Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage.

In this study, we investigated the effect of electron beam irradiation on the physicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeks of refrigerated storage at 4°C. The five doses of e-beam irradiation applied were: 0 kGy (control) and 1, 2, 3, and 4 kGy. All the experimental treatments led to a significant decrease in pH values during the storage period of 60 days (P<0.05). The 2-kGy treatment caused a significant (P<0.05) decrease in pH value, bacterial growth (total plate count, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli), and thiobarbituric acid-reactive substances values than other irradiated fermented sausage batches during the study. Irradiation did not affect the water activity value of the fermented sausage samples. For color characteristics, 3 kGy exhibited significantly lower (P<0.05) L* (lightness) values than other irradiation treatments. A similar trend of significantly lower (P<0.05) a* (redness) and b* (yellowness) values was observed in all irradiated treatments than in the control. All the treatments showed no significant differences (P>0.05) in scores in sensory attributes (color and sourness); however, fermented sausage irradiated with 3 kGy had the highest sensory characteristics (overall acceptability) at the end of the storage period. In conclusion, 1, 2, and 3 kGy irradiation treatments can be beneficial for inhibiting lipid oxidation, controlling microbial growth, and maintaining sensory attributes of fermented sausage during storage, thereby enhancing their food safety and shelf stability.

Exploration of the Antioxidant Chemical Constituents and Antioxidant Performance of Various Solvent Extracts of Eighteen Plants.

This study examined the antioxidant chemical constituents (total phenolic and total flavonoid contents) and antioxidant activities [1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging, and ferric reducing antioxidant power (FRAP)] of different solvent extracts of eighteen functional plants. The active components of the target plants were extracted using four different solvents (methanol, ethanol, chloroform, and water). Mentha piperascens leaf exhibited a higher total phenolic content (chloroform and water extracts), total flavonoid content (all solvent extracts), DPPH radical scavenging activity (methanol, ethanol, and water extracts), ABTS radical scavenging activity (water extract), and FRAP radical scavenging activity (water extract) (in all solvent extracts). Similarly, Petasites japonicas root was another excellent and competent extract with a high total flavonoid content (in all four solvent extracts), DPPH and ABTS radical scavenging activity (methanol, ethanol, and water extracts), and FRAP activity (methanol, ethanol, and water extracts) (in all solvent extracts). Rubus coreanus fruit had the highest total phenolic content (methanol, ethanol, and water extracts), DPPH and ABTS radical scavenging activate (in all solvent extracts), and FRAP in its water extract were the two most effective functional plants. Based on the abundance of antioxidant chemical constituents and the most potent antioxidant activity demonstrated in this study, extracts from M. piperascens leaf, P. japonicas root, and R. coreanus fruit appear to be promising candidates to meet the current demand for natural preservatives in food and pharmaceutical industries.

Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage.

The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4°C) storage period. Treatments were vacuum-packed (control), 25% CO2/75% N2 (MAP1), 50% CO2/50% N2 (MAP2), 70% CO2/30% N2 (MAP3), and 100% CO2 (MAP4). All MAP samples regardless of their CO2 composition significantly (p<0.05) decreased in pH, aw, total plate count, and lactic acid bacteria count values as compared to the vacuum-package during storage. The Enterobacteriaceae count in all MAP packaging was significantly (p<0.05) lower than the vacuum-packed samples and counts in MAP3 and MAP4 samples were markedly (p<0.05) lower than all other treatments in prolonged storage of 15 and 45 days. Based on the thiobarbituric acid reactive substance content at day 15 and 30 storage time, treatments are ranked as follows: Vacuum-packed>MAP1>MAP2>MAP3>MAP4. The a* of MAP4 was higher than all other treatments. In the final storage days, no variation was exhibited (p>0.05) among treatments in lactic acid aroma and sourness, and MAP2 samples had the lowest (p<0.05) overall acceptability. The use of MAPs with an increase in the CO2 from MAP1 to MAP4 samples can help in better microbial inhibition than vacuum package, and 70% CO2/30% N2 (MAP3) and 100% CO2 (MAP4) were effective to maintain several quality parameters (aw, pH, microbial inhibition, stability against lipid oxidation, and instrumental color traits) and extend the shelf life of dry fermented sausage.

