Opuntia ficus-indica Extract and Isorhamnetin-3-O-Glucosyl-Rhamnoside Diminish Tumor Growth of Colon Cancer Cells Xenografted in Immune-Suppressed Mice through the Activation of Apoptosis Intrinsic Pathway.

This study aimed to evaluate the effects of Opuntia ficus-indica extract (OFI-E) and its glycoside isorhamnetin-3-O-glucosyl-rhamnoside (IGR) on the growth of human colorectal adenocarcinoma cells and in a xenografted-immunosuppressed mice model. The IC50 values of OFI-E and IGR on colon cancer cells (HT-29 RFP) were determinate, as well as their effects on the cell cycle and apoptosis induction. OFI-E and IGR produced an increased in apoptosis induction, ROS production and a G0/G1 cell cycle arrest. In xenografted-inmunosupressed mice, OFI-E and IGR reduced the tumor growth rate, myeloperoxidase activity and total cholesterol levels. OFI-E and IGR reduced the tumor growth through the overexpression of cleaved Caspase-9, Hdac11, and Bai1 proteins. OFI-E reduced the expression of bcl-2. Results demonstrated the chemopreventive effects of OFI-E, and its purified compound IGR, showing their potential as an alternative in the treatment of colorectal cancer.

Application of Saccharomyces cerevisiae var. boulardii in food processing: a review.

Probiotics are increasingly being added to food in order to develop products with health-promoting properties. Particularly, Saccharomyces cereviceae var. boulardii yeast is recently being investigated like a starting-culture for development of functional and probiotic foods. Although the literature is abundant on the beneficial effects of S. boulardii on health, slight information is available on the effects of supplementing this probiotic to food systems. The aim of this paper is to examine the applications of S. boulardii to different food matrices and its implication in food processing (stability, sensorial properties and other technological implications) and the concomitant effects on nutrition and health.

Anthocyanins and Phenolic Acids of Hybrid and Native Blue Maize (Zea mays L.) Extracts and Their Antiproliferative Activity in Mammary (MCF7), Liver (HepG2), Colon (Caco2 and HT29) and Prostate (PC3) Cancer Cells.

Blue maize is an excellent source of bioactive components such as phenolic acids and anthocyanins but when it is processed for human consumption, these compounds decrease considerably. Therefore, blue maize could be directed to produce nutraceutical extracts. The aim of this study was to evaluate the relation between anthocyanins composition of acidified and non-acidified extracts from native and hybrid blue maize genotypes and their antiproliferative effect in mammary (MCF7), liver (HepG2), colon (Caco2 and HT29) and prostate (PC3) cancer cells. The most abundant phenolic acid was ferulic acid. Nine anthocyanins were quantified in the extracts, being Cy3-Glu the most abundant. Acylated forms were also obtained in high abundance depending of the extraction method. An extract concentration range of 4.31 to 7.23 mg/mL inhibited by 50% the growth of untransformed cells NIH3T3. Antiproliferative effect on PC3, Caco2, HepG2 and MCF7 cancer cells of acidified extracts from hybrid blue maize was larger than the observed using non-acidified extracts. Among the nine compounds that were quantified in the extracts tested, CyMalGlu I showed the strongest correlation with the reduction of cell viability in Caco2 (-0.876), HepG2 (-0.813), MCF7 (-0.765) and PC3 (-0.894). No significant correlation or differences in antiproliferative effect on HT29 was found among the extracts. The method of extraction of maize anthocyanins must be selected to obtain a high yield of CyMalGlu I more than only Cy3-Glu since acylation affects the inhibition of cancer cell growth.

Characterization and quantification of saponins and flavonoids in sprouts, seed coats and cotyledons of germinated black beans.

Saponins, flavonols and isoflavones were quantified in sprouts, cotyledons and seed coats of black beans (Phaseolus vulgaris L.) subjected to germination over five days. Sprouts had a higher concentration of saponins compared to cotyledons or seed coats (p<0.05). The saponins concentration in hilum increased 2.3-fold after soaking. After the first day of germination, the saponin concentration in sprouts and cotyledons increased 1.9 and 2.1-fold, respectively. Additional germination days decreased the amount of the most abundant soyasaponins in black bean sprouts. Flavonols and isoflavones were associated with seed coats and less than one third of the initial amount remained after the soaking process. The concentrations of flavonols were also reduced during germination process. Aglycones were detected only after soaking and their concentration remained unchanged during germination. Genistein was detected only after three days of germination. In general, one-day germinated black beans could be recommended for increasing the concentration of saponins and non-glycosylated flavonols in sprouts and seed coats, respectively.

Phenolic composition, antioxidant capacity and in vitro cancer cell cytotoxicity of nine prickly pear (Opuntia spp.) juices.

