Short-chain fatty acids (SCFAs) acetate, propionate, butyrate and lactate were determined in 12 % reconstituted skim milk (RSM) and RSM supplemented with inulin (RSMI). The fermentation was performed ...with
Bifidobacterium animalis
subsp.
lactis
(BB 12) and
Lactobacillus rhamnosus
LGG ATCC 53013. Fermentation culture activities produced substantial amounts of SCFAs, which were detected and quantitated using a HPLC-UV technique. Using HPLC-UV, we were able to detect low concentrations of lactate and SCFAs from fermented samples; lactate, acetate, propionate and butyrate were detected at 10.10, 12.06, 14.80 and 18.06 μg/mL, respectively. The retention time of all SCFAs and lactic acid were similar to the standard quality control (±0.05), and average recovery ranged between 89.73 and 91.03 %. The experimental conditions and sample preparation were applied to preparative HPLC to isolate and purify SCFAs with concentration range between 0.09 and 2.86 mg/mL. The purity of extracted SCFAs was confirmed using atmospheric pressure chemical ionization/mass spectrometry by determining the molecular masses of target purified compounds. The scaled up validated analytical HPLC-UV method will further enhance and improve the use of this approach to produce purified large-scale SCFAs.
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The calpains are a conserved family of cysteine proteases that includes several isoforms of which µ–calpain and m-calpain are the most widely distributed in mammalian cells. Calpains ...have been implicated in normal physiological processes as well as cellular abnormalities such as neurodegenerative disorders, cataract, and cancer. Therefore, calpain inhibitors are of interest as potential therapeutic agents. We have synthesized four new sulfonamide-based peptidomimetic compounds 2–5 as inhibitors of μ-calpain that incorporate (E)-1-(phenyl)-2-phenyldiazene and (E)-1-(phenyl)-2-phenylethene functionalities as the N-terminal capping groups of the inhibitors. Compound 5 with Ki value of 9 nM versus μ-calpain was the most potent member of the group. The compounds were predicted to be more lipophilic compared to MDL28170 based on CLogP estimation. They displayed moderate to good antiproliferative activity versus melanoma cell lines (A-375 and B-16F1) and PC-3 prostate cancer cells in vitro. Additionally, one member of the group (compound 3) inhibited DU-145 cell invasion by 80% at 2 μM concentration in the Matrigel cell invasion assay.
Australian underutilised fish species may serve as a potential source of valuable proteins and potent bioactive peptides. This novel research is the first to investigate the effects of ...storage-processing conditions and an in-vitro simulated gastrointestinal digestion (pepsin–pancreatin) on bioactive peptides’ release during storage of fish fillet, derived from Australian silver warehou (
Seriolella punctata
). In-vitro bioactivities including angiotensin-converting enzyme and trypsin inhibitory and antioxidant activities were analysed. The antioxidant power was evaluated by DPPH free radical scavenging activity, Cu
2+
chelating and Fe
3+
reducing abilities. Fillets were stored at chilled (4 and 6 °C) and freezing (−18 °C) temperatures for 7 and 28 days, respectively. Results indicated that during postmortem storage, endogenous enzymes released from fillets an array of polypeptides during storage. The demonstrated physiological activities were further increased during simulated digestion. Bioactivities were greater at 4 °C, increasing over 7 days as compared to at 6 and −18 °C. An increase by 2 °C for chilled temperature was enough to cause significant changes in activities. The crude extracts obtained by pancreatin treatment demonstrated the highest metal chelating activities at 4 °C (86.3 ± 0.1 % on day 7). Physiological potency, especially metal chelating activity, of fillets obtained from silver warehou may be manipulated by storage conditions that would consequently be further enhanced during simulated digestion.