Ethanolic Extract of Moringa stenopetala Leaves Enhances the Quality Characteristics and Shelf-Life of Vacuum-Packed Pork Patty during Refrigeration Storage.

Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of Moringa stenopetala leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without any preservative) and patties blended with 0.1% MLE (MLE1), 0.05% MLE (MLE2), and 0.2% potassium sorbate (PS). Patties incorporated with 0.05 and 0.1% MLE scored significantly lower (P<0.05) pH values compared with the control at the final storage time and thiobarbituric acid reactive values as compared to both the control and PS treated patties throughout the study period. Moreover, patties added with MLE had a significantly lower (P<0.05) total plate count than the control and the count decreased concomitantly with an increase in MLE concentration. The addition of MLE (0.1 and 0.05%) presented significantly higher (P<0.05) redness (a*) values than the control across storage time. Sensory attributes of samples did not vary significantly (P>0.05), and all treatments had similar overall acceptability scores during storage. In conclusion, incorporation of 0.1% and 0.05% MLE suppressed microbial growth and delayed the onset of oxidative rancidity in pork patties during storage without any effect on the sensorial properties and overall acceptability. As an organic preservative, MLE can help in extending the shelf life of pork patties to satisfy the demands of modern consumers for organic, healthy, and safe food ingredients.

Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening.

This research investigated the physio-chemical and microbial quality characteristics of dry fermented sausage from selected Pediococcus strains: P. acidiliactici (PE1) and P. pentosaceus (PE2) as compared to commercial starter culture (COS) during fermentation and ripening. Treatments showed no substantial variation (p<0.05) in water activity (aw) values across the study period. PE1 and PE2 treatments exhibited similar (p>0.05) pH values and presented remarkable (p<0.05) lower volatile basic nitrogen (VBN) and thiobarbituric acid reactive (TBARS) content than COS treatment throughout the ripening period. However, the pH values in COS batch were considerably lower than others. PE1 samples presented a significant highest (p<0.05) counts both in lactic acid bacteria (LAB) and total plate count (TPC) than COS and PE2 treatments at 7 days fermentation, and it resulted in a similar and higher TPC count as COS after the ripening period. After the ripening process, treatments are ordered based on LAB counts as follows: COS>PE1>PE2. All batches presented similar redness and yellowness attributes since the 7 days of fermentation and in lightness across the study period. Treatments were similar (p>0.05) in springiness and chewiness traits across the study period and in hardness characteristics in the ripened products. Cohesiveness was higher in PE1 and COS batches. No variation (p>0.05) in aroma and sourness sensory attributes of treatments. The color attribute was highest (p<0.05) in PE1 and PE2 treatments and PE1 had the highest overall acceptability. The overall outstanding merit exhibited by PE1 can be utilized in the commercial production of high-quality dry fermented sausage.

Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period.

The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria (LAB) starter cultures: Pediococcus pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characteristics, and sensory quality of dry fermented sausages after 21 days of drying and ripening period. Treatments added with PP and LP2 strains showed a significant higher (p<0.05) LAB and total plat counts, and water activity (aw) of all three treatments was below 0.85 after the completion of the ripening process. A significant variation (p<0.05) in pH values of treatments was exhibited due to the difference in acidification capacity of the LAB strains: LP2PP>LP2. Substantial variations (p<0.05) in shear force values were detected amongst three batches (LP2>LP1>PP). In sensory attributes, PP treated samples had significantly higher (p<0.05) color and overall acceptability scores. The current findings proved how important the optimal assortment of starter culture. Inoculation with PP produced importantly beneficial effects on sensory quality improvement of dry fermented sausage.

Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages.

