Improvement in antioxidant activity,angiotensin‐converting enzyme inhibitory activity and in vitro cellular properties of fermented pepino milk by Lactobacillus strains containing the glutamate decarboxylase gene

BACKGROUND: The purpose of this study was to evaluate the functional potential of fermented pepino extract (PE) milk by Lactobacillus strains containing the glutamate decarboxylase (GAD) gene. Three Lactobacillus strains were selected, including L. brevis BCRC 12310, L. casei BCRC 14082 and L. salivarius subsp. salivarius BCRC 14759. The contents of free amino acids, total phenolics content, total carotenoids and the associated functional and antioxidant abilities were analyzed, including angiotensin‐converting enzyme (ACE) inhibition activity, 1,1‐diphenyl‐2‐picylhydrazyl (DPPH) radical‐scavenging ability and oxygen radical absorbance capacity (ORAC). Cell proliferation of fermented PE milk was also evaluated by MTT (3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide) assay. RESULTS: Compared to the unfermented PE, fermented PE milk from Lactobacillus strains with the GAD gene showed higher levels of total phenolics, γ‐aminobutyric acid, ACE inhibitory activity, DPPH, and ORAC. The viability of human promyelocytic leukemia cells (HL‐60) determined by the MTT method decreased significantly when the cells were incubated with the PE and the fermented PE milk extracts. CONCLUSION: The consumption of fermented PE milk from Lactobacillus strains with the GAD gene is expected to benefit health. Further application as a health food is worthy of investigation. © 2012 Society of Chemical Industry     

益生菌发酵蓝莓花色苷的代谢规律

选用嗜热链球菌、两岐双歧杆菌、植物乳杆菌进行纯种发酵含有蓝莓花色苷提取液的培养液,考察了益生菌发酵过程中活菌数、体外抗氧化性、有机酸、单体花色苷和酚酸等组分的变化情况。结果表明,发酵48 h后,三种益生菌的活菌数均增至8.0 lg CFU/mL左右,两岐双歧杆菌的活菌数最高(P<0.05),发酵后不同菌株发酵样的ABTS+·清除能力显著提升(P<0.05),其中两岐双歧杆菌发酵样品抗氧化能力最强(P<0.05);但植物乳杆菌发酵样品中乳酸含量最高(P<0.05);发酵过程中单体花色苷含量呈下降趋势,两岐双歧杆菌发酵样品花色苷组分与其它两株菌发酵的样品差异较大;绿原酸、对香豆酸和咖啡酸的含量总体呈现下降趋势,而没食子酸、丁香酸和阿魏酸含量呈上升趋势,主成分分析图中三株益生菌发酵样的分布差异较大。以上结果为进一步解释益生菌发酵代谢花色苷的机理提供了参考。     

Antioxidant activity,anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation

Frozen rabbiteye blueberries (Vaccinium ashei) were processed into juice (BJ), wines made without (BW1) or with (BW2) skin contact fermentation, and vinegars made from BW1 (JV), BW2 (WV) or blueberries (BV). Total phenolics, total anthocyanins, antioxidant activities (beta-carotene bleaching assay and ferric thiocyanate assay), and antiradical activity (DPPH radical-scavenging method) of these fluid products were determined. The differences in total anthocyanin contents of all blueberry products were significant. The BW2 had the highest content of anthocyanins and polyphenols and the highest beta-carotene bleaching activity and antiradical activity. Acetification decreased total anthocyanin content, total polyphenols and antioxidant activities. Correlations indicate that anthocyanins made significant contributions than did phenolics to antioxidant activities of products. The abilities of BJ, BW1 (wine from blueberry juice), and BW2 to inhibit linoleic acid peroxidation were high (∼95%). The abilities of vinegar products to inhibit linoleic acid peroxidation were low. The results indicate that skin-contact fermentation is a better method for obtaining higher antioxidant activity of blueberry products. Also, acetification significantly decreased anthocyanins and antioxidant activities.     

Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsura coccinea (Lem.) A.C. Smith

Polyphenols and anthocyanins were extracted from Kadsura coccinea fruit. The contents of total phenolics and anthocyanins, influences of pH and temperature on anthocyanins, and antioxidant activities of extracts were further analyzed. The results showed that the total phenolic content of peel extracts was superior to that of pulp extracts. The total anthocyanin content of peel extracts was 180 ± 2.91 mg/100 g of fresh peel tissues. K. coccinea anthocyanins were stable below pH 4, whilst high temperature and extended heating time induced their degradation. Metal-chelating capacity (MCC) assay indicated that no ortho-dihydroxy aromatic moiety existed in the B-ring of the anthocyanin molecules, but there might be a catechol group in the B-ring of the polyphenol molecules. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and reducing power of extracts decreased in the following order: peel polyphenol extracts > anthocyanin extracts > pulp polyphenol extracts. It would be worthwhile to introduce this rare fruit into more countries.     

益生菌发酵乳模拟胃肠液环境下抗氧化活性

为间接评价益生菌发酵乳在人体内的抗氧化活性,分别采用嗜热链球菌（Streptococcus thermophilus）、德氏乳杆菌保加利亚亚种（Lactobacillus delbrueckii subsp. bulgaricus）、动物双歧杆菌（Bifidobacterium）BB12及嗜酸乳杆菌（Lactobacillus acidophilus）制备SL、SL+BB12、SL+LA三种发酵乳,并对其冷藏过程中模拟胃肠液环境下对ABTS、DPPH自由基的清除能力进行了测定。结果表明,三种发酵乳随冷藏时间的延长其抗氧化活性都逐渐降低,添加菌种BB12和LA的发酵乳抗氧化活性下降的幅度小于SL发酵乳,在相同的冷藏时间下模拟胃肠液环境后抗氧化活性都较原发酵乳降低,但添加益生菌BB12和LA发酵乳在模拟胃肠液环境下抗氧化活性高于SL发酵乳,其中BB12高于LA。SL、SL+BB、SL+LA发酵乳冷藏7 d时对ABTS自由基最大清除率分别为46.21%、58.54%、51.99%,对DPPH自由基最大清除率分别为42.17%、53.34%、49.48%。     

Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.)

The total anthocyanin content (TAC) and the antioxidant activity of the seed and cob from Chinese purple corn (Zea mays L., cv Zihei) extracts were determined by pH-differential method, and DPPH, FRAP, and TEAC methods, respectively. TAC in purple corn cob anthocyanins (PCCAs) extract was higher than TAC in purple corn seed anthocyanins (PCSAs) extract. Compared to bulylated hydroxytoluene (BHT), PCCAs and PCSAs possessed significantly higher antioxidant activities, according to the DPPH, FRAP and TEAC assays. A satisfactory correlation between TAC and antioxidant activity was observed. Result indicated that cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside were components in PCSAs extracts, and seven kinds of anthocyanin had been detected and six kinds of anthocyanin in PCCAs extracts were separated and identified them as cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside, and their respective malonated counterparts as their anthocyanins using HPLC–MS analysis.Industrial relevanceIn the last decades, in interest in anthocyanin pigments has increased because of their possible utilization as natural food colorants and especially as antioxidant and anti-inflammatory agents. Purple corn is a pigmented variety of Z. mays L., originally cultivated in Latin America. Now, this corn variety is mainly grown in China, especially in Shanxi and Anhui Province, could be new and interesting sources to obtain extracts rich in anthocyanins for their use in food, pharmaceutical and cosmetic industries. Our results indicated that the seed and cob of purple corn possessed excellent antioxidant activity, which could lead to increased application of these natural food colorants by the food industry.     

白穗醋栗多酚鉴定及其抗氧化活性分析

采用东北农业大学小浆果资源圃内白穗醋栗果实,利用固相萃取技术进行分离纯化得到多糖、花色苷、非花色苷等组分,测定各组分的化学成分,并进一步测定各组分的总酚以及总花色苷含量,使用1,1-二苯基-2-三硝基苯肼自由基、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基、铁离子还原能力等方法测定其各组分抗氧化能力。结果表明：白穗醋栗果实中含有丰富的非花色苷多酚为78 种,花色苷多酚只有一种为矢车菊素-3-葡萄糖苷,可以作为一种潜在的花青素提取原料;白穗醋栗果实多酚粗提液总酚含量为（34.93±0.47）mg/g;总花青素含量为（2.99±0.98）mg/g;果实表现出了较强的抗氧化活性。     

Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among constituents

The aim of this study was to examine the contribution of sugar, organic acid, neutral phenol, and anthocyanin fractions and added ascorbic acid to grape and pomegranate‐nectarine juice total phenol, oxygen radical absorbance capacity (ORAC), ferric reducing antioxidant power (FRAP) and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) values. Neutral phenol and anthocyanin fractions contributed ≥75% of the total antioxidant capacity (TAC) for both juices. Intrinsic synergy and antagonism among the fractionated constituents occurred inconsistently in each assay. Sugars and organic acids antagonised pomegranate juice neutral phenols and anthocyanins in the DPPH assay by 50% and the grape juice ORAC value by 21%, but were synergistic to the grape juice FRAP value. The added ascorbic acid was dose‐dependently synergistic with pomegranate and grape juice total phenol, DPPH and FRAP assays, but less so in the ORAC assay. Thus, the interactions between grape and pomegranate juice constituents determine TAC and total phenol values, and synergy in these assays could not be attributed solely to polyphenols.     

