Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents

Food Science and Biotechnology - This study aims to investigate antioxidative and antibacterial properties of fresh garlic (non-aged, NG) and aged garlic (AG) by-products extracted with distilled...     

Positive effects of glycosylated anthocyanin isolated from an edible berry fruit (Acanthopanax sessiliflorum) on its antioxidant activity and color stability

A major chromatographic peak of anthocyanin from ogaja (Acanthopanax sessiliflorum) fruit represented 95.4% of total absorbable compounds at 518 nm. The mass-to-charge ratio (m/z) of this colorant was determined to be 581 by LC-MS, which was identical to the molecular mass of cyanidin-3-O-sambubioside. After acid hydrolysis of the purified anthocyanin fraction, it was structurally confirmed by thin layer chromatography (TLC) and high-performance anion exchange chromatography (HPAEC) analyses. As a result, the sugar moieties linked to cyanidin were glucose and xylose. The purified cyanidin-3-O-sambubioside and cyanidin had greater antioxidant activities than l-ascorbic acid by both DPPH and ABTS methods. Cyanidin-3-O-sambubioside was more stable than cyanidin in the response to heat (80 °C), and both fluorescent and UV light. l-Ascorbic acid had an adverse effect on the color stability of anthocyanin. In this study, we demonstrated that glycosylation on anthocyanidin would provide an effective protection barrier for its color stability against the exposure to various food processing conditions.     

Improvement Effects of Myelophil on Symptoms of Chronic Fatigue Syndrome in a Reserpine-Induced Mouse Model

Myalgic encephalomyelitis/chronic fatigue syndrome (ME/CFS) is associated with various symptoms, such as depression, pain, and fatigue. To date, the pathological mechanisms and therapeutics remain uncertain. The purpose of this study was to investigate the effect of myelophil (MYP), composed of Astragali Radix and Salviae miltiorrhizae Radix, on depression, pain, and fatigue behaviors and its underlying mechanisms. Reserpine (2 mg/kg for 10 days, intraperitoneally) induced depression, pain, and fatigue behaviors in mice. MYP treatment (100 mg/kg for 10 days, intragastrically) significantly improved depression behaviors, mechanical and thermal hypersensitivity, and fatigue behavior. MYP treatment regulated the expression of c-Fos, 5-HT1A/B receptors, and transforming growth factor β (TGF-β) in the brain, especially in the motor cortex, hippocampus, and nucleus of the solitary tract. MYP treatment decreased ionized calcium binding adapter molecule 1 (Iba1) expression in the hippocampus and increased tyrosine hydroxylase (TH) expression and the levels of dopamine and serotonin in the striatum. MYP treatment altered inflammatory and anti-oxidative-related mRNA expression in the spleen and liver. In conclusion, MYP was effective in recovering major symptoms of ME/CFS and was associated with the regulation of dopaminergic and serotonergic pathways and TGF-β expression in the brain, as well as anti-inflammatory and anti-oxidant mechanisms in internal organs.     

A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times

This study investigated the effects of aging methods (wet aging and dry aging) and aging times (7 and 14 days) on the physicochemical and sensory characteristics of meat quality using pork loin. Dry-aged loin (DA) had significantly lower moisture content and higher crude fat protein content than wet-aged loin (WA). The pH of DA was significantly higher than that of WA and it increased with the aging time. DA showed lower cooking loss and higher aging loss than WA (p?<?0.001). Lipid oxidation and metmyoglobin content of DA were higher than those of WA (p?<?0.001). Shear force in DA was lower than that in WA (p?<?0.001) and myofibril protein index (MFI) increased in DA. In addition, DA recorded higher scores of roast color, flavor and overall acceptability compared to WA. These results suggested that the application of dry-aging on pork improved physicochemical, textural and sensory characteristics.