In this study, fermented sausage prepared by inoculating different strains of Lactobacillus sakei was assessed for their physiochemical, microbiological, and textural characteristics during fermentation and ripening. Five treatments were prepared: Control (commercial starter culture, C), L. sakei Korean Collection for Type Cultures (KCTC)-3802 (S1), L. sakei KCTC-3598 (S2), L. sakei KCTC-5053 (S3), and L. sakei KCTC-3603 (S4). The different strains of L. sakei did not show substantial differences (P>0.05) in pH values for dry fermented sausages at the end of the ripening period. Water activity (aw) values for all treatments were below 0.85 (P<0.05). Total viable count at the end of the study decreased in all L. sakei starter culture inoculated fermented sausages as S3> S2> S1> S4. High values of lactic acid bacteria (LAB) count and hardness were observed in the S2 batch as compared to other L. sakei inoculated treatments at the end of ripening (21st day). S3 inoculated with L. sakei strain exhibited significantly (P<0.05) higher value of a* (redness). A significant difference (P<0.05) in thiobarbituric acid reactive substances was exhibited in the following order: S4> S2> S1> S3> C. This study suggests that inoculation of S3 (L. sakei KCTC-5053) strain can improve the red color and reduce lipid oxidation while S2 enhances better microbiological quality as LAB. Incorporation of S3 and S2 strains accordingly can be helpful to enhance the quality of dry fermented sausages.

Effects of the Appropriate Addition of Antioxidants from Pinus densiflora and Mentha canadensis Extracts on Methane Emission and Rumen Fermentation.

This study aimed to investigate the optimal addition of terpene-based Pinus densiflora and Mentha canadensis extracts, with antioxidant and methane reduction effects, as feed supplements to ruminants. Two cannulated steers (450 ± 30 kg), consuming Timothy Hay and a commercial concentrate (60:40, w/w) twice daily (at 09:00 and 17:30) at 2% of body weight, with free access to water and a mineral block, were used as rumen fluid donors. In vitro fermentation experiments, with Timothy Hay as the substrate, were conducted with P. densiflora and M. canadensis extracts as supplements to achieve concentrations of 30, 50, and 70 mg/L on a Timothy Hay basis. Fibrobacter succinogenes decreased in proportion upon P. densiflora and M. canadensis extract supplementation at 50 mg/L, while the dry matter degradability of the feed was not significantly different (p < 0.05). Methane emission was significantly lower in the 50 and 70 mg/L treatment groups, for both extracts, at 12 h (p < 0.05). Based on methane production and antioxidant activity, our study suggests that 30 mg/L addition is the most appropriate level of supplementation.

In Vitro Antimicrobial Activity of Different Solvent Extracts from Moringa stenopetala Leaves.

This study was conducted to investigate the antimicrobial activities of different solvent extracts of Moringa stenopetala (MS) leaves against nine selected pathogenic microorganisms. The disc diffusion method was used to assess antimicrobial activity and determine minimum inhibitory concentrations (MIC). Methanol, and chloroform extracts showed significant inhibitory activity against Klebsiella pneumoniae and Bacillus cereus. The greatest antimicrobial activity, determined by lowest MIC values (62.5 µg/mL), was observed for inhibition of C. albicans by the ethanol extract and Streptococcus pneumoniae by the methanol extract. The MICs of chloroform extract were 125 µg/mL against Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and B. cereus. Water extract showed the lowest inhibition against these microorganisms, with MIC values of 250 µg/mL. The data presented in this study suggest that MS leaves have great potential in the development of food preservatives and antibiotic drugs.

Evaluation of Antioxidant and Antimicrobial Activities of Ethanol Extracts of Three Kinds of Strawberries.

