A novel film based on gluten, pectin, and polyphenols and its potential application in high-fat food.

BACKGROUND: A novel film based on some natural ingredients (wheat gluten, pectin, and polyphenols) was used to improve the quality and storage stability of high-fat food due to their good sustainable, mechanical, and edible properties. RESULTS: With the addition of polyphenols from Cedrus deodara (in the form of pine-needle extract (PNE)), the physicochemical properties (thickness, moisture content, and color), mechanical properties (tensile strength and elongation), barrier properties (water vapor, oil, and oxygen permeability, transmittance), and thermal stability of the composite film were improved. According to the analysis of infrared spectroscopy and molecular docking, the main compounds of PNE interacted with wheat gluten by hydrogen bonds and hydrophobic forces to form a compact and stable structure. In addition, the composite film showed a remarkable antioxidant capability to scavenge free radicals, and the film matrix could effectively protect the antioxidant activity of PNE. Furthermore, using cured meat as a model, the composite film exhibited a fine packaging performance in high-fat food during storage, which could obviously inhibit the excessive oxidation of fat and protein of cured meat and was beneficial in forming its special flavor. CONCLUSION: Our results suggest that the composite film possessed good properties and had potential for packing of high-fat foods, which could improve the quality and safety of food during processing and storage. © 2023 Society of Chemical Industry.

Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures.

Influences of structural characteristics of phenolic compounds on the properties of potato starch were investigated, and their effects on the quality, function, and digestion of potato starch noodles were further determined. All testing phenolic compounds (including protocatechuic acid [PA], naringin [NA], and tannic acid [TA]) exhibited the significant capability to modify the thermal properties, rheological properties, and enzymatic hydrolysis of potato starch. The high amount of hydroxyl groups, the presence of glycoside structure, appropriate molecular size, and steric hindrance were beneficial to enhance their effects on potato starch. In addition, by changing the microstructure of starch hydrocolloids, PA, NA, and TA could affect the color, texture properties, and cooking properties of potato starch noodles. Meanwhile, PA and TA could endow potato starch noodles with remarkable antioxidant activity. Furthermore, the in vitro digestion of potato starch noodles was obviously inhibited by phenolic compounds, especially for TA. All present results suggested that structural characteristics of phenolic compounds affected their interaction affinity and combination degree with potato starch molecules, so as to modify the properties of starch and affect the quality, function, and digestion of starchy foods, which showed the valuable applications in food and chemical industries. PRACTICAL APPLICATION: The property, function, and digestion characteristics of potato starch show the significant effects on the quality of potato starch products in food industry. In present study, the thermal properties, rheological properties, and enzymatic hydrolysis of potato starch were modified by different phenolic compounds (including protocatechuic acid, naringin, and tannic acid) in varying degrees, whereas the quality, antioxidant activity, and digestion characteristic of potato starch noodles were modified by phenolic compounds with different structures. All results showed the potential application and interaction regularities of phenolic compounds as natural additives for potato starch processing in food industry.

Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process.

The potential uses of Ligustrum robustum (Rxob.) Blume extract as a natural antioxidant to protect the quality of different oils during storage and frying process were studied. The results showed that L. robustum extract has been shown to retard the decline in the quality of both oils based on the tests of acid value, peroxide value, p-anisidine value, color, volatile flavor, and fatty acid compositions, and the protective effect of L. robustum extract on the quality of peanut oil was better than that of palm oil. By the component analysis, L. robustum extract was found to have a total phenols content of 140.75 ± 1.52 mg/g, and ligurobustoside C was identified as the main phenolic compound. The thermogravimetric and differential scanning calorimetry results showed that L. robustum extract enhanced the oxidative stability of peanut and palm oils. In addition, Fourier transform infrared results indicated that L. robustum extract had protective effects on the C=C bond and ester bond of oil molecule. Moreover, by using electron spin resonance technique, L. robustum extract showed the ability to inhibit and scavenge alkyl-free radicals in both oils. The present results suggested that L. robustum extract may protect the quality of oils during the storage and frying process by inhibiting the oxidation of unsaturated fatty acids and might be a potential natural antioxidant in the food industry. PRACTICAL APPLICATIONS: The excellent antioxidant ability of Ligustrum robustum (Rxob.) Blume extract on the oxidation of different oils and its low price indicated that it could be used as a new low-cost natural antioxidant in oil processing.