Juices of nine prickly pears (Opuntia spp.) were characterized in terms of color, acidity, sugar content, phenolics, flavonoids, betalains and antioxidant activity and tested in vitro against four cancer cell lines. The juices had pH s, acidities and sugar ranging from 4.27 to 5.46, 0.03 to 0.27% and 8 to 14.7 degrees Brix, respectively. Juices also varied in color from white to purple and contained total phenolics, flavonoids, betaxanthins, betacyanins and antioxidant capacity ranging from 22 to 226 microg gallic acid eq/g, 95 to 374 microg quercetin eq/g, 3 to 189 microg/g, 1.6 to 300 microg/g and 17 to 25 micromoles Trolox eq./mL, respectively. Among the cancer lines tested, viability of prostate and colon cells were the most affected. Moradillo contained the highest flavonoids and diminished both prostate and colon cancer cell viability without affecting mammary or hepatic cancer cells. Rastrero reduced the growth of the four cancer cell lines without affecting normal fibroblast viability. The research shows intervarietal differences among prickly pears in terms of juice properties and phytochemicals that could prevent oxidative stress and cancer.

Ebony (Phitecellobium flexicaule Benth) and proteins fractionation, solubilization, characterization and production of an isolate

Different combinations of pHs (2 to 12) and temperatures (25, 30 and 35 degrees C) were tested to obtain a protein isolate from ebony (Pithecellobium flexicaule, Benth) seeds. Seed proteins contained 54.6 per cent albumins, 32 per cent globulins, 5.7 per cent glutelins and 1.3 per cent prolamins. The isoelectric points for albumins, globulins and glutelins were in the pH range of 2.3-2.7. The average molecular weight of albumins ranged from 92 to 100 kDa and for the four globulin subunits in the range of 28.4 to 57.3 kDa. For isolate production, proteins were sequentially extracted with distilled water and a 5 per cent NaCl solution. The resulting supernatants were mixed. The best extraction was achieved at pH 11 and 25 degrees C. 45.6 per cent of the total seed protein was precipitated at pH 2.6 yielding an isolate with 90 per cent protein (N x 6.25). The isolate contained high quantities of lysine, leucine, threonine and phenylalanine but were low in sulfur containing amino acids methionine and cysteine. The extraction process reduced tannins, phytates and trypsin inhibitor in 53, 70 and 70 per cent, respectively. In vivo protein digestibility of the protein isolate was 85.4 per cent and the corrected digestibility essential amino acid score was of 44 per cent due to the lack of sulfur containing amino acids. In order to upgrade the protein quality of ebony isolate it is recommend to supplement with methionine or sulfur containing rich foods.

Nutritional evaluation of table bread fortified with defatted soybean and sesame meals.

The nutritional value of table bread fortified with 8% defatted soybean meal (DSBM), 12% DSBM and a mixture of 8% DSBM/4% defatted sesame meal (DSM) was assessed with in vivo and in vitro tests. Fortification with DSBM and DSM decreased protein digestibilities (P < 0.05) but improved essential amino acid scores (EAA) and overall nutritional value of the breads. Fortified breads contained twice as much lysine, and consequently a better protein efficiency ratio (PER) than the control bread. The PER of the 8% DSBM/4% DSM bread was similar (P > 0.05) to the 12% DSBM bread. The 8% DSBM fortified bread showed lower PER, amino acid and protein contents than breads fortified with 12% DSBM. In vitro procedures utilized to predict protein digestibilities and PER's provided a close estimation of in vivo results obtained from growing rats.

[Effect of raw and cooked nopal (Opuntia ficus indica) ingestion on growth and profile of total cholesterol, lipoproteins, and blood glucose in rats]. / Efecto de la ingestión de nopal crudo y cocido (Opuntia ficus indica) en el crecimiento y perfil de colesterol total, lipoproteína y glucosa en sangre de ratas.

Two different concentrations (approx. 6 and 12%) and two presentations (raw and cooked) of dehydrated nopal were fed to laboratory rats and growth and serum total cholesterol, lipoprotein profile and glucose determined. Samples of raw and cooked nopal were chemically characterized for moisture, protein, ash, crude fiber, ether extract, total dietary fiber, reducing sugars, amino acids, minerals and gross energy. Cooking slightly affected some of the nutrients analyzed. After one month feeding, blood was withdrawn via intracardiac puncture and serum glucose, total cholesterol, HDL, LDL, and VLDL were determined. Rats fed 12% nopal had lower weight gains (P < 0.05) when compared with counterparts fed 6% nopal or the control diet. Consumption of nopal did not affect (P > 0.05) glucose, total cholesterol and HDL cholesterol levels. However, rats fed raw nopal at the 12% concentration level had a 34% reduction in LDL cholesterol levels; thus, it was concluded that raw nopal had a potentially beneficial effect for hypercholesterolemic individuals.

Effects of temperature, moisture and residence time in the properties of full fat soybean flour produced in a twin extruder.

Soybeans were dehulled, roll-milled into grits, conditioned to 18 or 21% moisture and continuously cooked in a twin extruder at three temperature programs and two residence times. The resulting extrudates were further dried and roll-milled into flour and characterized for their physical, chemical and functional properties. The urease activity and nitrogen solubility index (NSI) decreased with increased extrusion temperature, residence time and soybean grits moisture content. The best pre-cooked full fat flours had a urease activity lower than 0.2 and a NSI higher than 15%.

