bluuebunny/crossref_metadata_2025_split huggingface dataset:
Bioinformatics approaches for identifying new therapeutic bioactive peptides in food
Authors: Khaldi Nora 
Published: August 2018

The traditional methods for mining foods for bioactive peptides are tedious and long. Similar to the drug industry, the length of time to identify and deliver a commercial health ingredient that reduces disease symptoms can take anything between 5 to 10 years. Reducing this time and effort is crucial in order to create new commercially viable products with clear and important health benefits. In the past few years, bioinformatics, the science that brings together fast computational biology, and efficient genome mining, is appearing as the long awaited solution to this problem. By quickly mining food genomes for characteristics of certain food therapeutic ingredients, researchers can potentially find new ones in a matter of a few weeks. Yet, surprisingly, very little success has been achieved so far using bioinformatics in mining for food bioactives. The absence of food specific bioinformatic mining tools, the slow integration of both experimental mining and bioinformatics, and the important difference between different experimental platforms are some of the reasons for the slow progress of bioinformatics in the field of functional food and more specifically in bioactive peptide discovery. In this paper I discuss some methods that could be easily translated, using a rational peptide bioinformatics design, to food bioactive peptide mining. I highlight the need for an integrated food peptide database. I also discuss how to better integrate experimental work with bioinformatics in order to improve the mining of food for bioactive peptides, therefore achieving a higher success rates.Keywords: bioactive peptides, bioinformatics, mining food, therapeutic properties, food proteins, functional food.
Preliminary study on the In-Vitro Susceptibility of Mycobacterium tuberculosis Isolates to Virgin Coconut Oil
Authors: Dalmacion Godofreda V. , Ortega Adelwisa R. , Pena Imelda G. , Ang Concepcion F. 
Published: August 2018

Background: Tuberculosis remains a major public health threat. Studies have shown that medium chain fatty acids (MCFA), such as, those found in Virgin Coconut Oil (VCO), possess activity against a wide range of microorganisms including Mycobacterium tuberculosis. The goal of the study was to determine the in-vitro susceptibility of M. tuberculosis (TB) isolates to two commercial brands of VCOs each containing different amounts of lauric acid and produced by two different extraction processes. Two brands of VCO were tested for their anti-TB actions compared to pure lauric acid and a negative control. Two replicate runs were done. VCO samples were inoculated with 0.1 mL of the H37RV strain of M. tuberculosis and incubated at 370C with shaking for 5 days. After incubation, the mixtures were diluted 10-fold up to 10-4 concentration to obtain countable colonies using Middlebrook 7H10 agar plates and Lowenstein-Jensen (L-J) slants. Colony growths of M. tuberculosis were examined in each dilution every week for three to eight weeks. Results: Both brands of VCO at increasing dilution from 1:10 to 1:10000 lowered the colony counts of M. tuberculosis by 46% to 100 % on the Middlebrook 7H10 agar. Similar results were noted on L-J slants with colony counts decreasing by 25% to 96%. Lauric acid solution showed complete inhibition of bacterial growth in both the agar plates and LJ slants. Conclusion: Different VCO preparations containing different amounts of lauric acid exhibited different degree of inhibition against M. tuberculosis. The result of the study suggests the potential of VCOs agent against the growth of M. tuberculosis Similar effect on other organisms is a possibility and should also be explored. But more studies are needed to replicate the studies using different concentrations of VCOs, lauric acid and other fatty acids in VCO such as myristic acid, caproic or caprylic acids.Key words: Lauric acid, virgin coconut oil, tuberculosis, food supplement
Verification of anti-fatigue effect of anserine by angle fatigue indicator based on median frequency changes of electromyograms
Authors: Kishi Hirohisa , Kubomura Daiki , Sugiura Toshifumi 
Published: August 2018