Inhibition of Biofilm Formation and Virulence Factors of Cariogenic Oral Pathogen Streptococcus mutans by Shikimic Acid.

Streptococcus mutans is known as an important oral pathogen causing dental caries, a widespread oral infectious disease. S. mutans synthesize exopolysaccharide (EPS) using glucosyltransferases (Gtfs), resulting in biofilm formation on the tooth surface. Bacterial cells in the biofilms become strongly resistant to a harsh environment, such as antibiotics and host defense mechanisms, making biofilm-based infections difficult to eliminate. Discovering novel antibiofilm agents, especially from natural products, helps to develop effective strategies against this kind of diseases. The present study investigated the inhibitory effect of shikimic acid (SA), one abundant compound derived from Illicium verum extract, on the biofilm formation of S. mutans. We found SA can reduce the EPS synthesized by this oral pathogen and modulate the transcription of biofilm formation related genes, leading to fewer bacterial cells in its biofilm. SA also interacted with cell membrane and membrane proteins, causing damage to bacterial cells. Ex vivo testing of biofilm formation on bovine teeth showed SA strongly decreased the number of S. mutans cells and the number of EPS accumulated on dental enamel surfaces. Moreover, SA exhibits almost no toxicity to human oral cells evaluated by in vitro biocompatibility assay. In conclusion, shikimic acid exhibits remarkable antibiofilm activity against S. mutans and has the potential to be further developed as a novel anticaries agent. IMPORTANCE Natural products are an important and cost-effective source for screening antimicrobial agents. Here, we identified one compound, shikimic acid, from Illicium verum extract, exhibiting antimicrobial activity against S. mutans proliferation. It also inhibits biofilm formation of this bacteria through decreasing Gtf expression and EPS synthesis. Furthermore, this compound exhibits no significant cytotoxicity at its MIC against S. mutans, providing evidence for its clinical application.

Gliadin interacted with tea polyphenols: potential application and action mechanism.

The effect of tea polyphenols (TPs) on noodles quality was investigated, and the interaction mechanism between catechins and gliadins was explored. With TPs addition, noodles showed the significant changes in physicochemical and sensory properties. The water absorption, tensile strength and elasticity increased by 1.35%, 4.98%, 28.51% with 0.5% of TPs, and then decreased with the increasing of TPs. According to the determinations of surface hydrophobicity, spatial structure, thermal properties, amidogen and sulfhydryl content, the structure and properties of gliadin were affected by catechins. Esterified catechins tended to disrupt gliadin structures and non-esterified catechins polymerised gliadin molecules. Furthermore, molecular docking results indicated that catechins interacted with gliadin mainly by hydrogen bonds and hydrophobic action. The reactivity of catechins with gliadin was in the sequence as: epigallocatechin gallate > epicatechin gallate > epigallocatechin > epicatechin, which was based on the account of gallate and B-ring hydroxyl number discrepancy. All results suggested that catechins affected greatly on gliadin, and TPs were potentially used to improve the quality of flour products.

Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism.

Effect of tea polyphenols (TP) on the quality of Chinese steamed bun (CSB) was investigated, while the interaction and action mechanism between TP and vital wheat gluten (VWG, constitutive proteins of flour) were further explored. With a low concentration (1%) of TP, CSB showed positive changes in quality, and the hardness of CSB decreased by 33.95%, while its specific volume, springiness, and resilience separately increased by 1.8%, 11.9%, and 5.5%, whereas the higher concentrations of TP (2% and 4%) caused an adverse impact. By observation of scanning electron microscope, VWG formed a fluffier structure with a low concentration of TP, while the structure deteriorated at high concentration of TP. In addition, the secondary and tertiary structures of VWG were both changed by TP. Along with the results of thermodynamic analysis (thermogravimetric and differential scanning calorimetry measurements), TP could induce the structural rearrangement of VWG. Further, a lower amidogen and sulfhydryl contents of VWG were obtained in TP groups, which illustrated that peptide and disulfide bonds of VWG were not possibly interrupted by TP. Instead, hydrophobic residues of VWG were bonded to form a more hydrophilic structure. Moreover, according to molecular docking results, epigallocatechin-3-gallate interacted tightly with VWG by hydrogen bonds and hydrophobic actions, and the action sites were mainly at hydrophobic and hydrophilic residues. All results suggested that the VWG structure was affected greatly by TP, and a low dose of TP might be potential to improve the quality of flour products. PRACTICAL APPLICATION: The physicochemical properties of gluten show the significant effects on the quality of flour products in food industry. In the present study, a low dose of tea polyphenols exhibited a strengthened effect on gluten, so as to ameliorate the texture of Chinese steamed bun (CSB) due to their tight interactions with gluten, while the color of CSB was changed to brown as tea polyphenols. All results suggested that a low dose of tea polyphenols could be potentially utilized to improve flour quality and enhance gluten strength in food industry.

