scholarly journals Differences in Bioactive Protein and Vitamin Status of Milk Obtained from Polish Local Breeds of Cows

2020 ◽  
Vol 20 (1) ◽  
pp. 287-298 ◽  
Author(s):  
Aneta Brodziak ◽  
Jolanta Król ◽  
Joanna Barłowska ◽  
Zygmunt Litwińczuk ◽  
Anna Teter ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Whey Proteins ◽  
Antioxidant Properties ◽  
Antimicrobial Properties ◽  
Processing Plant ◽  
Vitamin Status ◽  
Holstein Friesian ◽  
Health Promoting ◽  
Β Lactoglobulin ◽  
Β Carotene

AbstractThe aim of the study was to compare the content of selected bioactive whey proteins and lipophilic vitamins, which largely determine the bioactive status of milk, in milk obtained from local breeds of cows raised in Poland (Polish Red, White-Backed and Simmental) and Polish Holstein-Friesian cows. Basic chemical composition and content of selected bioactive compounds (β-lactoglobulin, α-lactalbumin, lactoferrin, bovine serum albumin, and vitamins: E, A, D3 and β-carotene) in 550 milk samples were analysed. The milk produced by local breeds proved to be a more valuable source of whey proteins and lipophilic vitamins than that of the Polish Holstein-Friesians. It was distinguished by its content of all bioactive compounds, including those with antioxidant properties, i.e. vitamins E, A and D3 and β-lactoglobulin, and antimicrobial properties, mainly lactoferrin. Therefore, the milk of cows of local breeds should be considered a valuable material for processing, especially at the level of the farm or small local processing plant, to produce products that are richer in health-promoting compounds. The promotion of milk from local breeds can therefore be an opportunity for the farms that raise them.

scholarly journals Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1541
Author(s):  
Hubert Antolak ◽  
Dominik Piechota ◽  
Aleksandra Kucharska
Keyword(s):  
Bioactive Compounds ◽  
Biological Activities ◽  
Alcoholic Beverage ◽  
Antimicrobial Properties ◽  
Bioactive Compound ◽  
Acetic Acid Bacteria ◽  
Kombucha Tea ◽  
Health Promoting ◽  
Fermentation Parameters ◽  
Herb Extracts

Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.

Bovine immunoglobulin G, β-lactoglobulin, α-lactalbumin and serum albumin in colostrum and milk during the early post partum period

1999 ◽  
Vol 66 (3) ◽  
pp. 421-430 ◽  
Author(s):  
DIDIER LEVIEUX ◽  
ALAIN OLLIER
Keyword(s):  
Serum Albumin ◽  
Immunoglobulin G ◽  
Post Partum ◽  
Whey Proteins ◽  
Milk Supply ◽  
Holstein Friesian ◽  
The Mean ◽  
Bovine Immunoglobulin ◽  
Β Lactoglobulin ◽  
Friesian Cows

Colostrum and milk samples from 60 Holstein–Friesian cows were analysed for concentrations and yields of immunoglobulin G (IgG), β-lactoglobulin (β-lg), α-lactalbumin (α-la) and serum albumin (BSA) throughout the first 16 milkings post partum (8 d of lactation) using a single radial immunodiffusion assay. Concentrations (mg/ml, means±SD) at first milking were IgG 59·8±28·5, β-lg 14·3±4·6, α-la 2·04±0·6, BSA 1·21±0·44. Large variations were recorded for IgG concentrations (15·3–176·2 mg/ml) and yields (0·2–925 g). Cows in their first lactation produced significantly lower concentrations and yields of colostral IgG than cows in later lactations. A colostral yield of IgG below the 100 g required to prevent calf hypo-γ-globulinaemia was found in 18·3% of the cows. The concentrations of IgG, β-lg and BSA dropped abruptly in subsequent milkings and α-la concentration decreased slowly. The mean IgG concentration was <2 mg/ml after eight milkings and <1 mg/ml after fifteen milkings. However, IgG concentration did not differ significantly, at the 1% level, during milkings 11–15. The results were tabulated to make it possible to calculate the excess of whey proteins that would be obtained if early milks were illegally added to the milk supply.

