Suppression of DNA damage in human peripheral blood lymphocytes by a juice concentrate: A randomized,double‐blind,placebo‐controlled trial

Chronic inflammation contributes to many prevalent diseases worldwide, and it is widely accepted that inflammatory molecules contribute to DNA damage. In this ancillary study, we investigated the influence of an encapsulated fruit and vegetable juice powder concentrate on peripheral blood lymphocytes (PBL) DNA damage. Using a double‐blind, placebo‐controlled approach, subjects were randomly assigned capsules containing placebo, or one of two formulations of the juice powder. Blood was drawn at baseline and after 60 days of capsule consumption. We found DNA damage in isolated PBL is suppressed after consumption of the encapsulated juice powder, and damage was correlated with the level of systemic inflammation. These data suggest a potential health benefit by consuming the juice concentrate capsules through their ability to suppress DNA damage as measured in surrogate tissues (PBL).     

Changes in orange juice color by addition of mandarin juice

The most natural way of improving the color of orange juices is by adding other juices, which provide a more intense coloration. The US legislation allows the addition of up to 10% of mandarin juice to the orange juice to improve its color. The first objective of this study was to compare the color characteristics of juices from 11 mandarin cultivars, currently being grown in Spain. Experimental results proved that only the green-red coordinate, a*, of the orange juices can be improved by adding mandarin juice. The mandarin cultivar that provided a juice with the highest values of a* was Clemenules. Once this selection was made, the effects of adding mandarin juice at different ratios, up to 10%, on the color characteristics of the orange juice were studied. Values of the a* coordinate went from 5.50 for the pure orange juice up to 6.29 for the mixture of 90% orange juice plus 10% of mandarin juice. Finally, hedonic tests proved that regular juice consumers preferred the color of mandarin juice to that of orange juice and that they liked better the color of the juice mixture containing 10% mandarin juice than that containing 3% mandarin juice.     

Application of biosensors in early detection of contamination with lactic acid bacteria during apple juice and concentrate production

The aim of Collective Research Project QUALI-JUICE (COLL-CT-2005, Co Nr 012461) was to introduce the biosensors in control of microbiologically pure apple juice production. Three commercial lactate biosensors were used and compared with enzyme kits assays. Parallel the microbiological analysis of the production process at one juice producing enterprise was done. The results of lactic acid assay with biosensors were in good correlation with those obtained by enzyme kits. The main benefit of biosensor use was shortening of measurement time as compared with assay by enzyme kit and possibility to measure at line. The concentration of l-lactic acid in apple pulp could be correlated with the number of lactic acid bacteria. Pasteurization process was eliminating lactic acid bacteria and the concentration of lactic acid was at this stage not exceeding 0.1 g L⁻¹. The final product (apple concentrate) contained in some cases very high amounts of lactic acid indicating secondary microbiological contamination after pasteurization step. Parallel microbiological analysis of production process and lactate assay indicated that the critical point during production was prolonged vacuum filtration after pasteurization.     

The reduction of patulin in apple juice by three different types of activated carbon

Three types of activated carbon (NORIT SA 4, NORIT SX 4 and NORIT CA 1) were investigated for their ability to reduce patulin levels in apple juice at various Brix levels and temperatures. The steamactivated carbons (NORIT SA 4 and NORIT SX 4) exhibited similar adsorption isotherms at a dosage level of 1g/l. They achieved patulin reductions of 80% and 70% respectively in 12° Brix juice at 55°C. The similarity in performance between the steam-activated carbons implies that the purity and the surface acidity does not influence the adsorption of patulin. Chemically-activated carbon (NORIT CA 1) was less effective in removing patulin and achieved only a 45% reduction at a dose of 1g/l. Patulin removal was influenced by juice Brix in that higher carbon doses were required at higher Brix levels for equivalent removal efficiency. At a dose of 1g/l, NORIT SA 4 removed only 45% patulin from a 20° Brix juice. The removal of patulin from either 12 or 20° Brix juice by NORIT SA 4 at 1g/l was not influenced by temperature changes in the range 30 to 65°C.     

Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations

In a complete crossover design, a human study with twelve healthy male volunteers has been conducted using a placebo and different rooibos drinks (rooibos tea and an isolated active fraction) from unfermented rooibos (Aspalathus linearis). Blood and urine samples were collected before and up to 24 h after consumption of the drinks.     