The antioxidant and antimicrobial activities of three kinds of strawberry ethanol extracts from Robus corchorifolius L. f. (RCL), Rubus parvifolius L. var. parvifolius (RPL), and Duchesnea chrysantha Miq. (DCM) were investigated. The RPL was highest (P<0.05) in phenolic, flavonoid, and anthocyanin contents. 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities of RPL and DCM extracts were higher than that of RCL (P<0.05). Hydrogen peroxide scavenging activity of RPL was high compared to DCM and RCL (P<0.05). RCL exhibited a significant (P<0.05) potent antioxidant activity in nitric oxide radical inhibition. Inhibition diameter zone (nearest mm) of extracts against the test bacteria ranged from 11.5 in RCL to 12.5 in DCM against Staphylococcus aureus, from 10.5 in RCL to 13.5 in DCM against Streptococcus pneumoniae, from 8.5 in DCM to 10.5 in RCL against Escherichia coli, and the same inhibition of 10 mm in three of the extracts against Klebsiella pneumoniae. However, there was no inhibition against fungi Aspergillus niger and Candida albicans. Three of the extracts had the same minimum inhibitory concentration values of 12.50, 12.50, and 6.25 µg/mL against S. aureus, K. pneumoniae, and S. pneumoniae, respectively. On the other hand, MIC values of 12.50, 12.50, and 6.50 µg/mL were recorded for RPL, DCM, and RCL against E. coli, respectively. The result of present study revealed that extracts from three kinds of strawberries could be potential candidates as antioxidant and antimicrobial sources for functional food industries.

Ethanol Extracts from Mistletoe (Viscum album L.) Act as Natural Antioxidants and Antimicrobial Agents in Uncooked Pork Patties during Refrigerated Storage.

The antioxidant potential of mistletoe (Viscum album L. var. coloratum Ohwi; VAL) extract in uncooked pork patties was evaluated. Three concentrations of VAL extract (0.1 [T1], 0.5% [T2] and 1.0% [T3]) along with 0.02% ascorbic acid as a positive control (V) were added to ground pork and pork patties were prepared. Incorporation of VAL extract decreased (p<0.05) the pH of the pork patties throughout the storage time and reduced (p<0.01) the thiobarbituric acid reactive substance values after day 14 of storage. Total plate counts of the VAL extract-treated samples and V-treated samples were also significantly lower (p<0.01) than that of the control (C) throughout the storage period. In addition, odor scores of the VAL extract-treated patties were lower than those of the C- or V-treated samples on 3rd day of the storage period. These results demonstrated that the VAL extract acts as a natural antioxidant in uncooked pork products.

Protective effect of centipedegrass against Aß oligomerization and Aß-mediated cell death in PC12 cells.

CONTEXT: Alzheimer's disease (AD) is a neurodegenerative disorder characterized by the abnormal accumulation of ß-amyloid (Aß). Multiple Aß-aggregated species have been identified, and neurotoxicity appears to be correlated with the amount of non-fibrillar oligomers. Potent inhibitors of Aß oligomer formation or Aß-induced cell toxicity have emerged as attractive means of therapeutic intervention. Eremochloa ophiuroide Hack. (Poaceae), also known as centipedegrass (CG), originates from China and South America and is reported to contain several C-glycosyl flavones and phenolic constituents. OBJECTIVE: We investigated whether CG could suppress Aß aggregation, BACE1 activity, and toxicity at neuronal cell. MATERIALS AND METHODS: The inhibitory effect of CG extracts toward aggregation of Aß42 was investigated in the absence and presence of 50 µg/mL CG. We investigated the inhibitory effects of CG (0-5 µg/mL) on BACE1 using fluorescence resonance energy transfer (FRET)-based assay. The effects of CG (0-75 µg/mL) on Aß42-induced neurotoxicity were examined in PC12 cells in the presence or absence of maysin and its derivatives of CG. RESULTS: We isolated EA-CG fraction (70% MeOH fraction from EtOAc extracts) from methanol extracts of CG, which contained approximately 60% maysin and its derivatives. In the present studies, we found that several Aß oligomeric forms such as the monomer, dimer, trimer, and highly aggregated oligomeric forms were remarkably inhibited in the presence of 50 µg/mL of EA-CG. EA-CG also inhibited BACE1 enzyme activity in a dose-dependent manner. EA-CG treatment generated approximately 50% or 85% inhibition to the control at the tested concentrations of 1 or 5 µg/mL, respectively. Moreover, the neurotoxicity induced by Aß42 was significantly reduced by treatment of EA-CG, and the 75 µg/mL EA-CG treatment significantly increased cell viability up to 82.5%. DISCUSSION AND CONCLUSION: These results suggested that the anti-Alzheimer's effects of CG occurred through inhibition of neuronal cell death by intervening with oligomeric Aß formation and reducing BACE1 activity. Maysin in CG could be an excellent therapeutic candidate for the prevention of AD.

