Anticancer, antioxidant, and antimicrobial activities of anemone (Anemone cathayensis)

Jun-li Wang , Kun Liu, Wei-zhen Gong, Qian Wang, Dong-ting Xu, Ming-fei Liu, Kai-li Bi, Yun-fei Song


Abstract

This study was performed to evaluate the anticancer, antioxidant, and antimicrobial activities of fractions and isolated compounds from anemone (Anemone cathayensis). Fourteen compounds were isolated from extracts. Anticancer activities of fractions and compounds were determined by MTT assay, and all tested fractions showed inhibition activity on human breast cancer cells (MDA-MB-231). The fraction 6 displayed the strongest anticancer activity, and inhibition percent was 50.32%. The antioxidant effect of fractions was evaluated by using DPPH scavenging assays. Fraction 5 had a higher DPPH radical scavenging activity with low IC50 value of 30.578 µg/mL. The antimicrobial activity of the fractions was evaluated against 3 microorganisms using the agar well diffusion method. The fractions also showed moderate antimicrobial activity. These results suggest that anemone could hold a good potential source for human health.

Keywords
Anemone cathayensis, anticancer, antioxidant, antimicrobial

Biodiversity of Bacteriocin-Producing Lactic Acid Bacteria from Mexican Regional Cheeses and their Contribution to Milk Fermentation

ABSTRACT

The aim of this work was to examine the biodiversity of bacteriocin-producing lactic acid bacteria from homemade cheeses produced in Veracruz (México) and assess their contribution as adjunct cultures in dairy products. Ninety-three presumptive bacteriocinogenic strains were detected by direct antagonism assays and 29 of them were active against Enterococcus faecalis NRRL-B537, Listeria innocua 062 AST, or Listeria monocytogenes ATCC19115 by the well diffusion test using cell-free supernatants, adjusted to pH 6.0 to exclude inhibition by organic acids. Positive isolates were identified by partial sequencing of the 16s rDNA as Pediococcus acidilactici (four isolates), Enterococcus faecium (17 isolates), Lactobacillus plantarum (six isolates) and Lactobacillus fermentum (two isolates). RAPD-PCR discriminated seven groups with a 50% similarity and revealed the presence of the same isolates. The coding genes for the synthesis of plantaricin EF, plantaricin JK, plantaricin N, plantaricin NC8 and the inducing peptide plantaricin A were detected by PCR in L. plantarum. Similarly, enterocin P and pediocin PA-1 genes were amplified from Enterococcus and Pediococcus genomic DNA, respectively. Overall, co-culturing of bacteriocin producing Lactobacillus and Pediococcus strains with the dairy starter Lactococcus lactis IPLA947 did not interfere with milk acidification. Lactose consumption, acidification rate and production of lactic acid were unchanged. Nonetheless, higher levels of acetic acid, ethanol and succinic acid were detected depending on the strain. Our results demonstrate the diversity of bacteriocinogenic species in homemade Mexican cheeses which may be used as adjunct cultures to enhancing safety of this well-appreciated cheese while providing a richer range of metabolites.

Silvia Portilla-Vázquez, Ana Rodríguez, Mario Ramírez-Lepe, Patricia G. Mendoza-García & Beatriz Martínez

Source

Keywords:  Milk fermentation, adjunct cultures, bacteriocin, Mexican cheese, raw milk cheese, lactic acid bacteria,

Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers (Capsicum annuum l.)

Jae-Hee Park, Gyeong-Im Jeon, Jung-Mi Kim, Eunju Park

Abstract:

Methanol extracts of 4 different colored (red, orange, yellow, and green) bell peppers (Capsicum annuum L.) were examined to (1) determine the total phenolic content (TPC), (2) compare the antioxidant activities, (3) assess the protective effects of extracts on H2O2-induced and 4-hydroxy-2-nonenal (HNE)-induced DNA damage using the Comet assay, and (4) examine the antiproliferative action of their extracts on HT-29 cells. Red and orange bell peppers had significantly higher levels of TPC than yellow or green bell peppers. Orange bell pepper exhibited the highest level of radical scavenging activity and total antioxidant activity, while green bell pepper exhibited the highest superoxide dismutase-like activity. These results suggest that the difference in antioxidant activities may depend on the kinds of antioxidant compounds related to the color of the pepper. It was found a significant negative correlation between TPC and radical scavenging activity inhibiting capacity (IC)50, and a significant positive corretation between TPC and total antioxidant activity. All extracts of bell pepper inhibited H2O2-induced and 4-hydroxy-2-nonenal-induced DNA damage in human leukocytes and showed potential toxicity on HT-29 cells. These findings suggest that the 4 different colored bell peppers may be useful as antioxidants and cancer prevention in food.

