Antioxidant activity of Gryllus assimilis meal hydrolysed by Aspergillus oryzae proteases

2021 ◽  
pp. 1-4
Author(s):  
J. Machado ◽  
J.C. Porfírio ◽  
M.A. Koike ◽  
L.F. Fleuri ◽  
M.P. Bagagli
Keyword(s):  
Antioxidant Activity ◽  
Aspergillus Oryzae ◽  
Nutritional Value ◽  
Animal Feed ◽  
Antioxidant Properties ◽  
Partial Hydrolysis ◽  
Enzymatic Extract ◽  
Alternative Protein ◽  
Hydrolysis Of ◽  
Initial Results

The consumption of insects is an alternative protein source of a high nutritional value, in comparison to other traditional animal and vegetable proteins, and is suitable for food and as animal feed. This work aimed to study the antioxidant activity of cricket meal (Gryllus assimilis) partially hydrolysed by proteases from a Aspergillus oryzae, which was cultivated in the cricket meal. The cricket meal showed great potential for obtaining protease from A. oryzae, with an average enzymatic activity of 112±8 U/g of dry substrate after 96 h of fermentation. The enzymatic extract applied to the cricket meal increased its antioxidant properties, increasing the reduction of the 2,2-diphenyl-1-picrylhydrazyl radical by 2 times, compared to non-hydrolysed cricket meal. These initial results are promising, demonstrating the benefits of the partial hydrolysis of cricket meal.

scholarly journals Effect of strains and extraction methods on β-glucan production, antioxidant properties, and FTIR Spectra from mushroom fruiting bodies of Schizophyllum commune Fr. in Thailand

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 410-415
Author(s):  
N. Mongkontanawat ◽  
D. Thumrongchote
Keyword(s):  
Antioxidant Activity ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Schizophyllum Commune ◽  
Extraction Methods ◽  
Hot Water ◽  
Fruiting Bodies ◽  
Alkali Extraction ◽  
Medicinal Properties

Schizophyllum commune Fr., a native mushroom of Thailand, has a high nutritional value and is classified as a mushroom with medicinal properties that can neutralize the growth of many cancer cells. This research aimed to study the effect of S. commune strains and the extraction methods on the quantity and properties of β-glucan. The five S. commune Fr. strains used in this research consisted of Chanthaburi, 85-022, 85-023, 85-031, and 85- 043. There were two different β-glucan extraction methods employed: hot water (M1) and hot alkali extraction (M2), which were compared with the control (native-MR). The results indicated that the Chanthaburi strain has the highest β-glucan content 49.20±0.35% (w/w), and high potential antioxidant activity (79.14±0.77 DPPH% and 50.92±0.48 ABTS%) (p < 0.05). The extraction methods did not affect the yield of β-glucan, except the antioxidant properties and chemical structure of the extract substance. The extract substance from M2 has significantly the highest potential antioxidant activity (80.22±0.51). A mushroom juice drink in cans was developed using 1-day-old MR and adjusted pH of more than 7, which can increase the antioxidant properties of the product.

scholarly journals The formation of quality and antioxidant properties of bakery products with cloudberry powder

2018 ◽  
Vol 80 (2) ◽  
pp. 138-143
Author(s):  
L. P. Nilova ◽  
S. M. Malyutenkova ◽  
M. S. Kaigorodtseva ◽  
A. A. Evgrafov
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Antioxidant Properties ◽  
Free Form ◽  
Simultaneous Increase ◽  
Leningrad Region ◽  
Bakery Products ◽  
Traditional Technology ◽  
Baked Goods ◽  
Hydrolysis Of

This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.

scholarly journals Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential

2021 ◽  
Vol 24 ◽  
Author(s):  
Francyeli Araújo Silva ◽  
Graciele da Silva Campelo Borges ◽  
Marcos dos Santos Lima ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Maria Manuela Estevez Pintado ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Beneficial Effect ◽  
Nutritional Value ◽  
New Products ◽  
Antioxidant Properties ◽  
High Fiber ◽  
Beneficial Effects ◽  
Functional Potential ◽  
Simulated Digestion

Abstract The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing.