电感耦合等离子体质谱法测定饮料、啤酒及果汁中的碘

目的 建立饮料、啤酒及果汁中碘的电感耦合等离子体质谱检测方法.方法 采用四甲基氢氧化铵和过氧化氢提取样品,通过电感耦合等离子体质谱法测定,以碲(128Te)为内标;射频(RF)功率:1380W;载气流速1_08 L/min;碘m/z 127.结果 方法的线性范围0～400μg/L,相关系数(r)优于0.9990,方法检出限为0.25μg/L,加标回收率为88.8%～106.3%,相对标准偏差(RSD)<5%.结论 所建方法灵敏度高、简便快速、准确,适用于饮料、啤酒及果汁中的碘测定,既适用于一般市售饮料,同时也可作为碘强化饮料中碘舍量的测定方法.     

Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology

In this paper, enzyme preparation for carrot pulp maceration was screened out and enzymatic maceration processing condition of the carrot pulp was optimised by response surface methodology for carrot juice concentrate. Pectinex Smash XXL was the best commercial enzyme preparation than Pectinex Ultra SP‐L, Pectinase FNP‐1 and cellulose FNC‐1 employed in the carrot juice processing in the study. The effect of enzyme concentration and incubation time and their complex interaction on juice β‐carotene content, juice yield and viscosity in the maceration process was studied by using experiments of central composite rotatable design. The results indicated that under the optimal conditions that the enzyme concentration was 100 mL t^?1 and incubation time was 80 min, the juice β‐carotene content was ≥54.2 mg kg^?1, the juice yield ≥63.5% and the juice viscosity ≤2.1 mPa S.     

高效液相色谱法测定浓缩果汁及水果果糖中5-羟甲基糠醛

建立了浓缩苹果汁、浓缩梨汁和水果果糖中的5-羟甲基糠醛的高效液相色谱（HPLC）检测方法。样品用甲醇溶解后,经水稀释,Inetrsil ODS-3 C18（250mm×4．6mm,5μm）色谱柱分离,紫外检测器在282nm处进行检测;5-羟甲基糠醛在1．0-25．0mg／L范围内线性关系良好,相关系数为0．9998,回收率为82．2％～103.3％,精密度（RSD）为0．62％-1．25％,方法的检出限（LOD）为0．2mg／kg。本方法具有快速、简单、灵敏度高、适用范围广等特点,可以满足果汁中5-羟甲基糠醛的分析要求。     

The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds

Scope Heating during the process of cooking alters the chemical properties of foods and may affect subsequent postprandial inflammation. We tested the effects of four meals rich in different oils subjected to heating on the postprandial inflammatory metabolism of peripheral blood mononuclear cells (PBMCs). Methods and results Twenty obese participants received four breakfasts following a randomized crossover design, consisting of milk and muffins made with different oils (virgin olive oil (VOO), sunflower oil (SFO), and a mixture of seeds oil (SFO/canola oil) with added either dimethylpolysiloxane (SOD), or natural antioxidants from olive mill wastewater alperujo (phenols; SOP)), previously subjected to 20 heating cycles. Postprandial inflammatory status in PBMCs was assessed by the activation of nuclear NF‐κB, the concentration in cytoplasm of the NF‐κB inhibitor (IκB‐α), the mRNA levels of NF‐κB subunits and activators (p65, IKKβ, and IKKα) and other inflammatory molecules (TNF‐α, IL‐1β, IL‐6, MIF, and JNK), and lipopolysaccharide (LPS) levels. VOO and SOP breakfasts reduced NF‐κB activation, increased IκB‐α, and decreased LPS plasma concentration. SFO increased IKKα, IKKβ, p65, IL‐1b, IL‐6, MIF, and JNK mRNA levels, and plasma LPS Conclusion Oils rich in phenols, whether natural (VOO) or artificially added (SOP), reduce postprandial inflammation, compared with seed oil (sunflower).     

