) was markedly increased in SP1 and SP5 compared with that in the HCD group from 2 to 8 wk. These results suggest that spirulina intake can cause the reduction of hypercholesterolemic atherosclerosis, associated with a decrease in levels of serum TC, TG and LDL-C, and an elevation of HDL-C level. Spirulina may, therefore, be beneficial in preventing atherosclerosis and reducing risk factors for cardiovascular diseases.

Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil.

BACKGROUND: Trans-free interesterified fat was produced for possible usage as a spreadable margarine stock. Rice bran oil, palm stearin and coconut oil were used as substrates for lipase-catalyzed reaction. RESULTS: After interesterification, 137-150 g kg(-1) medium-chain fatty acid was incorporated into the triacylglycerol (TAG) of the interesterified fats. Solid fat contents at 25 degrees C were 15.5-34.2%, and slip melting point ranged from 27.5 to 34.3 degrees C. POP and PPP (beta-tending TAG) in palm stearin decreased after interesterification. X-ray diffraction analysis demonstrated that the interesterified fats contained mostly beta' polymorphic forms, which is a desirable property for margarines. CONCLUSIONS: The interesterified fats showed desirable physical properties and suitable crystal form (beta' polymorph) for possible use as a spreadable margarine stock. Therefore, our result suggested that the interesterified fat without trans fatty acid could be used as an alternative to partially hydrogenated fat.

Spirulina improves antioxidant status by reducing oxidative stress in rabbits fed a high-cholesterol diet.

The beneficial effect of Spirulina (Spirulina platensis) on tissue lipid peroxidation and oxidative DNA damage was tested in the hypercholesterolemic New Zealand White rabbit model. After hypercholesterolemia was induced by feeding a high cholesterol (0.5%) diet (HCD) for 4 weeks, then HCD supplemented with 1% or 5% Spirulina (SP1 or SP5, respectively) was provided for an additional 8 weeks. Spirulina supplementation significantly reduced the increased lipid peroxidation level in HCD-fed rabbits, and levels recovered to control values. Oxidative stress biomarkers such as glutathione, glutathione peroxidase, glutathione reductase, and glutathione S-transferase were significantly improved in the liver and red blood cells of rabbits fed SP1. Furthermore, SP5 induced antioxidant enzyme activity by 3.1-fold for glutathione, 2.5-fold for glutathione peroxidase, 2.7-fold for glutathione reductase, and 2.3-fold for glutathione S-transferase in liver, compared to the HCD group. DNA damage in lymphocytes was significantly reduced in both the SP1 and SP5 groups, based on the comet assay. Findings from the present study suggest that dietary supplementation with Spirulina may be useful to protect the cells from lipid peroxidation and oxidative DNA damage.

Enrichment of pinolenic acid at the sn-2 position of triacylglycerol molecules through lipase-catalyzed reaction.

Reports have shown that Delta-5 polyunsaturated fatty acids (-5 PUFA) are enriched at sn-1,3 positions of triacylglycerols (TAG) in pine (Pinus koraiensis) nut oil (Pn). As a major Delta-5 PUFA, pinolenic acid (Pi) is about 14.2% in the oil, while the percentage of Pi at the sn-1 and/or sn-3 positions in TAG was found more than 20%. In this current study, the enhancement of Pi at the sn-2 position has been achieved by acyl migration during the lipase-catalyzed inter-esterification between Pn and palm stearin (Ps). After reaction, the proportion of Pi increased at sn-2 positional fatty acid even is similar to that in total fatty acid; for example, in the inter-esterified product of 50:50 (Pn:Ps), the same amount of Pi (7.1%) present was detected both at the sn-2 and sn-1,3 positions. However, the reduction of phytosterols and tocopherols are observed in the inter-esterified products.

Trans fatty acids content and fatty acid profiles in the selected food products from Korea between 2005 and 2008.