Encapsulation of active fractions of whey proteins with antioxidant potential in pectin-collagen and pectin-gelatin microparticles

MRS Advances ◽  
2018 ◽  
Vol 3 (63) ◽  
pp. 3853-3860
Author(s):  
Jazmin Castillo Sanabria ◽  
Claudia Rosario Muro Urista ◽  
Rosa Elena Ortega Aguilar ◽  
Javier Illescas ◽  
María del Carmen Díaz Nava ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Composite Materials ◽  
Encapsulation Efficiency ◽  
Whey Proteins ◽  
Antioxidant Properties ◽  
Antioxidant Potential ◽  
Composite Particles ◽  
Active Peptides ◽  
Polymeric Compounds ◽  
Hydrolysis Of

ABSTRACTThe aim of the present research was to evaluate pectin-gelatine and pectin-collagen polymeric compounds as encapsulating and releasing matrices for whey active peptides with antioxidant properties. Active peptides were obtained by hydrolysis of whey proteins with thermolysin and proteinase enzymes from B. subtilis. The hydrolysates were fractioned and encapsulated in the pectin composite matrices to obtain particles loaded with active whey peptides. The composite particles were analysed by SEM and IR techniques. In addition, they were also tested under simulated gastric conditions to evaluate the encapsulation efficiency and delivering power of the composite materials. The results showed that both encapsulation particles were excellent supports, because they retained to-the peptides and maintained their antioxidant activity during the simulated gastric process (120 min). However, the pectin gelatine particles were digested faster than those of pectin-collagen. The peptides from-encapsulated in pectin-gelatine were released within this time, showing an increment in the-antioxidant activity. Peptides from gelatine protein were also released by the gastric enzymes, and thus also they contributed to the antioxidant activity; in addition to the whey peptides.

scholarly journals Synthesis, Characterization and Assessment of the Antioxidant Activity of Cu(II), Zn(II) and Cd(II) Complexes Derived from Scorpionate Ligands

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5298
Author(s):  
Aurel Tăbăcaru ◽  
Rais Ahmad Khan ◽  
Giulio Lupidi ◽  
Claudio Pettinari
Keyword(s):  
Antioxidant Activity ◽  
Metal Complexes ◽  
Specific Activity ◽  
Antioxidant Properties ◽  
Proton Nuclear Magnetic Resonance ◽  
Partial Hydrolysis ◽  
Enzymatic Assays ◽  
New Family ◽  
Ic50 Values ◽  
Scorpionate Ligands

Seeking to enrich the yet less explored field of scorpionate complexes bearing antioxidant properties, we, here, report on the synthesis, characterization and assessment of the antioxidant activity of new complexes derived from three scorpionate ligands. The interaction between the scorpionate ligands thallium(I) hydrotris(5-methyl-indazolyl)borate (TlTp4Bo,5Me), thallium(I) hydrotris(4,5-dihydro-2H-benzo[g]indazolyl)borate (TlTpa) and potassium hydrotris(3-tert-butyl- pyrazolyl)borate (KTptBu), and metal(II) chlorides, in dichloromethane at room temperature, produced a new family of complexes having the stoichiometric formula [M(Tp4Bo,5Me)2] (M = Cu, 1; Zn, 4; Cd, 7), [M(Tpa)2] (M = Cu, 2; Zn, 5; Cd, 8), [Cu(HpztBu)3Cl2] (3), [Zn(TptBu)Cl] (6) and [Cd(BptBu)(HpztBu)Cl] (9). The obtained metal complexes were characterized by Fourier transform infrared spectroscopy, proton nuclear magnetic resonance and elemental analysis, highlighting the total and partial hydrolysis of the scorpionate ligand TptBu during the synthesis of the Cu(II) complex 3 and the Cd(II) complex 9, respectively. An assessment of the antioxidant activity of the obtained metal complexes was performed through both enzymatic and non-enzymatic assays against 1,1-diphenyl-2-picryl- hydrazyl (DPPH·), 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+·), hydroxyl (HO·), nitric oxide (NO·), superoxide (O2−) and peroxide (OOH·) radicals. In particular, the complex [Cu(Tpa)2]⋅0.5H2O (2) exhibited significant antioxidant activity, as good and specific activity against superoxide (O2−·), (IC50 values equal to 5.6 ± 0.2 μM) and might be identified as auspicious SOD-mimics (SOD = superoxide dismutase).