圣云蓝莓花色苷不同组分的体外抗氧化性和稳定性

采用制备型高效液相色谱对圣云蓝莓花色苷进行分离,利用体外化学实验模型对分离的3个花色苷组分进行抗脂质体过氧化、还原力、清除羟自由基( ·OH)、DPPH自由基评价,并研究3个花色苷组分的光、热稳定性。结果表明：圣云蓝莓花色苷3个组分(1#、2#、3#)均具有抗脂质体过氧化,还原力、清除 ·OH、DPPH自由基能力。抗氧化性按降低的顺序依次是1#＞2#＞3#,花色苷的抗氧化性和花色苷质量浓度及其结构有关。在3组花色苷中,光、热稳定性最高的是3#,光、热稳定性最低的是1#。圣云蓝莓花色苷不同组分的光、热稳定性也与分子结构有关。因此,圣云蓝莓花色苷是天然的抗氧化剂和食品添加剂。     

Berry anthocyanins: isolation,identification and antioxidant activities

Anthocyanins from bilberry, blackcurrant and cowberry were isolated for antioxidant evaluation. Individual compounds were identified and quantified using HPLC and HPLC/ESI–MS techniques. Antioxidant and radical‐scavenging capacities of the isolates were studied in emulsified methyl linoleate and human low‐density lipoprotein (LDL) in vitro and in the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) test. The total anthocyanin contents in the phenolic extracts of bilberry, blackcurrant and cowberry were 6000, 2360 and 680 mg kg^?1 fresh weight respectively. There were four dominant compounds in blackcurrant (glucosides and rutinosides of cyanidin and delphinidin), three in cowberry (monoglycosides of cyanidin) and 15 in bilberry (monoglycosides of cyanidin, delphinidin, malvidin, peonidin and petunidin). Quantification as cyanidin‐3‐glucoside equivalents gave markedly lower results regarding the total anthocyanin concentration and the content of individual delphinidin and malvidin compounds compared with quantification based on corresponding standard compounds. Berry anthocyanins were highly active radical scavengers in the DPPH test and effective antioxidants in emulsion and human LDL. Copyright © 2003 Society of Chemical Industry     

不同花色苷代表性成分的分离鉴定及体外抗氧化活性

本实验以紫甘薯、黑枸杞、黑加仑和桑葚花色苷提取物为原料,制备其单体花色苷组分并研究其体外抗氧化性质。选取每种花色苷中含量较高,分子量居中,具有代表性的单体化合物作为目标组分,采用高速逆流色谱制备分离四种来源的花色苷。选用甲基叔丁基醚-正丁醇-乙腈-水-三氟乙酸作为溶剂体系,流速设定为5 mL/min,转速为850 r/min,分离得到高纯度花色苷单体化合物。采用分光光度法、HPLC-MS法分析测定花色苷含量及主要组成,用DPPH自由基、羟自由基清除能力和总还原力的测定分析其体外抗氧化活性。结果表明,四种来源的花色苷中代表性的成分依次为芍药素-3-咖啡酰-阿魏酰槐糖苷-5-葡萄糖苷、矮牵牛素-3-O-对香豆酰芸香糖苷-5-O-葡萄糖苷、矢车菊-3-芸香糖苷和矢车菊-3-O-葡萄糖苷,它们均具有良好的体外抗氧化活性。     

不同酿酒酵母发酵对红葡萄酒中花色苷组成的影响

比较了不同酿酒酵母菌株发酵对红葡萄酒中花色苷组分的影响,为本土酵母的开发应用提供依据。采用本土自筛酿酒酵母菌株Y17和进口商业酵母菌株F15分别酿造干红葡萄酒,并利用高效液相色谱-质谱联用技术(HPLC-MS)对葡萄酒中的花色苷成分进行检测。结果表明,不同酵母发酵葡萄酒中的花色苷成分种类大体相同,但各种花色苷的含量具有较大差别,本土酵母菌株Y17在发酵生产高花色苷含量葡萄酒方面具有优势。     

