Consumption of two whole kiwifruit (Actinide chinensis) per day improves lipid homeostasis, fatty acid metabolism and gut microbiota in healthy rats.

Golden kiwifruit (Actinidia chinensis) peel is a by-product enriched with polyphenols. The effects of fleshes of two Actinidia chinensis fruits (ACF) and fleshes with peels of two Actinidia chinensis fruits (ACFP) on lipid homeostasis, fatty acid metabolism and gut microbiota was investigated in healthy rats. Intervention of ACF and ACFP for 4 weeks significantly reduced total cholesterol, total triglycerides, and increased the high-density lipoprotein levels in rats. ACF and ACFP ameliorated lipid peroxidation in rats, by the lowering hepatic MDA level and enhancing GSH-Px and SOD activities. In addition, ACFP significantly decreased the saturated fatty acids in serum and increased the polyunsaturated fatty acids in hepatic and serum of rats. Analysis of gut microbiota revealed that ACF and ACFP evidently increased the microbial richness and diversity of gut microbiota. The Firmicutes/Bacteroidetes ratio was significantly reduced from 3.04 in ND group to 1.34 and 2.12 in ACF and ACFP groups, respectively. Moreover, ACF and ACFP significantly increased the abundance of beneficial bacteria (Lactobacillus and Barnesiella) and reduced harmful bacteria (Enterococcus, Escherichia, and Staphylococcus). Overall, ACFP exerts more potent health-improving effects than ACF. Our study provides a scientific basis for the development of kiwifruit (including pericarp)-based novel natural products with significant health benefits.

Chemical compositions and α-glucosidase inhibitory effects of anthocyanidins from blueberry, blackcurrant and blue honeysuckle fruits.

The chemical compositions and α-glucosidase inhibitory activities of anthocyanins extracted from blueberry, blackcurrant and blue honeysuckle fruits and their acid hydrolysates (anthocyanidins) were analysed. Those anthocyanins were glycosidic anthocyanins that converted to anthocyanidins during acid hydrolysis, leading to increases in their α-glucosidase inhibitory activities (expressed as IC50 values) from 0.232, 0.152 and 0.188 to 0.113 to 0.005 and 0.025 mg/mL. The potential inhibitory mechanism of these anthocyanidins was then investigated through inhibition kinetics, fluorescence quenching and docking simulations. The results showed the following: 1) all anthocyanidins were mixed-type inhibitors of α-glucosidase and they bind more tightly to free α-glucosidase as compared to the α-glucosidase-substrate complex; 2) anthocyanidin inhibition of α-glucosidase was a static procedure, presumably driven by hydrophobic associations and hydrogen bonding; and 3) all anthocyanidins were inserted into the active site of α-glucosidase and avoided the entrance of p-nitrophenyl-a-D-glucopyranoside. This study is valuable for anthocyanidins as potential α-glucosidase inhibitors.

Antioxidant, antimicrobial, and antiproliferative activity-based comparative study of peel and flesh polyphenols from Actinidia chinensis.

BACKGROUND: Kiwifruit (Actinidia chinensis) peel has been always considered as useless because of the harsh taste. To promote the full utilization of kiwifruit resources it is essential to explore the nutritional benefits of kiwifruit peel. OBJECTIVE: Our studies explored the difference in polyphenolic composition and biological activity including antioxidant, antimicrobial, and antiproliferative activity of the flesh and peel of kiwifruit. DESIGN: Antioxidant activity of the extracted polyphenols of the peel and flesh of A. chinensis was checked by 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis3-ethylbenzothiazoline-6-sulphonic acid (ABTS), hydroxyl ion reduction, and ion chelating ability. Antibacterial activity against Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus and antiproliferative activity against HepG2 was tested in a dose- and time-dependent manner. Liquid chromatography/mass spectrometry (LC/MS) chromatogram of the peel and flesh further differentiated the phenolic acid profile. RESULTS: The pericarp of kiwifruit was found to be more abundant in polyphenols and flavonoids than the flesh, with contents of 12.8 mg/g and 2.7 mg/g, respectively. LC/MS analysis revealed that the catachin, quercetin and epigallocatechin content (the main polyphenols in kiwifruit) in the peel was significantly higher than in the flesh (P < 0.05). The antioxidant and antibacterial activity of the peel was significantly higher when compared to the flesh. Moreover, the proliferation of HepG2 cells was time- and dose-dependently inhibited by kiwifruit polyphenols, with IC50 values of 170 µg/mL and 291 µg/mL for peel and flesh polyphenols after 72 h of treatment time, respectively. CONCLUSION: Kiwifruit peel, with higher content of phenolics and flavonoids, exerts more potent antioxidant, antibacterial, and anticancer activity than the flesh. Our study provides scientific evidence for the development of kiwifruit, especially peel-based, novel natural products with excellent bioactivity.