Objective: Anserine, which is abundant in avian species and in a wide range of fish such as bonito and tuna, is reported to have anti-fatigue effect. Although chicken soup and bonito soup is traditionally used to recover from physical fatigue, it is generally difficult to verify the effect in humans. This study was to directly demonstrate the anti-fatigue effect of oceanic anserine in humans. Methods: Edible-grade anserine was purified from fish extract with food-grade reagents. Subjects were 17 healthy male volunteers (35.5 ± 5 yr., 75.5 ± 5.0 kg). Each subject performed the isometric exercise tolerance test (ETT) on the rectus femoris muscle twice (Ex_1, Ex_2) both for anserine and water conditions on a different day. Median frequency changes (MDF) during ETTs were calculated and regression curves were calculated over a frequency range of 21-214 Hz. The difference, or angle, between the slopes of Ex_1 and Ex_2 MDF regression curves, which corresponds to the degree of fatigue, was defined as an angle fatigue index and compared between anserine and water intake conditions.Results: MDF decreased during ETTs in most patients and the slopes of regression curves were larger in Ex_2 than in Ex_1. Angle fatigue index for water (control) was significantly larger than that for anserine (p<0.01, paired t-test, n=17). The result indicates that anserine have an anti-fatigue effect on skeletal muscle in humans. Conclusions: We proposed the angle fatigue index as a touchstone of the muscle fatigue. The index indicates that anserine is effective to reduce the muscle fatigue in humans.Keywords: anserine, muscle fatigue, electromyogram, median frequency power, MDF angle
Anti-cancer activities of Ganoderma lucidum: active ingredients and pathways
Authors: Kao Chi , Jesuthasan Amalini C. , Bishop Karen S. , Glucina Marcus P. , Ferguson Lynnette R. 
Published: August 2018

Ganoderma lucidum, commonly referred to as Lingzhi, has been used in Asia for health promotion for centuries. The anti-cancer effects of G. lucidum have been demonstrated in both in vitro and in vivo studies. In addition, the observed anti-cancer activities of Ganoderma have prompted its usage by cancer patients alongside chemotherapy. The main two bioactive components of G. lucidum can be broadly grouped into triterpenes and polysaccharides. Despite triterpenes and polysaccharides being widely known as the major active ingredients, the different biological pathways by which they exert their anti-cancer effect remain poorly defined. Therefore, understanding the mechanisms of action may lead to more widespread use of Ganoderma as an anti-cancer agent. The aim of this paper is to summarise the various bioactive mechanisms that have been proposed for the anti-cancer properties of triterpenes and polysaccharides extracted from G. lucidum. A literature search of published papers on NCBI with keywords “Ganoderma” and “cancer” was performed. Among those, studies which specifically examined the anti-cancer activities of Ganoderma triterpenes and polysaccharides were selected to be included in this paper. We have found five potential mechanisms which are associated with the anti-cancer activities of Ganoderma triterpenes and three potential mechanisms for Ganoderma polysaccharides. In addition, G. lucidum has been used in combination with known anti-cancer agents to improve the anti-cancer efficacies. This suggests Ganoderma’s bioactive pathways may compliment that of anti-cancer agents. In this paper we present several potential anti-cancer mechanisms of Ganoderma triterpenes and polysaccharides which can be used for the development of Ganoderma as an anti-cancer agent.Keywords: Ganoderma lucidum, cancer, bioactive pathways, triterpene, polysaccharide
The Potential Anti Helicobacter pylori and antioxidant effects of Artemisia Judaica
Authors: El-Sayed M. Adel , BaAbbad Radwan , Balash Amal , Al-Hemdan Nasser A. , Softah Abdullah 
Published: August 2018

Artemisia judaica (AJ) is one of the common species of the genus Artemisia that grows in Saudi Arabia desert and Sinai, Egypt where animals graze on it. It is widely used in traditional medicine and by Bedouins there. (AJ) has anthelmintic, antibacterial, antiinflammatory, analgesic and antipyretic effects. The present study aimed to (1) elucidates the antibacterial action of AJ against H. pylori and different other bacterial species (2) delineate the potential antibacterial mechanism of action of AJ in comparison with tetracycline and cefotaxime (3) measure the trolox equivalent antioxidant capacity (TEAC) of the AJ water extract. Preparation of the (AJ) extracts was done by three different methods two of them are usually performed by population in Middle East by boiling of the shade-dried herb in water as tea (decoction), or soaked in tap water for over night (infusion), other method was done by concentrating the aqueous extract of Artemisia judaica under vacuum. The results of this study revealed that (AJ) has neither antibacterial effects either against H. pylorinor any other bacterial species. On the other hand the extract of AJ prepared by any of the above mentioned methods shows significant (p<0.005) antioxidant action as compared with blank and related to trolox antioxidant capacity.
Dehydrated melon containing antioxidants and calcium from grape juice
Authors: Schmidt Flávio Luis , Chambi Hulda Noemi Mamani , Arid Julia Delgado 
Published: August 2018

