Antihypertensive effects of the combined extract of Sorghum bicolor, Vigna angularis, and Eleusine coracana in spontaneously hypertensive rats.

This study investigated the antihypertensive effects of the combined extract of sorghum, adzuki bean, and finger millet (SAFE) on spontaneously hypertensive rats. The rats were divided into four groups (n = 8): WKY, SHR, SAFE (500 mg/kg SAFE), and CAP (50 mg/kg captopril). SAFE significantly decreased the lean-to-fat mass ratio with no notable changes in body weight, food intake, or food efficiency ratio, and it effectively lowered both systolic and diastolic blood pressures, comparable to CAP. Moreover, it significantly reduced the cardiac mass index and alleviated cardiac fibrosis. SAFE did not induce hepatotoxicity, as indicated by the maintenance of aspartate aminotransferase and alanine aminotransferase levels in the normal range, confirming its safety. Taken together, these findings suggested that SAFE can be used as a dietary supplement for blood pressure regulation and cardiovascular disease prevention.

Black and Yellow Soybean Consumption Prevents High-Fat Diet-Induced Obesity by Regulating Lipid Metabolism in C57BL/6 Mice.

To evaluate the antiobesity effects of yellow and black soybean, C57BL/6 mice were provided with a normal diet, high-fat diet, HFD-containing yellow soybean powder (YS), and black soybean powder (BS) for six weeks. Compared with the HFD group, both YS and BS decreased body weight by 30.1% and 37.2% and fat in tissue by 33.3% and 55.8%, respectively. Simultaneously, both soybeans significantly reduced the serum triglyceride and total cholesterol levels and regulated the lipogenic mRNA expressions of Pparγ, Acc, and Fas genes in the liver, supporting reduced body adiposity. Furthermore, BS significantly increased Pgc-1α and Ucp1 mRNA expression levels in epididymal adipose tissue, indicating thermogenesis is the key mechanism of BS. Taken together, our findings suggest that both soybeans prevent high-fat diet-induced obesity in mice by regulating lipid metabolism, and BS, in particular, has a greater antiobesity potential than YS.

Antimicrobial and indicator properties of edible film containing clove bud oil-loaded chitosan capsules and red cabbage for fish preservation.

For safe preservation and consumption of fish, freshness monitoring and antimicrobial control is crucial. Edible films comprising natural antimicrobial and spoilage indicator agents represent a convenient method for such preservation. Edible chitosan-based films were prepared using red cabbage (RC) and clove bud oil (CBO)-loaded chitosan/carrageenan capsules as spoilage indicator and antimicrobial agents, respectively. CBO-loaded capsules were prepared by the ionic gelation of chitosan and carrageenan. Films containing CBO capsules exhibited significantly higher antimicrobial activity than films containing non-encapsulated free CBO, as confirmed by minimum inhibitory concentration and time-kill assays. The highest antimicrobial activity was observed in the largest capsules (1.7 µm). After incubation for 48 h, the pH of fish peptone agar containing Pseudomonas fluorescens increased from approximately 6.0 to 9.0, and a color change from purple to deep blue was clearly observed during the growth of fish-spoiling bacteria. Thus, our results suggested that edible films containing CBO-loaded capsules and RC showed the potential to inhibit microbial growth in fish and to visibly indicate fish freshness.

Finger Millet Ethanol Extracts Prevent Hypertension by Inhibiting the Angiotensin-Converting Enzyme Level and Enhancing the Antioxidant Capacity in Spontaneously Hypertensive Rats.

