Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels.

This study investigated the effect of immersion time of chicken breasts in potato starch (PS) coating containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) and to evaluate a possible mechanism to inhibit the formation of PhIP in chicken breasts during frying. The chicken breasts with standardized dimensions were dipped in the potato starch (PS) coating solution containing 0.25% w/v lysine (Lys) for different times (15 min, 30 min, 1 h, 3 h, and 6 h). After drying the coating on the chickens, samples were fried at 195 °C for 7.5 min on each side. Results showed that the immersion time does not significantly decrease (p < 0.05) the PhIP level, suggesting that 15 min immersion time is enough for PhIP reduction compared to the control chicken samples (without coating). Phenylacetaldehyde (PheAce) was increased in chicken breast coated with PS-0.25% Lys after frying, suggesting that there should be another pathway to prevent the formation of PhIP by the addition of PS-0.25% Lys. Volatile compound analysis also confirmed this and showed increases in many aroma compounds in the coated chicken. Moreover, no significant differences (p < 0.05) were shown between the cooking loss percentage, color parameters, texture profile, and tenderness of chicken with the PS-0.25% coating and chicken without coating.

Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan-fried chicken breast.

The effects of potato starch (PS) coating containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in chicken breasts were evaluated. PhIP is classified as a Group 2B carcinogen by the International Agency for Research on Cancer (IARC). The 5% (w/w) gelatinized PS coating solution was incorporated with tryptophan (Trp) or lysine (Lys) at 0.25%, 0.5%, and 0.75% (w/w of the coating solution) concentrations. Chicken breast cuts with the same dimensions (5 × 2 × 1.5 cm) were dipped in the PS coating solution for 15 min before frying. After frying the chicken at 195°C for 7.5 min on each side, PhIP levels, color, cooking loss, tenderness, and texture profile assay were evaluated. The average PhIP concentration was decreased from 92.62 ng/g for the control chicken breast without coating to 6.30 ng/g (0.25% Lys), 6.76 ng/g (0.5% Lys), and 11.98 ng/g (0.75% Lys), accounting for an 89%-92% reduction in PhIP levels compared to the controls. However, dipping in Trp-containing PS coating had a significantly lower (p < 0.05) PhIP reduction effect (34%-67%). There was no significant difference in cooking loss percentage, tenderness, texture profile parameters, and color parameters of PS-coated chicken. Triangle test results showed that consumers did not detect a significant difference in the PS-coated chicken breasts (p < 0.001). Overall, this study suggests that the application of PS-based coatings incorporated with AAs on chicken breast reduces the PhIP formation.

Effect of Refined Edible Oils on Neurodegenerative Disorders.

Neurodegenerative diseases are comprise a prominent class of neurological diseases. Generally, neurodegenerative diseases cannot be cured, and the available treatments can only regulate the symptoms or delay the disease progression. Among the several factors which could clarify the possible pathogenesis of neurodegenerative diseases, next to aging as the main risk, the dietary related diseases are the most important. Vegetable oils, which are composed of triacyclglycerols as the main components and several other components in a trace amount, are the main part of our diet. This review aims to study the effect of refined or unrefined vegetable oil consumption as a preventive or aiding strategy to slow or halt the progression of neurodegenerative diseases. In the refining process, owing to the chemical materials or severe temperatures of the refining process, removal of the desirable minor components is sometimes unavoidable and thus a worrisome issue affecting physical and neurological health.

Encapsulation of Vitamins Using Nanoliposome: Recent Advances and Perspectives.

Nowadays the importance of vitamins is clear for everyone. However, many patients are suffering from insufficient intake of vitamins. Incomplete intake of different vitamins from food sources due to their destruction during food processing or decrease in their bioavailability when mixing with other food materials, are factors resulting in vitamin deficiency in the body. Therefore, various lipid based nanocarriers such as nanoliposomes were developed to increase the bioavailability of bioactive compounds. Since the function of nanoliposomes containing vitamins on the body has a direct relationship with the quality of produced nanoliposomes, this review study was planned to investigate the several aspects of liposomal characteristics such as size, polydispersity index, zeta potential, and encapsulation efficiency on the quality of synthesized vitamin-loaded nanoliposomes.

Effect of whey protein isolate-based edible films containing amino acids on the PhIP level and physicochemical properties of pan-fried chicken breasts.