Health benefits associated with dietary fibre consumption have shifted its applications towards inclusions into food products. This work aimed at exploring the influence of adding pineapple peel ...powder (PPP) as a fibre source on physicochemical, textural, rheological, and microstructural attributes of probiotic yogurt during refrigerated storage for 28 days. Skim milk with or without PPP or inulin as a control was fermented by yogurt cultures with or without addition of the probiotic cultures consisting of Lactobacillus acidophilus (ATCC® 4356™), Lactobacillus casei (ATCC® 393™) and Lactobacillus paracasei spp. paracasei (ATCC® BAA52™). PPP supplementation at 1% remarkably reduced fermentation time of milk co-fermented with probiotic organisms. Syneresis level in probiotic yogurt with PPP (1.16% at day 1) was comparable with the prebiotic-inulin and increased during storage. However, firmness and storage modulus in both plain and probiotic yogurts were lowered significantly with PPP addition. The reported information on physicochemical and structural attributes of probiotic yogurts with PPP could guide the dairy industry to utilize pineapple peel discarded as processing waste to close the fibre gap by developing a new synbiotic product with comparable attributes to inulin, a commercial prebiotic.
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•Pineapple peel employed as an underutilized source of dietary fibre.•Pineapple peel powder fortification reduced yogurt-making time.•Pineapple peel powder addition to yogurt lowered firmness and storage modulus.•Probiotic inclusion in culture altered yogurt attributes.•Firmness and storage modulus increased during 28 days cold storage.
•Pangdahai (water and ethanol) extracts possess anti-inflammatory properties.•Ethanol extracts significantly inhibited levels of IL-1β and TNF-α in mice.•Four compounds isolated from Pangdahai showed ...anti-inflammatory actions.•This study validates folkloric use of Pangdahai decoctions in pharyngitis.
: Pangdahai (matured, ripened, and dried seeds of Scaphium affine (Mast.) Pierre) is widely used in managing several diseases in countries like China, Vietnam, Japan, and India. This study evaluated the anti-inflammatory effects of the crude extracts (ethanol and aqueous) and isolated compounds of Pangdahai.
: Xylene-induced ear edema in mice, carrageenan-induced paw edema in rats, and nitric oxide (NO) assay were used to evaluate and screen the crude extracts and isolated compounds from the ethanolic extracts of Pangdahai. TNF-α and IL-1β levels in the tissues of rat foot and ear were determined by ELISA. The cytotoxicity of the isolated compounds was also determined by MTT assay. Molecular docking studies using targets involved in the inflammatory process were also used to further evaluate the compounds.
: Both aqueous and ethanol extracts demonstrated significant anti-inflammatory effect and markedly attenuated vascular permeability in mice induced by acetic acid in a dose-independent manner. The ethanol extract also significantly inhibited levels of IL-1β and TNF-α. Four (4) compounds exhibited significant inhibitory effects on NO release without cytotoxicity on RAW 264.7 macrophage. These compounds also showed good binding affinities for COX-2, PLA2, IRAK-4 and NIK.
This study validates, provides scientific evidence and justification for the use of the aqueous decoctions of Pangdahai in pharyngitis traditionally. (+) – Pinoresinol, tiliroside, Z-caffeic acid, and 3,4-dihydroxybenzoic acid (protocatechuic acid) isolated from Pangdahai showed anti-inflammatory activities, which might be responsible for the actions of Pangdahai. Tiliroside showed high binding affinity comparable to the native ligands of inflammatory mediators.
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This study examined the influence of pH and protein concentration on whey protein (WP) denaturation during heating at 140 °C. The denaturation of β-Lg followed first-order reaction kinetics and ...depended on protein concentration, being minimum at 10%. However, the lowest rate of denaturation was observed at acidic pH, suggesting increased stability at pH 4, which was confirmed by significantly increased solubility and low turbidity, as well as the electrophoretic patterns of the major WP. The results of differential scanning calorimeter tests revealed the concentration-dependence of WP denaturation. Such information may be useful for defining conditions (pH, protein concentration, temperature) required to produce microparticulated whey proteins with improved functional characteristics.
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