Finger millet (Eleusine coracana) contains high levels of calcium and polyphenols, which have a variety of beneficial functions. We tested the hypothesis that finger millet ethanol extracts (FEs) have an antihypertensive effect in spontaneously hypertensive rats (SHRs). The study groups were assigned as follows: (1) Wistar Kyoto rats (normal); (2) SHRs treated with saline (negative control); (3) SHRs treated with captopril 50 mg/kg bw (positive control); (4) SHRs treated with FE 250 mg/kg bw (FE250); and (5) SHRs treated with FE 500 mg/kg bw (FE500). FE supplementation improved the lipid profiles, including the triglyceride, total cholesterol, and low-density lipoprotein cholesterol levels, without deterioration in liver function. The thiobarbituric acid reactive substance concentration and superoxide dismutase activity significantly improved after the application of FE250 and FE500. Interestingly, FE250 and FE500 application dramatically reduced the systolic blood pressure. FE supplementation exhibited powerful control over the renin-angiotensin system by reducing the angiotensin-converting enzyme levels and renin mRNA expression in the kidney. Additionally, FE500 application ameliorated vascular remodeling, reversed the thickening media, and decreased the media thickness/lumen diameter ratio of the aorta. These results imply that FEs are a potent antihypertensive nutraceutical for regulating the renin-angiotensin system and simultaneously inhibiting oxidative stress.

Combined Extract of Leonurus japonicus Houtt, Eclipta prostrata L., and Pueraria lobata Ohwi Improved Hot Flashes and Depression in an Ovariectomized Rat Model of Menopause.

Menopause leads to ovarian hormone loss, which causes symptoms such as weight gain, hot flashes, and depression. Exploring nutraceuticals is important for treating menopausal symptoms that extensively impact women's quality of life. We hypothesized that a combination of Leonurus japonicus Houtt, Eclipta prostrata L., and Pueraria lobata Ohwi (LEPE) would alleviate menopausal symptoms in an ovariectomized menopausal rat model. Bilateral ovariectomy was performed and animals were assigned to five groups: (1) Sham, (2) Vehicle, (-) Control, (3) LEPE (100 mg/kg bw), (4) LEPE (200 mg/kg bw), and (5) Estradiol (3 µg/kg bw). LEPE was orally administered daily for 12 weeks. LEPE supplementation did not affect growth performance (body weight and feed intake) or body composition (lean mass and fat in tissue). LEPE did not cause deviations in aspartate aminotransferase, alanine aminotransferase, estradiol, and follicle-stimulating hormone levels, indicating no hepatotoxicity or endocrine disturbance. LEPE decreased type I collagen (CTX-1) but did not affect bone mineral density or osteocalcin. LEPE decreased tail temperature and increased rectal temperature, improving menopause-related vasomotor symptoms. Furthermore, LEPE ameliorated depression-related behavior, including in forced swimming and tail suspension tests. Thus, LEPE may improve menopausal symptoms by enhancing vasomotor symptoms and depression in an ovariectomized rat menopause model.

Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties.

Canola oil was successfully structured with foam-structured hydroxypropyl methylcellulose (HPMC) into solid-like oleogels, and the feasibility of the HPMC oleogels as a replacement for animal fat (beef tallow) was evaluated to reduce the level of saturated fat in meat patties. The textural properties (firmness and work of shear) of HPMC oleogels were higher than those of beef tallow and had a tendency to increase with increasing levels of HPMC in the oleogels. HPMC oleogels behaved rheologically like an elastic gel and also exhibited temperature-independent solid fat contents. They exhibited greater resistance against oxidation than the canola oil under the accelerated storage condition. When the beef tallow in the formulation of meat patties was replaced with HPMC oleogels at 50% and 100%, the cooking loss of the patties was significantly reduced, and their texture became much softer. Furthermore, the sensory evaluation indicated that the highest overall acceptability was attained at the 50% replacement level. The replacement of beef tallow with HPMC oleogels was significantly effective in reducing the ratio of saturated to unsaturated fat from 0.73 to 0.18, consequently producing meat patties with nutritional superiority.

Antiobesity Effect of Prebiotic Polyphenol-Rich Grape Seed Flour Supplemented with Probiotic Kefir-Derived Lactic Acid Bacteria.