Effect of Exercise Interventions on Kainate Induced Status Epilepticus and Associated Co-morbidities; A Systematic Review and Meta-Analysis.

PURPOSE: To conduct a systematic review and meta-analysis of studies testing the effect of exercise in Kainic-acid (KA) induced status-epilepticus (SE) and to quantify the efficacy of exercise strategies in the prognosis of SE and co-morbidities. METHODS: Two authors searched online databases (Pubmed and Web of Science) independently for studies testing the efficacy of exercise programs in KA-induced SE models. Reviewers autonomously extracted data on models used, exercise interventions and prognosis in all reported outcomes (behavioral, histological, biochemical and cognitive outcomes). All studies were summarized and relevant outcomes' data were pooled by means of a meta-analysis. RESULTS: Among 14 selected studies; Quantitative analysis of studies with pre-SE exercise interventions showed significant reduction in mortality rate among 76 animals of four studies (RR = 0.57, [95% CI 0.34, 0.95], p = 0.03, I2 = 57%) and seizure rating score among three studies (n = 56) with MD = - 1.04, [95% CI - 2.07, - 0.00], p = 0.05, I2 = 71%. Three studies (n = 62) presented with improved anti-oxidant enzymes' profile (SMD = 0.75, [95% CI 0.55, 2.31], p = 0.0008, I2 = 44%) as a result of exercise intervention. Same intervention failed to show any significant measure for BDNF level and neuroprotection assessed through neuronal number in different brain areas with MD = - 1.22, [95% CI - 136.66, 134.22], p = 0.99, I2 = 0% and SMD = - 0.05, [95% CI - 0.62, 0.52], p = 0.86, I2 = 61% respectively. Qualitative review concluded in the reduction of median seizure score, depression and anxiety-like behaviors with improved cognitive performances in pre-SE exercised animals while improved memory and learning capabilities with increased neurogenesis were observed in post-SE exercised models. CONCLUSIONS: Exercise before SE reduces behavioral seizures and oxidative stress with improvements in cognitive abilities. Post-SE exercise enhances learning and memory with neurogenesis in KA models. More extensive research on morphological and biochemical profiles is needed to explore underlying mechanisms.

Physicochemical responses and microbiological changes of bream (Megalobrama ambycephala) to pectin based coatings enriched with clove essential oil during refrigeration.

The effectiveness of pectin coatings enriched with clove essential oil (CEO), as new edible coatings were investigated to preserve bream (Megalobrama ambycephala) fillets during refrigeration over a period of 15 days. All samples were analyzed for physicochemical (pH, PV, TBA and TVB-N), microbiological (Total viable count, Psychrophilic bacteria, Lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp., H2S producing bacteria) and organoleptic attributes. The results revealed that the CEO incorporation reduced the extent of lipid oxidation, as judged by PV, TBA and TVB-N, thus extending the shelf life of bream fillets by at least 15 days. Moreover, the application of pectin coatings with CEO improved the weight loss, water holding capacity, textural and color attributes of the bream samples significantly compared to untreated sample. Pectin coating along with CEO was effective in inhibiting bacterial growth especially in gram-negative bacteria, while the growth of lactic acid bacteria remained constant for most of the storage period. The effect on the microorganisms during storage was in accordance with biochemical indexes of the quality, representing the viability of these coatings for bream preservation. Thus, the coatings developed in present study could inhibit the development of lipid oxidation during cold storage, representing an option as a seafood preservative.

Comparison and multivariate statistical analysis of anthocyanin composition in Lycium ruthenicum Murray from different regions to trace geographical origins: The case of China.

