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"West Syndrome-Infantile Spasms": Any Kid Situation Report.
Polysaccharides from the fruit of Lycium barbarum (LBPs) are functional molecules with diverse biological functions in vivo and in vitro. This study investigated the long-term consumption of LBPs on host's health in BALB/c mice. Six-week-old male mice (n = 10 each group) were fed either a normal control (NC) diet or supplemented with 200 mg/kg (body weight)/d of LBPs for 14 weeks. Compared with the NC diet, the LBPs diet enhanced the expression of mucin 2 and Claudin5, improved the intestinal barrier morphologically, moreover, promoted the growth of Lactobacillus and strongly increased the production of short-chain fatty acids and IgA (p less then 0.05). Feeding LBPs increased the levels of superoxide dismutase and reduced glutathione in the serum, liver and spleen while decreased the levels of alanine aminotransferase and lysozyme in serum and spleen. Besides, the LBPs diet increased the expression of cytokines including tumor necrosis factor α and interleukin-6 and related mRNA but decreased the level of lysozyme. To sum up, chronic intake of LBPs in BALB/c mice improved the oxidation resistance, changed the immune status especially promoted the intestinal immunity. These results may have important implications for LBPs as functional food supplement and for realizing the potential value of LBPs for host's health.The yeast mannoprotein seripauperin 5 (PAU5) from Saccharomyces cerevisiae is a negative gushing biomarker in sparkling wine with a direct gushing-reducing effect. The knowledge about the influence of the yeast strain and the fermentation conditions on the PAU5 content in the final product could reduce the gushing potential of sparkling wines and avoid economic losses for sparkling wine producers. The potential of 30 different commercially used (sparkling) wine S. cerevisiae strains to produce PAU5 was analyzed by RP-HPLC. The experiments revealed great differences between strains and identified three high-PAU5-producing yeast strains. The influence of different fermentation conditions was analyzed in two selected strains. Cultivation conditions of elevated temperature and lower inoculation density, as well as cultivation under diffuse daylight significantly enhanced PAU5 production by the tested S. cerevisiae strains as compared to standard conditions. However, cultivation as agitated cultures and co-cultivation with Metchnikowia pulcherrima or Torulaspora delbrueckii led to a reduction of PAU5 production as compared to standard conditions.An orthogonal L1643 × 22 test design was applied to select the optimum conditions for extracting flavan-3-ols in grape seeds. Highest yield of flavan-3-ols was achieved with 80% methanol, a ratio [130 (g/mL)] of sample-to-solvent, sonication for 20 min, and extraction at 25 °C for 12 h in darkness. The optimized analytical method for HPLC separation was a multistep gradient elution using 1% formic acid (A) and acetonitrile containing 1% formic acid (B), at a flow rate of 0.6 mL/min in 36 min. Moreover, fourteen flavan-3-ols were separated and identified using HPLC-ESI-MS/MS, including four monomers ((+)-catechin, (-)-epicatechin, epigallocatechin gallate and epicatechin gallate) and ten oligomers (three dimers, four trimers, two tetramers and one pentamer). The optimized method was used to determine flavan-3-ols content and compositions among ten representative cultivars. PX-478 The new wine grape - Beihong, had higher flavan-3-ols content and polymerization than classic wine grapes - Cabernet Sauvignon, Merlot, Semillon and Riesling.Fruta-do-lobo (Solanum lycocarpum St. Hill) is an underutilized native fruit commonly found in the Brazilian Cerrado, very known due to the presence of glycoalkaloids. In this work we evaluated the biochemical changes on carbohydrates, phenolic and alkaloids during ripening of fruta-do-lobo using chromatographic and spectrometric techniques. During ripening, we observed an increase in glucose, fructose and sucrose, while oligosaccharides levels varied. Chlorogenic acid isomers represented 80% of the identified phenolic compounds in unripe stage, but they reduced during ripening, resulting in predominance of p-coumaroylquinic acid (peel and pulp) and 1-O-sinapoyl-glucoside (seeds). Statistical analysis shows that the unripe fractions were richer in alkaloids compounds, which were the most important for antioxidant activity. Molecular network analysis summarizes the compound changes during ripening, especially regarding the alkaloid compounds, with a reduction of around 85% of solamargine abundance. These data show that fruta-do-lobo can presents different chemical compositions due their ripening stage providing support for future research aimed to the application of these compounds in glycemia control or uses of their extracts with higher content of alkaloids compounds.In current study, novel antioxidant and ACE inhibitory peptides were screened from Arthrospira platensis protein hydrolysates (APH) generated by six different proteases, respectively. The purification steps including ultrafiltration membrane and chromatography were guided by ABTS radical scavenging activity (ARSA), hydroxyl radical scavenging activity (HRSA), ferrous ion chelation activity (FICA) and ACE inhibitory activity. A novel antioxidant peptide VTAGLVGGGAGK, which exhibited highest ARSA, HRSA and FICA with EC50 value of 1.08 mg/mL 1.35 mg/mL and 1.24 mg/mL, respectively, was identified from alcalase-APH. Meanwhile, a novel ACE inhibitory peptide PTGNPLSP with the highest ACE inhibitory activity (IC50 = 1.54 mg/mL) was identified from trypsin-APH. Both VTAGLVGGGAGK and PTGNPLSP had strong stability under thermal processing (25-100 °C) and diverse pH conditions (pH 3-11). In addition, the PTGNPLSP was more stable than VTAGLVGGGAGK during in vitro gastrointestinal digestion. Our findings will provide new knowledge for the development of novel