scholarly journals Antibacterial and Antioxidant Activity of Newly Keratinolytic Bacteria, Azotobacter chroococcum B4

2020 ◽  
Vol 13 (2) ◽  
pp. 123-127
Author(s):  
Jendri Mamangkey ◽  
Dwi Suryanto ◽  
Erman Munir ◽  
Apon Zaenal Mustopa
Keyword(s):  
Antioxidant Activity ◽  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Animal Feed ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Dpph Radical Scavenging ◽  
Antibacterial And Antioxidant Activity ◽  
Antibacterial Potential

Keratinolyticbacteria of A. chrocoocum B4 was evaluated for its potential of antibacterial and antioxidant activity. Kirby-Bauer method was used to know antibacterial potential of B4 againtsStaphylococcus aureus, S. epidermidis, Bacillus cereus, Bacillus pumilus, Bacillus subtilis, Listeria monocytogenes, Proteus sp., enteropathogenicEscherichia coli, Enterobactersakazakii, and Salmonella enterica. Antioxydant test was done using DPPH radical scavenging activity assay with ascorbic acid as a controll. In this study, hydrolysate of pellet, dialysis, and fraction 25 of B4 keratinase purification of previous study was used for antibacterial and antioxidant test. The result showed that B4 hydrolysatesinhibited Gram positive pathogenic bacteria such as Staphylococcus aureus and Listeria monocytogenes, and Gram negative Enterobacter sakazakii. All hydrolysates showed to have antioxidant properties in which fraction 25 showed higher compared to that of others. This study showed poultry waste-derived keratinase of B4 might be useful as supplementary protein, antibacterial, and antioxidant in the animal feed formulations.

scholarly journals All Aspects of Antioxidant Properties of Kombucha Drink

2021 ◽  
Vol 12 (3) ◽  
pp. 4018-4027
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Human Beings ◽  
Healthy Human ◽  
Factors Affecting ◽  
Beneficial Effects ◽  
Main Factors

Nowadays people chose their food and drinks carefully as they are aware of the role of their diet in staying healthy. Human beings are looking for safe, healthy food to get the essential nutrients and have health effects simultaneously. Kombucha, a unique drink, is claimed to have various beneficial effects, and the antioxidant activity is one of the most important ones. Kombucha is mainly based on black and green tea and sugar, but meanwhile, it has been produced by many additional raw materials such as fruit peels, rice, wheat, barley, and honey to add nutritional value and consumer acceptance. This review paper describes the fermentation, biochemistry, and microbiology of kombucha, and also the chemical composition of kombucha was explained along with the main factors affecting the properties of kombucha. This study reviews all aspects of kombucha's antioxidant properties and mentioned the main factors affecting its antioxidant activity.

Ocena działania przeciwcukrzycowego ekstraktów otrzymanych z wybranych surowców roślinnych

2019 ◽  
Vol 20 (3) ◽  
Author(s):  
Izabela Czapska-Pietrzak ◽  
Elżbieta Studzińska-Sroka ◽  
Wiesława Bylka
Keyword(s):  
Antioxidant Activity ◽  
Plant Extracts ◽  
Antioxidant Properties ◽  
Flavonoid Content ◽  
Herbal Tea ◽  
Chronic Hyperglycemia ◽  
Treatment Of Diabetes ◽  
Chronic Hyperglycaemia ◽  
Hydrolysis Of ◽  
Gallic Acid Equivalent