Effect of thermal processing on antioxidant properties of purple wheat bran

Antioxidant activity of purple wheat bran, heat-treated purple wheat bran, and purple wheat bran muffins was evaluated to determine the impact of thermal processing on potential health benefits. The purple wheat bran and muffin samples were analyzed for total phenolic content, anthocyanin content and free radical scavenging activity using peroxyl (oxygen radical absorbance capacity assay) and 2,2-diphenyl-1-picrylhydrazyl (DPPH assay) radicals. Total phenolic content and oxygen radical absorbance capacity (ORAC) values of sample extracts were significantly affected by various extracting solvents. The conditions selected for heat treatment did not markedly change antioxidant activity of purple wheat bran. However, there was a significant reduction in total phenolic contents, ORAC values and total anthocyanins during processing of purple wheat bran- or heat-treated purple wheat bran-enriched muffins. On the contrary, muffin extracts still remained excellent in DPPH radical scavenging activity.     

不同加工方式对紫色马铃薯中酚类物质的影响

紫色马铃薯富含花青素、绿原酸等多酚类物质,是价格低廉、取材广泛的天然抗氧化剂来源。为探明加工方式对紫色马铃薯中酚类物质的影响,最大程度地保留抗氧化活性物质,以3个紫色马铃薯品系和白色马铃薯品种‘夏波蒂’为实验材料,采用蒸制、微波和水煮3种加工方式进行处理,分析加工前后紫色马铃薯块茎中花青素、绿原酸、自由态多酚、结合态多酚的含量及抗氧化活性的变化。结果表明,3种加工方式均导致紫色马铃薯花青素含量的降低;与对照品种‘夏波蒂’相比,蒸制和微波处理后紫色品系马铃薯自由态多酚、结合态多酚、绿原酸的含量及抗氧化活性均更高,而水煮处理后,除结合态多酚的含量增加外,其余成分的含量均显著降低。因此,微波和蒸制加工可以更好地保留紫色马铃薯中的多酚类物质,从而发挥其抗氧化作用。     

Effect of fermentation by Bacillus subtilis on antioxidant and cytotoxic activities of black rice bran

Black rice bran was fermented with Bacillus subtilis KU3 isolated from Korean traditional food, Kimchi. Antioxidant and cytotoxic activities of the fermented black rice bran were investigated. Total phenolic and anthocyanin contents decreased from 171.54 mg GAE g^?1 and 2.31 mg g^?1 to 139.13 mg GAE g^?1 and 2.12 mg g^?1, respectively, after fermentation. Antioxidant activities determined by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, β‐carotene bleaching and ferric thiocyanate assay were correlated with total phenolic and anthocyanin contents. Non‐fermented black rice bran extract (NFBE) showed greater antioxidant activities than fermented black rice bran extract (FBE). Cytotoxic activities measured by MTT assay showed that both NFBE and FBE had over 50% activities. The cytotoxic activities of FBE against MCF‐7 and HeLa cells were 71.65% and 68.07%, respectively, at 8.0 mg mL^?1, but those of NFBE were lower than 50%. These results suggested that the cytotoxic activity of black rice bran improved through fermentation, while antioxidant activity reduced.     

Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars

ABSTRACT: Raspberry (Aksu Kırmızısı, Rubin, Newburgh, Hollanda Boduru, Heritage) and blackberry (Bursa 1, Bursa 2, Jumbo, Chester) cultivars were assayed for antioxidant activity (determined as 2,2-azino-di-[3-ethylbenzothialozine-sulphonic acid][ABTS], 2,2-diphenyl-1-picrylhydrazyl radical [DPPH], and cupric ion reducing antioxidant capacity [CUPRAC]), total phenol, total flavonoid, and total anthocyanin contents. In addition, 10 anthocyanins and anthocyanidins were determined in raspberry and blackberry by liquid chromatography-mass spectrometry (LC-MS/MS). Raspberry and blackberry had the highest ABTS, DPPH, CUPRAC, total phenol, and total flavonoid contents in methanol extracts, whereas total anthocyanin contents were the highest in water extracts. The antioxidant activity of the raspberry and blackberry was directly related to the total amount of phenolic compounds detected in the raspberry and blackberry. All antioxidant activity values were highly correlated with anthocyanin content in blackberry (0.93 ≤ r ≤ 0.99, P = 0.05). On the other hand, high correlation between total flavonoid content and antioxidant activity was recorded in water extract of blackberry (0.91 ≤ r ≤ 0.93, P = 0.05). ABTS value was highly correlated with total flavonoid content in methanol extract (r = 0.90), whereas total flavonoid content was relatively less correlated with DPPH (r = 0.85) and CUPRAC (r = 0.89).     

