The Antioxidant and Anti-Complementary Activities of Crude Polysaccharides from Trifoliate Orange (Poncirus trifoliate) Seeds.

In this study, I extracted the crude polysaccharides from trifoliate orange (Poncirus trifoliate) seeds, known as TSCP, using water extraction and ethanol precipitation. The monosaccharide composition of TSCP was in the following order: arabinose (28.28 mol%)> galactose (16.76 mol%)> galacturonic acid+glucuronic acid (13.6 mol%)> glucose (12.45 mol%)> rhamnose (4.18 mol%)> mannose (0.57 mol%)> fucose (0.32 mol%). Its total polyphenol contents were 28.66 and 70.96 µg/mL at 1 and 10 mg/mL, respectively (P<0.01). Further, the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of 10 mg/mL TSCP (31.67%) was higher than that of 1 mg/mL TSCP (8.07%; P<0.01) and also higher than its 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (11.97%) at the same concentration (10 mg/mL; P<0.01). The anti-complementary property of TSCP increased in a concentration-dependent manner (P<0.001), and at 1,000 µg/mL, it was comparable (61.36%) to the positive control (60%) consisting of polysaccharide-K. In conclusion, TSCP might be a potential immune modulator.

Health Related Nutritional Knowledge and Dietary Behavior Regarding Caffeine Intake among High School Students in Yongin Region.

OBJECTIVES: We aimed to examine health-related nutritional knowledge and dietary behavior related to caffeine intake among high school students (n = 310) in the Yongin region of Korea. METHODS: Data were collected using a face-to-face survey, and analyzed using chi-square test, t- test, and logistic regression analysis. RESULTS: The level of caffeine intake in respondents was divided into low (< 30 mg/d; n = 208) and high caffeine intake groups (> 30 mg/d; n = 102). Total nutritional knowledge related to bone disease was higher in the low intake group (score 2.75) than the high intake group (score 2.39; p < 0.05). The high intake group had lower scores for nutritional knowledge (score 0.70; p < 0.05) related to how caffeinated beverages affect sleep and for dietary behavior (score 3.25; p < 0.001), based on "I avoid caffeinated foods before sleep," than the low intake group (nutritional knowledge score, 0.80; dietary behavior score, 3.76). CONCLUSION: In the overall analysis, the low caffeine intake group had better nutritional knowledge related to bone and sleep health, and healthier dietary behavior related to sleep health compared with the high intake group.

Chemical Composition and Antioxidant Activity of Crude Polysaccharide from Citron (Citrus junos Sieb. Ex TANAKA) Seed.

The crude polysaccharide (citron seed crude polysaccharide, CSCP) from citron (Citrus junos Sieb. Ex TANAKA) seed was obtained by water extraction and ethanol precipitation. The results of chemical composition analyses of the CSCP observed that neutral sugar content and uronic acid content were 27.70% and 14.70%, respectively. Monosaccharide composition of the CSCP was as follows in the following order: galacturonic acid+glucuronic acid (14.70 mol%)> arabinose (12.85 mol%)> glucose (4.54 mol%)> galactose (4.32 mol%)> mannose (2.70 mol%)> fucose (1.68 mol%)> rhamnose (1.61 mol%). The total polyphenol contents of the CSCP was 30.42 µg/mL and 86.12 µg/mL at 1 mg/mL and 10 mg/mL, respectively (P<0.001). 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity was higher at the concentration of the CSCP 10 mg/mL (47.12%) than that of the CSCP 1 mg/mL (14.02%), (P<0.001). The ABTS radical scavenging activity was higher than 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (14.33%) at the same concentration of the CSCP 10 mg/mL (P<0.001). Consequently, in this study, the crude polysaccharide from citron seed may be as a novel potential antioxidant.

Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition.

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above 109 CFU/mL. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed 108 CFU/mL in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar (1,909.76 µg/mL), reducing sugar (564.00 µg/mL, P<0.05), and protein contents (160.06 µg/mL, P<0.05). The results of mineral composition analysis had the highest potassium value in all ferments (854.16~895.07 µg/mL), particularly in the ferment of Lactobacillus brevis FSB-1 (P<0.001), which is necessary to sustain osmotic pressure, prevention of high blood pressure, and protein synthesis. Moreover, calcium, phosphorus, and magnesium contents related to bone health were generally sufficient in all ferments. Consequently, in this study, fermented kale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers.

Fluctuations in Phenolic Content and Antioxidant Capacity of Green Vegetable Juices during Refrigerated Storage.

