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Browning polyphenols

K Prasad, R R Sharma, Manish Srivastav
The present study reports the usefulness of ascorbic acid for reducing lenticels browning (LB) in mango, which impairs the cosmetic appeal and thereby the export. Postharvest dip treatment of ascorbic acid at different concentrations (100, 150 and 200 ppm) was given to four varieties of mango (Indian-'Dashehari', 'Langra'; Exotic-'Sensation', 'Eldon'). After treatment, fruits were stored at ambient conditions (35 ± 4 °C and 65 ± 5 % RH) for 10 days. At the end of storage period, observations were recorded on several parameters...
July 2016: Journal of Food Science and Technology
Mika A Brown, Michael G Potroz, Seoh-Wei Teh, Nam-Joon Cho
Due to the global prevalence of Chlamydiae, exploring studies of diverse antichlamydial compounds is important in the development of effective treatment strategies and global infectious disease management. Chlamydiaceae is the most widely known bacterial family of the Chlamydiae order. Among the species in the family Chlamydiaceae, Chlamydia trachomatis and Chlamydia pneumoniae cause common human diseases, while Chlamydia abortus, Chlamydia psittaci, and Chlamydia suis represent zoonotic threats or are endemic in human food sources...
October 16, 2016: Microorganisms
Alexandra Kiskini, Anne Vissers, Jean-Paul Vincken, Harry Gruppen, Peter Alexander Wierenga
Effects of the developmental stage (e.g. young, mature or senescent) of leaves on their chemical composition have been described in literature. This study focuses on the variation in chemical composition and quantity and quality of proteins extracted from leaves due to variation in plant age (i.e. harvesting time), using leaves from sugar beets grown in field (Rhino, Arrival) and in greenhouse (Isabella). Within the same variety (Rhino-field, Arrival-field, Isabella-greenhouse) the protein content was similar for leaves from young and old plants (22±1, 16±1, and 10±3% w/w db, respectively)...
October 17, 2016: Journal of Agricultural and Food Chemistry
Vishakha Sharma, Sachchida Nand Pandey, Hunain Khawaja, Kristy J Brown, Yetrib Hathout, Yi-Wen Chen
OBJECTIVE: The goal of the study is to identity proteins, which interact with the promoter region of double homeobox protein 4 (DUX4) gene known to be causative for the autosomal dominant disorder Facioscapulohumeral Muscular Dystrophy (FSHD). METHODS: We performed a DNA pull down assay coupled with mass spectrometry analysis to identify proteins that interact with a DUX4 promoter probe in Rhabdomyosarcomca (RD) cells. We selected the top ranked protein poly (ADP-ribose) polymerase 1 (PARP1) from our mass spectrometry data for further ChIP-qPCR validation using patients' myoblasts...
August 2016: Journal of Genetic Syndrome & Gene Therapy
Peng Lin, Paige K Aiona, Ying Li, Manabu Shiraiwa, Julia Laskin, Sergey A Nizkorodov, Alexander Laskin
Emissions from biomass burning are a significant source of brown carbon (BrC) in the atmosphere. In this study, we investigate the molecular composition of freshly-emitted biomass burning organic aerosol (BBOA) samples collected during test burns of sawgrass, peat, ponderosa pine, and black spruce. We demonstrate that both the BrC absorption and the chemical composition of light-absorbing compounds depend significantly on the type of biomass fuels. Common BrC chromophores in the selected BBOA samples include nitro-aromatics, polycyclic aromatic hydrocarbon derivatives, and polyphenols spanning a wide range of molecular weights, structures, and light absorption properties...
October 5, 2016: Environmental Science & Technology
Zhenpeng Gao, Zhifang Yu, Tianli Yue, Siew Young Quek
BACKGROUND: Separation of polyphenols from kiwifruit juice is essential to enhance sensory properties and to prevent browning reaction in juice during processing and storage. RESULTS: This research studied the dynamic adsorption and desorption of polyphenols in kiwifruit juice using AB-8 resin. The model obtained could be successfully applied to predict the experimental results of dynamic adsorption capacity (DAC) and dynamic desorption quantity (DDQ). The results showed that dynamic adsorption of polyphenols could be optimised in juice concentration of 19 °Brix, feed flow-rate of 1...
October 4, 2016: Journal of the Science of Food and Agriculture
Hui Gao, HongKang Chai, Ni Cheng, Wei Cao
Fresh-cut lotus root slices were treated with 80nM 24-epibrassinolide (EBR) and then stored at 4°C for 8days to investigate the effects on cut surface browning. The results showed that EBR treatment reduced cut surface browning in lotus root slices and alleviated membrane lipid peroxidation as reflected by low malondialdehyde content and lipoxygenase activity. EBR treatment inhibited the activity of phenylalanine ammonia lyase and polyphenol oxidase, and subsequently decreased phenolics accumulation and soluble quniones formation...