The interaction between prebiotics and probiotics may exert synergistic health benefits. This study investigated the combined effects of polyphenol-rich wine grape seed flour (GSF), a prebiotic, and lactic acid bacteria (LAB) derived from kefir, a probiotic, on obesity-related metabolic disease in high-fat diet (HFD) induced obese (DIO) mice. DIO mice were fed with HFD with 6% microcrystalline cellulose (CON) or HFD supplemented with GSF (5% or 10% GSF), HFD with LAB orally administrated (LAB), or HFD with a combination of GSF and LAB orally administrated (GSF+LAB) for 9 weeks. The vehicle, saline, was also orally administered to the CON and GSF groups. In comparison to CON, all GSF and LAB groups showed a reduction ( P < 0.05) in HF-induced weight gain, liver and adipose tissue weights, plasma lipid concentrations, insulin resistance, and glucose intolerance. The combination of 10% GSF and LAB showed synergistic effects ( P < 0.05) on body weight gain, plasma insulin and total cholesterol concentrations, and cecum propionate contents. Plasma zonulin and cecum propionate concentrations and intestinal FXR gene expression were ( P < 0.05) correlated with body weight gain. A pathway analysis of microarray data of adipose tissue showed that the combination of GSF and LAB affected genes involved in metabolic and immunological diseases, including inflammasome complex assembly ( P < 0.05). In conclusion, a combination of GSF and LAB inhibited HF-induced obesity and inflammation via alterations in intestinal permeability and adipocyte gene expression.

Effect of different pH conditions on the in vitro digestibility and physicochemical properties of citric acid-treated potato starch.

The objective of this study was to investigate the influence of citric acid (CA) treatment (10, 20, and 30% of dry starch weight) under different pH conditions (3.5, 4.5, and 5.5) on the physicochemical properties, in vitro digestibility and prebiotic effects of potato starch. With the CA content increased, the degree of substitution of CA-starch treated at pH 3.5 and 4.5 wad significantly increased i.e. from 0.125 to 0.418 and from 0.078 to 0.167, respectively (p<0.05), except for starch treated at pH 5.5 (from 0.023 to 0.030). The resistant starch (RS) content of CA-starch was effectively increased compared to pH control made by changing pH from 3.5 to 5.5 with hydrochloric acid alone. The results of X-ray diffraction and swelling power were affected by pH condition, whereas they were less affected by the percentage of CA. Swelling power of treated starch also significantly decreased as the pH level decreased (p<0.05). Probiotic bacteria B. bifidum and L. acidophilus grown in medium with citrate starch showed substantial viability. These results suggest that pH conditions of CA modification substantially affect the degree of CA substitution, physicochemical properties, and nutritional value.

Improving the water solubility and antimicrobial activity of silymarin by nanoencapsulation.

The aims of this study were to improve the water solubility and antimicrobial activity of milk thistle silymarin by nanoencapsulation and to assess the functions of silymarin nanoparticle-containing film as an antimicrobial food-packaging agent. Silymarin nanoparticles were prepared using water-soluble chitosan (WCS) and poly-γ-glutamic acid (γ-PGA). As the WCS and silymarin concentrations increased, particle size and polydispersity index (PDI) significantly increased. Nanoencapsulation significantly improved the water solubility of silymarin 7.7-fold. Antimicrobial activity of silymarin was effectively improved when silymarin was entrapped within the nanocapsule compared to when it was not entrapped. Films incorporating silymarin nanoparticles had better antimicrobial activity than films incorporating free silymarin. The results suggest that silymarin nanoparticles have applications in antimicrobial food additives and food packing.

Nanoencapsulation of Red Ginseng Extracts Using Chitosan with Polyglutamic Acid or Fucoidan for Improving Antithrombotic Activities.