考马斯亮兰G-250法测定苹果浓缩汁生产中的蛋白含量

考马斯亮兰G-250法(Bradford法)是目前灵敏度最高的蛋白质测定法。将其用于检测果汁中的蛋白．研究发现，苹果汁中的几种主要成分，如；果糖、葡萄糖、蔗糖和苹果酸等不会对测定造成干扰，其最大吸收波长不变，标准曲线的线性较好，并对苹果浓缩汁生产中不同工序物料中的蛋白含量进行测定，测定结果的精密度较好，加标回收率在97．76％～103．20％之间。     

Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice

The influence of flavour absorption by low-density polyethylene (LDPE), polycarbonate (PC) and polyethylene terephthalate (PET) on taste perception of a model solution containing seven flavour compounds and orange juice in glass bottles was studied with and without pieces of the respective plastic films after dark storage at 20°C. Owing to absorption, the amount of flavour compounds in the model solution exposed to LDPE decreased substantially. From the model flavour solution valencene was almost completely absorbed by LDPE, followed to a lesser extent by decanal, hexyl acetate, octanal and nonanone. Less flavour compounds were absorbed from the model solution by PC and PET. In contrast to LDPE, valencene was absorbed in the lowest amounts and decanal in the highest. Limonene was readily absorbed from orange juice by LDPE, while myrcene, valencene, pinene and decanal were absorbed in smaller quantities. Only three flavour compounds were absorbed from orange juice by PC and PET in very small amounts: limonene, myrcene and decanal. Although the flavour content between controls and polymer-treated samples differed substantially, the loss of flavour compounds due to absorption by LDPE, PC and PET did not influence taste perception of a model solution and orange juice significantly up to 29 days of dark storage at 20°C as determined by triangular taste panel tests.     

Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles,physicochemical properties and non-volatiles in the juice

Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and headspace solid-phase microextraction, and then analysed using gas chromatography–mass spectrometry/flame ionisation detector, respectively. A total of 60 volatile compounds were identified. The results indicated that the Vietnam calamansi juice contained the highest amount of volatiles. Two principal components obtained from principal component analysis (PCA) represented 89.65% of the cumulative total variations of the volatiles. Among the non-volatile components, these three calamansi juices could be, to some extent, differentiated according to fructose and glucose concentrations. Hence, this study of calamansi juices could lead to a better understanding of calamansi fruits.     

The metabolic fate of red wine and grape juice polyphenols in humans assessed by metabolomics

The metabolic impact of polyphenol‐rich red wine and grape juice consumption in humans was studied using a metabolomics approach. Fifty‐eight men and women participated in a placebo‐controlled, double‐crossover study in which they consumed during a period of 4 wk, either a polyphenol‐rich 2:1 dry mix of red wine and red grape juice extracts (MIX) or only a grape juice extract (GJX). Twenty‐four‐hour urine samples were collected after each intervention. ¹H NMR spectroscopy was applied for global metabolite profiling, while GC‐MS was used for focused profiling of urinary phenolic acids. Urine metabolic profiles after intake of both polyphenol‐rich extracts were significantly differentiated from placebo using multilevel partial least squares discriminant analysis. A significant 35% increase in hippuric acid excretion (p<0.001) in urine was measured after the MIX consumption as) or only a red grape juice dry extract (GJX). 24‐h urine samples were collected after each intervention. 1H‐NMR spectroscopy was applied for global metabolite profiling, while gas chromatography‐mass spectrometry (GC‐MS) was used for focused profiling of urinary phenolic acids. Urine metabolic profiles after intake of both polyphenol‐rich extracts were significantly differentiated from placebo using multilevel partial least squares discriminant analysis (ML‐PLS‐DA). A significant 35% increase in hippuric acid excretion (p<0.001) in urine was measured after the MIX consumption compared with placebo, whereas no change was found after GJX consumption. GC‐MS‐based metabolomics of urine allowed identification of 18 different phenolic acids, which were significantly elevated following intake of either extract. Syringic acid, 3‐ and 4‐hydroxyhippuric acid and 4‐hydroxymandelic acid were the strongest urinary markers for both extracts. MIX and GJX consumption had a slightly different effect on the excreted phenolic acid profile and on endogenous metabolite excretion, possibly reflecting their different polyphenol composition.     