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Keywords:

bell pepper, color, antioxidant activity, comet assay, MTT assay, lactate dehydrogenase release

Volatile chemical and carotenoid profiles in watermelons [Citrullus vulgaris (Thunb.) Schrad (Cucurbitaceae)] with different flesh colors

Cuihua Liu, Hongyan Zhang, Zhaoyi Dai, Xi Liu, Yue Liu, Xiuxin Deng, Feng Chen, Juan Xu 

Abstract:

Twelve watermelon [Citrullus vulgaris (Thunb.) Schrad (Cucurbitaceae)] cultivars with different flesh colors were analyzed by HPLC, GC-FID, and GC-MS for their differences in carotenoid, soluble sugar, organic acid, and flavor. Results showed that all-trans violaxanthin, 9-cis-violaxanthin, and luteoxanthin were the main carotenoid esters in watermelons with yellow flesh. However, watermelons with red flesh were rich in all-trans lycopene and their cis-isomers. High concentrations of ß-carotene and pro-lycopenes were found in watermelon with orange-yellow flesh. Large variations in the sucrose concentration were observed among the different watermelons. Sucrose and/or fructose were the dominant sugars, while citric acid and malic acid were the main organic acids in watermelon flesh. Limonene was detected in the watermelon flesh of all investigated genotypes. Interestingly, partial correlation analysis of the chemical concentrations revealed 2 significant (p<0.01) positive correlations between ß-ionone and ß-carotene, and between (E)-geranyl acetone and prolycopenes.

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Keywords:

watermelon, carotenoid, flavor, HPLC, GCMS

Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars

Ji-Hee Yang, Ho-Young Park, Yun-Sook Kim, In-Wook Choi, Sung-Soo Kim, Hee-Don Choi

Abstract:

The effects of vacuum frying and atmospheric frying on the physicochemical properties and quality characteristics of the deep-fat-fried snacks were compared in manufacturing snacks using general, yellow-fleshed, and purple-fleshed sweet potatoes. Regarding the moisture and lipid content of snacks, vacuum-fried snacks showed about 50% lower values compared to atmospheric-fried snacks, while for the colors, vacuum-fried snacks showed higher L and b values and a slightly lower a value, with almost no difference in the texture, compared to atmospheric-fried snacks. The total carotenoid and anthocyanin contents of snacks were decreased greatly compared to fresh sweet potatoes, and was considerably higher in vacuum-fried snacks compared to atmospheric-fried snacks. For the sensory evaluation of snacks, the acceptability for color and flavor was higher in the vacuum-fried snacks, while the acceptability for texture was higher in atmospheric-fried snacks due to a higher degree of crispiness. In conclusion, it is considered that the vacuum frying in manufacturing sweet potato snacks, compared to the atmospheric frying, is the appropriate deep-fat frying method for modern people who take excessive fats and oils from foods and are highly interested in health and high quality products.

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Keywords:

vacuum frying, sweet potato, snack, quality characteristics

Photo-degradation of malachite green in mudfish tissues — investigation of UV-induced photo-degradation

Jun Bae Lee, Meehye Kim 

Abstract:

Ultraviolet (UV) light induced photo-degradation of malachite green (MG) was investigated in the absence of photocatalysts. Photo-degraded intermediates were identified using LC with visible detection and LCelectrospray ionization-MS. Using this analysis, mechanisms for the MG decomposition in aqueous solution and in mudfish tissue were suggested. In aqueous condition, N-de-methylation and the decomposition of the conjugated structures were mainly observed. On the other hand, MG levels in mudfish continuously decreased until they reached a plateau owing to the decomposition of the conjugated structures. These results show that some chemicals in fish tissues could be photo-degraded by UV light without photocatalysts.

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Keywords:

malachite green, photo-degradation, N-demethylation, decomposition of the conjugated structure

Evaluation of edible flowers of agathi (Sesbania grandiflora L. Fabaceae) for in vivo anti-inflammatory and analgesic, and in vitro antioxidant potential

Nataraj Loganayaki , Nandhagopalan Suganya, Sellamuthu Manian

Abstract:

The methanol extract from flowers of agathi (Sesbania grandiflora L. Fabaceae) was evaluated for their in vitro antioxidant and cytotoxic activities, and in vivo anti-inflammatory and antinociceptive activities in several experimental models. The extract has sustainable concentrations of dietary polyphenolics, tannins, and flavonoids. The extract exhibited maximum radical scavenging activity on nitric oxide, superoxide, and hydroxyl radical and these values were significantly (p<0.05) higher over positive standards butylated hydroxyanisole and butylated hydroxytolune. The extract also exhibited potential cytotoxic activity against human cervical cancer cell line HeLa (IC50 value of 0.13 mg/mL). Further, the methanol extracts showed significant inhibitory activity against inflammation (carrageenan and cotton pellet induced models) and on a pain model (hot plate test). The inhibitory values are comparable with positive standards. Owing to these properties, agathi flowers can be used as a potential source of natural nutraceutical food supplement.

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Keywords:

agathi (Sesbania grandiflora L), antioxidant, cytotoxicity, anti-inflammatory, analgesic activity