The potential of nanoencapsulation using bioactive coating materials for improving antithrombotic activities of red ginseng extract (RG) was examined. RG-loaded chitosan (CS) nanoparticles were prepared using antithrombotic materials, polyglutamic acid (PGA) or fucoidan (Fu). Both CS-PGA (P-NPs, 360 ± 67 nm) and CS-Fu nanoparticles (F-NPs, 440 ± 44 nm) showed sustained ginsenoside release in an acidic environment and improved ginsenoside solubility by approximately 122.8%. Both in vitro rabbit and ex vivo rat platelet aggregation of RG (22.3 and 41.5%) were significantly (p < 0.05) decreased within P-NPs (14.4 and 30.0%) and F-NPs (12.3 and 30.3%), respectively. Although RG exhibited no effect on in vivo carrageenan-induced mouse tail thrombosis, P-NPs and F-NPs demonstrated significant effects, likely the anticoagulation activity of PGA and Fu. Moreover, in the in vivo rat arteriovenous shunt model, P-NPs (156 ± 6.8 mg) and F-NPs (160 ± 3.2 mg) groups showed significantly lower thrombus formation than that of RG (190 ± 5.5 mg). Therefore, nanoencapsulation using CS, PGA, and Fu is a potential for improving the antithrombotic activity of RG.

Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods.

The oleogels of canola oil with candelilla wax were prepared and utilized as a shortening replacer to produce cookies with a high level of unsaturated fatty acids. The incorporation of candelilla wax (3% and 6% by weight) to canola oil produced the oleogels with solid-like properties. The firmness of the oleogels was lower than that of the shortening at room temperature. A more rapid change in the viscosity with temperature was observed with increasing levels of candelilla wax in the steady shear measurements. The replacement of shortening with oleogels in the cookie formulation reduced both viscoelastic parameters (G' and G") of the cookie doughs. The level of unsaturated fatty acids in the oleogel cookies was distinctly increased up to around 92%, compared to the shortening cookies (47.2%). The cookies with the oleogels showed desirable spreadable property and the replacement of shortening with the oleogels produced cookies with soft eating characteristics.

Extraction optimization and nanoencapsulation of jujube pulp and seed for enhancing antioxidant activity.

The aim of this study was to optimize extraction conditions for jujube pulp and seed in order to obtain maximum active ingredient yield and antioxidant activity, as well as to prepare chitosan nanoparticles loaded with jujube pulp and seed extracts for enhancing stability. The extraction conditions, i.e. temperature, time, and ethanol concentration, were optimized at the following respective values: 61.2 °C, 38 h, and 60.4% for pulp, and 58 °C, 34 h, and 59.2% for seed. The jujube nanoparticle size significantly increased with a higher chitosan/sodium tripolyphosphate ratio and extract concentration. Entrapment efficiency was greater than 80% regardless of preparation conditions. The stabilities of jujube pulp and seed extract in terms of total phenolic content and antioxidant activity were effectively enhanced by nanoencapsulation. In conclusion, jujube pulp and seed extracts prepared using optimal conditions could be useful as a natural functional food ingredient with antioxidant activity, and nanoencapsulation can be used to improve the stability of jujube extract. Therefore, these results could be used to promote the utilization of not only jujube pulp but also seed, by product.

Structural characteristics of pumpkin pectin extracted by microwave heating.