Profile of Hanwoo Steer Carcass Characteristics, Meat Quality and Fatty Acid Composition after Feeding Italian Ryegrass Silage.

The objective of this work was to evaluate the growth performance, feed intake, slaughter characteristics, meat quantity and quality characteristics of Hanwoo steers fed with Italian ryegrass (IRG) silage (TRT). IRG silage consisted 11.70% protein, 2.84% ether extract, 53.50% dry matter digestibility and 63.34% total digestible nutrients. The daily weight gain and feed conversion ratio of TRT were significantly (p<0.01) higher than that of control diet (CON; fed rice straw) in the whole periods. However, the slaughter weight, dressing percentage, quantity grade and quantity traits (marbling score, meat color, fat color, and quality grade) of either TRT or CON were similar. Meat fed TRT diet showed higher crude fat and lightness (L*) value and lower moisture content and pH value compared with the CON diet (p<0.05). Overall the carcass yield was 12.5% higher than CON diet.

Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°c.

Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE b* and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% CO2 for 90 days at 10°C have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of CO2.

Coprinus comatus cap inhibits adipocyte differentiation via regulation of PPARγ and Akt signaling pathway.

This study assessed the effects of Coprinus comatus cap (CCC) on adipogenesis in 3T3-L1 adipocytes and the effects of CCC on the development of diet-induced obesity in rats. Here, we showed that the CCC has an inhibitory effect on the adipocyte differentiation of 3T3-L1 cells, resulting in a significant decrease in lipid accumulation through the downregulation of several adipocyte specific-transcription factors, including CCAAT/enhancer binding protein ß, C/EBPδ, and peroxisome proliferator-activated receptor gamma (PPARγ). Moreover, treatment with CCC during adipocyte differentiation induced a significant down-regulation of PPARγ and adipogenic target genes, including adipocyte protein 2, lipoprotein lipase, and adiponectin. Interestingly, the CCC treatment of the 3T3-L1 adipocytes suppressed the insulin-stimulated Akt and GSK3ß phosphorylation, and these effects were stronger in the presence of an inhibitor of Akt phosphorylation, LY294002, suggesting that CCC inhibited adipocyte differentiation through the down-regulation of Akt signaling. In the animal study, CCC administration significantly reduced the body weight and adipose tissue weight of rats fed a high fat diet (HFD) and attenuated lipid accumulation in the adipose tissues of the HFD-induced obese rats. The size of the adipocyte in the epididymal fat of the CCC fed rats was significantly smaller than in the HFD rats. CCC treatment significantly reduced the total cholesterol and triglyceride levels in the serum of HFD rats. These results strongly indicated that the CCC-mediated decrease in body weight was due to a reduction in adipose tissue mass. The expression level of PPARγ and phospho-Akt was significantly lower in the CCC-treated HFD rats than that in the HFD obesity rats. These results suggested that CCC inhibited adipocyte differentiation by the down-regulation of major transcription factor involved in the adipogenesis pathway including PPARγ through the regulation of the Akt pathway in 3T3-L1 cells and HFD adipose tissue.

Sasa borealis stem extract attenuates hepatic steatosis in high-fat diet-induced obese rats.

