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Aim Optimization of Candida albicans growth and biofilm formation is essential for understanding the recalcitrance of this pathogen to advance functional analysis on hospital tools and material surfaces. Optimization and quantification of biofilm have always been a challenge using the conventional one variable at a time (OVAT) method. The present study uses central composite design-based response surface methodology for optimization of conditions to induce growth and biofilm formation in Candida albicans on polystyrene microtiter plates. Methods and Results Statistical software package, Stat Soft®, STASTICA version 12.6 was used for data analysis. The variables considered in the design matrix were media pH, temperature, incubation period, shaker speed and inoculum size. A four-pronged quantification approach with XTT assay (cell viability), crystal violet assay (biofilm), calcofluor white assay and wet/dry weight measurements (cell mass) was used to understand different aspects of biofilm formation. Cell viability and cell mass were inversely related; however, biofilm was independent of these two factors. The study also highlighted the fact that foetal bovine serum does not significantly contribute to cell adhesion and in turn in vitro biofilm formation in some of the cultures. Conclusions A high-throughput optimization of C. albicans growth and biofilm formation on polystyrene microplate has been developed and validated. Significance and Impact of Study This is a first time approach to optimize the interaction of parameters for C. albicans biofilm formation using RSM. Heterogeneity in growth conditions for local strains of C. albicans clinical isolates was observed. This microtiter plate-based method can be used for future screening of therapeutics for the control of C. albicans.

Purple corn (Zea mays L.) is native to the Andean region, but limited research has been performed about the potential metabolic variability when grown under Andean environmental conditions. This study was aimed at evaluating the phenolic and primary polar metabolites composition of purple corn (kernels and cobs) grown at two Peruvian Andean locations (lowland and highland) using targeted UHPLC (ultra-high-performance liquid chromatography) and untargeted GC-MS (gas chromatography mass spectrometry) metabolomic platforms, respectively. Changes in the physical characteristics and the in vitro bioactivity were also determined. Purple corn from the highland zone showed higher contents of ash, crude fiber, total phenolic contents, DPPH (2,2-diphenyl-1-picrylhydrazyl) antioxidant capacity, and α-amylase inhibitory activity in kernels, whereas increased levels of flavonoids (anthocyanins and quercetin derivatives) and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] antioxidant capacity were observed in cobs in comparison to lowland samples. No effect of the Andean location was found on the α-glucosidase inhibitory activity relevant for hyperglycemia management, while yield-linked physical characteristics were high in purple corn grown at the lowland zone. Polar primary metabolites related to the carbohydrate (monosaccharides, sucrose, and d-sorbitol), amino acid (valine and alanine), and tricarboxylic acid cycle (succinic, fumaric, and aconitic acid) metabolism were higher in highland purple corn (cob and kernel) likely due to abiotic stress factors from the highland environment. This study provides the foundation for further breeding improvements at Andean locations.

The bioprocessing strategy is an effective approach to improve bioavailability and stability of bioactive compounds for designing functional foods and ingredients. In this study, food barley was bio-transformed to improve functional bioactives by sprouting, coupled with beneficial lactic acid bacteria (LAB)-based fermentation. Dairy Kefir culture with mixed beneficial LAB strains was targeted to ferment aqueous slurries of sprouted hulless food barley flour (unpigmented, purple, and black barley) for 72 h, and modulation of phenolic-linked antioxidant and anti-hyperglycemic functionalities were evaluated using in vitro assay models. The biochemical parameters analyzed were total soluble phenolic (TSP) content, profile of phenolic compounds, total antioxidant activity, and anti-hyperglycemic property-relevant α-amylase and α-glucosidase enzyme inhibitory activities. Furthermore, human gut health benefits of relevant properties of fermented slurries of barley flour were also evaluated based on growth of Kefir culture and subsequent determination of anti-bacterial potential against pathogenic human ulcer causing bacteria Helicobacter pylori. Kefir culture-mediated fermentation of 48-h sprouted barley flours improved the TSP content and associated antioxidant and anti-hyperglycemic functionalities. Additionally, anti-bacterial potential against H. pylori and sustaining active growth of viable LAB cells above the minimum level required for probiotic activity were also observed in fermented food barley flour slurries.

Miang, a traditional fermented tea from Northern Thailand, potentially hosts beneficial probiotic bacteria. A total of 133 isolates of lactic acid bacteria (LAB) isolated from Miang were evaluated for probiotic potential. Among them, 5 strains showed high tolerance to bile and acidic conditions and were selected for further evaluation. All selected strains showed inhibitory activity against human pathogens, including Bacillus cereus, Staphylococcus aureus, and Salmonella ser. Typhimurium. Nucleotide sequences analysis of the 16S rRNA gene revealed that 3 isolates were identified as Lactobacillus pentosus; the remaining were L. plantarum and Pediococcus pentosaceus, respectively. All 5 strains showed a high survival rate of more than 90% when exposed to simulated gastrointestinal conditions and were also susceptible to antibiotics such as erythromycin, tetracycline, and gentamycin, and resistant to vancomycin, streptomycin, and polymycin. In addition, the selected isolates exhibited different degrees of cell surface hydrophobicity (58.3–92.9%) and auto-aggregation (38.9–46.0%). The antioxidant activity reflected in DPPH scavenging activities of viable cells and their cell-free culture supernatants (CFCS) were also found in selected LAB isolates. Moreover, selected LAB isolates showed ability to grow on commercial prebiotics (GOS, FOS or XOS). The preliminary study of spray-drying using cyclodextrin as thermoprotectant suggested that all strains can be designed as a powdered formulation. L. pentosus A14-6 was the best strain, with high tolerance against simulated gastrointestinal conditions, high cell surface hydrophobicity, effective response to tested commercial oligosaccharides, especially XOS, and the highest cell antioxidant properties. L. pentosus A14-6 was therefore targeted for further applications in food and synbiotic applications.

Beneficial lactic acid bacteria (LAB) were rationally targeted to bioprocess underutilized byproduct cashew apple juice (CAJ) for enhancing phenolic bioactive-associated antioxidant, anti-hyperglycemic, and anti-hypertensive properties for developing antioxidant nutraceutical antidotes relevant for type 2 diabetes. Lactobacillus plantarum, L. casei and Bifidobacterium longum were used to bioprocess CAJ and then aqueous and 12% ethanol extracts of fermented CAJ were analyzed for total soluble phenolic (TSP) content, phenolic acid profile (HPLC), total antioxidant activity, type 2 diabetes relevant α-glucosidase, and α-amylase enzyme inhibitory activities and hypertension relevant angiotensin-I-converting (ACE) enzyme inhibitory activity using in vitro assay models. Overall, high TSP content, moderate to high antioxidant activity, moderate ACE inhibitory activity and high α-glucosidase and α-amylase enzyme inhibitory activity was observed in bioprocessed CAJ. Therefore, this study suggests that bioprocessing of CAJ from cashew byproducts with L. plantarum and L. casei is an effective strategy for obtaining type 2 diabetes relevant antioxidant nutraceuticals.

Miang is a traditional fermented tea made from fermentation of Assam tea leaves with mixed microbial culture involving lactic acid bacteria and yeast. Miang has important bioactive benefits such as antioxidant and antimicrobial activity with relevance to health benefits. Miang is categorized into two processes; filamentous fungi growth-based (FFP) and non-filamentous fungi-based (NFP) process, depending on area of production. Further, Miang is also divided into 2 types; astringent Miang and sour Miang, depending on fermentation time. The aim of this research was to determine the important macronutrient biotransformation of Miang diversity under above processes and types and explore the impact on bioactive compounds relevant to antioxidant and antimicrobial activities. During fermentation, pH, total acid, nutritional components, total polyphenols (TP), total tannins (TT), total flavonoids (TF), total catechins (TC), antioxidant activity and antimicrobial activity were evaluated. Miang when fermented for longer sour Miang process compared to shorter time astringent Miang increased crude protein, fiber, and ash contents whereas soluble carbohydrates decreased. Even though TP, TT, TF and TC of sour Miang was lower, the overall antioxidant activity was higher than astringent Miang. This suggests that in addition to the phenolic compounds, other specific phenolics and substances such as biotransformed protein and fat could contribute to antioxidant properties. Additionally, Miang also contains antimicrobial activities against dental caries pathogenic bacteria Streptococcus mutans, gastrointestinal disease causing Vibrio cholerae and Salmonella enterica serovar Typhimurium through likely effects of organic acids and phenolic compounds.

Non-digestible oligosaccharides (NDOs) from dietary sources have the potential as prebiotics for neuroprotection. Globally, diverse populations suffering from one or the other forms of neurodegenerative disorders are on the rise, and NDOs have the potential as supportive complementary therapeutic options against these oxidative-linked disorders. Elevated levels of free radicals cause oxidative damage to biological molecules like proteins, lipids, and nucleic acids associated with various neurological disorders. Therefore, investigating the therapeutic or prophylactic potential of prebiotic bioactive molecules such as NDOs as supplements for brain and cognitive health has merits. Few prebiotic NDOs have shown promise as persuasive therapeutic solutions to counter oxidative stress by neutralizing free radicals directly or indirectly. Furthermore, they are also known to modulate through brain-derived neurotrophic factors through direct and indirect mechanisms conferring neuroprotective and neuromodulating benefits. Specifically, NDOs such as fructo-oligosaccharides, xylo-oligosaccharides, isomalto-oligosaccharides, manno-oligosaccharides, pectic-oligosaccharides, and similar oligosaccharides positively influence the overall health via various mechanisms. Increasing evidence has suggested that the beneficial role of such prebiotic NDOs is not only directed towards the colon but also distal organs including the brain. Despite the wide applications of these classes of NDOs as health supplements, there is limited understanding of the possible role of these NDOs as neuroprotective therapeutics. This review provides important insights into prebiotic NDOs, their source, and production with special emphasis on existing direct and indirect evidence of their therapeutic potential in neuroprotection.