Since a high intake of trans fatty acids (TFA) has been associated with the increased risk of developing cardiovascular disease, food regulation worldwide has been amended with respect to nutrition labeling and health claims on TFA. In the present study, the TFA levels of Korean food products were investigated to assess the regulation effect of TFA labeling. Same Korean food products within 7 different categories were purchased in years 2005 and 2008, and the contents of TFA and lipid and fatty acid composition were investigated. Lipid and TFA contents decreased in all food products manufactured in 2008. TFA levels were 0.01 to 6.88 g/100 g food in 2005, but the levels remarkably decreased to nondetectable level or up to 0.5 g TFA/100 g food in 2008. The foods from 2005 contained a various level of TFA ranging 0.6% to 44.6% of total fatty acids; however, the TFA level significantly decreased in most foods up to 3.8% from year 2008. For TFAs, trans C18:1 levels were greater than trans isomers of C18:2, and the levels in 2005 were significantly reduced in 2008 (P < 0.05). TFA levels at the sn-2 position were up to 48.3% of total fatty acids in 2005, but the level considerably decreased up to 5.4% in 2008. The considerably decreased content of TFA in 2008 suggested that food manufacturers recognized the adverse effect of TFA on human health and followed the compulsory trans fat labeling rule by Korean Food and Drug Administration (KFDA), which started December 2007.

Red beet (Beta vulgaris L.) leaf supplementation improves antioxidant status in C57BL/6J mice fed high fat high cholesterol diet.

The effect of diet supplemented with red beet (Beta vulgaris L.) leaf on antioxidant status of plasma and tissue was investigated in C57BL/6J mice. The mice were randomly divided into two groups after one-week acclimation, and fed a high fat (20%) and high cholesterol (1%) diet without (control group) or with 8% freeze-dried red beet leaf (RBL group) for 4 weeks. In RBL mice, lipid peroxidation determined as 2-thiobarbituric acid-reactive substances (TBARS value) was significantly reduced in the plasma and selected organs (liver, heart, and kidney). Levels of antioxidants (glutathione and beta-carotene) and the activities of antioxidant enzyme (glutathione peroxidase) in plasma and liver were considerably increased, suggesting that antioxidant defenses were improved by RBL diet. Comet parameters such as tail DNA (%), tail extent moment, olive tail moment and tail length were significantly reduced by 25.1%, 49.4%, 35.4%, and 23.7%, respectively, in plasma lymphocyte DNA of RBL mice compared with control mice, and indicated the increased resistance of lymphocyte DNA to oxidative damage. In addition, the RBL diet controlled body weight together with a significant reduction of fat pad (retroperitoneal, epididymal, inguinal fat, and total fat). Therefore, the present study suggested that the supplementation of 8% red beet leaf in high fat high cholesterol diet could prevent lipid peroxidation and improve antioxidant defense system in the plasma and tissue of C57BL/6J mice.

Blood lipid-lowering and antioxidant effects of a structured lipid containing monoacylglyceride enriched with monounsaturated fatty acids in C57BL/6 mice.

We recently reported that a synthetic edible oil-containing monoacylglyceride (MAG) and diacylglyceride (DAG) exerted anti-atherosclerotic effects. In order to further investigate the activities and individual effects of MAG and DAG on the atherosclerotic process, we prepared a structured oil with various MAG and DAG contents and tested them both in vitro and in vivo, using C57BL/6 mice. The structured oil to be tested was mixed (final concentration 5%, wt/wt) with a high-cholesterol high-fat diet (1.2% cholesterol/15% fat/0.5% sodium cholate) and provided to the mice for 7 weeks. After administration, the mice consuming MAG97%-oil and DAG50%/MAG10%-oil evidenced 17% and 24% decreases in plasma total cholesterol (TC) level, respectively, as compared to a group of mice fed on lard. The experimental mice also had reduced plasma triglyceride concentrations and elevated high-density lipoprotein-cholesterol to TC ratios, by up to 31% in the case of the DAG50%/MAG10%-oil fed mice. The mice fed on MAG97%-oil exhibited elevated plasma antioxidant activity and lecithin:cholesterol acyltransferase activity. Histological assessments of the livers of the mice showed that the consumption of MAG-containing oil attenuated the adhesion of inflammatory cells and also ameliorated fatty liver changes, as compared to what was observed in the case of DAG85%-oil consumption. In conclusion, the MAG-containing oil exhibited anti-inflammatory and antioxidant activities in vivo, as well as in vitro inhibitory activity against human cholesteryl ester transfer protein. These results provide us with new insights into MAG-containing oil in terms of hypocholesterolemic effects and antioxidant activities.

