PHBV-graft-GMA via reactive extrusion and its use in PHBV/nanocellulose crystal composites.

Reactive extrusion was used for dicumyl peroxide (DCP)-initiated grafting of glycidyl methacrylate (GMA) to poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV). The effects of GMA and DCP content and their weight ratio on the GMA grafting percentage (GP%), the polymer melt viscosity, and the PHBV molecular weight were investigated. FTIR spectroscopy determined that the DCP did indeed initiate GMA grafting. However, the changes in both the zero-shear viscosity (η0) and the molecular weight suggested the existence of crosslinking products in the extruded polymers. A negative correlation between the degree of crystallinity (χc) of the PHBV-g-GMA and the GP% suggested the influence of chain branching on crystallinity. In addition, the GMA content was found as a key factor determining the GP%. The PHBV-g-GMA was used as a matrix polymer in cellulose nanocomposites to evaluate its effects on CNC dispersion and CNC-matrix adhesion relative to the unmodified PHBV matrix. The SEM images and the change in crystallization temperature suggested enhanced dispersion of CNC in a PHBV-g-GMA matrix. However, little increase in strength properties were found with CNC addition suggesting inadequate stress transfer between the matrix and CNCs.

Antihyperglucolipidaemic and anticarbonyl stress properties in green, yellow and red sweet bell peppers (Capsicum annuum L.).

Effect of aqueous methanol extract of different colour sweet bell peppers (Capsicum annuum L.) on parameters of diabesity and carbonyl stress was analysed in vitro. Yellow pepper displayed significantly (p < 0.001) higher intestinal α-glucosidase inhibitory activity than green and red pepper. Porcine pancreatic lipase inhibitory activity was significantly (p < 0.01) high in yellow and red pepper than in green pepper. Green and red pepper inhibited vesperlysine-type advanced glycation end products (AGEs) more potently than yellow pepper; however, pentosidine-type AGEs were similarly inhibited by all three peppers. Yellow and red pepper inhibited lipid peroxidation more potently (p < 0.01) than green pepper. Total polyphenol content and free radicals scavenging activities in yellow and red bell peppers were higher than in green pepper. Total flavonoid content was high in green pepper than that present in yellow and red peppers. Green pepper displayed presence of proanthocyanins; however, oligomeric anthocyanins were detected in yellow and red peppers.

Dosakaya Juice Assuages Development of Sucrose Induced Impaired Glucose Tolerance and Imbalance in Antioxidant Defense.

OBJECTIVE: The objective was to explore the effect of Dosakaya (DK) (Cucumis melo var. chito) juice on sucrose induced dysglycemia and disturbances in antioxidant defense in rats. MATERIALS AND METHODS: Rats were preconditioned with DK juice before administration of sucrose beverage continuously for 1-month. Blood glucose tolerance test and glutathione (GSH) homeostasis pathways in kidney were analyzed in different group of animals at the end of the study. RESULTS: DK juice diffused (P < 0.001) hypertriglyceridemia inducing effect of sucrose and arrested sucrose induced weight gain. It improved glucose tolerance ability by significantly reducing (P < 0.05) first-hour glycemic excursion and decreasing 2 h glycemic load (P < 0.05) following oral glucose tolerance test in sucrose fed animals. Furthermore, disturbances in antioxidant defense mechanisms in terms of GSH homeostasis in kidney were restored due to juice feeding. DK juice administration checked reduction in GSH-S-transferase and glyoxalase-I activity, thus, significantly mitigated lipid peroxidation (P < 0.05), and formation of advanced glycation end-products (P < 0.001) in kidney and serum (P < 0.01). Quantitative analysis of juice found it a rich source of protein and polyphenols. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed the presence of multiple protein bands in whole fruit juice. Therefore, SDS-PAGE protein fingerprint of DK juice may serve as a quality control tool for standardization of juice. CONCLUSION: The whole fruit juice of DK may become cost-effective, affordable health beverage in extenuating ill-health effects of sugar consumption. This is the first report identifying DK juice in preventing development dysglycemia, dyslipidemia, and oxidative stress induced due to chronic sucrose feeding in rats. SUMMARY: Chronic sucrose consumption induced development of dysglycemia and also impaired antioxidant defense mechanism in rats. The oral administration of Dosakaya juice prior to sucrose feeding however, mitigated the development of dysglycemia and impairment in antioxidant defense in rats.