scholarly journals The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3004
Author(s):  
Theoneste Niyigaba ◽  
Diru Liu ◽  
Jean de Dieu Habimana
Keyword(s):  
Chemical Structure ◽  
Biological Activities ◽  
Health Benefits ◽  
Fermented Foods ◽  
Plant Polysaccharides ◽  
Gelling Agents ◽  
Extraction And Purification ◽  
Fat Substitutes ◽  
Purification Methods ◽  
Structure Extraction

Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents, thickeners and emulsifiers, have been immensely studied for improving the texture, taste and stability of fermented foods. However, their biological activities in fermented foods are not yet properly addressed in the literature. This review summarizes the classification, chemical structure, extraction and purification methods of plant polysaccharides, investigates their functionalities in fermented foods, especially the biological activities and health benefits. This review may provide references for the development of innovative fermented foods containing plant polysaccharides that are beneficial to health.

Ginger and Heart Health: From Mechanisms to Therapeutics

2020 ◽  
Vol 13 ◽  
Author(s):  
Sajad Fakhri ◽  
Jayanta Kumar Patra ◽  
Swagat Kumar Das ◽  
Gitishree Das ◽  
Mohammad Bagher Majnooni ◽  
...  
Keyword(s):  
Side Effects ◽  
Molecular Mechanisms ◽  
Biological Activities ◽  
Health Benefits ◽  
Herbal Medicines ◽  
Cardiovascular Complications ◽  
National Database ◽  
Heart Health ◽  
Natural Entities ◽  
Cardioprotective Effects

Background: As a major cause of morbidity and mortality, cardiovascular diseases (CVDs) are globally increasing. In spite of recent development in the management of cardiovascular complications, CVDs have remained a medical challenge. Numerous conventional drugs are used to play cardioprotective roles; however, they are associated with several side effects. Considering the rich phytochemistry and fewer side effects of herbal medicines, they have gained particular attention to develop novel herbal drugs with cardioprotective potentials. Amongst natural entities, ginger is an extensively used and well-known functional food and condiment, possessing plentiful bioactivities, like antiinflammatory, antioxidant, and antimicrobial properties in several disorders management. Objective: The current review deliberated phytochemical properties as well as the ginger/ginger constituents' biological activities and health benefits in several diseases, with particular attention to cardiovascular complications. Methods: A comprehensive research was conducted using multiple databases, including Scopus, PubMed, Medline, Web of Science, national database (Irandoc and SID), and related articles in terms of the health benefits and cardioprotective effects of ginger/ginger constituents. These data were collected from inception until August 2019. Results: In recent years, several herbal medicines were used to develop new drugs with more potency and also minor side effects. Amongst natural entities, ginger is an extensively used traditional medicine in several diseases. The crude extract, along with related pungent active constituents, is mostly attributed to heart health. The cardioprotective effects of ginger are contributed to its cardiotonic, antihypertensive, anti-hyperlipidemia, and anti-platelet effects. The signaling pathways and molecular mechanisms of ginger regarding its cardioprotective effects are also clarified. Conclusion: This study revealed the biological activities, health benefits, and cardioprotective properties of ginger/ginger constituents along with related mechanisms of action, which gave new insights to show new avenue in the treatment of CVDs.

scholarly journals A Further Comprehensive Review on the Phytoconstituents from the Genus Erythrina

2020 ◽  
Vol 23 (1) ◽  
pp. 65-77 ◽  
Author(s):  
Mohammad Musarraf Hussain
Keyword(s):  
Chemical Structure ◽  
Biological Activities ◽  
Chemical Constituents ◽  
Pharmaceutical Journal ◽  
Significant Source ◽  
Comprehensive Review ◽  
Chemical Structures ◽  
Previous Review