Background: Grape juice has a high antioxidant potential, capable of fighting oxidative processes in the body. The juice is mainly marketed in its concentrated form, which has a high content of glucose and fructose. The juice concentrate may then be used as an osmotic agent to dehydrated fruit with a relatively short shelf-life at room temperature, such as melon. The osmotic dehydration process can also be combined with conventional drying in order to further reduce the water activity (aw) of the product. Finally, the antioxidant-rich melon meets the consumers’ demand for foods which contain ingredients that may impart health benefits. Results: Melon dehydrated by osmotic process at 200, 400 and 600 mbar, using grape juice concentrate (GJC), showed no significant differences in physical characteristics (aw, °Brix, and moisture content). Higher efficiency was observed when dehydration was performed at 200 mbar. After osmotic dehydration with GJC, both plasmolysis of the melon cells and an increase in intercellular spaces were observed by optical microscopy, with no negative impact on the mechanical properties (True stress, Hencky’s strain and deformability modulus). Calcium present in GJC was impregnated into the melon matrix, thus contributing with the mineral composition and mechanical properties of the final product. No significant differences were observed for the antioxidant capacity of melon dehydrated both with GJC and GJC followed by air-drying at 50 and 70°C. This demonstrates that it is possible to combine the two processes to obtain a product with intermediate moisture without decreasing its antioxidant capacity. The samples scored above the acceptable limit (>5) varying between like slightly to like moderately, resulting in a purchase intent with average scores between 3 (maybe/maybe not buy) and 4 (probably would buy).Conclusions: A product with intermediate water activity, acidic, firm, high antioxidant capacity, rich in calcium and in naturally occurring sugars, and potential sensory acceptance can be obtained using grape juice concentrate in the osmotic dehydration process, followed by air-drying process.Keywords: osmotic dehydration, air-drying, fruit juice, optical microscopy, antioxidants, calcium.
Improvement nutritional value and bioactivity of ricegrass as affected of priming induced by fish protein hydrolysate
Authors: Siripongvutikorn Sunisa , Rattanapon Rungtip , Usawakesmanee Worapong , Thongraung Chakree 
Published: August 2018

Background: Wheatgrass (Triticum aestivum L.) is worldwide consumed and has been used for health benefit or functional or nutraceutical food while ricegrass (Oryza sativa L.) is still not well documented, which is also in the grass family (Poaceae) as wheatgrass and it is also produced with aged around 8-10 d which similar to wheatgrass production. Moreover, priming is a process for enhancing seed vigour properties and improving bioactive compounds. Utilization of fish protein hydrolysate (FPH) for liquid fertilizer is more interesting in order to increasing of nutritional value and bioactive compounds as well as antioxidant activity of many plants.Objective: To investigate the nutritional value and bioactivity of ricegrass as affected of priming process with fish protein hydrolysate.Methods: The Chainat 1 rice seeds were soaked with FPH at 0, 5, 10, 15 and 20 ppm at a ratio of rice seed to FPH as 1:5 and grown for 7 d, thereafter, the ricegrass were determined seed vigour properties, nutritional value and bioactive compounds such as chlorophyll, carotenoids, total phenolic and phytic acid. The ricegrass was extracted with water at a ratio 1:2 (ricegrass : water), then homogenized and centrifuged at 10000xg for 20 min. The thereafter, the supernatant was brought to freeze dry. The freeze-dried powder was dissolved in distilled water and brought to measure total phenolic content by Folin-Ciocalteu method. Antioxidant activities were determined by 3 assays as ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picryl hydrazyl radical (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical (ABTS) methodsResults: The results showed that FPH at 10 ppm significantly improved (p<0.05) seed vigour properties including germination percentage, germination rate, height and fresh weight and nutritional values such as ash, protein, fat and carbohydrate. In addition, bioactive compounds including chlorophyll a and b, total chlorophyll and carotenoid content in ricegrass primed with 10 ppm FPH were higher than control. Phytic acid content in ricegrass primed with FPH at 5 and 10 ppm but not 15 and 20 ppm was lower than control. The ricegrass primed with FPH at 10 ppm yielded highest total phenolic content. Though, ABTS activity was not highest in rice primed with FPH at 10 ppm, DPPH and FRAP assays were highest.Conclusion: The ricegrass primed with FPH was significant improved seed vigour properties, nutritional value, bioactive compounds and antioxidant activity. The appropriate of FPH priming for ricegrass was 10 ppm because it could improve seed vigour, nutritional value and bioactive compounds including chlorophyll, carotenoid, total phenolic content and antioxidant activity determined as FRAP, DPPH and ABTS and reduce the anti-nutrient compounds as phytic acid.Keywords: Ricegrass, Fish protein hydrolysate, Nutritional value, Bioactive compound, Antioxidant
Growth characteristics and total quality of MenthacordifoliaOpiz., kitchen mint as affected of Zn fortification
Authors: Srirattanakul Timaporn , Siripongvutikorn Sunisa , Sae-Wong Chutha 
Published: August 2018