Voltammetric determination of the herbicides nitralin and oryzalin in agricultural formulations,vegetables and grape juice samples

A sensitive method for the determination of the herbicides nitralin and oryzalin by adsorptive stripping voltammetry (AdSV) at a hanging mercury drop electrode (HMDE) (pH 6.0) was described. The cyclic voltammograms demonstrate the adsorption of these compounds at the mercury electrode. A symmetric study of the various operational parameters that affect the stripping response was carried out by differential pulse voltammetry. With an accumulation potential of −0.5 V and a 80 s accumulation time, the limit of detection was 2.47 × 10⁻⁸ mol/L and 1.5 × 10⁻⁸ mol/L, the relative standard deviation (n = 10), correlation coefficient values 1.14%, 0.998, 1.48%, 0.999 at concentration levels of 8.3 × 10⁻⁸ mol/L to 1.5 × 10⁻⁶ mol/L and 2 × 10⁻⁸ mol/L to 1.0 × 10⁻⁵ mol/L for both compounds. The degree of interference of some other pesticides on the differential pulse adsorptive stripping signal for nitralin and oryzalin was evaluated. Finally the proposed method was applied for determination of nitralin and oryzalin in agricultural formulations, vegetables and grape juice samples.     

Morphology,FTIR fingerprint and survivability of encapsulated lactic bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in simulated gastric juice and intestinal juice

Microencapsulation of bacteria in hydrocolloid beads is known as a potential way to enhance and protect their survivability in the digestive tract. We encapsulated a mix of two lactic bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in sodium alginate (AG) and chitosan (CH) matrices. The morphological parameters of beads containing bacteria were comparatively measured. The FTIR fingerprint can discriminate the presence of bacteria into the beads, identifying specific absorption peaks for bacteria located at 1750, 2852 and 2926 cm^?1. To check the survivability of bacteria, beads were incubated in simulated gastric juice (pH 1.5) and intestinal juice (pH 7.2) for different periods of time, up to 120 min. The 2% AG beads, better than CH beads, provided best protection of bacterial survivability. Encapsulated mix of S. thermophilus and L. delbrueckii subsp. bulgaricus can behave as a probiotic bacteria, viable, surviving in the simulated gastric and intestinal juice.     

人参果汁浓缩液对环磷酰胺诱导免疫抑制小鼠免疫功能的影响

目的 研究人参果汁浓缩液对环磷酰胺致小鼠免疫损伤的作用及其可能机制。方法 将72只SPF级雄性C57BL/6J小鼠随机分成空白对照组、环磷酰胺组、阳性药物组、人参果汁浓缩液低、中、高剂量组（83、166、249 mg/kg）,每组12只。第1~14天,人参果汁浓缩液3个剂量组小鼠灌胃相应的人参果汁浓缩液,空白对照组和环磷酰胺组小鼠灌胃等量的水;第1~7天,阳性药物组小鼠灌胃等量的水,第8~14天,阳性药物组小鼠灌胃20 mg/kg盐酸左旋咪唑（LH）;第12~14天,环磷酰胺组、阳性药物组和人参果汁浓缩液各剂量组小鼠腹腔注射80 mg/kg环磷酰胺,空白对照组腹腔注射等量的生理盐水。实验结束后,计算小鼠脾脏指数、测定小鼠外周血白细胞（WBC）、淋巴细胞（LYM）和LYM%以及检测小鼠血清和脾脏中乳酸脱氢酶（LDH）和酸性磷酸酶（ACP）活性、小鼠脾脏中超氧化物歧化酶（SOD）、过氧化氢酶（CAT）活性和丙二醛（MDA）含量。结果 各组小鼠体质量比较,差异无统计学意义（P>0.05）。与空白对照组比较,环磷酰胺组小鼠脾脏指数降低（P<0.01）、外周血WBC、LYM和LYM%降低（P<0.05）、血清和脾脏中ACP活性降低（P<0.05）或呈降低趋势、脾脏中SOD、CAT活性降低、MDA含量升高（P<0.05）;与环磷酰胺组比较,人参果汁浓缩液各剂量组脾脏指数升高（P<0.05,P<0.01）、人参果汁浓缩液低、高剂量组LYM%升高（P<0.05）、人参果汁浓缩液各剂量组血清和脾脏组织中ACP活性呈升高趋势或升高（P<0.05）、人参果汁浓缩液低剂量组SOD和CAT活性呈升高趋势、人参果汁浓缩液各剂量组MDA含量降低（P<0.05,P<0.01）。结论 人参果汁浓缩液在一定程度上可改善环磷酰胺引起的小鼠免疫损伤作用,可能与减轻小鼠免疫器官氧化损伤作用相关。