Antioxidant Capacity, Phytochemical Analysis and Identification of Active Compounds in Anchomanes difformis

2020 ◽  
Vol 10 (4) ◽  
pp. 446-458 ◽  
Author(s):  
Toyin Dorcas Alabi ◽  
Nicole Lisa Brooks ◽  
Oluwafemi Omoniyi Oguntibeju
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Microbial Growth ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Therapeutic Agents ◽  
Phytochemical Analysis ◽  
Flavonoid Content ◽  
The Family ◽  
Health Promoting

Background: Anchomanes difformis (ENGL: Blume) is a specie of flowering plants in the family Araceae. Anchomanes difformis is commonly reported for ameliorating hyperglycemia, inflammation, ulcer, malaria, and inhibiting microbial growth. Objective: This study evaluated total yields of phytochemicals present, measured antioxidant capacities and identified bioactive compounds in the leaves and rhizome extracts of A. difformis using solvents of different polarity (ethyl acetate, ethanol and water). Methods: Total polyphenolic, flavonoid content and alkaloids were measured, ORAC, TEAC and FRAP were performed as antioxidant capacity indices, and identification of bioactive compounds was done using UPLC-MS and HPLC. Results: All extracts contained polyphenols, flavonols, flavanols, and alkaloids in varying concentrations. All extracts exhibited antioxidant properties. However, aqueous leaves extract had the highest antioxidant properties and polyphenols with significance (p<0.05). Thirty-four compounds were identified altogether in the leaves and rhizome. Conclusion: A. difformis leaves and rhizome are potential sources of natural antioxidants and can serve as potential therapeutic agents against diseases linked with oxidative stress. Presence of health-promoting compounds indicates possible ameliorative potentials of A. difformis.

scholarly journals Bioactive Compounds of Edible Fruits with Their Anti-Aging Properties: A Comprehensive Review to Prolong Human Life

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1123
Author(s):  
Rajni Dhalaria ◽  
Rachna Verma ◽  
Dinesh Kumar ◽  
Sunil Puri ◽  
Ashwani Tapwal ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Human Life ◽  
Antioxidant Properties ◽  
Living Organism ◽  
The Body ◽  
Cancer Type ◽  
Healthy Foods ◽  
Age Related ◽  
Dietary Nutrients ◽  
Health Promoting

Aging is a complicated biological process in which functional and structural alterations in a living organism take place over time. Reactive oxygen species is one of the main factors responsible for aging and is associated with several chronic pathologies. The relationship between aging and diet is quite interesting and has attained worldwide attention. Healthy food, in addition to dietary antioxidants, are required to delay the process of aging and improve the quality of life. Many healthy foods such as fruits are a good source of dietary nutrients and natural bioactive compounds which have antioxidant properties and are involved in preventing aging and other age-related disorders. Health benefits linked with healthy consumption of fruit have drawn increased interest. A significant number of studies have documented the advantages of fruit intake, as it suppresses free-radical development that further reduces the oxidative stress created in the body and protects against several types of diseases such as cancer, type 2 diabetes, inflammatory disorders, and other cardiovascular diseases that ultimately prevent aging. In addition, fruits have numerous other properties like anti-inflammatory, anti-cancerous, anti-diabetic, neuroprotective, and have health-promoting effects. Mechanisms of various bioactive compounds that aids in preventing various diseases and increases longevity are also described. This manuscript provides a summary of various bioactive components present in fruits along with their health-promoting and antiaging properties.

scholarly journals Finger millet bioactive compounds, bioaccessibility, and potential health effects – a review  

2017 ◽  
Vol 35 (No. 1) ◽  
pp. 7-17 ◽  
Author(s):  
Udeh Henry Okwudili ◽  
Duodu Kwaku Gyebi ◽  
Jideani Afam Israel Obiefuna
Keyword(s):  
Ferulic Acid ◽  
Health Effects ◽  
Bioactive Compounds ◽  
Finger Millet ◽  
Antimicrobial Properties ◽  
Cereal Grains ◽  
Potential Health ◽  
Recent Interest ◽  
Important Health ◽  
Health Promoting

Finger millet is among minor cereal grains that are underutilised. However, over the years, research interest in the millet has increased owing to its abundance of bioactive compounds. These compounds which include, among others, ferulic acid-rich arabinoxylans or feraxans, ferulic acid, caffeic acid, and quercetin have been associated with certain health promoting properties and have been found bioaccessible in the grain. Following the recent interest in natural curative substances over their synthetic counterparts in the treatment of food dependent diseases, finger millet has shown potential nutraceutical effects. Some important health effects such as antidiabetic, antioxidative, anti-inflammatory and antimicrobial properties have been reported in recent trials with the grain. This review emphasises the dietary fibre – arabinoxylan, and phenolic compounds of finger millet and their properties, and further discusses available evidence on their bioaccessibility and bioactivity. The information presented will further explore the potential of finger millet utilisation, its bioactive compounds, bioaccessibility, and potential health benefits, in view of stimulating further research.