Potential of phenolic compounds in Ligustrum robustum (Rxob.) Blume as antioxidant and lipase inhibitors: Multi-spectroscopic methods and molecular docking.

Ligustrum robustum (Rxob.) Blume is traditionally served as a functional tea in China. In this work, the antioxidant activities of L. robustum (Rxob.) Blume extract (LRE) were evaluated and its inhibitory effect and mechanism on pancreatic lipase were further investigated. With the high contents of phenols (139.70 ± 1.41 mg gallic acid equivalent/g extract) and flavonoids (326.46 ± 7.36 mg rutin equivalent/g extract), LRE showed significant antioxidant activities (p < 0.05) for scavenging free radicals and hydrogen peroxide, inhibiting lipid peroxidation and providing strong reducing power. Meanwhile, LRE displayed remarkable inhibitory activity on pancreatic lipase with a low half-effective inhibitory concentration (IC50 ) of 2.469 ± 0.005 mg/ml which was further determined as non-competitive inhibition. The spectroscopic results showed that LRE inhibited the activity of pancreatic lipase by modifying the tertiary and secondary structures of lipase. Moreover, four phenolic compounds (acteoside, lipedoside A, oleuropein and ligurobustoside C) were identified from LRE by the high performance liquid chromatography-quadrupole- time of flight-mass spectrometry. In addition, according to molecular docking analysis, the four phenols could interact with pancreatic lipase by hydrogen bonds, so as to change the spatial structure of pancreatic lipase and inhibit its catalytic activity. The present results suggest that LRE not only exhibits strong antioxidant capacity but possesses effectively inhibitory activity on pancreatic lipase, which might have the potential to be developed as functional food and nutraceuticals for the prevention of metabolic diseases. PRACTICAL APPLICATION: Ligustrum robustum (Rxob.) Blume extract has been confirmed to possess antioxidant activity and lipase inhibitory activity, which indicates that the L. robustum extract has the potential to prevent oxidative stress and regulate fat metabolism. This work suggests that L. robustum extract can be served as a novel resource to prepare nutraceuticals and functional food in food industries.

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism.

The effect of pine needle extract from Cedrus deodara (PNE) on the quality of salted meat was reported, and its action mechanism was further investigated. With the treatment of PNE, the physicochemical properties of salted meat were improved. The peroxide value decreased from 16.18 to 6.78 mmol O2 /kg, while the thiobarbituric acid value decreased from 0.79 to 0.40 mg MDA/kg. Moreover, the salted meat with PNE also had the better texture, color, and volatile compositions. The 0.2% PNE group showed the highest ΔE value (63.16 ± 0.56), hardness (813.5 ± 48.7 g), and volatility (45.86 ± 0.39), while the control group showed the lowest ΔE value (43.92 ± 2.13), hardness (515.8 ± 17.3 g) and volatility (29.97 ± 0.56). In addition, with the analysis of fluorescence and circular dichroism spectroscopy, the spatial structures of myofibrillar protein (MP) in salted meat were obviously changed by PNE. Meanwhile, methylconiferin, 1-O-feruloyl-ß-D-glucose, nortrachelogenin, secoxyloganin, 1-O-(4-coumaroyl)-ß-D-glucose and pelargonidin-3-O-glucoside were identified from PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond, hydrophobic force, and electrostatic force were obtained as the main molecular forces between MP and the phenolic compounds of PNE, while arginine, glutamic acid, and glycine residues were the main binding sites. All results suggested that PNE might be a potential candidate to improve the quality of salted meat in the food industry. PRACTICAL APPLICATION: The quality deterioration of meat may not only affect its further processing and consumption but also may lead to some food safety problems. In present study, PNE exhibited the fine capability to inhibit the oxidation of meat, while it could ameliorate the texture, color, and physicochemical properties of meat due to its tightly interaction with myofibrillar protein. All result suggested that PNE could be potentially utilized to improve the quality of meat in food industry.