蓝莓果实多酚和抗氧化研究

利用LC-MS结合标准品对贵州麻江栽培的杰兔、园蓝、奥尼尔、夏普兰、海岸、蓝雨6个品种蓝莓成熟果实酚类物质进行定性分析。利用HPLC定量分析其15种单体花色苷、3种酚酸、3种类黄酮物质含量,利用分光光度计分析其总酚、总花青素、DPPH抗氧化能力。结果表明:6个品种蓝莓成熟果实总花青素、总酚、21种单体酚类物质含量、DPPH抗氧化能力、果实直径和质量差异较大,其中园蓝的总酚、总花青素、10种花色苷和绿原酸含量相对最高,园蓝和蓝雨具有较高的总酚、总花色苷含量,但是其果实直径和质量较小,适宜加工或提取活性成分。     

解淀粉芽孢杆菌发酵的3种水豆豉的营养成分、溶栓及抗氧化活性

用产纤溶酶的解淀粉芽孢杆菌CAUNDJ118制备黄豆、黑豆和双青豆3种水豆豉,对其营养成分、溶栓及抗氧化活性进行研究,结果表明:发酵后,3种水豆豉的总酚、总异黄酮类物质含量增加1.7~2.5倍,多肽及氨基酸态氮含量增加3.9~11.6倍。纤溶活性达86.5~102.5 FU/g干重,抗凝血活性IC50为0.27~0.36 mg/mL。DPPH自由基清除能力、ABTS清除能力和FRAP还原能力分别为6.8~15.5μmol TE/g干重,41.4~46.6μmol TE/g干重,8.7~13.6μmol Fe2+相当量/g干重。解淀粉芽孢杆菌CAUNDJ118发酵的3种水豆豉中,黑豆水豆豉具有最高的营养物质含量、溶栓及抗氧化活性,口感良好,豉香浓郁,具备开发成改善心脑血管疾病用功能食品的潜力。     

Antioxidant activity of pasteurized and sterilized commercial red orange juices

Blood orange juice is a typical Italian product whose red color is primarily associated with anthocyanin pigments. Two orange-based products are present on the market: pasteurized pure juice with 40 days of shelf life, and sterilized beverage containing minimum 12% of concentrated fruit juice. The aim of the present paper is to verify the relationships between the antioxidant properties and the anthocyanins content in a sampling of pasteurized and sterilized commercial red orange juices. The anthocyanins composition was determined by HPLC-MS/MS, while the antioxidant activity was evaluated by the Briggs-Rauscher reaction, selected in order to acquire information at acid pH values, by three radical scavenging assays (DMPD, 2-2'-azinobis-(3-ethylenbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), DPPH), and by FRAP assay to monitor the ferric reducing power. Results showed that antioxidant activity, particularly when measured by ABTS method, is positively related to the content of anthocyanins and that the reduction of anthocyanins content, typical of commercial long-shelf life juices, leads to a remarkable loss of antioxidant power.     

Enhanced coloration reveals high antioxidant potential in new sweetpotato cultivars

Sweetpotato is one of the world's most important food crops, particularly in developing countries. The storage roots have high carbohydrate and vitamin A contents and possess strong antioxidant potential, previously attributed to their hydroxycinnamic acid content. We report on several new purple sweetpotatoes developed for their high anthocyanin content. Although the antioxidant activity of purple sweetpotato extracts was greater than that of sweetpotato lacking anthocyanins, anthocyanins alone could not account for all the activity. Extract components were separated by 2D paper chromatography, and their relative contributions to antioxidant activity were determined. The antioxidant activity of the extracts from sweetpotato was shown to be due to both anthocyanins and hydroxycinnamic acids, additively. Neither the anthocyanin content nor the antioxidant activity of sweetpotato flesh was affected by common cooking methods. These findings may be important in the light of the health‐protective properties attributed to both antioxidants and anthocyanins. Copyright © 2003 Society of Chemical Industry