Beneficial lactic acid bacteria (LAB)-based fermentation is an effective bioprocessing approach to improve human-health-targeted functional benefits of plant-based food substrates, such as cereal grains. Previously, we observed high phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in whole grain Emmer (hulled). In this study, beneficial LAB (Lactiplantibacillus plantarum) was recruited to ferment (0–72 h) aqueous extracts (0.4 g/mL concentration) of previously optimized hulled Emmer wheat and conventional red spring wheat cv. Barlow. The fermented and unfermented (control) wheat extracts were analyzed for phenolic content, phenolic profile, antioxidant activity, and antihyperglycemic properties (α-amylase and α-glucosidase enzyme inhibitory activity) using in vitro assay models. Additionally, antimicrobial activity against pathogenic bacteria Helicobacter pylori, and potential prebiotic activity supporting the growth of beneficial Bifidobacterium longum were also investigated. Improvement in antioxidant activity and antihyperglycemic functional benefits were observed, while soluble phenolic content remained high after 72 h fermentation. Antimicrobial activity against H. pylori was also observed in 48 and 72 h fermented wheat extracts. This study provides an insight into the efficacy of LAB-based fermentation as a safe bioprocessing tool to design health-targeted functional foods and ingredients from underutilized whole grains like Emmer for targeting type 2 diabetes dietary benefits.

The study investigated the impact of the fermentation process on the phenolic contents and antioxidant and anti-inflammatory activities in extracts of Miang, an ethnic fermented tea product of northern Thailand. The acetone (80%) extraction of Miang samples fermented by a non-filamentous fungi-based process (NFP) and filamentous fungi-based process (FFP) had elevated levels of total polyphenols, total tannins, and condensed tannins compared to young and mature tea leaves. The antioxidant studies also showed better the half-maximal inhibitory concentration (IC50) values for fermented leaves in both 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity assays as well as improved ferric reducing antioxidant power (FRAP) compared to young and mature tea leaves. Extracts of NFP and FFP samples at concentrations of 50 and 100 ppm showed better protective effects against hydrogen peroxide (H2O2)-induced intracellular reactive oxygen species (ROS) production in HT-29 colorectal cells without exerting cytotoxicity. Additionally, lipopolysaccharide (LPS)-induced production of nitric oxide (a proinflammatory mediator as well as a reactive nitrogen species) was also inhibited by these fermented Miang extracts with an IC50 values of 17.15 μg/mL (NFP), 20.17 μg/mL (FFP), 33.96 μg/mL (young tea leaves), and 31.33 μg/mL (mature tea leaves). Therefore, both NFP-Miang and FFP-Miang showed the potential to be targeted as natural bioactive functional ingredients with preventive properties against free radical and inflammatory-mediated diseases.

Among 39 pentose-utilizing lactic acid bacteria (LAB) selected from acid-forming bacteria from the midgut of Eri silkworm, the isolate WX1 was selected with the highest capability to produce optically pure l-lactic acid (l-LA) from glucose, xylose and arabinose with furfural-tolerant properties. The isolate WX1 was identified as Enterococcus mundtii based on 16S rDNA sequence analysis. The conversion yields of l-LA from glucose and xylose by E. mundtii WX1 were 0.97 and 0.68 g/g substrate, respectively. Furthermore, l-LA production by E. mundtii WX1 in various glucose-xylose mixtures indicated glucose repression effect on xylose consumption. The coculture of E. mundtii WX1 and Lactobacillus rhamnosus SCJ9, a homofermentative LAB capable of producing l-LA from glucose clearly showed an improvement of l-LA production from 30 g/L total glucose-xylose (6:4). The results from Plackett–Burman design (PBD) indicated that Tween 80, MnSO4 and yeast extract (YE) were three medium components that significantly influenced (p < 0.05) l-LA production using the coculture strategy in the presence of 2 g/L furfural. Optimal concentrations of these variables revealed by central composite design (CCD) and response surface methodology (RSM) were 20.61 g/L YE, 1.44 g/L Tween 80 and 1.27 g/L MnSO4. Based on the optimized medium with 30 g/L total glucose-xylose (6:4), the maximum experimental l-LA value of 23.59 g/L reflecting 0.76 g/g substrate were achieved from 48 h fermentation at 37 °C. l-LA produced by coculture cultivated under standard MRS medium and new optimized conditions were 1.28 and 1.53 times higher than that obtained from single culture by E. mundtii WX1, respectively. This study provides the foundations for practical applications of coculture in bioconversion of lignocellulose particularly glucose-xylose-rich corn stover to l-LA.

The biotransformation of plant- and dairy-based food substrates using fermentation with beneficial microorganisms such as lactic acid bacteria (LAB) is an effective strategy to improve the human health–relevant nutritional and functional properties of foods and beverages. Since early civilization, fermentation with beneficial microorganisms has been used to enhance shelf-life, reduce microbial spoilage, and to add favorable flavor and aroma to foods and beverages. However, improved understanding of diverse health benefits such as probiotic-linked human gut health benefits and other chronic disease protective functionalities of traditional and modern fermented foods and beverages have attracted renewed interest in recent times. Beyond the formation of organic acids and alcohol, biotransformation of plant and dairy substrates by beneficial microorganisms leads to the formation of diverse human health–relevant bioactive molecules or bio-available end-products in fermented foods and beverages. Such improvements in the mobilization and bioavailability of bioactive molecules of plant and dairy substrates after fermentation has relevance for the targeting of preventable non-communicable chronic diseases (NCDs). Based on this rationale, recent advances in beneficial LAB-based biotransformations of plant and dairy substrates that improve NCD-linked health benefits of fermented foods and beverages are presented in this chapter.