February 15, 2017: Food Chemistry
Naoki Yokotani, Misugi Uraji, Miyuki Hara, Seisuke Hihara, Tadashi Hatanaka, Kenji Oda
In peaches, fruit flesh browns unattractively after peeling or cutting. A recently developed cultivar, Okayama PEH7, was distinct from other Japanese cultivars, including Okayama PEH8, with respect to its reduced browning potential. Homogenate prepared from Okayama PEH7 flesh had significantly less reddening during the browning reaction. Okayama PEH7 had less soluble phenolic compounds and higher polyphenol oxidase activity than Okayama PEH8. Reduced browning was observed even when phenols prepared from Okayama PEH7 were incubated with crude extract from Okayama PEH8, suggesting that phenols lower the browning potential of Okayama PEH7...
September 23, 2016: Bioscience, Biotechnology, and Biochemistry
Chukwan Techakanon, Thomas M Gradziel, Diane M Barrett
Peach cultivars contribute to unique product characteristics and may affect the degree of browning after high-pressure processing (HPP). Nine peach cultivars were subjected to HPP at 0, 100, and 400 MPa for 10 min. Proton nuclear magnetic resonance ((1)H NMR) relaxometry, light microscopy, color, polyphenol oxidase (PPO) activity, and total phenols were evaluated. The development of enzymatic browning during refrigerated storage occurred because of damage during HPP that triggered loss of cell integrity, allowing substrates to interact with enzymes...
October 12, 2016: Journal of Agricultural and Food Chemistry
Nayla Ferreira-Lima, Anna Vallverdú-Queralt, Emmanuelle Meudec, Jean-Paul Mazauric, Nicolas Sommerer, Marilde T Bordignon-Luiz, Véronique Cheynier, Christine Le Guernevé
Grape polyphenols, especially hydroxycinnamic acids such as caftaric and caffeic acid, are prone to enzymatic oxidation reactions during the winemaking process, forming o-quinones and leading to color darkening. Glutathione is capable of trapping these o-quinones and thus limiting juice browning. In this study, the addition of glutathione or cysteinylglycine onto caftaric or caffeic acid o-quinones formed by polyphenoloxidase-catalyzed reactions was investigated by UPLC-DAD-ESIMS and NMR data analyses. Complete identification of adducts has been achieved via NMR data...
September 23, 2016: Journal of Natural Products
Mariola Belda, Desiré Sanchez, Elena Bover, Beatriz Prieto, Carolina Padrón, Dolores Cejalvo, Jose Miguel Lloris
Several studies have demonstrated the antioxidant capacity of seaweeds, which can be used for the development of biopharmaceuticals with extensive medical application. Antioxidant therapies appear to attenuate the organic deterioration originated by an excessive oxidative stress, which could prevent the harmful effects of various injuries such as ischemia-reperfusion (I/R) among others. Marine brown seaweeds play a significant role, as they are the only organisms on earth producing phlorotannins, which are polyphenols that exhibit important biological activity...
October 15, 2016: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
Lisete Paiva, Elisabete Lima, Ana Isabel Neto, José Baptista
Recently, increasing attention has been paid to the marine algae as a natural source of novel angiotensin-I converting enzyme (ACE) inhibitors, such as the phlorotannins that are the predominant polyphenols in brown algae. This study reports, for the first time, the ACE inhibition of methanol extract/fractions from Azorean brown algae Fucus spiralis (Fs) determined by HPLC-UV method, their total phenolic content (TPC) quantified as phloroglucinol equivalents (PE) and the effect of the Fs dry powder methanol extracts (Fs-DME) storage temperature on ACE inhibition...
November 30, 2016: Journal of Pharmaceutical and Biomedical Analysis
Jun Liu, Chen-Guang Meng, Xing-Chi Wang, Yao Chen, Juan Kan, Chang-Hai Jin
Protocatechuic acid-grafted-chitosan (PA-g-CS) solution with antioxidant activity was developed as a novel edible coating material for Pleurotus eryngii postharvest storage. The effect of PA-g-CS coating on the postharvest quality of P. eryngii was investigated by determination of various physicochemical parameters and enzyme activities. Results showed that the antioxidant capacity and viscosity of PA-g-CS solutions were closely related to the grafting degree and were much higher than that of chitosan (CS) solution...
September 28, 2016: Journal of Agricultural and Food Chemistry
Kyoji Morita, Naoyoshi Nishibori, Reina Kishibuchi, Mari Itoh, Yukiko Horie, Hideyuki Nemoto
Fermented brown rice with Aspergillus oryzae, designated as FBRA, is known to be commercially available dietary fiber-rich food, which is appreciated as prebiotics to improve intestinal microflora, and also shown to contain various biologically active substances including polyphenolic compounds. On the other hand, polyphenolic compounds have been suggested to stimulate the expression of brain-derived neurotrophic factor (BDNF) gene in connection with the expression of heme oxidase-1 (HO-1) gene in glial cells, thus resulting in the augmentation of BDNF production in the brain, thereby being anticipated to have a putative effect on the brain function...