Introduction. Diabetes is characterized by chronic hyperglycaemia, resulting from a defect in insulin secretion or abnormal functioning of this hormone. The consequence of the lack of insulin is the disturbed metabolism of carbohydrates, proteins and fats. Chronic hyperglycemia causes damage and dysfunction of many organs. One of the ways to support the treatment of diabetes is the use of plant preparations. Aim. The aim of the study was to examine and compare the biological (α-glucosidase and antioxidative) activity and the content of polyphenols and flavonoids in selected plants: Anserinae herba, Alchemillae herba and Fragariae folium, included in herbal tea blends used in diabetes. Material and methods. The content of polyphenols was determined by applying the Folin-Ciocalteu reagent and the flavonoid content by the AlCl3 method. The antioxidant properties were tested using the reagent method DPPH and CUPRAC, while the inhibitory activity of α-glucosidase by measuring the absorbance of p-nitrophenol from PNPG released by hydrolysis of sugars by the enzyme. Results. High total polyphenols content in the tested plant extracts was found, amounting to 121.30; 98.30; 71.66 mg gallic acid equivalent/g for Alchemillae herba, Fragariae folium and Anserinae herba, respectively, and high flavonoid content (17.56, 12.25, 15.48 mg quercetin equivalent/g, respectively). Antioxidant activity for extracts with a concentration of 0.312 mg/ml was from 46.22 to 79.71% (in the analysis with DPPH radical), while the absorbance value of these tests determined by the CUPRAC method was A = 0.49-1.01. The effect was weaker than vitamin C. The results indicated a strong inhibitory ability of α-glucosidase, which was > 98% for all tested extracts at the concentration of 0.1 mg/ml, and was many times higher than the standard acarbose analyzed at the above concentration, and comparable with the acrabose activity at a concentration of 10 mg/ml. Conclusions. The inhibitory α-glucosidase and antioxidant activity indicates the existence of this mechanism included in analyzed plant extracts, as ingredients herbal tea blends of used in diabetes.

Synbiotic Functional Malt Beverage Supplemented with Inulin and Probiotic Strains

2020 ◽  
Vol 16 (7) ◽  
pp. 1098-1105
Author(s):  
Nayereh Zakipour ◽  
Leila R. Nasiraie ◽  
Amir M. Mortazavian ◽  
Nasim Khorshidian ◽  
Sara Sohrabvandi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Lactobacillus Casei ◽  
Phenolic Content ◽  
Ethanol Concentration ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Total Phenolic ◽  
Probiotic Strains ◽  
Hydrolysis Of

Background: Cereal-based beverages can provide essential nutrients and phytochemicals as well as being suitable carriers for probiotics. Prebiotic ingredients present in grains or incorporated into beverages can improve the growth of probiotics leading to the emergence of functional synbiotic beverages. Objective: This study aimed to produce a malt-based synbiotic beverage containing inulin as a prebiotic and three strains of probiotics and evaluate its physiochemical and antioxidant properties during storage. Methods: A synbiotic malt beverage containing 2.25% inulin and 2.25% sucrose with three probiotic strains including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum was produced and its chemical properties, antioxidant activity, total phenolic compounds and viability of probiotics were determined during 28 days of storage. Results: The results showed that although the viability of probiotic bacteria in synbiotic malt beverage was decreased during refrigerated storage, it remained above 107 cfu/mL. The lowest and the highest viability was observed in the case of L. acidophilus and L. plantarum, respectively after 28 days of storage. pH, brix and total sugar decreased due to probiotic growth and activity. Ethanol concentration increased, but was lower than 0.1% in all samples and thus the final product can be considered as non-alcoholic. Moreover, the content of phenolic compounds was increased in samples with probiotics due to the hydrolysis of glycosylic phenolic compounds and the generation of free phenolic compounds. The samples containing L. casei presented the highest total phenolic content followed by L. acidophilus and L. plantarum, respectively. Malt beverages containing L. casei showed the highest antioxidant activity followed by samples with L. acidophilus and L. plantarum. Conclusion: It can be concluded that proper probiotic strains besides inulin as a prebiotic can be used for the development of a functional synbiotic malt beverage with high phenolic content and antioxidant activity.

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