The aim of the current study is to examine the improving effect of Sasa borealis stem (SBS) extract extracts on high-fat diet (HFD)-induced hepatic steatosis in rats. To determine the hepatoprotective effect of SBS, we fed rats a normal regular diet (ND), HFD, and HFD supplemented with 150 mg/kg body weight (BW) SBS extracts for five weeks. We found that the body weight and liver weight of rats in the HFD + SBS group were significantly lower than those in the HFD group. Significantly lower serum total cholesterol (TC) and triglyceride (TG) concentrations were observed in the SBS-supplemented group compared with the HFD group. We also found that the HFD supplemented with SBS group showed dramatically reduced hepatic lipid accumulation compared to the HFD alone group, and administration of SBS resulted in dramatic suppression of TG, TC in the HFD-induced fatty liver. In liver gene expression within the SBS treated group, PPARα was significantly increased and SREBP-1c was significantly suppressed. SBS induced a significant decrease in the hepatic mRNA levels of PPARγ, FAS, ACC1, and DGAT2. In conclusion, SBS improved cholesterol metabolism, decreased lipogenesis, and increased lipid oxidation in HFD-induced hepatic steatosis in rats, implying a potential application in treatment of non-alcoholic fatty liver disease.

In vitro anti-osteoporosis properties of diverse Korean Drynariae rhizoma phenolic extracts.

Drynariae rhizoma has been used to prevent bone loss that occurs with increasing age. However, the chemical compounds in extracts that act on bone metabolism in herbal medicine are poorly understood. This study aimed to investigate and compare the extraction efficacy of polyphenolic compounds, antioxidant activity, and in vitro anti-osteoporosis properties of water extract (DR-DW) and ethanol extract (DR-EtOH) from D. rhizoma. Total phenolics and flavonoids were better extracted with 70% EtOH, and this extraction method also resulted in higher antioxidant activity and in vitro anti-osteoporosis properties in these extracts. In particular, the contents of phloroglucinol, protocatechuic acid ethyl ester, 2-amino-3,4-dimethyl-benzoic acid, 3-(3,5-dimethyl-pyrazol-1-yl)-benzoic acid, chlorogenic acid, syringic acid, trans-ferulic acid, (-)-epigallocatechin, epigallocatechin gallate, quercetin dehydrate, luteolin and emodin in DR-EtOH were higher than those in DR-DW. These results indicated that DR-EtOH could be a good source of natural herbs with anti-osteoporosis properties.

Schisandra chinensis prevents alcohol-induced fatty liver disease in rats.

Schisandra chinensis (SC), a traditional herbal medicine, has been prescribed for patients suffering from various liver diseases, including hepatic cancer, hypercholesterolemia, and CCl4-induced liver injury. We investigated whether SC extract has a protective effect on alcohol-induced fatty liver and studied its underlying mechanisms. Rats were fed with ethanol by intragastric administration every day for 5 weeks to induce alcoholic fatty liver. Ethanol treatment resulted in a significant increase in alanine aminotransferase, aspartate aminotransferase, and hepatic triglyceride (TG) levels and caused fatty degeneration of liver. Ethanol administration also elevated serum TG and total cholesterol (TC) and decreased high-density lipoprotein (HDL) cholesterol levels. However, after administration of ethanol plus SC extracts, the ethanol-induced elevation in liver TC and TG levels was reversed. Elevation in serum TG was not observed after treatment with SC. Moreover, compared with the ethanol-fed group, the rats administered ethanol along with SC extracts for 5 weeks showed attenuated fatty degeneration and an altered lipid profile with decreased serum TC and TG, and increased HDL cholesterol levels. Chronic ethanol consumption did not affect peroxisome proliferator-activated receptor γ (PPARγ) levels, but it decreased PPARα and phospho-AMP-activated protein kinase (AMPK) levels in the liver. However, SC prevented the ethanol-induced decrease in PPARα expression and induced a significant decrease in sterol regulatory element-binding protein-1 expression and increase in phospho-AMPK expression in rats with alcoholic fatty liver. SC administration resulted in a significant decrease in intracellular lipid accumulation in hepatocytes along with a decrease in serum TG levels, and it reversed fatty liver to normal conditions, as measured by biochemical and histological analyses. Our results indicate that the protective effect of SC is accompanied by a significant increase in phospho-AMPK and PPARα expression in hepatic tissue of alcoholic rats, thereby suggesting that SC has the ability to prevent ethanol-induced fatty liver, possibly through activation of AMPK and PPARα signaling.

