Rheological, nutritional, functional and sensory properties of millets and sprouted legume based beverages.

The present study investigated the effect of processing on the nutritional, functional, organoleptic and rheological properties of millet and sprouted legumes beverage flavored with jaggery (B1) and buttermilk (B2) for its processing suitability. The millets, sprouted legumes, flavoured with jaggery (B1); and buttermilk and salt (B2), used influenced the suspension stability, nutritional, sensory quality and rheology of beverages. Millets imparted minerals and starch while sprouted legumes improved solubility and extractability of nutrients and also increased the levels of anti-oxidants and flavonoids. Buttermilk improved the stability, increased contents of proteins and minerals and imparted a light colour to the beverage. Jaggery was responsible for caramelized colour and flavor, improved consistency, psuedoplasticity and better organoleptic acceptability. The nutritional quality of B2 was higher in terms of iron (1.8 mg/100 g) and calcium (75 mg/100 g) with 90% antioxidant activity. Highest L* values were obtained for B2 indicating lighter color, whereas B1 was darker with lower L* values. Organoleptic evaluation showed higher acceptability (7.6) of B1 as compared to B2. Results of flow behavior indicated pseudo-plastic nature of beverages. Significant increase in viscosity was also observed with the increase in temperature (10, 25 and 45 °C) of the beverages. The flow curves of B1 produced the best fit applying the Power law model and for B2, Casson model was the best fit. Results of this study could be used in improvement of the process for making millet-based beverage, design of packaging system and also to predict the flow behavior of beverages during storage.

An isoflavone cladrin prevents high-fat diet-induced bone loss and inhibits the expression of adipogenic gene regulators in 3T3-L1 adipocyte.

OBJECTIVE: This study evaluates the effect of isoflavone cladrin on high-fat diet (HFD)-induced bone loss and adipogenesis. METHODS: Thirty-two 4-week-old male C57BL/6J mice were divided into four groups: a standard diet group, a HFD group and HFD group with cladrin (5 and 10 mg/kg per day orally) for 12 weeks. The effect of cladrin on bone micro-architecture, bone marrow cell lineages and hyperlipidaemia were assessed. For assessing anti-adipogenic activity of cladrin, 3T3-L1 cells were used. KEY FINDINGS: Cladrin attenuated HFD-induced hyperlipidaemia and bone loss by preserving bone micro-architecture and strength. Effect of cladrin was found at the level of bone marrow progenitor cells. Gene expression profile of cladrin-treated mice bone showed upregulation of osteoblast and downregulation of adipogenic transcription factors and increased OPG/RANKL ratio. Cladrin inhibited cellular lipid accumulation through downregulation of transcription factors such as PPAR-γ and C/EBP-α and modulated the expression of major adipokines involved behind obesity stimulation without eliciting cell cytotoxicity in 3T3-L1 adipocytes. CONCLUSION: We conclude that cladrin may improve obesity-induced bone loss and hyperlipidaemia in mice fed HFD and adipogenesis in 3T3-L1 cells by modifying adipokines and could offer clinical benefits as a supplement to treat obesity-induced disorders.

Anti-osteoporotic constituents from Indian medicinal plants.

The objective of this study was to determine the in vitro osteogenic activities of selected medicinal plants used traditionally in India. The compounds isolated from three plants viz. Allophylus serratus, Cissus quadrangularis and Vitex negundo were evaluated for their in vitro osteogenic activities. Primary cultures of osteoblasts were used to determine the effects of these components on osteoblast functions. Five of the fourteen compounds isolated led to increase in osteoblast differentiation and mineralization. These findings lend support to the use of Allophylus serratus, Cissus quadrangularis and Vitex negundo in traditional medicine.