Shinseoncho and kale were made into green vegetable juices by building block [shinsenocho branch (SB), shinsenocho leaf (SL), kale branch (KB), and kale leaf (KL)]. Fluctuations in their phenolic contents and antioxidant capacities were analyzed during refrigerated storage at 4°C for 28 days. Total polyphenolic contents of leaf parts showed a decreasing tendency after 4 days (SL) or 7 days (KL), whereas branch parts showed fluctuating values during the entire storage period. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity was rapidly decreased in SB and in SL at 28 days (P<0.001), whereas KL showed a slightly increasing tendency after 14 days. For the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, SL showed a sharp fall at 28 days (P<0.001), and KL showed a decreasing tendency after 14 days (P<0.001). SB showed a steady decrease during the entire storage period and KB indicated a nearly zero (0.97%) at 28 days. Pearson's coefficients for the correlation between antioxidant capacities measured by the ABTS and DPPH assays, and the total polyphenolic contents were determined. The results showed that the ABTS assay (r=0.934, P<0.001) was more strongly positively correlated with the total phenolic contents than the DPPH assay (r=0.630, P<0.001). In conclusion, when considering all building blocks, green vegetable juices, including kale and shinseoncho may have kept antioxidant capacities for up to 14 days under refrigeration, and the ABTS assay better reflects a positive correlation with the total phenolic contents when compared to the DPPH assay.

Evaluation of Physiological Activities of the Citron (Citrus junos Sieb. ex TANAKA) Seed Extracts.

Citron seed extracts (CSEs) were made using distilled water (CSEW), ethanol (CSEE), and n-hexane (CSEH), to measure the total polyphenol contents, DPPH and ABTS radical scavenging activities, and anti-complementary activity. The total polyphenol content was observed the highest in CSEE (188.71 µg/mL), and occurred in the following order: CSEE>CSEW (141.11 µg/mL)>CSEH (26.19 µg/mL) at 10 mg/mL. CSEE (63.56%) and CSEW (56.61%) showed significantly higher DPPH radical scavenging activities when compared with CSEH (28.57%). ABTS radical scavenging activities of CSEE (45.53%) and CSEW (40.02%) were also observed to be higher, whereas CSEH did not show ABTS radical scavenging activity. Anti-complementary activity of CSEE (26.85%) showed a greater activity than that of CSEW (7.84%) at 1,000 µg/mL. Limonin and nomilin contents had the highest values (1.882% and 2.089%) in CSEE, and with 0.327% and 0.139% in CSEW; however, CSEH showed relatively very low values at 0.061% and 0.026%, respectively. Among the CSEs tested, CSEE as a by-product from citron may provide an important source of dietary antioxidant compounds with rich polyphenol and limonoid contents, and immunopotentiating activity, including the complement activation factor.

Bioactivity of Trifoliate Orange (Poncirus trifoliate) Seed Extracts.

Trifoliate orange seed extracts (TSEs) were made using either distilled water (TW), ethanol (TE), or n-hexane (TH), to measure total polyphenol contents, DPPH and ABTS radical scavenging activities, and anti-complementary activity. The results showed that the total polyphenol content showed higher value at TE (235.24 µg/mL, p<0.05) than those of TW (132.65 µg/mL) and TH (165.44 µg/mL) at 10 mg/mL and TE exerted the highest DPPH radical scavenging activity (61.77%, p<0.05), which occurred in the following order: TE>TW (56.87%)>TH (39.78%). The results of ABTS radical scavenging activity showed that TW (34.26%) and TE (31.81%) showed similar activities, which were higher than TH (12.74%, p<0.05). Anti-complementary activity of TE (61% at 500 µg/mL) showed a higher activity when compared with the positive control (60% at 1,000 µg/mL) polysaccharide-K (PSK), a known immuno-active polysaccharide from Coriolus versicolor. Consequently, among TSEs, TE is a byproduct from trifoliate orange and could be an important source of dietary polyphenolic antioxidant compounds and immunopotentiating activity, including complement activation.

Antimicrobial Activity of Trifoliate Orange (Poncirus trifoliate) Seed Extracts on Gram-Negative Food-borne Pathogens.

Trifoliate orange seed extracts (TSEs) were prepared from different solvents, water (TW), ethanol (TE), and n-hexane (TH), and assessed for their antimicrobial activities against six gram-negative food-borne pathogens (Escherichia coli KCTC 1039, Escherichia coli O157:H7 ATCC 43895, Salmonella Enteritidis ATCC 3311, Salmonella Typhimurium KCCM 11862, Shigella sonnei KCTC 2518, and Vibrio parahaemolyticus ATCC 17802). Among the tested TSEs, TE and TH showed a slight inhibition activity on V. parahaemolyticus ATCC 17802, but a good growth inhibition activity on Sal. Typhimurium KCCM 11862. TH and TE showed steady growth inhibition activity with increasing growth time after 6 hr when compared to the control (p<0.05). From these results, we confirmed the possibility of TH and TE as antimicrobial materials.

Comparison of nutritional compositions and antioxidant activities of building blocks in shinseoncho and kale green vegetable juices.