Therapeutic and Nutraceutical Potential of Bioactive Compounds in Aegle marmelos (L.): An Overview

2019 ◽  
Vol 15 (4) ◽  
pp. 306-317
Author(s):  
Ena Gupta ◽  
Snehlata Shakyawar ◽  
Shanthy Sundaram
Keyword(s):  
Bioactive Compounds ◽  
Potential Role ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Review Article ◽  
Aegle Marmelos ◽  
Prevention And Treatment ◽  
History Of ◽  
Health Promoting ◽  
Anti Fungal

Aegle Marmelos (L.) Correa (A. marmelos), is a medicinal plant of Rutaceae family having a long history of curative property in traditional medicine. This plant is a rich source of bioactive compounds and natural antioxidants which can be isolated from its various parts such as fruit (carotenoids, tannins, flavonoids, ascorbic acid, marmelosin, marmelide, psoralen, aurapten, luvangetin); leaf (phenols, lupeol, skimmianine, citral, aegeline, eugenol, citronella, marmesinine) and bark (marmin, skimmianine, fagarine) etc. Many clinical and pre-clinical researches suggest the therapeutic applications of A. marmelos, such as anti-bacterial, anti-fungal, anti-viral, anti-ulcer, anti-diabetic, anticancer, anti-inflammatory and antioxidant properties which play a potential role in the prevention and treatment of various diseases. This review article focuses on exploring novel bioactive compounds of the above plant possessing potential therapeutic and health promoting applications.

scholarly journals Characterization of Bioactive Compounds, Antioxidant Properties and Antimicrobial Activity of Red And White Cabbage Leaves Extracts

2018 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Linoleic Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Polyphenols ◽  
Red Cabbage ◽  
White Cabbage ◽  
Β Carotene

Cabbage is known as a rich source of bioactive compounds including carotenoids and phenolic compounds which may have antibacterial and antioxidant properties. This investigation was undertaken to estimate the effect of using different organic solvents on the total polyphenols content, antibacterial and antioxidant capacities of red and white cabbage. Phenolic compounds analysis was performed by Reversed-Phase High-Performance Liquid Chromatography (RP-HPLC) and antioxidant activities of cabbage were evaluated using DPPH radical scavenging and β-carotene-linoleic acid bleaching.Methanol has the highest extraction yields of 23.83 and 22.05 %. Alcoholic extracts from red cabbage exhibit the highest content of total polyphenols (205.66-190.77 mg GAE/ 100g DW) and flavonoids (137.26-123.6 mg CE/100g DW) meanwhile; white cabbage had the highest content of β-carotene and chlorophyll. Red cabbage exhibited the highest DPPH scavenging value (IC50= 257, 80 μg/ml) and the highest β-carotene-linoleic acid bleaching (73.85%). Significant correlations were found between antioxidant activity of extracts from cabbage samples and the contents of polyphenols and flavonoids. The studied extracts didn’t show an antibacterial activity against tested germs.

Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

2020 ◽  
Vol 26 (5) ◽  
pp. 519-541 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Ksenia Morozova ◽  
Christine Horn ◽  
Matteo Scampicchio
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Beneficial Effect ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Human Diseases ◽  
Present Review ◽  
Green Technologies

Background: The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. Method: The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. Results: The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. Conclusions: In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

Flavones and Their Analogues as Bioactive Compounds – An Overview

2019 ◽  
Vol 16 (4) ◽  
pp. 377-391 ◽  
Author(s):  
B.S. Jayashree ◽  
H. Venkatachalam ◽  
Sanchari Basu Mallik
Keyword(s):  
Biological Activity ◽  
Free Radical ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Cost Effective ◽  
Free Radical Scavenging ◽  
Polyphenolic Compounds ◽  
Pharmacological Activities ◽  
Poor Solubility

Flavonoids constitute a large group of polyphenolic compounds that are known to have antioxidant properties, through their free radical scavenging abilities. They possess a chromone (γ- benzopyrone) moiety, responsible for eliciting many pharmacological activities. Even though, natural flavonoids are highly potent, owing to their poor solubility, they are less used. Therefore, attempts have been made to improve their stability, solubility, efficacy and kinetics by introducing various substituents on the flavone ring. For nearly the last two decades, flavones were synthesized in our laboratory by simple, convenient and cost-effective methods, with the knowledge of both synthetic and semi-synthetic chemistry. In this direction, it was considered worthwhile to present an overview on the synthesized flavonoids. This review creates a platform for highlighting various modifications done on the flavone system along with their biological activity.

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