Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman.

Food is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf curries are famous Thai food dishes with a good harmony of flavor and taste, derived from multiple herbs and spices, including galangal rhizomes, chili pods, garlic bulbs, peppers, shallots, and coriander seeds, that provide an array of health benefits. The characterization of phytochemicals detected by LC-ESI-QTOF-MS/MS identified 99 components (Masaman) and 62 components (spicy basil leaf curry) such as quininic acid, hydroxycinnamic acid, luteolin, kaempferol, catechin, eugenol, betulinic acid, and gingerol. The cynaroside and luteolin-7-O-glucoside found in spicy basil leaf curry play a key role in antioxidant activities and were found at a significantly higher concentration than in Massaman curry. Phenolic and flavonoid compounds generally exhibit a bitter and astringent taste, but all the panelists scored both curries higher than 7 out of 9, confirming their acceptable flavor. Results suggest that the Massaman and spicy basil leaves contain various phytochemicals at different levels and may be further used as functional ingredients and nutraceutical products.

Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries.

All living organisms undergo molecular damage by free radical products. Disrupting the balance between antioxidants and free radicals leads to greater risks of diabetes, hypertension, stroke, and cancer. Consumption of curries containing various herbs and spices provides antioxidant and anti-inflammatory benefits which promote health. The antioxidant and nitric oxide (NO) inhibitory properties of six popular Thai curries, including green curry (G), Panang curry (P), Massaman curry (M), spicy basil leaf curry (SB), southern sour curry (SS), and southern spicy yellow curry (SY) were determined. All six curries contained phenolic and flavonoid compounds and provided antioxidant activity based on electron transfer and hydrogen atom donor properties, as well as having the ability to reduce oxidized metal. The highest antioxidant value was found in SB, followed by M, SS, and SY. The replacement of sugar with dried stevia powder at 50% (Re) improved antioxidant activity. The ORAC assay provided five times higher results than DPPH, ABTS, and FRAP. Extracts of all curries at 1 mg/mL on the macrophage cell line RAW 264.7 showed no cytotoxicity. The highest NO inhibition was found in SB (p < 0.05). All curry extracts contained quercetin, kaempferol, luteolin, and apigenin. The six selected popular Thai curries had antioxidant and anti-inflammatory health benefits. Nutraceuticals, functional foods, and the ingredients of each raw material and curry powder should be further investigated.

Assessment of Biological Activities, Acute and Sub-chronic Toxicity of Liang (Gnetum gnemon var. tenerum) Leaves Powder, a Natural Product.

Gnetum gnemon var. tenerum (Gnetaceae) is a shrub plant native to South-East Asia. In Thailand, Liang leaves are commonly consumed in South of Thailand as vegetable. According to literature, they have an antihyperglycemic capacity because of their rich chlorophyll, fiber, and protein. However, there is need to assess the safety since natural food products are not completely devoid of toxicity. This study aimed to assess the biological activities as well as the acute and sub-chronic oral toxicity of Liang leaves powder (LLP). The evaluation of LLP for acute oral toxicity was performed at dose level 2000 mg/kg body weight in Wistar rats while the sub-chronic oral toxicity of LLP was performed at the effective dose (1.47 g/kg) for antihyperglycemic property according to Organisation for Economic Co-operation and Development (OECD)-425. The results showed that LLP demonstrated anti-inflammatory activities. It also showed no clinical signs of toxic effects and mortality in rats throughout 90 d. Thus, LLP could be classified in GHS category 5 which are of relatively low acute toxicity and then the lethal dose, 50% (LD50) cut off at 5000 mg/kg body weight to infinity (∞). Administration of LLP to the experimental rats significantly increased (p < 0.05) the concentration of triglyceride and increased concentration of creatinine as a result of kidney malfunction was also noticed in the experimental rats. Hematological alteration was not noticed in the treated female rats, but red blood cell, hemoglobin and hematocrit concentrations significantly increased in the treated male rats. The study concludes that sub-chronic administration of 1.47 g/kg LLP is relatively safe.

Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products.

Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it an acceptable product for consumers. The design used in the jelly formulation was a central composite design. The freeze-dried crude protein of Sung Yod (SY; 0.00-0.50%) and Hom Rajinee (HR; 0.00-0.50%) rice brans were applied to the rice jelly recipe. The crude protein extract significantly influenced the physicochemical, sensory, and angiotensin I converting enzyme (ACE)-inhibitory activity of the developed jellies (p < 0.05). The optimized jelly contained 0.11% SY and 0.50% HR crude protein extract. The rice jelly fortified with lyophilized RBCP presented a high content of bioactive compounds (phenolic and flavonoids) with antioxidant activity and ACE-inhibitory activity. Therefore, the crude protein extract of rice brans is a potential raw material that can be used in jelly products as a cheap material to improve the jelly's nutritional quality without affecting consumer acceptability. The outcome of the present investigation confirms that rice bran extracts may have the potential to be further exploited as ingredients in foods.

