New infertility therapy effects of polysaccharides from Althaea officinalis leaf with emphasis on characterization, antioxidant and anti-pathogenic activity.

Characterization, antioxidant, anti-pathogenic and infertility therapy effects of polysaccharides from Althaea officinalis (marshmallow) leaf (AOLPS) were investigated. AOLPS was fractionated using ion-exchange chromatography, affording fractions of AOLPS-1, AOLPS-2, AOLPS-3 and AOLPS-4. The fractions were mainly composed of d-galactopyranose (α-(1 â†’ 4)-glycosidic bond) with the average molecular weight of 1220, 2240, 998 and 2670 Da, respectively which means it was a pectin-like polysaccharide. Differential scanning calorimetry (DSC) and Fourier-transform infrared spectroscopy (FT-IR) techniques were employed to characterize the structure of purified polysaccharides. Compared with AOLPS-1, AOLPS-2 and AOLPS-4, AOLPS-3 had higher potential as a natural antioxidant and antimicrobial. At the same time, the infertility therapy effects of four fractions of AOLPS were in the order AOLPS-3 > AOLPS-4 > AOLPS-1 > AOLPS-2. The experimental study provides strong evidence to exploit A. officinalis leaf in food and pharma manufacturing processes and presents new benefit of this plant in infertility therapy.

Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM).

This work investigated the effect of natural antioxidants (ascorbic acid (AA), α-tocopherol (TOC) and orange dietary fibre (ODF)) on oxidative stability, color and sensory properties in uncured hot dogs during chilled storage (3 ± 1 °C 4 weeks). A box-behnken design was employed for analysis of the responses (TBARS, peroxide value, pH, colour, taste and aroma) to obtain optimal conditions. Sausages containing TOC (20 mg/kg) and AA (0.1 %) had lower (0.11 mg malonaldehyde (MAD)/kg) TBARS values than those other combinations. This treatment also showed a peroxide value of 1.53 meq/kg when the experiment was finished. Lightness, redness and yellowness values varied among variables. Treatment with AA (0.1 %) resulted in lower lightness, yellowness and pH values than other treatments. Based on analysis, AA (0.1 %), TOC (20 mg/kg) and ODF (5 %), gave the optimum results. Under these conditions, the actual values were in close agreement with the values predicted by the model.

Optimum extraction of polysaccharides from motherwort leaf and its antioxidant and antimicrobial activities.

Box-Behnken design was employed to optimize the extraction conditions for polysaccharides from the leaves of motherwort (Leonurus cardiaca L.). Three independent variables including extraction temperature (60-100 °C), extraction time (60-120 min), and the ratio of water to raw material (20-60) were investigated. The results revealed that the quadratic and linear terms of three factors had strong effects on the extraction yield of polysaccharides from motherwort leaf. The best extraction conditions for the yield of polysaccharide (LCLP) was extraction temperature of 81.4 °C, time of 106.6 min and the ratio of water to raw material of 45.2. Under the optimal conditions, the extraction yield of LCLP was 9.17 ± 0.39%, which was well matched with value predicted by the model 9.26%. The results indicated that the purified LCLP exerted obvious scavenging effects on free radicals in vitro. Furthermore, motherwort polysaccharides could be used as a novel antimicrobial additive.

Extraction, antioxidant and antilisterial activities of polysaccharides from the flower of viper's bugloss.

The objective of the present research was to investigate the effect of microwave-assisted extraction (MAE) conditions on the extraction yield, antioxidant properties and antilisterial activities of the polysaccharides from the flowers of viper's bugloss (Echium vulgare L.). The four extraction variables, time (40-100min), microwave power (200-800W), temperature (30-70°C), and the ratio of water to raw material (10-70), were optimized using response surface methodology. The experimental data were matched to a second-order polynomial equation. The optimal conditions for MAE of polysaccharides (EVFP) were time 73.8min, microwave power 769.2W, temperature 42.3°C and the ratio of water to raw material 61.4, where the actual yield of EVFP 25.11±0.87% was obtained (versus the value predicted by the model 25.36%). The results indicated that EVFP has significant radical (·OH and ·DPPH) scavenging abilities in vitro assay. Moreover, the antilisterial activity was confirmed against four species of Listeria. EVFP, at a concentration of 5mg/mL, demonstrated great antilisterial properties against Listeria ivanovii and Listeria monocytogenes, with inhibition zones of 10.76±0.32mm and 8.64±0.47mm, respectively.

Optimization of polysaccharides from Zagros oak leaf using RSM: antioxidant and antimicrobial activities.

Ultrasonic assisted-extraction technique was applied to extract the polysaccharide from Zagros oak (Quercus brantii Lindl). The effects of four independent factors (ultrasonic power (X1: 150-300 W), extraction temperature (X2: 50-90°C), extraction time (X3: 30-90 min), and the ratio of water to raw material (X4: 15-45)) on the extraction yield of polysaccharide from the leaves of Q. brantii Lindl (QBLP) were optimized using response surface methodology. The experimental data obtained were fitted to a second-order polynomial equation. The optimal extraction conditions for QBLP were determined as follows: X1: 205.8 W, X2: 81.9°C, X3: 55.6 min and X4: 23.4. Under these optimal conditions, the experimental yield was 19.42 ± 0.53%, which was well matched with the value predicted by the model 19.61%. The results indicated that polysaccharide has strong scavenging activities in vitro on DPPH and hydroxyl radicals. In addition, the QBLP showed good antimicrobial activity at 1.5-2.5mg/mL.

Influence of beet sugar, calcium lactate, and Staphylococcus xylosus (with nitrate reductase activity) on the chemical, microbiological, and sensorial properties of Persian uncured frankfurters.

UNLABELLED: This study investigated the effects of beet sugar (BS), calcium lactate (CL), and Staphylococcus xylosus (SX) on the general characteristics of uncured frankfurters. Minimum residual nitrite was observed in samples with a high level of BS and S. xylosus (8log(10) l0 viable cfu/g) after 2 mo. There was an increase in total aerobic counts in frankfurters after 4 wk. Samples containing higher BS and CL had no Clostridium perfringens at storage time. Histamine content was similar for all treatments except SX. No differences were observed in textural properties among the treatments. Water activity was decreased significantly in treatment CL1+BS2. The results indicated that samples treated with BS or CL had (P < 0.05) taste and sensory attributes considered appropriate by a tasting panel. PRACTICAL APPLICATIONS: Frankfurters are among the most popular meat products in many countries. Health problems (such as cancer) associated with the overconsumption of cured meat have led to searches for new, alternative methods of preservation. Hurdle technology (combinations of beet sugar, calcium lactate, and Staphylococcus xylosus in different concentrations) can be developed for frankfurter processing. Results of this research will be useful for meat manufacturers; however, any new process may affect the strategies chosen for marketing these products.