A total of 117 Bacillus strains were isolated from Miang, a culture relevant fermented tea of northern Thailand. These strains were collected from 16 sampling sites in north Thailand. In this collection 95 isolates were tannin-tolerant Bacillus capable of growth on nutrient agar supplemented with 0.5% (w/v) total tannins from tea leaves extract (TE). The strains were also positive for pectinase, xylanase and amylase activity, while 91 and 86 isolates were positive for cellulase and &beta, mannanase, respectively. Only 21 isolates producing extracellular tannase were selected for further characterization. Identification by 16S rRNA gene sequence analysis revealed that more than 50% (11 of 21 isolates) were Bacillus tequilensis, whereas the remaining were B. siamensis (3), B. megaterium (3), B. aryabhattai (3) and B. toyonensis (1). B. tequilensis K34.2 produced the highest extracellular tannase activity of 0.60 U/mL after cultivation at 37 &deg, C for 48 h. In addition, all 21 isolates were resistant to 0.3% (w/v) bile salt, sensitive to gentamicin, erythromycin, vancomycin and kanamycin and also tolerant to acidic condition. Cell hydrophobicity varied from 9.4 to 80.4% and neutralized culture supernatants of some Bacillus isolates showed bacteriocin producing potentiality against Samonella enterica serovar Typhimurium TISTR 292. All tested probiotic properties indicated that B. tequilensis K19.3, B. tequilensis K34.2 and B. siamensis K19.1 had high probiotic potential. This is the first report describing tannin-tolerant Bacillus and their extracellular tannase producing capability in Miang, a traditional fermented tea of Thailand.

Sprouting and seed elicitor treatments stimulate the biosynthesis of health relevant phenolic bioactives in plants partly by upregulating proline-associated pentose phosphate pathway (PAPPP). This study investigated the upregulation of PAPPP-linked and antioxidant enzyme associated metabolic responses in elicitor-treated barley (Hordeum vulgare L.) sprouts previously established with stimulation of health relevant phenolic bioactives. Barley seeds were treated with bioprocessed elicitors marine protein hydrolysates (GroPro®, GP) and soluble chitosan oligosaccharide and germinated under dark conditions. Upregulation of PAPPP and subsequent stimulation of phenolic biosynthesis and antioxidant enzyme responses were monitored at day 2, 4, and 6 of sprouting. High PAPPP-linked antioxidant enzyme responses were observed at early stages of germination with selected doses of GP treatments, especially in cv. Pinnacle. Total soluble phenolic content remained at higher level, while guaiacol peroxidase activity increased over the course of sprouting indicating increased phenolic polymerization to support structural needs of sprouts.

Changes in physico-chemical qualities (pH, total acidity, total and reducing sugar, total phenolic and vitamin C), astringency compounds (condensed and hydrolysable tannin), antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical] and flavor volatile compounds in Lactobacillus plantarum-fermented cashew-apple-juice (CAJ) and 11.4 °Bx concentrated-cashew-apple-juice (CCAJ) was investigated. Total phenolics remained unchanged throughout fermentation period, whereas condensed tannins increased and hydrolysable tannins decreased indicating reduced astringency compounds. Antioxidant activity based on both DPPH and ABTS radical scavenging activities marginally declined in some stages but overall were sustained during fermentation. Although the DPPH· radical based antioxidant activity of fermented CAJ was greater than that of fermented 11.4 °Bx CCAJ, a higher ABTS·+ radical scavenging activity was found in fermented 11.4 °Bx CCAJ, reflecting higher water soluble antioxidants. Results also indicated that DPPH· radical scavenging activity was positively correlated to vitamin-C and condensed tannins but not hydrolysable tannins. ABTS·+ radical scavenging activity was also positively correlated to condensed tannins and not hydrolysable tannins. The vitamin-C that increased during initial 12 h fermentation, decreased from 2516 to 2150 mg AAE/L at the end of 72 h fermentation. Fermented CAJ had a remarkable sweet aroma with a fruity note of two major compounds; 3-methyl-1-butanol (14.20 × 107) and 2,6-dimethyl-4-heptanol (14.76 × 107). The high phytochemicals and volatile compounds in fermented CAJ indicated that it could serve as a functional beverage with potential health benefits with reduced astringency due to lower hydrolysable tannins.

Superficial scald during post-harvest storage is a serious problem for long-term preservation and shelf-life of some apple and pear cultivars. Development of superficial scald and related physiological disorders such as enzymatic and non-enzymatic browning are associated in part with oxidative breakdown and redox imbalance. Therefore, targeting natural antioxidants from food-grade sources as post-harvest treatment to reduce superficial scald has merit. Such natural antioxidants can potentially counter oxidation-linked damages associated with superficial scald through stimulation of antioxidant enzyme responses and biosynthesis of less-oxidized phenolics involving protective redox-linked pathway such as proline-associated pentose phosphate pathway. Based on this rationale, bioprocessed food-grade oregano extract (OX) and soluble chitosan oligosaccharide (COS) were targeted as post-harvest treatment (2 and 4 g L(−1)) and were compared with diphenylamine (DPA) (1 and 2 g L(−1)) to reduce superficial scald and to improve protective phenolic-linked antioxidant responses in “Cortland” cultivar stored at 4 °C for 15 weeks. Overall, significant reduction of superficial scald and conjugated triene was observed with DPA and OX (2 g L(−1)) post-harvest treatments. Furthermore, stimulation of antioxidant enzyme responses such as increases in superoxide dismutase and guaiacol peroxidase activity was also observed, but was more evident with DPA and COS treatment. Overall, results of this study indicated that critical balance of less-oxidized phenolics and antioxidant enzymes and associated anabolic PPP-linked redox regulation is essential for improving post-harvest preservation and reduction of superficial scald in apple.