Shinseoncho and kale were divided into stem [shinseoncho stems (SS) and kale stems (KS)] and leaf parts [shinseoncho leaves (SL) and kale leaves (KL)] and made into green vegetable juices for analyses of nutritional compositions and antioxidant activities. Higher values of total acidity were observed in SL (0.736%) and KL (0.841%) than in SS (0.417%) and KS (0.335%) (p<0.05). Neutral sugar content showed higher values in SS (21.740 mg/mL) and SL (18.657 mg/mL) when compared with KS (1.497 mg/mL) and KL (1.452 mg/mL) (p<0.05). Protein content showed the highest value in SL (7.610 mg/mL) (p<0.05), while SS (0.403 mg/mL) and KS (0.403 mg/mL) showed similar lower values. Total polyphenol contents of SL (423.139 µg/mL) was significantly higher value (p<0.05) than those of other samples, which occurred in the following order: SL> KL (218.494 µg/mL)> KS (107.269 µg/mL)> SS (75.894 µg/mL). KL exerted the highest DPPH radical scavenging activity (84.834%) (p<0.05), which occurred in the following order: KL> SL (63.473%)> KS (52.894%)> SS (35.443%). ABTS radical scavenging activity showed that SL (66.088%) and KL (38.511%) had higher scavenging activities, whereas SS (7.695%) and KS (9.609%) demonstrated to be lower activities (p<0.05). In general, leaf parts had much higher antioxidant activities as well as total polyphenol contents than those of the stem parts. In conclusion, shinseoncho and kale, particularly their leaf parts, offer antioxidant properties in green vegetable juices and the consumption of them may be beneficial as a nutrition source and in health protection.

Enhancement of anti-complementary and radical scavenging activities in the submerged culture of Cordyceps sinensis by addition of citrus peel.

To investigate the optimal conditions for the production of Cordyceps sinensis by the submerged culture method, glucosamine and exopolysaccharide (EPS) productivities were determined in culture broth containing different carbon sources, principally rice bran and citrus peel. An optimal medium composition (1.5% rice bran, 0.5% molasses, 3% CSL, 0.1% KH(2)PO(4), and 0.05% MgSO(4)) and the optimal condition (25 degrees C and 5-6 d culture time) for high EPS productivity with potent immune-stimulating activities were obtained. The addition of citrus peel to the culture of C. sinensis under the optimized conditions improved EPS productivity and glucosamine content. Furthermore, anti-complementary activity was higher (58.0-80.8%) using citrus peel as compared to no addition of citrus peel (48.2-68.7%). Antioxidant activity (AEAC value) of the citrus peel culture was high (284.3-384.6 mg/100g) compared to that of the culture without citrus peel (142.8-219.5mg/100g), indicating that the citrus peel helped enhance the anti-complementary and antioxidant activities of C. sinensis.

Yeast hydrolysate induces longitudinal bone growth and growth hormone release in rats.

This study investigated the growth promoting effects of yeast extract (YH) fed to Sprague-Dawley male rats (3 weeks old) for 4 weeks. The negative (N)-control and positive (P)-control groups were given a daily oral administration of saline and foremilk (1 g/kg of BW), respectively, and the YH-1 and YH-2 groups were given daily administrations of YH (0.5 and 1 g/kg of BW, respectively). After 4 weeks, the YH-1, YH-2 and P-control groups showed significant differences in the body weight gain compared with the N-control group (p < 0.05). The YH-1 and YH-2 groups also had significantly different tibial bone growths (0.47 and 0.49 mm/day, respectively) and femur bone growths (0.52 and 0.53 mm/day, respectively) compared with the N-control group (0.37 mm/day of tibial growth and 0.42 mm/day of femur growth) (p < 0.05). The YH-1 and YH-2 groups had significantly different growth plate (proximal epiphysis) height increments (0.62 and 0.56 mm, respectively) compared with the N-control group (0.17 mm) (p < 0.05). Lastly, the YH-1 and YH-2 groups presented different growth hormone (GH) levels (1.77 and 2.10 ng/mL, respectively) than the N-control group (0.82 ng/mL) (p < 0.05). YH administration increased longitudinal bone growth and GH secretion in rats. Consequently, YH may offer an improved ability to treat GH deficiency-related disorders.

Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase.

To reduce the pungency of Capsicum without the loss of its biological activity, a Capsicum sp. was fermented by Bacillus subtilis with the addition of Rapidase enzyme. At 1 day of fermentation, the capsaicin content of the Capsicum ferment with Rapidase had sharply decreased from an initial content of 11.8 to 2.8 microg/ml. The Rapidase-fermented Capsicum had higher total flavonoid and phenolic contents than the Capsicum ferment without Rapidase. In addition, ABTS radical scavenging activity was enhanced in the Rapidase-fermented Capsicum as compared to that without Rapidase. Overall, fermentation using B. subtilis and Rapidase was an efficient method to produce a non-pungent Capsicum with antioxidant properties.