Effects of dehulling and storage conditions on cooking requirements and chemical composition of soybeans.

Changes in cooking requirements and chemical composition of whole and dehulled soybeans, stored in 2 different environments [25 degrees C /75% R.H. (Environment 1) and 38 degrees C /90% R.H. (Environment 2)], were studied. Rate of water absorption and solid losses during cooking were higher for the dehulled soybeans at both storage conditions. However, cooking requirements to achieve the same degree of texture in the cotyledons were similar for whole and dehulled seeds. Cooking time increased with prolonged storage; the effect was more noticeable in samples stored under Environment 2. Samples kept for 6 months required almost twice as much cooking than control samples. Dehulled soybeans had a lower fiber content, relatively higher amounts of protein and fat, but similar amino acid compositions than whole soybeans. Cooking caused losses of carbohydrates and ash and, therefore, significantly increased levels of protein and fat reflected by losses of solids during soaking and cooking. Among the amino acids, only cysteine suffered substantial decrease as a result of cooking. Cooking and storage inactivated 99% and from 20-35% of the trypsin inhibitors, respectively; the latter effect was more accentuated in samples stored under Environment 2.

Effects of dehulling, cooking and storage conditions on protein quality and digestibility of soybeans.

Soybeans were dehulled, stored under two environmental conditions [25 degrees C/75% R.H. (Env. 1) and 38 degrees C/90% R.H. (Env.2)], optimally cooked and assayed for trypsin inhibitor and protein quality with laboratory rats. Dehulling did not significantly affect protein quality (PER and NPR) and protein digestibility of raw and cooked soybeans. Raw soybeans diets were significantly poorer in protein quality and digestibility when compared with cooked counterparts. PER values of dehulled-cooked soybean diets decreased significantly (P<0.05) as seeds were stored for up to 3 months under either environment. There were no significant differences in PER values due to storage during the period from 3 to 6 months. PER values for whole-cooked soybean diets exhibited a significant decline only when stored for 6 months under Env. 2.

The effect of soaking time on water absorption and solid losses of whole and dehulled soybeans.

Dehulled entire soybean cotyledons are required for the preparation of many interesting products. Removing hulls had a dramatic effect on the rate of water uptake during soaking. Maximum uptake was reached in only 3 hr compared to the 12 hr needed by whole beans. This saves time and reduces microbial growth during soaking. The amount of water absorbed by beans, with and without hulls, was similar once corrected for solid losses and surface water. Removal of fibrous shells during dehulling increased both the protein and oil contents by 2 %. Dehulled beans steadily lost solids during soaking. Losses were 8.6 % compared to 0.7 % for whole beans when maximum uptakes were first reached. Ways of avoiding or reducing these losses are discussed.

The tortilla making properties of two improved maicillo cultivars from Honduras.

Grains of two improved maicillo hybrids (Sorghum bicolor (L) Moench) and their criollo (Landrace) counterparts grown at two farmsites in Honduras were lime-cooked and processed into table tortillas. Kernels from the criollos were less dense and softer than kernels from the improved cultivars. The improved maicillos had straw or red plant and glume colors while the criollos were less dense and softer than kernels from the improved cultivars. The improved maicillos had straw or red plant and glume colors while the criollos had purple colored plants with black or purple glumes. The soft textured criollo kernels required less cooking than their harder improved counterparts. Nixtamals cooked to contain 53-55% moisture were the most suitable for processing into tortillas. Both improved maicillos compared favorably with Sureño (used as positive control during processing). The criollos produced darker, less acceptable tortillas. Masa and tortillas from criollos darkened during lime-cooking especially during baking. All sorghums and their respective tortillas had similar chemical composition. The improved maicillos bred in Honduras have a significantly improved plant and glume color with white pericarp. The sorghum improvement was also observed in the overall tortilla quality.

The tortilla making properties of two improved maicillo cultivars from Honduras

Grains of two improved maicillo hybrids (Sorghum bicolor (L) Moench) and their criollo (Landrace) counterparts grown at two farmsites in Honduras were lime-cooked and processed into table tortillas. Kernels from the criollos were less dense and softer than kernels from the improved cultivars. The improved maicillos had straw or red plant and glume colors while the criollos were less dense and softer than kernels from the improved cultivars. The improved maicillos had straw or red plant and glume colors while the criollos had purple colored plants with black or purple glumes. The soft textured criollo kernels required less cooking than their harder improved counterparts. Nixtamals cooked to contain 53-55 moisture were the most suitable for processing into tortillas. Both improved maicillos compared favorably with Sureño (used as positive control during processing). The criollos produced darker, less acceptable tortillas. Masa and tortillas from criollos darkened during lime-cooking especially during baking. All sorghums and their respective tortillas had similar chemical composition. The improved maicillos bred in Honduras have a significantly improved plant and glume color with white pericarp. The sorghum improvement was also observed in the overall tortilla quality.