Bio-transformed volatile compounds in horse gram sprouts, Lactobacillus plantarum NRRL B-4496 and Lactobacillus plantarum NCDO 1193 mediated as well as naturally fermented horse gram sprouts were analyzed using gas chromatography-mass spectrometry coupled with headspace solid-phase micro extraction. A total of 36 compounds, including acids, alcohols, aldehydes, esters, ketones, sulfur containing compounds were identified in sprouts fermented for 1, 2, 3, 4 and 5 days by mass spectral data, Kovats indices and comparing authentic standards. Fermentation-mediated volatile metabolites such as acetic acid, eugenol, benzyl alcohol (benzene methanol), acetoin, 2, 3-butanediol and ethyl palmitate were found to be the prime contributors to the sensory attributes of fermented samples. As the contents of alcohols, ketones, esters and phenols increased during fermentation, some aldehydes significantly decreased. For the first time, eugenol was detected in fermentation of horse gram, paving the way for new bioprocessing strategy for production of health beneficial aroma compound. Therefore, fermentation of horse gram sprouts enhances bio-transformed volatile composition derived from primary metabolites which has relevance for improving value-added flavor and health benefits from short chain fatty acids while integrating potential probiotic benefits.

Beneficial lactic acid bacteria (LAB) based fermentation is an effective biotransformation strategy to preserve and improve the human health-supporting functional qualities of plant-based food substrates. In this study, a food grade strain of Lactiplantibacillus plantarum was recruited to improve the retention, stability, and bioavailability of phenolic bioactives to enhance the antioxidant, anti-hyperglycemic, and anti-hypertensive functional qualities of three flesh-colored sweet potato varieties, Murasaki (off-white-fleshed), Evangeline (orange-fleshed), and NIC-413 (purple-fleshed). Liquid (cold water) extracts of the sweet potatoes, which are relevant for food grade applications, were fermented for 72 h at 37 °C. Total soluble phenolic content, phenolic profile, antioxidant, anti-hyperglycemic, and anti-hypertensive benefits relevant functional properties of fermented and unfermented sweet potato extracts were evaluated at 0, 24, 48, and 72 h time points using in vitro assay models. Overall, high total soluble phenolic content and total antioxidant activity were observed at 24 h, retaining this high level even after 72 h of fermentation. Additionally, moderate to high α-amylase, α-glucosidase, and angiotensin-I-converting enzyme inhibitory activities were observed in the fermented sweet potato extracts. The results suggested that LAB-based fermentation is an effective post-harvest processing strategy for a higher retention of phenolic bioactives and concurrently improves the human health protective bioactive functional qualities of sweet potatoes.

Beneficial effects on overall gut health by phenolic bioactives-rich foods are potentially due to their modulation of probiotic gut bacteria and antimicrobial activity against pathogenic bacteria. Based on this rationale, the effect of the free and bound phenolic fractions from a Peruvian purple corn accession AREQ-084 on probiotic lactic acid bacteria such as Lactobacillus helveticus and Bifidobacterium longum and the gastric cancer-related pathogen Helicobacter pylori was evaluated. The free and bound phenolic composition was also determined by ultra-performance liquid chromatography. Anthocyanins were the major phenolic compounds (310.04 mg cyanidin-3-glucoside equivalents/100 g dry weight, DW) in the free phenolic fraction along with hydroxycinnamic acids such as p-coumaric acid derivatives, followed by caffeic and ferulic acid derivatives. The bound phenolic form had only hydroxycinnamic acids such as ferulic acid, p-coumaric acid, and a ferulic acid derivative with ferulic acid being the major phenolic compound (156.30 mg/100 g DW). These phenolic compounds were compatible with beneficial probiotic lactic acid bacteria such as L. helveticus and B. longum as these bacteria were not inhibited by the free and bound phenolic fractions at 10 to 50 mg/mL and 10 mg/mL of sample doses, respectively. However, the pathogenic H. pylori was also not inhibited by both purple corn phenolic forms at same above sample doses. This study provides the preliminary base for the characterization of phenolic compounds of Peruvian purple corn biodiversity and its potential health benefits relevant to improving human gut health. Practical Application This study provides insights that Peruvian purple corn accession AREQ-084 can be targeted as a potential source of health-relevant phenolic compounds such as anthocyanins along with hydroxycinnamic acids linked to its dietary fiber fraction. Additionally, these phenolic fractions did not affect the gut health associated beneficial bacteria nor the pathogenic H. pylori. Purple corn can be targeted for design of probiotic functional foods integrated with their anthocyanin linked-coloring properties.