UNLABELLED: To improve extraction yield of pumpkin pectin, microwave heating was adopted in this study. Using hot acid extraction, pumpkin pectin yield decreased from 5.7% to 1.0% as pH increased from pH 1.0 to 2.0. At pH 2.5, no pectin was recovered from pumpkin flesh powder. After a pretreatment at pH 1.0 and 25 °C for 1 h, pumpkin powder was microwave-extracted at 120 °C for 3 min resulting in 10.5% of pectin yield. However, premicrowave treatment at 60 °C for 20 min did not improve extraction yield. When microwave heating at 80 °C for 10 min was applied after premicrowave treatment, final pectin yield increased to 11.3%. When pH was adjusted to 2.0, the yield dropped to 7.7% under the same extraction conditions. Molecular shape and properties as well as chemical composition of pumpkin pectin were significantly affected depending on extraction methods. Galacturonic acid content (51% to 58%) of pumpkin pectin was lower than that detected in commercial acid-extracted citrus pectin, while higher content of neutral sugars and acetyl esters existed in pumpkin pectin structure. Molecular weight (M(w) ) and intrinsic viscosity (η(w) ) determined for microwave-extracted pumpkin pectins were substantially lower than acid-extracted pectin, whereas polydispersity was greater. However, microwave-extracted pectin at pH 2.0 had more than 5 times greater M(w) than did the pectin extracted at pH 1.0. The η(w) of microwave-extracted pectin produced at pH 2.0 was almost twice that of other microwave-extracted pectins, which were comparable to that of acid-extracted pectin. These results indicate that extraction yield of pumpkin pectin would be improved by microwave extraction and different pectin structure and properties can be obtained compared to acid extraction. PRACTICAL APPLICATION: Pumpkin is a promising alternative source for pectin material. Pumpkin pectin has a unique chemical structure and physical properties, presumably providing different functional properties compared to conventional commercial pectin sources. Depending on the conditions to produce pumpkin pectin, diverse molecular structures can be obtained and utilized in various food applications.

Preparation of Black Hoof medicinal mushroom Phellinus linteus (Berk. et M.A. Curt.) Teng (Aphyllophoromycetideae) beta-glucan sulfate and in vitro tumor cell growth inhibitory activity.

Polysaccharide beta-glucans were extracted from the medicinal mushroom Phellinus linteus (Hymenochaetaceae, Aphyllophoromycetideae) and subjected to sulfation. Chemical modification of the beta-glucan was confirmed by structural analysis, and its biological properties were compared with those of native beta-glucan. The results of Fourier transform infrared spectroscopy and elemental analysis indicated that successive preparation of the sulfated derivative yielded a degree of substitution of 0.47. Nitric oxide production measured by the bronchoalveolar lavage (BAL) experiments increased 1.5-fold after sulfation. In addition, the introduction of sulfate groups into the beta-glucan chains improved in vitro growth inhibitory activity against SNU-C2A cells. Therefore, sulfated beta-glucan extracted from Ph. linteus may be beneficial for immune support due to its incorporation of functional groups into its polymer structure.

Characteristics and antioxidant activity of Elsholtzia splendens extract-loaded nanoparticles.

Elsholtzia splendens extract-loaded chitosan nanoparticles prepared by ionic gelation were characterized by particle size, zeta potential, entrapment efficiency, and loading efficiency. As the initial concentration of E. splendens extract was increased, the loading efficiency and zeta potential significantly increased, whereas the entrapment efficiency and particle size significantly decreased. The optimum concentration of E. splendens extract for maximum loading efficiency was found to be 0.8 mg/mL. Both free E. splendens extract and E. splendens extract-loaded chitosan nanoparticles showed concentration-dependent antioxidant activity. However, the lipid peroxidation inhibitory activity of E. splendens extract was effectively enhanced when it was entrapped within chitosan nanoparticles. Chitosan nanoparticle encapsulation is therefore a potentially valuable technique for improving the antioxidant activity of E. splendens extract.

Optimization, in vitro release and bioavailability of gamma-oryzanol-loaded calcium pectinate microparticles reinforced with chitosan.

Response surface methodology was used to optimize coating conditions, including chitosan concentration (X(1)) and coating time (X(2)), for sustained release of chitosan-coated Ca-pectinate (CP) microparticles containing oryzanol (OZ). The optimized values of X(1) and X(2) were found to be 1.48% and 69.92 min, respectively. These optimized values agreed favorably with the predicted results, indicating the utility of predictive models for the release of OZ in simulated intestinal fluid. In vitro release studies revealed that the chitosan-coated CP microparticles were quite stable under acidic conditions, but swell and disintegrate under alkaline conditions. In vivo release study of OZ, physically entrapped within chitosan-coated CP microcapsules, demonstrated the sustained release of OZ and could be used to improve the bioavailability of OZ following oral administration.

Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system.

Water soluble pectin-enriched materials (PEMs) from apple pomace, were evaluated as a fat replacer in a model food system. When PEM solutions were subjected to steady-shear measurements, shear-thinning behavior was observed. The flow behaviors could be described by the Cross model (R(2)=0.99), and temperature effects were investigated by the Arrhenius equation. The addition of PEMs significantly increased the pasting parameters of wheat flour as measured by a starch pasting rheometer. Gelatinization temperature and enthalpy increased with increasing PEM concentrations. When PEMs were incorporated into cookie formulations in place of shortening (semisolid fat generally used in baked foods) up to 30% by the weight of shortening, the cookie spread diameter was reduced while an increase in the moisture content was observed. Moreover, replacement of shortening with PEMs contributed to a more tender texture and lighter surface color.

Characteristics and antioxidant activity of catechin-loaded calcium pectinate gel beads prepared by internal gelation.

Catechin-loaded calcium pectinate gel beads prepared by internal gelation were characterized for their catechin entrapment efficiency and release behavior. The entrapment efficiency was higher when the beads were prepared with a lower catechin-to-pectin ratio, shorter gelling time, higher pectin concentration, and lower acetic acid concentration. The entrapment efficiency was much higher under all tested conditions, when the beads were prepared by internal gelation instead of external gelation. The catechin release was slower for the beads prepared with lower catechin-to-pectin ratio, longer gelling time, and higher concentrations of pectin and acetic acid in both simulated gastric and intestinal fluids. Antioxidant power of catechin was effectively maintained in alkaline simulated intestinal fluid when catechin was entrapped within the beads, compared to cases where it was not entrapped, indicating that the beads can protect catechin molecules from the alkaline environment and release them in a sustained fashion.

Alpha-tocopherol-loaded Ca-pectinate microcapsules: optimization, in vitro release, and bioavailability.

We used response surface methodology to optimize microcapsule preparation conditions, including the ratio of pectin:alpha-tocopherol (TP) (X(1)), emulsifier concentration (X(2)), and CaCl(2) concentration (X(3)) for maximal entrapment efficiency (EE) of TP-loaded Ca-pectinate microcapsules. The values of X(1), X(2), and X(3), optimized for maximal EE were a ratio of 9.7:6.3, and 1.33% and 5.09%, respectively. The experimental results obtained from the optimum formulation agreed with the predicted results, indicating the usefulness of models for EE. TP release from the Ca-pectinate microcapsules prepared according to the optimized conditions was slow and incomplete in simulated gastric fluid, whereas it was relatively rapid and considerably sustained in simulated intestinal fluid. An in vivo release study revealed that physical entrapment of TP within Ca-pectinate microcapsules can be a good technique to demonstrate the sustained release pattern of TP and to improve the bioavailability for TP following oral administration.

Gamma-oryzanol-loaded calcium pectinate microparticles reinforced with chitosan: optimization and release characteristics.

Response surface methodology was used to optimize microparticle preparation conditions, including the ratio of pectin:gamma-oryzanol (OZ) (X(1)), agitation speed (X(2)), and the concentration of emulsifier (X(3)), for maximal entrapment efficiency (EE) of OZ-loaded Ca pectinate microparticles. The optimized values of X(1), X(2), and X(3) were found to be 2.72:5.28, 1143.5 rpm, and 2.61%, respectively. Experimental results obtained for the optimum formulation agreed favorably with the predicted results, indicating the usefulness of predicting models for EE. In order to evaluate the effect of chitosan-coating and blending on the release pattern of the entrapped OZ from microparticles, chitosan-coated and blended Ca pectinate microparticles were prepared. Release studies revealed that the chitosan treatments, especially the chitosan-coating, were effective in suppressing the release in both simulated gastric fluid (SGF) and intestinal fluid (SIF).