Preparation of a functional yogurt with Ligustrum robustum (Rxob.) Blume and its action mechanism.

A functional yogurt was prepared with Ligustrum robustum (Rxob.) Blume extract (LRE), while its antioxidant and hypoglycemic activities were evaluated and its action mechanism was further explored. With the cofermentation of LRE, the yogurt showed the fine quality characteristics, including pH, titratable acidity, texture, syneresis susceptibility, color, microbiological content, and chemical composition. Meanwhile, the yogurt exhibited the remarkable antioxidant capability to enhance the activities of antioxidant enzymes and reduce the malondialdehyde level in animal serums. In addition, the yogurt showed the obvious hypoglycemic activity to inhibit the decrease of glucose tolerance and the increase of postprandial hyperglycemia of diabetes mice. Furthermore, using the analysis of molecular docking, the main compounds of LRE could combine tightly with α-amylase and α-glucosidase by hydrogen bond and hydrophobic interaction, so as to change their spatial structure and inhibit their biocatalytic activity in glucose metabolism. All present results suggested that LRE showed the potential value to be used as supplement to enhance the quality and functions of yogurt in food industry. PRACTICAL APPLICATION: The hypoglycemic and antioxidant activities of a functional yogurt cofermented with LRE were found and its relative action mechanism was also explored. This work provide the experimental and theoretical basis for the application of this yogurt as nutraceuticals to protect human health in food industry.

Activity of Ligustrum robustum (Roxb.) Blume extract against the biofilm formation and exopolysaccharide synthesis of Streptococcus mutans.

Ligustrum robustum (Roxb.) Blume is utilized as a traditional Chinese herbal tea with various health benefits and protective effects. Streptococcus mutans is an important cariogenic oral bacteria species. The present study aimed to assess the influence of Ligustrum robustum extract (LRE) on the biofilm formation of S. mutans and the mechanism of its action, as well as to identify its chemical components. For chemical identification, HPLC-MS and nuclear magnetic resonance were applied and four identified phytochemicals were reported (Ligurobustoside B, Ligurobustoside N, Ligurobustoside J, and Ligurobustoside C). The dose-dependent (0.5 to 2.0 µg/µL) antimicrobial toxicity of LRE against S. mutans biofilm formation and exopolysaccharide (EPS) synthesis was evaluated by confocal laser scanning microscopy (CLSM), Crystal violet stain, and CFU counting. The microstructure of S. mutans biofilm treated with LRE was investigated both on glass coverslips and ex vivo bovine dental enamel by scanning electron microscopy (SEM). Moreover, LRE downregulated the expression of S. mutans glucosyltransferase-encoding genes gtfB, gtfC, and gtfD, and the quorum sensing (QS) factors comD and comE, suggesting its toxic mechanism. In addition, the result of CCK-8 test on human oral cells revealed an acceptable biocompatibility of LRE. These findings indicated the possible application of this daily consumed herbal tea for caries prevention.

Effects and mechanism of tea polyphenols on the quality of oil during frying process.

The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w/w) exhibited the remarkable ability to inhibit the deterioration of acid value, peroxide value, anisidine value, viscosity, and color of frying oil. By using gas chromatography-mass spectrometry, frying oil with TP showed the higher content of unsaturated fatty acids (72.79%) and lower content of trans fatty acids (3.36%) than those of control. Meanwhile, frying oil with TP had a higher total phenolic content than control at the same frying time. In addition, the thermo gravimetric-differential scanning calorimetry results showed that TP could increase the oxidation stability of rapeseed oil. Furthermore, according to the Fourier transform infrared and molecular dynamic simulation results, TP could reduce the breaking degree of = C-H bond, C-O-C bond, and C = C bond in oil molecules, and inhibit the oxidation of oil components by inhibiting the generation of free radicals and eliminating free radicals. All present results suggested that TP showed the potential value to be used for protecting the quality of oil during the frying process in food and chemical industries. PRACTICAL APPLICATIONS: The inhibitory effect of tea polyphenols on the deterioration of quality of rapeseed oil during frying was found and the mechanism had also preliminarily interpretation. This work provided a method for monitoring the quality of fry oil and provided the theoretical basis for the use of tea polyphenols in frying.