Barley ( Hordeum vulgare L.) is an important commercial and industrial crop rich in phenolic bioactives and dietary antioxidants and can be targeted for developing non-food nutraceuticals and functional ingredients to counteract diet-linked chronic diseases such as type 2 diabetes (T2D). In this study 13 barley cultivars were screened for phenolic-linked functionalities targeting antioxidant and anti-hyperglycemic properties using in vitro assay models. Total soluble phenolics (TSP) content, individual phenolic acid profile, and antioxidant activity of barley extracts (hot water, cold water, and 12% ethanol) were evaluated. The α-amylase and α-glucosidase inhibitory activities of barley extracts were also evaluated using in vitro assays. The TSP content of barley varied between 0.44 and 0.63 mg/g gallic acid equivalent (GAE) on a dry weight basis across cultivars and extraction types, with hot water extracts having highest TSP content. Across barley cultivars, cv. Pinnacle had the highest antioxidant activity, while among extraction types ethanol extracts had highest antioxidant activity. Cold water and ethanol extracts of most barley cultivars had significantly high α-amylase inhibitory activity; however, significant differences were not observed among most cultivars. The black barley cultivar had the highest α-glucosidase inhibitory activity (34%) across all extraction types, and a dose-dependent pattern was observed in all barley cultivars. Therefore, barley cultivars with significant potential to modulate the activity of key enzymes that regulate carbohydrate metabolism were screened and identified in this in vitro study. Consequently, grains of such cultivars may be utilized for further clinical and animal studies to develop phenolic bioactive-rich non-food type nutraceuticals and bioactive functional ingredients that can be used to complement current drug design strategies to offset hyperglycemia and oxidative stress associated with early stages of T2D.

Plant species rich in human health relevant bioactives are excellent targets to develop non-food nutraceuticals, which can complement the use of pharmaceutical drugs to combat global epidemic of non-communicable chronic diseases (NCDs). Developing strategies to explore and evaluate the efficacy of plant sources towards prevention of hyperglycemia and hypertension linked to type 2 diabetes would serve as the basis for innovation towards designing non-food nutraceuticals for wider applications. Therefore, the aim of this study was to screen and evaluate seed extracts of select species from the family Apiaceae targeting therapeutic and non-food nutraceutical uses towards the management of hyperglycemia-linked to type 2 diabetes. Aqueous (hot water) and ethanol extracts (12%) of seeds from 6 targeted species of Apiaceae family were screened and evaluated for total soluble phenolic content, phenolic acids profile, total antioxidant activity, α-glucosidase, α-amylase, and angiotensin-I-converting enzyme (ACE) inhibitory activities using rapid in vitro assay models. In both aqueous and ethanol extracts, high total soluble phenolic content was observed in ajowan (Trachyspermum amni) and in dill (Anethum graveolens). High and positive correlations between total soluble phenolic content and total antioxidant activity (r = 0.73) was also observed in ethanolic extracts of targeted species. Overall, low α-amylase and moderate α-glucosidase inhibitory activity was found in all targeted species; however these anti-hyperglycemic properties varied significantly between species and extraction types. The results of this in vitro study indicates that water and ethanol soluble phenolic bioactive fractions of these select seeds of Apiaceae family has type 2 diabetes relevant antioxidant and anti-hyperglycemic functions and can be targeted for designing non-food nutraceuticals.

Grape (Vitis vinifera cv. Pok Dum) is a rich source of health relevant phenolic antioxidants and can be targeted to mitigate chronic oxidative stress commonly associated with noncommunicable chronic diseases (NCDs), such as cancer. Furthermore, improving health relevant phenolic bioactives and associated antioxidant properties of fruits by using chemical elicitation strategy has significant merit. Based on this biochemical rationale, chitosan and other chemical elicitors potassium dihydrogen phosphate (KH2PO4), potassium nitrate (KNO3), sodium selenite (Na2SeO3), and aluminum sulphate [Al2(SO4)3] were targeted to improve phenolic bioactive profiles and associated antioxidant and anticancer properties of cultured grape cells grown for 28 days. After chemical elicitor treatments, phenolic content, resveratrol content, antioxidant activity, phenylalanine ammonia-lyase (PAL) enzyme activity, and cytotoxicity (cell inhibition) against cancer cell lines of cultured grape cells were investigated using in vitro assay models. Overall, stimulation of phenolic bioactives and improvement in associated cytotoxicity against cancer cell lines were found in cultured grape cells after chemical elicitation treatments. Chitosan and other chemical elicitors resulted in lower growth of cultured grape cells; however, they enhanced phenolic biosynthesis on a cell weight basis when compared with the control. Chemical elicitor treatments, such as Na2SeO3 (50 mg·L−1 and 100 mg·L−1) and Al2(SO4)3 (50 mg·L−1), resulted in enhanced phenolic content at the end of 14 days of culture (1.7, 1.4, and 1.0-fold increase, respectively). Higher accumulation of resveratrol and higher antioxidant activity with Al2(SO4)3 (50 mg·L−1) and Na2SeO3 (100 mg·L−1) elicitation treatments were also observed. Enhanced phenolic bioactives in cultured grape cells in response to chemical elicitation treatment, such as Na2SeO3, also resulted in higher cytotoxicity against different cancer cell lines. Therefore, this study indicates that chemical elicitors, such as Na2SeO3 and Al2(SO4)3, as well as chitosan in select doses can be targeted to improve phenolic bioactives and associated antioxidant and anticancer properties in cultured grape cells and such strategy has relevance for wider applications with other phenolic antioxidant-enriched fruits.