Anthocyanin composition in forty-five Lycium ruthenicum Murray (LRM) samples grown in China was identified by high-performance liquid chromatography-electrospray ionisation-mass spectrometry (HPLC-ESI-MS) and quantified by HPLC with a diode array detector (HPLC-DAD). The results showed that the overall pattern of anthocyanin composition of LRM from different provinces was the same, while the individual and total anthocyanin concentrations, were significantly different, indicating an important impact of geographical origin on anthocyanin composition, which can be considered as credible indices for LRM classification. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to develop discrimination models for the anthocyanin concentrations. PCA clearly separated the LRM based on its geographical origins. LDA satisfactorily categorized the samples by providing a 100% success rate based on geographical origins. The results obtained could be used to trace the geographical origin of LRM.

Influence of postmortem treatment with nitric oxide on the muscle color and color stability of tilapia (Oreochromis niloticus) fillets.

BACKGROUND: Nitric oxide (NO) has been recognized as pivotal for color and color stability of meat products and has an evident effect on inhibiting microbial growth in processed meat. The use of indirect NO (nitrate/nitrite) in industrial meat curing has potential deleterious effects and great concerns have been expressed over residual nitrite in meat after curing. To find a succedaneum, we have demonstrated the influence of direct NO (saturated NO solution) through euthanasia before slaughter on the fillets color of tilapia and the results suggested that direct NO treatment prior to slaughter is a good procedure to improve the color of tilapia fillets. OBJECTIVE: To further investigate the effect of direct NO on the muscle color and shelf-life of fillets from tilapia, this study was conducted to investigate the muscle color and color stability of tilapia fillets postmortem treated with saturated NO solution and their shelf-life during refrigerated storage. METHODS: Tilapia fillets were immersed in a saturated NO solution for 13 min, vacuum-packed and stored at refrigerated temperature for 15 days. Visual observations, color values and absorption maxima were used to evaluate the muscle color and color stability of tilapia fillets. Total volatile basic nitrogen (TVB-N) values were used to evaluate the shelf-life of tilapia fillets during refrigerated storage. RESULTS: By visual observation, NO treated tilapia fillets showed a brighter red color as compered to control samples after NO-treatment and during the whole storage. The redness (a*) values of NO treated tilapia fillets were significantly increased (P < 0.05) after NO-treatment, continuously increased (P < 0.05) during the earlier 9 days of the storage and remained roughly unchanged during the rest days of the storage. While the a* values of control samples decreased progressively during the storage. NO-treatment effectively improved the muscle color and color stability of tilapia fillets. The peak wavelengths of extract from the muscles of NO treated tilapia fillets increased from 418 nm to 421 nm at 15 d of the storage, while that of control decreased from 418 nm to 410 nm, indicated that color improvement in NO-treated tilapia fillets is mainly due to the formation of MbNO. Moreover, NO-treatment resulted in less TVB-N values than control (16.06 and 21.93 mg of N/100 g at the end of the storage, respectively), prolonging the shelf-life of tilapia fillets. CONCLUSION: The results suggested that postmortem treatment with NO is a good procedure not only for improving the muscle color and color stability but also for prolonging the shelf-life of tilapia fillets during the storage, which is valuable for industrial manufacturing of tilapia and possibly for other fish species.

Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties.

The increasing demand for bio-based materials to be used in food packaging has stimulated the development of novel, environmentally-friendly edible films. Antimicrobial films were developed by incorporating different levels of clove bud essential oil (0.5%, 1.0%, and 1.5%) into the citrus pectin in order to modify the functional properties of the films. Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry analysis (DSC) and X-ray diffraction (XRD) were performed, together with the determination of physical, optical, mechanical, antioxidant and antimicrobial properties of pectin emulsified films. The inclusion of oil significantly enhanced the water barrier properties of the films. Addition of oil leads to more opaque films with relatively heterogeneous microstructure, resulting in an increase in film opacity. The composite films were more resistant to breakage and more flexible than the control films. Differential scanning calorimetry (DSC) demonstrated that films incorporating CEO exhibited improved heat stability with slightly higher degradation temperature, compared with control films. The inhibitory effect of pectin films with CEO was also evaluated on three common foodborne bacteria. These results revealed that clove oil has a good potential to be incorporated into citrus pectin to make antimicrobial edible films or coatings for various food applications.