Comparative analysis of macro- and micro-nutrients of Perilla frutescens var. crispa f. viridis microgreens and germinated seeds.

This study aimed to conduct a comparative analysis of germinated seeds and microgreens derived from Perilla frutescens var. crispa f. viridis, hypothesizing that microgreens would exhibit higher concentrations of nutrients and bioactive compounds compared to their precursors. Perilla frutescens was chosen for its popularity and wide use in Asian cuisine. A series of analytical methods was employed to quantify and qualify various components. The findings indicate that germinated seeds exhibit significantly higher quantities of lipids, proteins, sugars, free amino acids, and minerals, whereas microgreens possess significantly high concentration of vitamins and polyphenols. These results provide valuable insights into the nutritional differences between germinated seeds and microgreens, highlighting their distinct contributions to diet. Specifically, incorporating germinated seeds can enhance macronutrient intake, while microgreens can boost antioxidant intake. These findings can inform the development of targeted dietary recommendations, promoting the inclusion of both germinated seeds and microgreens to meet specific nutritional needs and improve health outcomes.

Quantification of Bisacurone and Curcuminoids in Turmeric Products by Liquid Chromatography Coupled with Tandem Mass Spectrometry.

Turmeric products have many useful physiological functions and are widely used as health food and food ingredient. Here, we report the use of HPLC-ESI-MS/MS to simultaneously quantify bisacurone and three curcuminoids (curcumin, demethoxycurcumin, and bisdemethoxycurcumin) in turmeric products (high viscosity liquid, granular powder, tablet, and solution). The results showed that the standard values and measured values of curcumin in each product were almost same. Demethoxycurcumin and bisdemethoxycurcumin were contained in each products. Meanwhile, the content of bisacurone differed greatly among the products. In particular, the highest amount of bisacurone was found in the turmeric product A (high viscosity liquid, 9.48 g/100 g product). It would become important to consider the bisacurone content in turmeric products.

New benzoic acid and caffeoyl derivatives with anti-inflammatory activities isolated from leaves of Ilex kaushue.

A new benzoic acid, 3-[2-(2-hydroxyphenyl)acetoxy]benzoic acid (1), and two new caffeoyl derivatives, methyl (3E,5Z)-di-O-caffeoylquinate (2) and dhurrin 6'-O-caffeate (3), along with 20 known compounds were isolated from the leaves of Ilex kaushue collected in Vietnam. Their structures were elucidated on the basis of 1 D and 2 D NMR spectroscopy, and high-resolution MS spectrometry. The absolute configuration of 2 and 3 was unambiguously established by comparison of experimental and calculated ECD spectra and/or chemical reactivity. In addition, new compounds were evaluated for inhibitory effects of their tumor necrosis factor-α (TNF-α) production and cell cytotoxicity on lipopolysaccharide-induced RAW264 macrophage cells. All of those moderately suppressed TNF-α production in ratios of approximately 50% or higher at 25-100 µM, without cell cytotoxicity.

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project.

Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the "AsiFood Erasmus+ project" (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology.