scholarly journals Lipase inhibitory activity assay for fermented milk

MethodsX ◽  
2020 ◽  
Vol 7 ◽  
pp. 100999
Author(s):  
Ana María Gil-Rodríguez ◽  
Thomas P. Beresford
Keyword(s):  
Inhibitory Activity ◽  
Fermented Milk ◽  
Activity Assay

scholarly journals Synthesis and Heme Polymerization Inhibitory Activity (HPIA) Assay of Antiplasmodium of (1)-N-(3,4-Dimethoxybenzyl)-1,10-Phenanthrolinium Bromide from Vanillin

2014 ◽  
Vol 14 (1) ◽  
pp. 1-6
Author(s):  
Dhina Fitriastuti ◽  
Muhammad Idham Darussalam Mardjan ◽  
Jumina Jumina ◽  
Mustofa Mustofa
Keyword(s):  
Melting Point ◽  
Sodium Borohydride ◽  
Inhibitory Activity ◽  
Veratryl Alcohol ◽  
Activity Assay ◽  
Light Yellow ◽  
Grinding Method ◽  
Methylation Product ◽  
Ft Ir ◽  
Phenanthroline Monohydrate

The synthesis of (1)-N-(3,4-dimethoxy-benzyl)-1,10-phenanthrolinium bromide had been conducted from vanillin. Heme polymerization inhibitory activity assay of the synthesized antiplasmodium has also been carried out. The first step of reaction was methylation of vanillin using dimethylsulfate and NaOH. The mixture was refluxed for 2 h to yield veratraldehyde in the form of light yellow solid (79% yield). Methylation product was reduced using sodium borohydride (NaBH4) with grinding method and yielded veratryl alcohol in the form of yellow liquid (98% yield). Veratryl alcohol was brominated using PBr3 to yield yellowish black liquid (85% yield). The final step was benzylation of 1,10-phenanthroline monohydrate with the synthesized veratryl bromide under reflux condition in acetone for 14 h to afford (1)-N-(3,4-dimethoxy-benzyl)-1,10-phenanthrolinium bromide (84%) as yellow solid with melting point of 166-177 °C. The structures of products were characterized by FT-IR, GC-MS and 1H-NMR spectrometers. The results of heme polymerization inhibitory activity assay of (1)-N-(3,4-dimethoxybenzyl)-1,10-phenanthrolinium bromide showed that it had IC50 HPIA of 3.63 mM, while chloroquine had IC50 of4.37 mM. These results indicated that (1)-N-(3,4-dimethoxybenzyl)-1,10-phenanthrolinium bromide was more potential antiplasmodium than chloroquine.

scholarly journals Cancer chemopreventive and antioxidant activities of seed, skin, and pulp of Maximo hybrid grapes (IAC 138-22) at five different ripening stages

2022 ◽  
Vol 52 (3) ◽  
Author(s):  
Débora Rigamonti Gomes Cruz Freire ◽  
Camile Zanichelli da Costa Cassiano ◽  
Karla Lírio Soares ◽  
Mayara Fumiere Lemos ◽  
Elisângela Flávia Pimentel-Schmitt ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Inhibitory Activity ◽  
Antioxidant Activities ◽  
Quinone Reductase ◽  
Total Phenolic ◽  
Aromatase Activity ◽  
Anthocyanin Content ◽  
Activity Assay ◽  
Ripening Stages ◽  
Chemopreventive Activity

ABSTRACT: This study evaluated the composition and the cancer chemopreventive and antioxidant activities of the seed, skin, and pulp of Maximo hybrid grapes (IAC 138-22) harvested at different ripening stages. The content of total phenolic compounds and tannins were determined by the Folin-Ciocaulteau method, and total anthocyanins were determined using the differential pH method. Different chemical methods assessed the antioxidant activity. Cell viability (macrophage and melanoma skin cancer) and cancer chemopreventive activity were tested in cell lines by quinone reductase induction assay, TNF-α-induced NF-κB inhibitory activity assay, and aromatase inhibitory activity assay. The hybrid grape had high phenolic contents in both seeds and skin, significantly reduced upon ripening. The results showed that fruit ripening significantly affected both the composition and the antioxidant and cancer chemopreventive activities. Except for the anthocyanin content, the most significant results were observed for green seeds, with the greenest stage showing the best results. The green seeds showed the highest antioxidant activity, even when compared to free resveratrol. In the assessment of cancer chemopreventive activity, the green seeds showed the ability to inhibit N-FκB and aromatase activity, important factors for the early stage of cancer development. Besides, no extracts showed cytotoxicity. Therefore, this grape’s green seeds showed strong antioxidant and cancer chemopreventive activities confirmed herein, suggesting beneficial health effects.

scholarly journals Control of Aptamer Function Using Radiofrequency Magnetic Field

2011 ◽  
Vol 2011 ◽  
pp. 1-6 ◽  
Author(s):  
Kenichi Taira ◽  
Koichi Abe ◽  
Takayuki Ishibasi ◽  
Katsuaki Sato ◽  
Kazunori Ikebukuro
Keyword(s):  
Magnetic Field ◽  
Control System ◽  
Gold Nanoparticle ◽  
Inhibitory Activity ◽  
Protein Function ◽  
Local Heating ◽  
Activity Assay ◽  
Complementary Dna ◽  
Dna Strand ◽  
Control Protein