Effects of dietary supplementation with red-pigmented leafy lettuce (Lactuca sativa) on lipid profiles and antioxidant status in C57BL/6J mice fed a high-fat high-cholesterol diet.

The present study was undertaken to assess the beneficial effects of a daily consumption of 8 % freeze-dried red-pigmented leafy lettuce (Lactuca sativa) on CVD. C57BL/6J mice were fed a high-fat high-cholesterol diet supplemented with or without red-pigmented leafy lettuce for 4 weeks. The present results showed that the red-pigmented leafy lettuce-supplemented diet significantly decreased the level of total and LDL-cholesterol and TAG in the plasma of the mice. The atherosclerotic index was calculated to be 46 % lower in the mice fed with the lettuce diet compared with the control diet. Lipid peroxidation measured by 2-thiobarbituric acid-reactive substances was markedly reduced in the plasma, liver, heart and kidney of the mice fed the lettuce diet. The content of antioxidants (total glutathione and beta-carotene) was significantly increased by lettuce supplementation. The antioxidant defence system by antioxidant enzymes including glutathione S-transferase, glutathione peroxidase, glutathione reductase, superoxide dismutase and paraoxanase in blood or liver tissues was also increased, and showed the improved oxidative stress in the mice fed the lettuce diet. The measurement of tail DNA (%), tail extent moment and olive tail moment indicated that the lettuce diet increased the resistance of hepatocyte and lymphocyte DNA to oxidative damage. The present study showed that the supplementation of a high-cholesterol high-fat diet with 8 % red-pigmented leafy lettuce resulted in an improvement of plasma cholesterol and lipid levels, prevention of lipid peroxidation and an increase of the antioxidant defence system and, therefore, could contribute to reduce the risk factors of CVD.

Preparation of interesterified plastic fats from fats and oils free of trans fatty acid.

Interesterified plastic fats were produced with trans-free substrates of fully hydrogenated soybean oil, extra virgin olive oil, and palm stearin in a weight ratio of 10:20:70, 10:40:50, and 10:50:40, respectively, by lipase catalysis. The major fatty acids of the products were palmitic (32.2-47.4%), stearic (12.0-12.4%), and oleic acid (33.6-49.5%). After storage at 5 degrees C (refrigerator temperature) or 24 degrees C (room temperature) for 16 h, the physical properties were evaluated for solid fat content, texture, melting, and crystallization behavior, viscoelastic properties, crystal polymorphism, and crystal microstructure. The interesterified fats contained desirable crystal polymorphs (beta' form) as determined by X-ray diffraction spectroscopy. They exhibited a wide plastic range of solid fat content of 52-58% at 10 degrees C and 15% at 40 degrees C. The physical properties were influenced by the ratio of palm stearin and olive oil. Harder and more brittle texture, crystallization and melting at higher temperature, higher solid fat contents, and more elastic (G') or viscous (G') characteristics were observed in the produced fats containing a higher content of palm stearin and lower content of olive oil. The produced fats stored at 5 degrees C consisted mostly of beta' form crystal together with a small content of beta form, while those at 24 degrees C had only beta' form. The produced fat with a higher amount of palm stearin appeared to have more beta' form crystal and small size crystal clusters. Thus, the physical properties of the produced plastic fats may be desirable for use in a bakery product.

Development and characterization of structured lipids containing capric and conjugated linoleic acids as functional dietary lipid molecules.

Recently, dietary oil with high diacylglycerol (DAG) contents, so called DAG-oil, was introduced in Japan and the USA. It was claimed that the oil mostly composed of DAG is metabolized differently from conventional triacylglycerol oil, reducing body weight and fat mass because DAG tends to be oxidized to provide energy rather than stored as fat in the body. Monoacylglcyerol and DAG could be prepared by lipase-catalyzed reactions including hydrolysis, esterification, and glycerolysis. In this study, modified lipid containing some DAG esterified with the health-beneficial medium-chain fatty acids and conjugated linoleic acid was produced by lipase-catalyzed reactions. Many health benefits of medium-chain fatty acids (C6:0-C12:0) and conjugated linoleic acid isomers have been reported, including anticarcinogenic and antiatherogenic activities, and being rapid energy sources for humans with little or no deposition as body fat. The produced lipid molecules in this study have potential applications as functional healthy dietary fats and oils.