natural antioxidants and ACE inhibitors as well as the high-value utilization of Arthrospira platensis protein.Sesame is an oil crop with high nutritional value. Protein is one of the main ingredients of sesame, however research on protein of cold-pressed sesame cake is limited. This study aimed to investigate the effects of ultrasonic pre-treatment (UPT) on physicochemical properties of proteins (yield, solubility, amino acid composition, surface properties, structural and thermal stability) extracted from the cold-pressed sesame cake, after removing lignans by ultrasonic-assisted extraction. By comparison, the extraction yield of protein was significantly (p ＜ 0.05) increased from 22.24% (without UPT) to 25.95% (with UPT), while the purity (54.08% without UPT, 55.43% with UPT), total amount of essential amino acids (22.48% without UPT, 23.10% with UPT) and non-essential amino acids (37.48% without UPT, 36.54% with UPT) were not significantly influenced. Besides, UPT slightly reduced the solubility, foaming capacity and stability (FC and FS) of protein. In addition, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and thermal stability (TG) analysis demonstrated that UPT could disorder and loose protein molecular structure, resulting in the change of morphology, secondary structure and thermal stability. In conclusion, this study provides a way for the separation and future application of sesame cake protein. UPT is a good option to remove the lignans from sesame cake proteins.Cashew nuts are mainly consumed as a roasted and salted snack. Lately, the industry has gained interest in broken kernels because of their added value. In this study, defatted cashew nut flour (DCF) underwent simulated gastrointestinal digestion to obtain a soluble (CDs) and an insoluble (CDi) digested fraction. These fractions, which resulted from the digestion of a complex matrix, were evaluated for antioxidant capacity of bioaccessible compounds (present on the soluble digested fraction, CDs) and their potential prebiotic effect, considering that the insoluble digested fraction (CDi) could be fermented by the microbiota in the gut. The DCF had a high protein content (40.74%), being nutritionally characterized as a balanced source of amino acids, with a predominance of aromatic amino acids (phenylalanine and tyrosine), threonine and histidine. The digested DCF presented 76.90% of the soluble components of low molecular weight (0.1-2 kDa), which is typical of antioxidant peptides. The soluble digested fraction (CDs) significantly increased the antioxidant capacity in relation to flour in the ORAC and ABTS assays and the aqueous extract presented the highest values (526.0 and 76.64 as µmol Trolox Eq./g sample, respectively). The CDs protected 29.03% of the supercoiled DNA band and ratified the potential antioxidant capacity after GID in a physiological assay. In addition, the insoluble digested fraction showed a potential prebiotic effect for Bifdobacterium lactis BB-12. Finally, simulated gastrointestinal digestion improves the bioaccessibility of CDF antioxidant compounds as a complex matrix, containing low molecular weight peptides and phenolic compounds, which become more available to react with reactive oxygen species (ROS). In addition, the potential prebiotic effect of defatted cashew nut flour has yielded a promising solution for the total reuse of broken cashew nut kernel as a functional food ingredient.Eugenia stipitata is a fruit native to the Brazilian Amazonian region, belonging to the Myrtaceae family whose chemical composition has been little evidenced. In this study, we evaluated for the first time the nutritional composition, bioactive compounds and antioxidant properties of two fractions of this fruit. It was observed that the edible fraction had a higher content of minerals such as K, Ca and Mg (827.66 ± 14.51; 107.16 ± 1.54; and 75.65 ± 1.28 mg 100 g-1 dw, respectively), sucrose (38.01 ± 2.94 mg g-1 dw), fructose (17.58 ± 0.80 mg g-1 dw), and maltotetraose (1.63 ± 0.09 mg g-1 dw). In this same fraction, about 30 volatile compounds were found, mainly biciclo(3.2.1)octan-3-one, 6 (2-hydroxyethyl)-, endo-; butanoic acid, 2-methyl-, hexyl ester and p-ocimene. In turn, the seed had the highest number of compounds identified by ESI-LTQ-MS/MS (including vanillic acid, gallic acid hexoside, catechin hexoside, luteolin hexoside, among others), higher content of phenolics (142.43 ± 0.82 mg GAE g-1 dw), flavonoids (43.73 ± 0.23 mg CE g-1 dw), and antioxidant capacity (139.59 ± 2.47; 447.94 ± 2.70; and 100.07 ± 10.50 µM TE g-1 dw for DPPH, ABTS, and ORAC, respectively). These results suggest that Eugenia stipitata has excellent nutritional value and great functional potential, and may contribute to a greater commercial exploitation of this fruit, not only in food, but also in the pharmaceutical and cosmetic industries.Endopleura uchi (Huber) Cuatrec, known as uxi, is a native plant from the Amazon region, which has been used by locals for some pathology treatments. This review aimed to find the main uxi studies carried out in scientific literature. This compilation includes the biological activities that have been proven, parts of the plant that were exploited, as well as its nutritional properties. Uxi fruit has compounds, such as vitamins A and E, minerals, bioactive phenolic and organic acids, along with anti-inflammatory, antioxidant, antibacterial, antidiabetic, and anti-cholesterol actions. Some E. uchi extract activities have been reported, such as α-glucosidase and cyclooxygenases (COX1/COX2) inhibitions, in addition to anti-bactericidal properties. The isocoumarin compound, bergenin is responsible for many of the reported biological activities of this species. E. uchi can be used for manufacturing products in food, pharmaceutical, and cosmetic industries, demonstrating its worth, regional economic growth, along the potential to dominate the worldwide market.
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