August 25, 2016: Journal of Dietary Supplements
Kietsuda Luengwilai, Diane M Beckles, Jingtair Siriphanich
A typical symptom of postharvest chilling injury (PCI) in pineapple fruit (Ananas comosus (L.) Merr.) is internal browning (IB) near the fruit core. Since vascular bundles (VBs) are localized to this region, it was hypothesized that the VBs might be the site of IB. To test this, the anatomy and histochemistry of VBs during chilling stress in four pineapple cultivars with different levels of sensitivity to PCI were examined. Fruit were stored at 10°C for up to three weeks to stimulate translucency symptoms (TS; the initiation of IB)...
September 1, 2016: Journal of Plant Physiology
Timothy E L Douglas, Agnieszka Dokupil, Katarzyna Reczyńska, Gilles Brackman, Malgorzata Krok-Borkowicz, Julia K Keppler, Mojca Božič, Pascal Van Der Voort, Krzysztof Pietryga, Sangram Keshari Samal, Lieve Balcaen, Jan van den Bulcke, Joris Van Acker, Frank Vanhaecke, Karin Schwarz, Tom Coenye, Elżbieta Pamuła
Hydrogels offer several advantages as biomaterials for bone regeneration, including ease of incorporation of soluble substances such as mineralization-promoting enzymes and antibacterial agents. Mineralization with calcium phosphate (CaP) increases bioactivity, while antibacterial activity reduces the risk of infection. Here, gellan gum (GG) hydrogels were enriched with alkaline phosphatase (ALP) and/or Seanol(®), a seaweed extract rich in phlorotannins (brown algae-derived polyphenols), to induce mineralization with CaP and increase antibacterial activity, respectively...
2016: Biomedical Materials
Xiangning Chen, Lupei Ren, Menglin Li, Jia Qian, Junfeng Fan, Bin Du
This study confirmed the inhibitory effects of clove essential oil (CEO) and eugenol (EUG) on the browning and relevant enzymes of fresh-cut lettuce, and examined associated mechanisms by inhibition kinetics and computational docking analysis. Fresh-cut lettuce was treated with 0.05% CEO and 0.05% EUG solutions, resulting in inhibition of the deterioration of texture quality and browning of the lettuce surface and interior. Compared with the controls, CEO and EUG significantly inhibited the activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD, all p<0...
January 1, 2017: Food Chemistry
Gangcheng Wu, Stuart K Johnson, Janet F Bornman, Sarita J Bennett, Zhongxiang Fang
Sorghum grain containing elevated polyphenolic antioxidant content may provide foods with benefits to human health. A study was undertaken to determine the potential role of irrigation on the content of polyphenols and antioxidant levels in sorghum grain. Bound, free and total polyphenols were investigated in six diverse sorghum genotypes grown under either full irrigation or a deficit irrigation regime. Results showed genotype, irrigation and their interaction had a significant effect on polyphenols and antioxidant activity (P⩽0...
January 1, 2017: Food Chemistry
Carmem Regine Faleiro Rodrigues, Luciana Ciarelli Plentz, Maria Cristina Marcucci, Rafael Rodrigues Dihl, Mauricio Lehmann
Propolis is a resinous, complex mixture of compounds collected by the bee species Apis mellifera. This study investigated the genotoxicity of green and brown propolis collected in southeast Brazil using the somatic mutation and recombination test (SMART) in Drosophila melanogaster. The effect of five concentrations (0.5, 1.0, 2.0, 4.0, and 7.5 mg/mL) of both propolis types was analyzed in standard (ST) and high-bioactivation (HB) crosses, which have normal and high levels of cytochrome P450 enzymes, respectively...
October 2016: Food and Chemical Toxicology
S Supapvanich, P Mitrsang, P Srinorkham, P Boonyaritthongchai, C Wongs-Aree
The effect of natural coating by using fresh Aloe vera (A. vera) gel alleviating browning of fresh-cut wax apple fruits cv. Taaptimjaan was investigated. The fresh-cut fruits were dipped in fresh A. vera gel at various concentrations of 0, 25, 75 or 100 % (v/v) for 2 min at 4 ± 1 °C for 6 days. Lightness (L*), whiteness index (WI), browning index (BI), total color difference (ΔE*), sensorial quality attributes, total phenolic (TP) content, antioxidant activity and polyphenol oxidase (PPO) and peroxidase (POD) activities were determined...
June 2016: Journal of Food Science and Technology
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