ABSTRACT
The rhizome of giant taro (Alocasia macrorrhiza (L.) Schott), which is a highly adaptable wild plant, is a traditional Chinese herbal medicine. In the current study, the antiproliferative constituents of giant taro were investigated and six new (1-6) and four known piperidine alkaloids (7-10) were isolated from its rhizomes. Their chemical structures and absolute configurations were elucidated using various spectroscopic methods and the Mosher ester method. The isolated alkaloids were screened for the antiproliferative activity through MTT assay. The results indicated that piperidine alkaloids exerted potential antiproliferative activity against HepG2, AGS and MCF-7 tumor cells. Further researches showed that compounds 3-5 dose-dependently decreased the colony formation rate and induced the apoptosis of AGS cells, while compound 4 induced AGS cell death via the proapoptotic pathway. This study demonstrates that the piperidine alkaloids isolated from giant taro exhibit significant antitumor activity, which provides phytochemical evidence for further development and utilization.
Subject(s)
Humans , Alkaloids/pharmacology , Alocasia/chemistry , Piperidines/pharmacology , Plants , Rhizome/chemistryABSTRACT
Scoliid and Voria Tachinidae parasitoid wasps are shown to be able to control the population of the Taro Scarab beetle (Papuanauninodis, Coleoptera: Scarabaeidae) larvae using a newly created continuous-time simulation model based on non-linear ordinary differential equations that track the populations of the beetle’s life cycle stages: egg, larva, pupa, adult and the populations of the two parasitoid wasps. Due to the fact that the scarab beetles are, relatively speaking, long lived it is challenging to drive down the adult population below the environmental carrying capacity. Mortality and predator/prey capture rates are modelled using the Weibull and Pascal probability distribution functions, respectively. We suggest the use of a virus or fungi to drive down the population of the adult beetles, the ambition being to avoid the use of pesticides so as to produce higher quality food that doesn’t damage human health via chemical residues.
ABSTRACT
O objetivo desta pesquisa foi comparar as propriedades do amido nativo de taro (Colocasia esculenta L. Schott), clone Macaquinho, com o seu amido modificado por oxidação para utilização pela indústria alimentícia. As amostras foram avaliadas com base nas alterações referentes à sua morfologia e propriedades funcionais. Os percentuais de grupos carboxila e carbonila obtidos após modificação classificou o tratamento empregado como brando, o qual é determinante para a caracterização funcional desse amido. A microscopia revelou grânulos com formatos circulares e poliédricos, aglomerados, tendo o amido oxidado apresentado grânulos um pouco mais volumosos. O amido oxidado mostrou maior poder de intumescimento e solubilidade na temperatura prevista para gelatinização (75ºC), embora tenha sido superado pelo homólogo nativo em temperatura próxima a 80ºC, com valores máximos para ambos os amidos a 95ºC. O amido oxidado também apresentou maior capacidade de absorção de água e óleo, transparência e propriedades de pasta em relação ao amido nativo. A modificação conduzida evidenciou excelentes vantagens para a indústria alimentícia que necessita de produtos com propriedades específicas em temperaturas mais baixas em virtude da rapidez desejada no preparo de sopas, molhos e sobremesas, entre outros alimentos instantâneos.
The objective of this study was to compare the properties of native starch from taro (Colocasia esculenta L. Schott), clone "Macaquinho" with its starch modified by oxidation to be utilized in the food industry. The samples were evaluated based on the alterations of morphology and functional properties. The percentage of carbonyl and carboxyl groups obtained after modifi cation, classify the applied treatment as mild, and that is a determiningfactor for the functional characterization of starch. Microscopy revealed beads with circular and polyhedral, clusters, where the oxidized starch granules showed a little more bulky. The oxidized starch obtained the highest swelling power and solubility due to gelatinization temperature (75°C), although it has been overcome by the native starch at a temperature close to 80°C, with maximum values for both starches at 95°C. The oxidized starch presented better capability of absorbing water and oils, transparency and paste properties in comparison with native starch. The performed modifi cation presents great advantages for the food industry that needs more products with specifi c properties at lower temperatures, due to the speed required to prepare products such as soups, sauces, desserts, and other instant foods.
Subject(s)
Starch , Colocasia , Functional FoodABSTRACT
Se determinó el efecto depresivo sobre plantas de malanga producidas in vitro del cultivar Amarilla Especial, de los hongos Fusarium oxysporum Schlecht, Rhizoctonia solani Kühn y Sclerotium rolfsii Sacc aislados de plantas infectadas que presentaban síntomas de escaso desarrollo, clorosis, necrosis foliar y pudrición de las raíces. Los tratamientos consistieron en el aislamiento de los tres hongos por separado, la mezcla de los tres hongos y un control sin inocular. Se plantaron plantas previamente aclimatizadas en cámaras que tenían una dimensión de 0,90 x 0,90 x 0,90 m, en bloque completamente al azar con cuatro réplicas. Se inocularon 100 plantas por cada tratamiento y como control se dejaron igual número de plantas sin inocular, se evaluó en cada caso la altura de la planta, el número de raíces por planta y el número de raíces enfermas, y posteriormente se determinó el peso fresco y seco de las raíces y el follaje. Se cosechó a los 10 meses después de la plantación y se evaluaron algunos componentes del rendimiento, como el número de cormos y cormelos y su peso fresco, al igual que la intensidad de los daños en el momento de la cosecha. Los resultados mostraron que los hongos fitopatógenos Fusarium oxysporum Schlecht, Rhizoctonia solani Kühn y Sclerotium rolfsii Sacc asociados a las pudriciones secas, ocasionaron un efecto depresivo en las plantas de malanga producidas in vitro cultivadas en cámaras. La mezcla de estos tres hongos resultó muy agresiva, lo que provocó en las plantas una disminución en la altura, el peso fresco del follaje y en el número de raíces, cormos y cormelos.