Background: Plant growth generally requires both macronutrients and micronutrients. One of the most important micronutrients for plants is zinc. Zinc is an essential nutrient for every life form, including plants. In particular, zinc aids enzymatic processes and many biochemical reactions. When plants receive an inadequate amount of zinc, it leads to the loss of imperative biochemical reactions, which is also related to inhibition of plant growth. Therefore, the yield of the plant is relatively low. Interestingly, some scientific evidence have demonstrated a positive relation between zinc intake and the amount of essential oil and yield of plants. Mentha cordifolia Opiz., kitchen mint, is one of the top seven vegetables consumed in Thailand. The increase of some essential minerals in plants or biofortification during plantation has resulted in the increase of essential oils and chlorophyll. The bioactive compounds of essential oil provide antibacterial benefits. Additionally, chlorophyll can be utilized for against sinusitis, purifying the blood, and cleansing of toxins from intestines.Objective: Our study aimed to evaluate the effects of fortifying zinc into plantation soil on growth characteristics, essential oil droplets, and overall quality of Mentha cordifolia Opiz. Methods: Mentha cordifolia Opiz were planted in soil fortified with ZnSO4 at 0 (control), 100, and 200 ppm and grown for 3 months. During the growth period, physical characteristics were observed. After harvesting, proximate analyses were conducted as well as determination of minerals, and chlorophyll content, were conducted. Microbiological and sensory tests were also performed. Results: The increase of growth characteristics correlated with the increase of zinc concentration. The sizes of mint leaves were larger, the stalks were plumper, and the length of the roots were longer—although not significantly different—and the production of essential oil significantly increased. The approximate composition contents including protein, fat, ash, and fiber of plants grown in fortified ZnSO4 soil, increased when compared to the control. The leaves grown from the soil containing the 100 ppm ZnSO4 treatment possessed the highest chlorophyll content, related to lowest in a* value. Overall, the kitchen mint fortified with 100 ppm ZnSO4 seemed to be the most tolerable sample when analyzed for color and sensory attributes. Furthermore, it was discovered that 200 ppm ZnSO4 treatment demonstrated the highest production of essential oil and lowest number of microorganisms.Conclusion: In conclusion, soil fortified with ZnSO4 at 100 ppm during seeding increased greenness, chlorophyll content, and consumer acceptability of the mint leaves. Darker and larger oil droplets were found in the mint leaves obtained from plants grown in soil fortified with 200 ppm ZnSO4. Keywords: Fortification, Growth characteristics, Zinc deficiency, kitchen mint, oil drop
Pharmacokinetic of 3H-deacetylasperulosidic acid in mice
Authors: Westendorf Johannes , Basar-Maurer Simla , Hackl Thomas , Schwedhelm Edzard 
Published: August 2018