Loquat cultivar Golden Nugget (leaves, flowers and fruits) with potential commercial importance in Chile was analyzed for targeted bioactive composition (total phenolic contents: TPC, phenolic profiles and triterpenic acids) and in vitro bioactivity such as antioxidant capacity (AC) and inhibitory activity against enzymes relevant for hyperglycemia (α-amylase and α-glucosidase) and hypertension (angiotensin-I converting enzyme, ACE-I) management. Leaves and flowers had higher TPC and AC than fruits and hydroxycinnamic acid derivatives were found in all structures by HPLC. Chlorogenic acid and quercetin derivatives were detected only in leaves and flowers which also inhibited the α-amylase and α-glucosidase enzymes, but flowers showed the highest anti-hyperglycemia activity. No inhibition of ACE-I, and hyperglycemia-relevant enzymes were detected in loquat fruits; however, TPC and AC were high at green stage. Loquat leaves and flowers are sources of phenolic bioactives with potential for diet-based hyperglycemia management. No triterpenic acids were found in all loquat parts.

Sprouts of cereal grains, such as barley (Hordeum vulgare L.), are a good source of beneficial phenolic bioactives. Such health relevant phenolic bioactives of cereal sprouts can be targeted to manage chronic hyperglycemia and oxidative stress commonly associated with type 2 diabetes (T2D). Therefore improving phenolic bioactives by stimulating plant endogenous defense responses such as protective pentose phosphate pathway (PPP) during sprouting has significant merit. Based on this metabolic rationale, this study aimed to enhance phenolic bioactives and associated antioxidant and anti-hyperglycemic functions in dark germinated barley sprouts using exogenous elicitor treatments. Dark-germinated sprouts of two malting barley cultivars (Pinnacle and Celebration), treated with chitosan oligosaccharide (COS) and marine protein hydrolysate (GP), were evaluated. Total soluble phenolic content (TSP), phenolic acid profiles, total antioxidant activity (TA) and in vitro inhibitory activities of hyperglycemia relevant α-amylase and α-glucosidase enzymes of the dark germinated barley sprouts were evaluated at day 2, 4, and 6 post elicitor treatments. Overall, TSP content, TA, and α-amylase inhibitory activity of dark germinated barley sprouts decreased, while α-glucosidase inhibitory activity and gallic acid content increased from day 2 to day 6. Among barley cultivars, high phenolic antioxidant-linked anti-hyperglycemic bioactives were observed in Celebration. Furthermore, GP and COS seed elicitor treatments in selective doses improved T2D relevant phenolic-linked anti-hyperglycemic bioactives of barley spouts at day 6. Therefore, such seed elicitation approach can be strategically used to develop bioactive enriched functional food ingredients from cereal sprouts targeting chronic hyperglycemia and oxidative stress linked to T2D.

Select lactic acid bacteria (LAB); Lactobacillus plantarum, L. casei and L. acidophilus were targeted for enhancing bioactives and flavor volatiles of cashew apple juice (CAJ) that is an underutilized byproduct from cashew nut processing in Tropical countries. Results indicated the vitamin C and phenolic metabolites such as condensed tannin can be increased at certain stages such as at 12h over the 48h fermentation period. Whereas antioxidant activity based on DPPH and ABTS radical scavenging activity generally decreased from initial unfermented stage range of (75%–95%) to consistently in the 50% range by 48h of fermentation and this follows the decrease in viable counts. The fermentation process increased the condensed tannin contents in CAJ whereas hydrolysable tannins decreased. In this study the changes in flavor volatile types were also analyzed over the course of CAJ fermentation. The results indicated that LAB changed the flavor profiles of fermented CAJ and overall the fruity odor decreased, but the whiskey and acid odor increased. These results provide the foundation to further target the functional benefits of LAB-induced fermented CAJ for further human, animal, and plant health applications.

The aim of this study was to improve antioxidant-linked bioactive properties in oregano and rhodiola, by combination with chitosan oligosaccharide (COS) or vitamin C. Phenolic antioxidant–linked functionalities of these herbs in combination with COS or vitamin C were evaluated using in vitro assays. Combinations of COS separately with each herb enhanced antioxidant activity (3–7%), while combination of vitamin C with oregano improved α-glucosidase enzyme inhibition (1–10%) associated with type 2 diabetes. The improvement of angiotensin-converting enzyme (ACE) inhibition in both herbs was confirmed when combined separately with vitamin C (40–50%) and may be targeted against associated hypertension.

Rye ( Secale cereale L.), is a temperate cereal food crop with diverse human health benefits partly linked to phenolic bioactives. Therefore targeting rye cultivars rich in phenolic bioactives and associated antioxidant properties has relevance to develop dietary support against chronic diseases, such as hyperglycemia linked to progression of type 2 diabetes. In this study we screened 9 rye cultivars and compared the impact of two different production practices (conventional and organic) on phenolic bioactive associated antioxidant and anti-hyperglycemic properties using in vitro assay models. Total soluble phenolic content (TSP), phenolic acids profile, protein content, antioxidant activity (AA), and hyperglycemia relevant α-amylase and α-glucosidase enzyme inhibitory activities of aqueous extracts of rye cultivars were evaluated using in vitro models. Overall, rye grown under organic production had higher yield, 1000 kernel weight, α-amylase inhibitory activity, and ferulic and benzoic acid content. On the contrary rye grown under conventional production had higher TSP content, AA, and α-glucosidase enzyme inhibitory activity. Further significant differences in phenolic antioxidant-linked anti-hyperglycemic properties among 9 rye cultivars were observed. This study indicated that differences in cultivars and production practices had significant impact on human health relevant phenolic antioxidant and associated anti-hyperglycemic properties of rye cultivars.