Utilization of the extract of Cedrus deodara (Roxb. ex D.Don) G. Don against the biofilm formation and the expression of virulence genes of cariogenic bacterium Streptococcus mutans.

ETHNOPHARMACOLOGICAL RELEVANCE: Cedrus deodara (Roxb. ex D.Don) G. Don is applied as anti-inflammatory and anti-infection agents in folklore medicine. AIM OF THE STUDY: The present study aimed to assess the antimicrobial activity of Cedrus deodara (Roxb. ex D.Don) G. Don extract (CDE) against Streptococcus mutans biofilm formation and its biocompatibility, as well as to identify its chemical components. MATERIALS AND METHODS: Confocal laser scanning microscopy (CLSM), crystal violet staining, and CFU counting assay were applied to investigate the effect of CDE on S. mutans biofilm formation and extracellular polysaccharides (EPS) synthesis. The microstructure of S. mutans biofilms formed on glass coverslips and bovine enamel treated with CDE was observed by scanning electron microscopy (SEM). qRT-PCR was used to measure the expression of virulence genes gtfB, gtfC, and gtfD, and zymogram assay was performed to investigate the enzymatic activity of Gtfs. Moreover, HPLC-MS and NMR were applied to identify its chemical components. CCK-8 assay was also performed on human oral cells to evaluate its biocompatibility. RESULTS: Under the treatment of CDE, S. mutans formed less biofilm on both coverslips and enamel surfaces and synthesized less EPS. Moreover, CDE downregulated the expression of gtf genes and inhibited the enzymatic activity of Gtfs. According to HPLC-MS and NMR results, molecular structures of six main compounds in CDE were identified. CDE also has a good biocompatibility. CONCLUSIONS: CDE exhibits inhibitory activity against S. mutans and a good biocompatibility. It has the potential to be developed as anti-caries agents for clinical use.

Antioxidant, antibrowning, and cytoprotective activities of Ligustrum robustum (Rxob.) Blume extract.

The antioxidant, antibrowning, and cytoprotective activities of Ligustrum robustum (Rxob.) Blume extract (LRE) were investigated and the main antioxidant component was isolated and identified. With its high content of phenols and flavonoids, the LRE showed remarkable antioxidant capacity to scavenge free radicals in vitro and to inhibit oil oxidation in a peanut oil system. Moreover, LRE was observed to inhibit tyrosinase action and browning of fresh-cut apple slices effectively. Furthermore, the cytoprotective activity of LRE was evaluated in a human intestine model using Caco-2 cell lines. According to the activity-guided isolation and identification, by using column chromatography, high-performance liquid chromatography, time-of-flight mass spectrometry, and nuclear magnetic resonance analyses, ursolic acid was characterized as the main antioxidant component of LRE; it showed the strongest free radical-scavenging activity. The results suggested that L. robustum (Rxob.) Blume could be a new resource for preparing functional food and nutraceutical products for use in food and pharmacology industries.

The antioxidant activity and active component of Gnaphalium affine extract.

The antioxidant activity of Gnaphalium affine extract (GAE) against H2O2-induced oxidative injury in Caco-2 cells was evaluated, and the main antioxidant component was isolated and identified by column chromatography, high performance liquid chromatography, time-of-flight mass spectrometer and nuclear magnetic resonance. In vitro assays, GAE showed remarkable antioxidant activity to scavenge free radicals (ABTS, DPPH, superoxide and hydroxyl radicals), inhibit lipid peroxidation and show reducing power. In food system, GAE exhibited the obvious capacity to inhibit the oxidation of peanut oil and lard, which may be attributed to its high content of phenolic compounds. Moreover, GAE could effectively protect Caco-2 cell against H2O2-induced oxidative injury. With the isolation and purification by chromatography, quercetin was identified as the main antioxidant component of GAE, which was capable of scavenging ABTS, DPPH, superoxide and hydroxyl radicals. These results suggest that G. affine is a potential source for preparing functional foods and nutraceuticals in food industry.

Chemical composition, antioxidant, and antimicrobial activities of essential oil from pine needle (Cedrus deodara).