Erythrina is a significant source of phytoconstituents. The aim of this review is to solicitude of classification, synthesis, and phytochemicals with biological activities of Erythrina. In our previous review on this genus (Hussain et. al., 2016a) fifteen species (Erythrina addisoniae, E. caribeae, E. indica, E. lattisima, E. melanacantha, E. mildbraedii, E. poeppigiama, E. stricta, E. subumbrans, E. veriagata, E. vespertilio, E. velutina, E. zeberi, E. zeyheri and E. americana) have been studied and 155 molecules with chemical structures were reported. A further comprehensive review was done upon continuation on the same genus and thirteen species (E. abyssinica, E. arborescens, E. berteroana, E. burttii, E. caffra, E. coralloids, E. crista-galli, E. fusca, E. herbaceae, E. lysistemon, E. mulungu, E. speciosa and E. tahitensis) of Erythrina have been studied and 127 compounds are reported as phytoconstituents with their chemical structure in this review. Erythrina crista-galli and E. lysistemon consist of highest number of chemical constituents. Bangladesh Pharmaceutical Journal 23(1): 65-77, 2020

scholarly journals Valorization of pikliz: a spicy meal garnishment in Haitian cuisine

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
James Louis-Jean ◽  
Debbie Sanon ◽  
Kevin Louis-Jean ◽  
Nicole Sanon ◽  
Ruthonce Stvil Louis-Jean ◽  
...  
Keyword(s):  
National Identity ◽  
Health Benefits ◽  
Relevant Information ◽  
Metabolic Process ◽  
Vitamin B ◽  
Fermented Foods ◽  
Biochemical Process ◽  
Potential Health ◽  
Nutritional Values ◽  
Underlying Mechanisms

AbstractThe biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods. Many studies have shown that fermented foods and beverages have various documented health benefits to humans, such as being high in vitamin b, and, among other benefits, having atherogenic and anticarcinogenic properties. This communication discusses the significance of fermentation in Haitian cuisine by focusing on pikliz—a spicy fermented meal garnishment that is widely popular among Haitian dishes. This analysis provides relevant information on Haitian cuisine while examining the underlying mechanisms, compositions, properties, nutritional values, and potential health benefits of pikliz. This spicy meal garnishment represents the regional, ethnic, and national identity of Haitians living in Haiti and abroad.

The Influence of Carbohydrate Gelling Agents on Rat Intestinal Transport of Monosaccharides and Neutral Amino Acids in Vitro

1980 ◽  
Vol 59 (5) ◽  
pp. 373-380 ◽  
Author(s):  
B. Elsenhans ◽  
U. Süfke ◽  
R. Blume ◽  
W. F. Caspary
Keyword(s):  
Intestinal Absorption ◽  
Membrane Filtration ◽  
Intestinal Transport ◽  
Michaelis Constant ◽  
Experimental Conditions ◽  
Plant Polysaccharides ◽  
Gelling Agents ◽  
Layer Resistance ◽  
Filtration Technique

1. In the present investigation with rings of everted rat small intestine, carbohydrate gelling agents (plant polysaccharides) such as guaran, pectin, tragacanth, carubin and carrageenan were employed to study their direct effect on intestinal absorption of α-methyl-d-glucoside, d-galactose, l-leucine and l-phenylalanine. 2. Inhibition was found to correlate with the viscosity of the incubation medium, a function only of the polysaccharide concentration, and was independent of other properties of the carbohydrate gelling agents. 3. Reversal of this inhibition was achieved either by washing the tissue free of polysaccharide or by raising tissue agitation. 4. Uptake kinetics in polysaccharide-containing solutions revealed a marked increase of the apparent Michaelis constant although the maximal transport capacity remained essentially unaltered. 5. Since there was no binding of the substrate by the polysaccharides under experimental conditions as judged by a membrane filtration technique, it is concluded that carbohydrate gelling agents may impair intestinal absorption by means of an increased unstirred layer resistance.

scholarly journals Isolation of mycobactins from various mycobacteria. The properties of mycobactins S and H

1969 ◽  
Vol 111 (5) ◽  
pp. 785-792 ◽  
Author(s):  
A. J. White ◽  
G. A. Snow
Keyword(s):  
Mycobacterium Smegmatis ◽  
Chemical Structure ◽  
Methyl Groups ◽  
Acid Moiety ◽  
Extraction And Purification ◽  
Acid Fragment ◽  
Previous Assignment ◽  
Optical Configuration ◽  
Synthetic Media ◽  
Mycobactin S