Remote control of aptamer function has allowed us to control protein function in space and time. Here, we propose a novel control system for aptamer function by radiofrequency magnetic field- (RFMF-) induced local heating of a gold nanoparticle conjugated with an aptamer. In this study, we used a 31-mer thrombin-binding aptamer (TBA), which can inhibit thrombin activity, as a model aptamer. We evaluated the RFMF control of the inhibitory activity of a gold nanoparticle-conjugated TBA. To evaluate the effect of RFMF on enzymatic activity, we utilized a complementary DNA strand that maintains the broken structure during the activity assay. We observed a decrease in the inhibitory activity of TBA after RFMF irradiation. It indicates that RFMF is capable of controlling the TBA structure. Because RFMF allows noninvasive control of aptamer function, this strategy is expected to be novel way of controlling aptamer drug activity.

Optimization of the growth of Lactobacillus in skim milk added with green banana flour and determination functional properties

2019 ◽  
Vol 49 (2) ◽  
pp. 249-261 ◽  
Author(s):  
Marli Busanello ◽  
Marsilvio Lima De Moraes Filho ◽  
Karla Bigetti Guergoletto ◽  
Sandra Garcia
Keyword(s):  
Antioxidant Activity ◽  
Proteolytic Activity ◽  
Inhibitory Activity ◽  
Skim Milk ◽  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Fermentation Time ◽  
Content Type ◽  
Banana Flour ◽  
Green Banana

Purpose This paper aims to study the effect of addition of green banana flour (GBF) in skim milk, provides a nutritional and functional contribution to this matrix when added. They have biological compounds like resistant starch, phenolic compounds, antioxidant compounds and others. The skim milk containing 1.08 per cent of GBF was chosen after a central composite rotational design and response surface methodology. The response variable was the growth of Lactobacillus plantarum (LP) and Lactobacillus helveticus (LH). Design/methodology/approach During the fermentation process, the antioxidant activity, plasmid DNA protection capacity, proteolytic activity and inhibitory activity of angiotensin-converting enzyme (ACE) of the fermented milk was determined. Findings All variables were influenced by the fermentation time. The antioxidant activity evaluated by the ABTS radical presented values of 0.83 ± 0.04 µM Trolox.mL−1 and 0.79 ± 0.02 µM Trolox.mL−1, respectively, for the fermented LP and LH. The extracts fermented by L. plantarum and L. helveticus were able to inhibit the oxidation of plasmidial DNA. The proteolytic activity was higher in the fermented with LH (1.16 ± 0.03) than in the fermented with LP (0.71 ± 0.02). The ACE inhibitory activity was higher in the fermented LH (59.01 per cent) than in the fermented LP (54.45 per cent). Originality/value Fermented milk with 1.08 per cent GBF presented positive results in the analyzed variables and could be studied commercially as a functional food alternative.

scholarly journals Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus

2015 ◽  
Vol 98 (8) ◽  
pp. 5113-5124 ◽  
Author(s):  
Yongfu Chen ◽  
Changkun Li ◽  
Jiangang Xue ◽  
Lai-yu Kwok ◽  
Jie Yang ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Inhibitory Activity ◽  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Converting Enzyme

scholarly journals Changes in arterial blood pressure in hypertensive rats caused by long-term intake of milk fermented by Enterococcus faecalis CECT 5728

2005 ◽  
Vol 94 (1) ◽  
pp. 36-43 ◽  
Author(s):  
M. Miguel ◽  
B. Muguerza ◽  
E. Sánchez ◽  
M. A. Delgado ◽  
I. Recio ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Inhibitory Activity ◽  
Tap Water ◽  
Fermented Milk ◽  
Negative Control ◽  
Hypertensive Rats ◽  
Ace Inhibitory Activity ◽  
Arterial Blood ◽  
Ace Inhibitory

We have evaluated the changes in arterial blood pressure caused in spontaneously hypertensive rats (SHR) by long-term intake of an Enterococcus faecalis CECT 5728-fermented milk with significant angiotensin-converting enzyme (ACE)-inhibitory activity. After being weaned, male 3-week-old SHR were randomized into five groups. Until the 20th week of life, rats in each group were given one of the following drinking fluids: tap water (negative control 1), a fermented milk without ACE-inhibitory activity (negative control 2), captopril (100 mg/kg) (positive control), the E. faecalis CECT 5728-fermented milk that had significant ACE-inhibitory activity, or Ca-enriched E. faecalis CECT 5728-fermented milk. Animals in the different groups were then given tap water as drinking fluid from the 20th to 25th week of life. Systolic blood pressure (SBP) and diastolic blood pressure (DBP) were measured weekly in the rats, from the 6th to 25th week of life, by the tail-cuff method. A definite decrease in SBP and DBP could be observed in the rats treated with captopril and also in the rats that received the E. faecalis CECT 5728-fermented milks. The greatest antihypertensive effect was observed when the pharmacological treatment was administered. The effect of the Ca-enriched fermented milk was slightly more accentuated and more constant than the effect of the E. faecalis CECT 5728-fermented milk that had not been enriched in Ca. SBP and DBP increased in the treated SHR when the corresponding antihypertensive treatment was removed. Fermentation of milk with E. faecalis CECT 5728 may therefore be a successful strategy to produce a functional food with antihypertensive activity.

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