This study was conducted to investigate the inhibitory effects of edible films containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in chicken breasts and to evaluate the physicochemical properties of the chicken. Heated whey protein isolate (HWPI) solution (100 g) was made by heating 5 g whey protein isolate (WPI) solution at 90°C for 30 min in a water bath and subsequently mixed with 2.5 g glycerol (GLY), and tryptophan (Trp) or lysine (Lys) at 0.25%, 0.5%, and 0.75% concentrations. Unheated whey protein isolate (UHWPI)-based casting solution was prepared with the same method but without heating of WPI solution. Chicken breasts were cut at the same weights and were covered with the prepared edible films and fried at 195°C for 7.5 min. For edible films, total soluble matter (TSM%), color (calorimeter), radical scavenging activity (DPPH), and Fourier transform infrared spectroscopy (FTIR) were conducted. For chicken breasts, PhIP level, color before and after frying (calorimeter), cooking loss percentage (weigh loss before after frying), and tenderness (texture analyzer) were evaluated. The average PhIP level decreased from 78.47 ppb to 6.69-8.31 ppb for chicken covered with Lys-containing HWPI edible films, and to 25.82-46.80 ppb for chicken covered with Trp-containing ones. For chicken covered with UHWPI edible films, the PhIP decreased 28.4-56.04 ppb for Trp-containing ones and 19.67-40.32 ppb for Lys-containing ones. Moreover, chicken breasts covered with HWPI edible films had lower cooking loss and improved tenderness compared to the chicken breasts with no edible film. This study provides a new approach to decrease the PhIP levels in fried chicken breast.

The Effect of Plant Metabolites on Coronaviruses: A Comprehensive Review Focusing on their IC50 Values and Molecular Docking Scores.

Coronaviruses have caused worldwide outbreaks in different periods. SARS (severe acute respiratory syndrome) was the first emerged virus from this family, followed by MERS (Middle East respiratory syndrome) and SARS-CoV-2 (2019-nCoV or COVID 19), which is newly emerged. Many studies have been conducted on the application of chemical and natural drugs for treating these coronaviruses and they are mostly focused on inhibiting the proteases of viruses or blocking their protein receptors through binding to amino acid residues. Among many substances which are introduced to have an inhibitory effect against coronaviruses through the mentioned pathways, natural components are of specific interest. Secondary and primary metabolites from plants, are considered as potential drugs to have an inhibitory effect on coronaviruses. IC50 value (the concentration in which there is 50% loss in enzyme activity), molecular docking score and binding energy are parameters to understand the ability of metabolites to inhibit the specific virus. In this study we reviewed 154 papers on the effect of plant metabolites on different coronaviruses and data of their IC50 values, molecular docking scores and inhibition percentages are collected in tables. Secondary plant metabolites such as polyphenol, alkaloids, terpenoids, organosulfur compounds, saponins and saikosaponins, lectins, essential oil, and nicotianamine, and primary metabolites such as vitamins are included in this study.

Potential Dietary Interventions for COVID-19 Infection Based on the Gut-Immune Axis: An Update Review on Bioactive Component of Macronutrients.

Recently emerged coronavirus, known as SARS-CoV-2 or Covid-19 is considered as a serious threat for human health. Due to unavailable specific drugs for this virus, there is an urgent need for supportive cares. Epigenetic immune boosting approaches and developing anti-inflammatory agents by gut-associated bioactive macronutrients can be plausible protective cares for COVID-19. Suitable intake of bioactive macronutrients including prebiotics, fatty acids, proteins and branched-chain amino acids may result in anti-viral responses through modulating macrophages and dendritic cells via Toll-like receptors, decreasing viral load, inactivating the enveloped viruses, increasing the anti-inflammatory metabolites and inhibiting the proliferation of microbial organisms. Bioactive macronutrients may help in promotion of immunological responses and recovery acceleration against Covid-19. This review focuses on the mechanisms of bioactive macronutrients and related clinical trials on enveloped viruses with emphasis on gut-microbiome-immune axis. Macronutrients and this axis may be conducive strategies to protect host against the viral infection.

----Evaluation of Design and Fabrication of Food-Grade Nanofibers from Chitosan-Gelatin for Nanoencapsulation of Stigmasterol Using the Electrospinning Method.

Purpose: In this research, electrospinning method was employed to fabricate food-grade nanofibers (NFs) from chitosan-gelatin combination for stigmasterol encapsulation. The spinnability of mixed chitosan and gelatin solutions was investigated at different polymer ratios, and the physicochemical properties of the NFs were evaluated. Methods: The mixture solution of chitosan (1.5 % w/v) and gelatin (20 % w/v) in acetic acid indicated spinnability under the following conditions: the ratio of 25:75, voltage of 17 kV, and 15 cm capillary collector distance with a flow rate of 0.2 mL/min. Stigmasterol (0.04 % w/v) was incorporated into NFs of chitosan-gelatin at a respective ratio of 25:75. Results: Encapsulation efficiency (EE) of loaded stigmasterol was found to be 87 ± 5 %. The antioxidant ability of loaded stigmasterol was considerably higher than that observed for free stigmasterol. Scanning electron microscopy (SEM) results demonstrated the formation of the ultrathin fibers with no bead (with diameters of 217 ± 43 nm). The concentration of polymeric solution and viscosity had a notable effect on the electrospinning efficiency of the chitosan-gelatin-based NFs. The thermal stability of chitosan and gelatin fibers was more than that of native gelatin and chitosan. The in vitro stigmasterol release from these NFs followed a controlled-release pattern. The released phytosterol from chitosan formula was less than from those without chitosan formula (46 ± 3 % and 96 ± 4 % respectively). Conclusion: The obtained results suggested that gelatin had a high potential for enhancing the spinnability of chitosan under acidic conditions at optimized concentrations.