UNLABELLED: The chemical composition of essential oil from pine needles (Cedrus deodara) was determined, and its antioxidant and antimicrobial activities were evaluated. Twenty-three components, representing 95.79% of the oil, were identified by gas chromatography mass spectrometry. The main components include α-terpineol (30.2%), linalool (24.47%), limonene (17.01%), anethole (14.57%), caryophyllene (3.14%), and eugenol (2.14%). Pine needle essential oil showed remarkable antioxidant activity in scavenging free radicals, in lipid peroxidation, and in reducing power assays. Moreover, the essential oil revealed strong antimicrobial activity against typical food-borne microorganisms, with minimum inhibitory concentration and minimum bactericidal concentration values of 0.2 to 1.56 and 0.39 to 6.25 µg/mL, respectively. Transmission electron microscope observation ascertained that the bactericidal mechanism of pine needle essential oil may be the induction of cytoplasmic outflow and plasmolysis. These results suggest that the essential oil from pine needles has potential to be used as a natural antioxidant and antimicrobial agent in food processing. PRACTICAL APPLICATION: The present study provides a theoretical basis for the potential application of essential oil from pine needles (C. deodara) to be used as a natural resource of antioxidant and antimicrobial agents in food industry.

Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel.

The aim of this study was to determine the main constituents of the essential oil isolated from Fortunella crassifolia Swingle peel by hydro-distillation, and to test the efficacy of the essential oil on antimicrobial activity. Twenty-five components, representing 92.36% of the total oil, were identified by GC-MS analysis. The essential oil showed potent antimicrobial activity against both Gram-negative (E. coli and S. typhimurium) and Gram-positive (S. aureus, B. cereus, B. subtilis, L. bulgaricus, and B. laterosporus) bacteria, together with a remarkable antifungal activity against C. albicans. In a food model of beef extract, the essential oil was observed to possess an effective capacity to control the total counts of viable bacteria. Furthermore, the essential oil showed strongly detrimental effects on the growth and morphological structure of the tested bacteria. It was suggested that the essential oil from Fortunella crassifolia Swingle peel might be used as a natural food preservative against bacteria or fungus in the food industry.

Antibacterial activity of water-soluble extract from pine needles of Cedrus deodara.

The antibacterial activity of water-soluble extract from pine needles of Cedrus deodara (WEC) was evaluated on five food-borne bacteria, and its related mechanism was investigated by transmission electron microscope. In vitro antibacterial assay showed that WEC possesses a remarkable antibacterial activity against tested food-borne bacteria including Escherichia coli, Proteus vulgaris, Staphylococcus aureus, Bacillus subtilis and Bacillus cereus, with the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values in the ranges of 0.78-12.5 mg/ml and 1.56-25mg/ml, respectively. In a food system of fresh-squeezed tomato juice, WEC was observed to possess an effective capacity to control the total counts of viable bacteria. Shikimic acid was isolated from WEC and identified as the main antibacterial compound. All results of our study suggested that WEC might be a new potential source of natural antibacterial agents applicable to food.

Antibrowning and antimicrobial activities of the water-soluble extract from pine needles of Cedrus deodara.

UNLABELLED: The antibrowning and antimicrobial activities of the water-soluble extract from pine needles of Cedrus deodara (CDE), a traditional Chinese medicine and raw materials of pine needle tea, was investigated. Total phenols of CDE were 31.4 ± 0.53 mg gallic acid equivalent/g, and total flavonoids were 23.1 ± 0.79 mg rutin equivalent/g. CDE showed a strong antioxidant activity against ABTS free radicals with IC(50) (the half-inhibitory concentration) of 25.5 ± 0.64 µg/mL. In mushroom tyrosinase inhibitory assay, IC(50) values were 2.1 ± 0.98 and 2.27 ± 0.93 mg/mL for monophenolase and diphenolase, respectively. Evaluated by detecting changes of L* (indicated the darkness of sample), a* (indicated the redness of sample), and b* (indicated the yellowness of sample) values in fresh-cut apple slices model, CDE showed a significant antibrowning effect when compared with ascorbic acid. In addition, it was discovered that CDE in combination with 0.5% ascorbic acid exhibited a synergistic antibrowning effect. Meanwhile, CDE was observed to show a potent antimicrobial effect on all of the tested Gram-positive and Gram-negative bacteria. In conclusion, the results of the present research suggested that pine needles of C. deodara could be used as a natural resource of antibrowning and antimicrobial agents in food preservation. PRACTICAL APPLICATION: The present study provides a theoretical basis for the potential application of pine needles of C. deodara to be used as a natural resource of antibrowning and antimicrobial agents in food industry.

