Effect of high hydrostatic pressure on the bioactive compounds, antioxidant activity and in vitro digestibility of cooked black rice during refrigerated storage

2019 ◽  
Vol 86 ◽  
pp. 54-59 ◽  
Author(s):  
Ling Meng ◽  
Wencheng Zhang ◽  
Xianhan Zhou ◽  
Zeyu Wu ◽  
Ailing Hui ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Bioactive Compounds ◽  
High Hydrostatic Pressure ◽  
In Vitro Digestibility ◽  
Refrigerated Storage ◽  
Black Rice

scholarly journals Anti-Inflammatory Effects of High Hydrostatic Pressure Extract of Mulberry (Morus alba) Fruit on LPS-Stimulated RAW264.7 Cells

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1425 ◽  
Author(s):  
Sunyoon Jung ◽  
Mak-Soon Lee ◽  
Ae-Jin Choi ◽  
Chong-Tai Kim ◽  
Yangha Kim
Keyword(s):  
Nitric Oxide ◽  
Hydrostatic Pressure ◽  
Bioactive Compounds ◽  
High Hydrostatic Pressure ◽  
Morus Alba ◽  
Raw264.7 Cells ◽  
Mulberry Fruit ◽  
Anti Inflammatory ◽  
Nitric Oxide Synthase 2

Mulberry fruit (Morus alba L.) contains abundant bioactive compounds, including anthocyanins and flavonols, and has been reported to possess potent beneficial properties including anticancer, antidiabetic, and anti-oxidant effects. High hydrostatic pressure (HHP) processing, a nonthermal food processing technology, is suitable for the extraction of bioactive compounds from plants. Nevertheless, the anti-inflammatory effects of HHP extract of mulberry fruit (HM) in RAW264.7 cells remain unclear. The present study aimed to investigate the anti-inflammatory effects of HM on lipopolysaccharide (LPS)-induced inflammation in vitro. RAW264.7 cells were treated with various concentrations (0.1–1 μg/mL) of HM in the presence or absence of LPS. HM inhibited the inflammatory mediator, nitric oxide (NO) release, and mRNA expression of nitric oxide synthase 2 (NOS2) in LPS-induced RAW264.7 cells. In addition, HM suppressed both mRNA and protein expressions of prostaglandin-endoperoxide synthase 2 (PTGS2). Moreover, it reduced the LPS-induced secretion of proinflammatory cytokines such as interleukin (IL)-6 and tumor necrosis factor (TNF)-α. These results revealed that HM exerts anti-inflammatory effects by inhibiting several mediators and cytokines involved in the inflammatory process.

Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice

2016 ◽  
Vol 23 (2) ◽  
pp. 119-127 ◽  
Author(s):  
Fan Wang ◽  
Bao-Lei Du ◽  
Zheng-Wei Cui ◽  
Li-Ping Xu ◽  
Chun-Yang Li
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
High Hydrostatic Pressure ◽  
Microbiological Quality ◽  
Total Phenolic ◽  
Volatile Profile ◽  
High Hydrostatic Pressure Processing ◽  
Mulberry Juice

The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

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