Silver nanoparticles synthesized with Eucalyptus critriodora ethanol leaf extract stimulate antibacterial activity against clinically multidrug-resistant Acinetobacter baumannii isolated from pneumonia patients.

The increasing multidrug resistance of Acinetobacter baumannii has been highlighted as a worldwide therapeutic problem. Despite the wide range of studies on green synthesis of silver nanoparticles, there is currently no alternative treatment for MDR A. baumannii infection. This study investigated the potential of silver nanoparticles synthesized with Eucalyptus critriodora leaf extract as an inhibitor of MDR A. baumannii infection. The results demonstrated that silver nanoparticles synthesized with E. critriodora leaf extract triggered MDR A. baumannii DNA condensation, induced bacterial cell death and had a significant effect on biofilm formation, biofilm-grown cells, bacterial attachment and invasion of human lung cells in a concentration dependent manner. Silver nanoparticles synthesized with E. critriodora leaf extract had no obvious effects on the viability of human lung cells. The synthesized silver nanoparticles inhibited MDR A. baumannii infection by approximately 90% without cytotoxicity with a 50% effective concentration of 0.028 µg/ml. Thus silver nanoparticles with E. critriodora leaf extract had the potential to be a promising anti-MDR A. baumannii agent for effective treatment and they point the way to further development of a wide range of effective biomedical applications.

Bioactive components, antioxidant, and anti-inflammatory activities of the wood of Albizia myriophylla

Abstract The scientific basis corresponding with the folkloric use of Albizia myriophylla Benth., Fabaceae, for the treatment of inflammation-related diseases was established by measuring antioxidant potential using 2,2-diphenyl-1-picrylhydrazyl, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) free radicals, and ferric reducing antioxidant power assays as well as anti-inflammatory effect using nitrite assay and ethyl phenylpropiolate (EPP)-induced rat ear edema model. Both ethanol extract (DPPH, IC50 46.23 µg/ml; ABTS, IC50 57.14 µg/ml; FRAP, 950.14 mM Fe (II)/g) and dichloromethane fraction (DPPH, IC50 29.54 µg/ml; ABTS, IC50 40.36 µg/ml; FRAP, 946.69 mM Fe (II)/g) from A. myriophylla demonstrated a promising antioxidant activity. Furthermore, it was found that the ethanol extract of A. myriophylla showed significant inhibitory activity against lipopolysaccharide (LPS)-induced nitric oxide production in murine macrophage cells (IC50 13.8 µg/ml). The ethanol extract (15% w/v) also exhibited the maximum percentage inhibition (81-95%) of inflammation in the ear edema model at all assessment times comparable to indomethacin (0.5 mg/ear). Among all isolates 1-5 from the active extract of A. myriophylla, indenoic acid (1) (DPPH, IC50 8.96 µg/ml; ABTS, IC50 10.12 µg/ml) and 8-methoxy-7,3′,4′-trihydroxyflavone (2) (DPPH, IC50 5.05 µg/ml; ABTS, IC50 7.89 µg/ml) had potent free radical scavenging effects comparable to those of ascorbic acid (DPPH, IC50 2.12 µg/ml; ABTS, IC50 3.26 µg/ml). Compound 2 also displayed remarkable reducing power in FRAP test (261.81 mg QE/g) and showed a marked inhibition of the cellular nitric oxide production (IC50 27.7 µg/ml). Our results suggest that the anti-inflammatory mechanism of A. myriophylla is most probably based on its capacity to suppress nitric oxide production as well as to be free radical scavenger.

Effect of short chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt.

The effect of short-chain inulin on the rheological and sensory properties of reduced fat set coconut milk yoghurt was studied with whole fat coconut milk yoghurt as reference. The concentration of short-chain inulin was varied at 0, 5, 10, 15, and 20% w/v respectively. All the yoghurt samples displayed higher elastic modulus G' than viscous modulus G". However, 15% inulin yoghurt had the highest value for G' & G". The 15 and 20% inulin yoghurts displayed high yield stress (1036.7 ± 2.39 & 368.23 ± 0.30 Pa). Addition threshold of 15% was established, beyond this level there was a significant decrease in the yield stress, firmness, cohesiveness and consistency values of the reduced fat yoghurts. Using Pearson correlation analysis, no correlation was observed between firmness and yield stress, Similarly, there was significant correlation between the yield stress and instrumental viscosity r = 0.957; p < 0.01. Furthermore, all yoghurt samples displayed strain thinning behavior except whole fat yoghurt. Carbohydrate was affected by inulin incorporation. Addition of short chain inulin improved sensorial characteristics such as taste, and flavor, but did not display significant difference in color and odor of yoghurt samples. This article is protected by copyright. All rights reserved.