Depressive effect was determined on plants produced in vitro taro cultivar 'Amarilla Especial', fungi Fusarium oxysporum Schlecht, Rhizoctonia solani Kühn and Sclerotium rolfsii Sacc isolated from infected plants with symptoms of poor development, chlorosis, leaf necrosis and rot the roots. Treatments consisted of the isolation of the three fungi separately, the mixture of the three fungi and uninoculated control. Previously acclimatized plants were planted in chambers had dimensions 0.90 x 0.90 x 0.90 m, in randomized complete block with four replications. 100 plants were inoculated for each treatment and control is left as an equal number of uninoculated plants was evaluated in each case the plant height, number of roots per plant and number of diseased roots and subsequently determined the fresh weight and dry the roots and foliage. Was harvested at 10 months after planting and assessed some components of performance, as the number of corms and cormels and their fresh weight, as the intensity of damage at the time of harvest. The results showed that the fungal pathogens Fusarium oxysporum Schlecht, Rhizoctonia solani Kühn and Sclerotium rolfsii Sacc associated with dry rot caused a depressive effect on taro plants grown in vitro produced cameras. The mixture of these three fungi was very aggressive, resulting in reduced plant height, fresh weight of leaves and number of roots, corms and cormels.
Subject(s)
Xanthosoma/adverse effects , Xanthosoma/parasitology , Xanthosoma/toxicity , Xanthosoma/ultrastructure , Agaricales/classification , Agaricales/chemistryABSTRACT
El objetivo del presente trabajo fue evaluar las propiedades físicas y nutricionales de las harinas extrudidas de plátano verde, ocumo chino o taro y sus mezclas con maíz, para diversificar la producción y el uso potencial en la agroindustria. El plan de investigación se realizó con un extrusor de laboratorio, tipo monotornillo a una temperatura de alimentación 75 ºC, temperatura del barril y de la matriz 180 ºC, velocidad del tornillo 120 rpm y 16 por ciento en el contenido de humedad de las harinas. Bajo estas condiciones, se obtuvo a partir de la harina de plátano verde un extrudido de alta densidad y bajo índice de expansión, mientras que con las mezclas por separado de la harina de ocumo chino y de plátano verde con un 80 por ciento de la harina de maíz blanco, resultaron extrudidos con baja densidad y alto índice de expansión, encontrándose diferencias estadísticamente significativas (p< 0,05) en las medidas del color (L). Con relación a la composición nutricional, se determino que todos los extrudidos presentaron un alto contenido de almidón resistente (22 por ciento) y variaciones en el contenido de fibra dietética en el intervalo de 8,4 por ciento a 2,88 por ciento. En conclusión los extrudidos de plátano verde por su aporte en almidón resistente, fibra dietética y una digestión lenta del almidón, se podrían recomendar en alimentos precocidos para regimenes especiales de alimentación. La obtención de extrudidos de ocumo chino permitiría diversificar el uso potencial de este rubro en la industria de alimentos.
The object of the present study, was to evaluate the physical and nutritional properties of the extruded flours ofgreen plantain, taro, and their mixture with corn, to diversify the production and the potential use in the agro industry The researching plan was made with a laboratory extruder single screwed type; to a feeding temperature of 75 ºC, barrel and matrix temperature of 180 ºC, screw speed of 120 rpm, and an humidity content of 16 percent in the flours. Under these conditions, it was obtained an green plantain flour based extrusion, of high density and low ratio of expansion; in the meantime, the separated mixtures of taro and green plantain with an 80 percent white corn flour, gave as results extrudates with low density and high level of expansion, and statistically significant differences were found (p< 0,05) in the color measure (L). In relation with the nutritional composition, it was determined that all the extrudates presented a high content of resistant starch (22 percent), and variations in the content of dietary fiber in the interval from 8,4 percent to 2,88 percent. Finally, the green plantain extrudates, for their contribution in resistant starch, dietary fiber and slow digestion of starch; could be recommended in precooked foods for special nutrition regimes. The obtention of taro extrudates, would allow to diversify the potential use of this product in the food industry.
Subject(s)
Starch/analysis , Colocasia/growth & development , Colocasia/chemistry , Flour/analysis , Musa/growth & development , Musa/chemistry , Physical Phenomena , Zea mays/chemistry , Food Analysis , Nutritional SciencesABSTRACT
Complementary and alternative medicine (CAM) is making waves all over the world nowadays. The National Institute of Health started an office of alternative medicine in 1992 and established the National Center for CAM (NCCAM) in 1998. The annual budget has increased to 113.3 million dollars. The NCCAM has founded the Office of International Alternative Medicine (OIHR), to support collaborative work with countries other than USA. In 2003, 10 international planning grants were awarded which included a collaboration with Keio University in Japan.<br>In most of Asian countries except for Japan, the government supports promotion of its own traditional medicines. When European medicine came from Holland to Japan, in the Edo period, Japanese doctors quickly adopted European ways and mixed them with traditional Kampo medicine. For example, Seishu Hanaoka combined surgery with Kampo, for the benefit of his patients.<br>Taro Takemi pointed out Kampo drugs should be used in Kampo ways, and not in western medical ways. To globalize Kampo, first of all, Kampo should be more visible both in Japan and in the world. Secondly, the government's support is essential. Thirdly, public enlightenment concerning Kampo is necessary. Many people actually confuse Kampo, with dietary supplements. Fourthly, we need faculty members in universities, who can introduce Kampo as a part of Japan's medical culture. Lastly, Japan should contribute more to the development of traditional medicine in Asia.<br>Kampo is a definitive model of integrative medicine in our world. We must introduce this traditional heritage and treasure, globally.