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The aims of this study were to (1) compare dietary fibers (soluble and insoluble), phenolic contents and antioxidant activity (AA) in germinated (GL) and non-germinated wrinkled lentils (NGL) and (2) evaluate phenolic contents, AA and mineral solubility in kefir beverage supplemented with GL and NGL during fermentation. Total dietary fiber (TDF) in NGL (28.0 ± 2.6 g/100 g) was significantly (P < 0.05) higher than GL (17.4 ± 0.4 g/100 g). Both GL and NGL contained more insoluble dietary fiber than soluble dietary fiber. The AA of GL was ∼13% higher than NGL. Kefirs with GL and NGL had more bacterial activity and acidity (1.22 ± 0.06% and 1.18 ± 0.05%, respectively). Fermentation of kefir supplemented with GL or soluble or insoluble dietary fiber from GL increased calcium solubility up to 10%. These findings suggest that germination and fermentation enhance the nutritional and functional value of low-quality “wrinkled” lentils that are otherwise considered waste. [ABSTRACT FROM AUTHOR]

SC-CO 2 and traditional solvent methods were used to extract alkylresorcinols (ARs) in wheat bran (WB) cultivars. WB soluble free, soluble conjugated and bound phenolics were separated by alkaline hydrolysis. Also, the effects of extraction solvents on antioxidant activity were investigated by using three different solvents. The HPLC results showed that the AR content was higher in acetone extracts compared to the SC-CO 2 . Using ethanol as a co-solvent yielded higher ARs, especially in collector-2 for hard red WB (HRWB) (57.8 mg/100g) and soft red WB (SRWB) (37.8 mg/100g). Ten phenolic acids and six flavonoids were detected in phenolic fractions which ferulic acid was the predominant and mostly found in bound fractions. Two-way ANOVA showed that cultivar, solvent and their interactions had significantly ( P  < 0.05) different effects on TPC, DPPH, and ORAC values. The best solvents for ORAC, DPPH, and TPC assays were acidified ethanol, 100% acetone, and 50% acetone, respectively. [ABSTRACT FROM AUTHOR]

Abstract: Objective: It is important to understand the difference and similarity in antioxidant capacity and aroma quality between formula and breast milk for purposes of modifying infant formulas. We evaluated the antioxidant properties and aroma quality of infant formula and breast milk. Methods: Six breast milk samples and four infant formulas were used. Antioxidant properties were measured using the following methods: 2,2-diphenyl-1-picryhydrazyl free radical scavenging capacity, oxygen radical absorbance capacity, total phenolic content, and phenolic composition. Aroma quality was determined using the electronic nose. Results: The 2,2-diphenyl-1-picryhydrazyl free radical scavenging activity for formula and breast milk ranged from 45.3% to 61.8% and from 52.8% to 61.2%, respectively. Oxygen radical absorbance capacity ranged from 28.8 to 31.9 g/kg for formula and from 25.5 to 39.2 g/kg for breast milk. Total phenolic content ranged from 422 to 751 mg/kg and from 329to 797 mg/kg for formula and milk, respectively. p-Hydroxybenzoic acid, p-coumaric acid, and ferulic acid were detected with values ranging from 614 to 635, 1391 to 1444, and 1425 to 1490 μg/kg in breast milk and from 783 to 3594, 1449 to 1510, and 1447 to 1561 μg/kg in formulas. Electronic nose results indicated that the aroma quality of formula controls 2, 3, and 4 was similar to that of breast milk. Conclusion: Differences and similarities in antioxidant properties and aroma quality were found among some of the formulas and breast milk. The contribution of phenolic acids to total antioxidant capacity was limited. [Copyright &y& Elsevier]

Abstract: The major anthocyanin composition of normal purple wheat and heat stressed purple wheat were measured using HPLC, LC–MS/MS and the pH differential method. The lignan secoisolariciresinol diglucoside (SDG) and melatonin content were also measured. Total anthocyanin profile of normal purple wheat (491.3mg/kg) was significantly (P <0.05) lower than that of the heat stressed purple wheat (522.7mg/kg). Thirteen major anthocyanins were isolated and cyanidin 3-glucoside was the predominant anthocyanin in purple wheat. Using the pH differential method, the total anthocyanin content of normal (500.6mg/kg) and heat stressed (526.0mg/kg) purple wheat were similar to those observed using HPLC. The SDG content of normal and heat stressed purple wheat were 770 and 520μg/kg, while melatonin content was 4 and 2μg/kg, respectively. The presence of SDG and melatonin in addition to anthocyanins may contribute to the health benefits associated with consumption of coloured cereal grains. [Copyright &y& Elsevier]