Background: An investigation was conducted to determine the fate of the iridoid derivative deacetylasperulosidic acid (DAA) after oral application to mice.Methods: DAA was extracted from Morinda citrifolia leaf and purified by preparative HPLC. The identity was verified by MS and NMR spectroscopy. A sample of DAA was radioactively labelled with tritium and applied to mice by gavage. The pharmacokinetic of the radioactivity was investigated in blood, organs, urine and feces. Metabolites were isolated in blood and urine by HPLC and identified by LC-MS. In vitro incubation of DAA with mouse duodenum and liver homogenate and human fecal bacteria was performed and possible metabolites were separated with HPLC.Results: DAA was rapidly absorbed and excreted mainly via the kidneys with a half-life of 30 minutes. Radioactivity was present in all organs with highest concentrations in kidney and liver. Almost 100% of the radioactivity isolated from urine and organs could be identified as unchanged DAA. Additionally, no metabolism could be observed after in vitro incubation of DAA with mouse small intestine or liver homogenate, however, a total breakdown of the molecule was observed after incubation of DAA with human intestinal bacteria.Conclusions:The absorption and excretion of glycosides such as DAA in mammals without hydrolysis is possibly a defense mechanism of animals against the toxicity of these compounds. Key words: Deacetylasperulosidic acid, DAA, tritium label, pharmacokinetic,iridoid, metabolism
Sauerkraut: A Probiotic Superfood
Authors: Orgeron II Ryan Paul , Corbin Angela , Scott Brigett 
Published: August 2018

Background: Sauerkraut could potentially be a probiotic superfood. Sauerkraut does not require the use of a starter culture to cultivate these beneficial bacteria. All that is needed is a measure of salt and the cabbage. Naturally made, unprocessed sauerkraut contains probiotic microorganisms called Lactic Acid Bacteria (LAB). LAB is one of the most significant organisms and has established benefits. For example, Lactic Acid Bacteria has established benefits with the treatment of diarrhea, constipation, irritable bowel syndrome, infections (urogenital, urinary and candida). LAB have also been shown to enhance immune system function to help prevent various illnesses and promote lactose digestion. Nevertheless, there is very little conclusive evidence on how much LAB is in sauerkraut and if there is enough present to confer benefits. Purpose: Determine if various serving sizes of homemade sauerkraut (2 Tbsp., 1⁄2 cup, & 1 cup) meets the recommended CFU range in comparison to a control (supplement probiotic). Methods: Sauerkraut was prepared with no starter culture. Modified Lactobacillus Media was used to culture LAB. The capsule serving (0.8g) was diluted with 99.2g PBS (1/100) and 10g of sauerkraut was diluted with 90g PBS (1/10). For serial dilutions, 1mL of each of the samples was diluted into 9 mL MRS broth for the dilutions (10-1-10-10). Then 1mL from each test tube is transferred into corresponding petri dishes. Melted Lactobacillus MRS agar is then mixed into each of the petri dishes. All petri dishes are then placed into a candle light jar and placed in an incubator at 37 degrees Celsius (98.6oF) for 5 days. After five days, the petri dishes with 25-250 visible cultures were counted. The number counted was multiplied by the dilution which gave the total number CFUs/g. The LAB concentration of the sauerkraut was calculated by multiplying the CFU/g times the serving size. Results: The results were calculated as the mean of CFUs recorded from the 3 trials for both the control (supplement) and the sauerkraut. The control group was calculated as a mean of 4.3x107 CFUs with a Relative Standard Deviation (RSD) of 3.5% CFUs. The sauerkraut averages were calculated for each of the serving sizes. The 2 Tbsp. serving has a mean of 1.5x106 (RSD= 32%), the 1⁄2 cup has a mean of 5.9x106 (RSD= 31%), and the 1 cup serving has a mean of 1.2x107 (RSD= 30%). Conclusion: The study concludes that sauerkraut (even the two Tbsp. serving) meets the recommended CFU range. Based on these findings, sauerkraut can be considered a “probiotic superfood”. Keywords: Sauerkraut, probiotic superfood, supplement probiotic, Lactobacillus