Phenolic composition, antioxidant activity and anti-adipogenic effect of hot water extract from safflower (Carthamus tinctorius L.) seed.

This study was to evaluate the phenolic content and composition of Carthamus tinctorius L. seed extract (CSE) and to further assess its antioxidant and anti-adipogenic activities using various radical scavenging systems and 3T3-L1 cells. Our results show that the total phenolic and flavonoid contents of CSE were 126.0 ± 2.4 mg GAE/g and 62.2 ± 1.9 mg QE/g, respectively. The major phenolic compounds in CSE was (-)-epigallocatechin (109.62 mg/g), with a 4-hydroxy benzhydrazide derivative and gallocatechin present at 18.28 mg/g and 17.02 mg/g, respectively. CSE exhibited remarkable radical scavenging activities, FRAP (ferric reducing antioxidant power) and reducing power in a dose-dependent manner. Moreover, the oxygen radical absorbance capacity (ORAC) value of CSE (0.1 mg/mL) was 62.9 ± 4.7 µM TE (trolox equivalent)/g. During adipogenesis, CSE significantly inhibited fat accumulation in 3T3-L1 cells compared with control cells. Overall, these results indicate that CSE might be a valuable source of bioactive compounds that impart functional food and natural antioxidant properties.

Blueberry peel extracts inhibit adipogenesis in 3T3-L1 cells and reduce high-fat diet-induced obesity.

This study examined the anti-obesity effect and mechanism of action of blueberry peel extracts (BPE) in 3T3-L1 cells and high-fat diet (HFD)-induced obese rats. The levels of lipid accumulation were measured, along with the changes in the expression of genes and proteins associated with adipocyte differentiation in 3T3-L1 cells. Evidenced by Oil-red O staining and triglyceride assay, BPE dose-dependently inhibited lipid accumulation at concentrations of 0, 50, and 200 µg/ml. BPE decreased the expression of the key adipocyte differentiation regulator C/EBPß, as well as the C/EBPα and PPARγ genes, during the differentiation of preadipocytes into adipocytes. Moreover, BPE down-regulated adipocyte-specific genes such as aP2 and FAS compared with control adipocytes. The specific mechanism mediating the effects of BP revealed that insulin-stimulated phosphorylation of Akt was strongly decreased, and its downstream substrate, phospho-GSK3ß, was downregulated by BPE treatment in 3T3-L1 cells. Together, these data indicated that BP exerted anti-adipogenic activity by inhibiting the expression of PPARγ and C/EBPß and the Akt signaling pathway in 3T3-L1 adipocytes. Next, we investigated whether BP extracts attenuated HFD-induced obesity in rats. Oral administration of BPE reduced HFD-induced body weight gain significantly without affecting food intake. The epididymal or perirenal adipose tissue weights were lower in rats on an HFD plus BPE compared with the tissue weights of HFD-induced obese rats. Total cholesterol and triglyceride levels in the rats fed BPE were modestly reduced, and the HDL-cholesterol level was significantly increased in HFD plus BP-fed rats compared with those of HFD-fed rats. Taken together, these results demonstrated an inhibitory effect of BP on adipogenesis through the down-regulation of C/EBPß, C/EBPα, and PPARγ and the reduction of the phospho-Akt adipogenic factor in 3T3-L1 cells. Moreover, BPE reduced body weight gain and inhibited fat accumulation in an HFD-induced animal model of obesity.