Mycobactin S has been isolated from Mycobacterium smegmatis and from Mycobacterium sp. Olitzky & Gershon, strain 2, and mycobactin H from M. thermoresistible; all three organisms were grown on synthetic media of low iron content. These two mycobactins are mixtures of compounds having the same nucleus but differing in their fatty side chains. The nucleus of mycobactin S has a chemical structure identical with that of mycobactin T but differs in the optical configuration at the β-carbon atom of the hydroxy acid fragment; the configuration in mycobactin S is S whereas that in mycobactin T is R (the previous assignment of this configuration was incorrect). The cobactin fragment of mycobactin H is identical with that of mycobactin S, but the mycobactic acid moiety differs in having methyl groups at position 6 in the benzene ring and at position 5 in the oxazoline ring. The configurations of all the asymmetric centres have been established for both mycobactins. Improved and simplified methods for the extraction and purification of mycobactins are described.

scholarly journals FLAVONOIDS NUTRACEUTICALS IN PREVENTION AND TREATMENT OF CANCER: A REVIEW

2018 ◽  
Vol 11 (1) ◽  
pp. 42 ◽  
Author(s):  
Robert Lotha ◽  
Arvind Sivasubramanian
Keyword(s):  
Red Wine ◽  
Biological Activities ◽  
Health Benefits ◽  
Epidemiological Studies ◽  
Anticancer Properties ◽  
Prevention And Treatment ◽  
Flavonoid Intake ◽  
Meta Analyses ◽  
Dietary Flavonoids ◽  
Broad Aspect

The objective of the study was to discuss the preventive and treatment of cancer from flavonoids nutraceuticals from our daily dietary source. There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. Numerous biological activities have been reported. Some clinical trials or meta-analyses have suggested positive associations between flavonoid intake and human health, Several findings have proven that dietary flavonoids to have anticancer properties. Flavonoids due to their nontoxicity in nature and vast, broad aspect of its benefits in biological activities have been intensively studied for their health benefits also added to its abundant availability in our daily diets, for example, green leaves, fruits, red wine, and tea vegetables.

scholarly journals EXTRACTION AND PURIFICATION OF VEGETABLE PEROXIDASE: A REVIEW

2019 ◽  
Vol 16 (31) ◽  
pp. 692-703
Author(s):  
Aline HAAS ◽  
Cleiton VAZ ◽  
Aniela Pinto KEMPKA
Keyword(s):  
Enzymatic Activity ◽  
Specific Activity ◽  
Extraction Methods ◽  
Raw Material ◽  
Partial Purification ◽  
Buffer Solution ◽  
Degradation Of Dyes ◽  
Extraction And Purification ◽  
Wide Range ◽  
Purification Methods

Peroxidases are enzymes that catalyze the oxidation of various substrates, maintaining their enzymatic activity in wide ranges of pH and temperatures. These enzymes are used in processes for the degradation of dyes and phenolic compounds. Peroxidases are present in the tissues of several plants, and the search for new sources of this enzyme is necessary. This literature review aims to compile information about the extraction and/or purification of peroxidases contained in different plant tissues, presenting extraction methods, purification processes, enzymatic activities and their increments, according to the chemical and physical processes applied. Several plant sources can be raw material to obtain these enzymes, through different forms of extraction, where the processes of comminution predominate in the presence of buffer solution. For partial purification, are used precipitation with solvents (acetone and ethanol) and salts (ammonium sulfate) and centrifugation. For purification, chromatographic processes are used, in which molecular exclusion and affinity chromatography are prominent. It is concluded that there is a wide range of possibilities for obtaining the enzyme peroxidase from plants, with variability in the enzymatic activity when different extraction methods are applied. The purification methods used provide increases in the specific activity of the peroxidases.

A comparison of DNA extraction and purification methods to detect Escherichia coli O157:H7 in cattle manure

2003 ◽  
Vol 54 (2) ◽  
pp. 165-175 ◽  
Author(s):  
Teegan Trochimchuk ◽  
John Fotheringham ◽  
Edward Topp ◽  
Heidi Schraft ◽  
Kam Tin Leung
Keyword(s):  
Escherichia Coli ◽  
Dna Extraction ◽  
Cattle Manure ◽  
Escherichia Coli O157 ◽  
Extraction And Purification ◽  
Purification Methods
Sign in / Sign up

Export Citation Format

Share Document