Nanosilver (1-100 nm silver particles) has antimicrobial properties and is widely used in many commercial, engineering, and biomedical applications. The potential effects of direct nanosilver exposure to human cells and other organisms through consumer products is largely unknown. Due to the increased use of nanosilver in these products, exposure to this nanomaterial is of concern. Thus, it is crucial to understand the potential biological effects and mechanistic perturbations caused by nanosilver at the cellular level. Nanosilver contributes to the production of reactive oxygen species (ROS) and, through the binding of nanosilver to thiol groups, causes depletion of the major cellular antioxidant molecule glutathione. This research examines the relative induction of the two primary detoxification pathways upon exposure to nanosilver. The first pathway involves the aryl hydrocarbon receptor (AhR) which induces various cytochrome P450 enzymes through xenobiotic response elements (XREs). The second pathway involves the nuclear factor-erythroid 2 like factors, which induce various xenobiotic-metabolizing and antioxidant enzymes through the electrophile response element/antioxidant response element (EpRE/ARE). Luciferase reporter assays indicate that nanosilver treatment induces activation of the ARE detoxification pathway through nuclear respiratory factor 2 (Nrf 2), as opposed to nuclear respiratory factor 1 (Nrf1), while suppressing the XRE detoxification pathway through the AhR. Additionally, nanosilver treatments do not change Nrf 2, Nrf 1, or AhR protein levels, indicating that other control mechanisms are involved. These results suggest that nanosilver exposure affects both ARE and XRE detoxification pathways. This research provides new information and insight into the mechanisms and pathways affected by nanosilver on the cellular level. [ABSTRACT FROM AUTHOR]

Abstract: Two faba bean (Vicia faba L.) subspecies major and minor and lentil seeds grown in Algeria were separated into cotyledons and hulls. These fractions, together with their corresponding whole seeds, were extracted with two solvents, aqueous (70%) acetone and (80%) ethanol, and evaluated for antioxidant activity in relation to their phenolic contents. Acetone selectively extracted tannins from faba beans. The hulls always exhibited high antioxidant activity, measured using the reducing power (RP), antiradical activity (DPPH) or oxygen radical absorbance capacity (ORAC) assays. Aqueous ethanol (80%) extract of lentil hulls exhibited high antioxidant and anti-inflammatory activities preferentially inhibiting 15-LOX (IC50, 55μg/ml), with moderate COX-1 (IC50, 66μg/ml) and COX-2 (IC50, 119μg/ml) inhibitory effects on the COX pathway, whereas faba bean hull extracts exerted relatively mild LOX inhibitory activity. [Copyright &y& Elsevier]

Abstract: Alkylresorcinols (ARs) are phenolic lipids that are mostly found in rye and wheat brans. In this study, the stability of AR content and homologue composition of hard red wheat bran (HRWB) and soft red wheat bran (SRWB) were studied, using four different bread formulations. ARs in wheat bran samples were extracted with four different solvents whereas ARs in breads were extracted with hot 1-propanol and quantified using gas chromatography–mass spectrometry (GC/MS). The different formulas used in four bread trial were: A) 100% white flour (control breads), B) 30% wheat bran, C) 30% residue bran after AR extraction, and D) 30% wheat bran plus 2% crude AR extract. AR content in breads varied from 1.1 to 82.9mg/100g and showed that they were heat stable during baking. After 1h cooling, all breads showed significantly different (P<0.05) inner temperature, height and weight compared to control bread. Furthermore, bread D showed a better height than breads B and C (P<0.05). The effects of baking on total phenolic content (TPC) and antioxidant activity were also determined. A positive correlation was observed between oxygen radical absorbance capacity (ORAC) and TPC (R2 =0.89). [Copyright &y& Elsevier]