Chemical composition, antimicrobial and antioxidant activities of essential oil from Gnaphlium affine.

The chemical composition of the essential oil from Gnaphlium affine was determined, and its antimicrobial and antioxidant activities were evaluated. Twenty-four compounds, representing 94.95% of the amount of total oil, were identified by gas chromatography-mass spectrometry (GC-MS) analysis. Main constituents of the essential oil were found to be eugenol (18.24%), linalool (10.62%), trans-caryophyllene (8.86%), α-terpineol (5.97%), p-cymene (5.75%), hexadecanoic acid (5.63%), γ-cadinene (4.98%), δ-cadinene (4.22%), α-humulene (3.22%), and (-)-ß-elemene (3.15%). The essential oil revealed a remarkable antimicrobial effect against the tested food-borne microorganisms with the MIC and MBC values in the ranges of 0.2-1.56 µg/ml and 0.39-3.13 µg/ml, respectively. The essential oil showed a potent antioxidant activity in ABTS radical scavenging, lipid peroxidation and reducing power assay. It was suggested that the essential oil from G. affine may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems.

Intestinal alpha-glucosidase inhibitory activity and toxicological evaluation of Nymphaea stellata flowers extract.

AIM OF THE STUDY: Nymphaea stellata willd. flowers (NSF) are used as a traditional medicine in India and Nepal to treat diabetic disease. Different works have demonstrated that NSF extract showed antihyperglycemic effect on alloxan-induced diabetic rats. In the present work we evaluated in vitro intestinal alpha-glucosidase inhibition as the possible mode of action of NSF extract on suppressing postprandial hyperglycemia for curing diabetic mellitus. In addition, NSF extract was studied to assess its possible acute oral toxicity and genotoxicity. MATERIALS AND METHODS: Rat intestinal crude enzyme preparation and Caco-2 monolayer were used to evaluate alpha-glucosidase inhibitory activity of NSF extract. The main alpha-glucosidase inhibitors were detected by HPLC. For acute toxicity test, NSF extract was administered at doses of 2000, 5000 and 10,000 mg/kg body to three groups of 10 ICR mice each, and then clinical symptoms including mortality, clinical sign and gross findings were observed once a day for 14 days. In Ames test, histidine-dependent auxotrophic mutants of Salmonella typhimurium (strains TA97, TA98, TA100, TA102 and TA1535) were used and incubated in the presence and absence of S9 metabolic activation using NSF extract with concentrations of 150-5000 microg/plate. The chromosome aberration test was conducted with Chinese hamster lung (CHL) cells treated with NSF extract at doses of 150-5000 microg/ml in the presence and absence of S9 metabolic activation. In the in vivo mouse micronucleus assay, 9-week-old male and female ICR mice (n=90, 25-30 g) were administered daily by oral gavage at doses of 2.5, 5.0 and 10.0 g/kg body for 1 or 2 days. Bone marrow smears were prepared from each treatment group 24h after last administration and then polychromatic erythrocytes (PCEs) and normochromatic erythrocytes (NCEs) were identified. RESULTS: NSF extract showed potent rat intestinal alpha-glucosidase inhibitory activity for maltose hydrolysis with ED(50) value of 0.1 mg/ml. In Caco-2 monolayer, alpha-glucosidase activity for the maltose hydrolysis was down-regulated by NSF extract at a concentration of 0.05 mg/well level, showing 74% inhibition compared to the saline treated control. NSF was rich in phenol contents and the main alpha-glucosidase inhibitor, 1,2,3,4,6-penta-O-galloyl-beta-D-glucose, was identified together with two phenolic compounds of gallic acid and corilagin. In acute toxicity test, NSF extract did not produce any toxic signs or deaths and the LD(50) value of this extract could be greater than 10,000 mg/kg body weight. These results of genotoxicity assessment showed that NSF extract did not cause genotoxic effects in Ames test, in the in vitro chromosomal aberration assay and in the in vivo micronucleus assay. CONCLUSION: The current study shows that the extract from Nymphaea stellata flowers exhibits significant intestinal alpha-glucosidase inhibitory activity, without showing any acute toxicity or genotoxicity, which may be useful in suppressing postprandial hyperglycemia in diabetics. The results presented here suggest that the use of NSF in folk medicine as a natural antidiabetic treatment could be safe as well as beneficial.