To valorize starchy waste from rice noodle factory, bioconversion of gelatinized starchy waste (GSW) to value-added product as L(+)-lactic acid, the monomer for polylactate synthesis, was investigated using amylolytic lactic acid bacterium, Enterococcus faecium K-1. Screening for appropriate nitrogen source to replace expensive organic nitrogen sources revealed that corn steep liquor (CSL) was the most suitable regarding high efficacy for L(+)-LA achievement and low-cost property. The successful applying statistic experimental design, Plackett-Burman design incorporated with central composite design (CCD), predicted the maximum L(+)-LA of 93.07 g/L from the optimized medium (OM) containing 125.7 g/L GSW and 207.3 g/L CSL supplemented with CH3COONa, MgSO4, MnSO4, K2HPO4, CaCl2, (NH4)2HC6H5O7, and Tween80. Minimizing the medium cost by removal of all inorganic salts and Tween80 from OM was not an effect on L(+)-LA yield. Fermentation using the optimized medium without minerals (OM-Mi) containing only GSW (125.7 g/L) and CSL (207.3 g/L) in a 10-L fermenter was also successful. Thinning GSW with α-amylase from Lactobacillus plantarum S21 increased L(+)-LA productivity in the early stage of 24-h fermentation. Not only showing the feasible bioconversion process for GSW utilizing as a substrate for L(+)-LA production, this research also demonstrated the efficient model for industrial starchy waste valorization.

Peruvian corn biodiversity is one of the highest in the world and may represent an important natural source of health relevant phenolic bioactive compounds whose potential needs to be investigated. This study investigated twenty-two Peruvian corn samples corresponding to five corn races (Arequipeño, Cabanita, Kculli, Granada and Coruca) in relation to their total phenolic contents (TPC), anthocyanin contents, Ultra-Performance Liquid Chromatography (UPLC) phenolic profiles and antioxidant capacity (ABTS and ORAC methods). Subsequently using both free and cell-wall bound phenolic fractions their health relevance targeting hyperglycemia (α-glucosidase and α-amylase inhibition) and obesity (lipase inhibition) potentials was evaluated using in vitro assay models. Antioxidant capacity and TPC were high in bound fractions from yellow-colored races in contrast to the purple-colored race (Kculli) which had high TPC (mainly anthocyanins) and antioxidant capacity in the free form. The major phenolic acids detected by UPLC were ferulic and p-coumaric acids. High α-glucosidase (32.5–76.1%, 25 mg sample dose) and moderate α-amylase inhibitory activities (13.6–29.0%, 250 mg sample dose) were found in all free fractions, but only samples from the Kculli race had lipase inhibitory activity (58.45–92.16%, 12.5 mg sample dose). Principal component analysis revealed that the variability of data was affected by the race and the α-glucosidase and lipase inhibitory activities positively correlated with anthocyanins and antioxidant capacity. Some accessions of Kculli, Granada and Cabanita races are promising for future breeding strategies focused on the development of improved corn varieties targeted for the design of functional foods relevant for hyperglycemia and obesity prevention. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03748-z) contains supplementary material, which is available to authorized users.

The microbial community in ethnic fermented tea, “Miang” prepared from Camellia sinensis var. assamica in northern Thailand was investigated during the 10 days of a filamentous fungi growth-based process (FFP) using both culture-dependent and culture-independent techniques. During the aerobic phase (days 1–3), filamentous fungi were visually observed growing on steamed tea leaves during which yeast and lactic acid bacteria (LAB) viable cell numbers substantially increased up to 108 and 109 CFU/g Miang, respectively, and became the main microbial population both in semi-submerged fermentation (SSF) and submerged fermentation (SMF) processes. Next generation sequencing indicated the high diversity of the filamentous fungal population in the initial stage of aerobic fermentation. Aspergillus niger was the predominant fungus on day 3 and was the most important microbe in association with yeast, LAB and Bacillus sp. in both the SSF and SMF processes. Pectinases, β-mannanase and cellulases were mainly found during the aerobic fermentation phase, suggesting they were important during fermentation. The organic acids found in Miang were acetic, gallic, glucuronic, lactic, oxalic and succinic acids, while FFP Miang showed similar bioactive compounds including total tannin, total flavonoids and total polyphenols with both SSF and SMF processes. However, SMF resulted in higher antioxidant activity than SSF, while the hardness of both was similar. This study showed an important product processing platform for assessing the relationship between microbes, biotransformation and also functional metabolites accumulated in Miang fermented using the FFP.

The aim of this study was to optimize the extraction of free and bound phenolic acids from Chilean Cristalino corn by response surface methodology based on the total phenolic contents (TPCs) and the 2,2-diphenyl-1-picrylhydrazyl scavenging-linked antioxidant capacity (AC) as response variables. Central Composite 22 + axial points experimental designs were applied. The best extraction conditions for the free and bound phenolic fraction were acetone 69% in water for 63 min and a hydrolysis with 3 M NaOH for 90 min, respectively. Under these conditions, TPCs in free and bound forms were 59.9 ± 0.7 and 172.9 ± 1.1 mg gallic acid equivalents/100 g, respectively. Further, AC found in free and bound fractions was 186 ± 3 and 694.5 ± 3.3 µmol Trolox equivalents/100 g, respectively. The experimental and predicted values of TPC and AC were similar in case of free phenolic fraction indicating that the model was adequate and reproducible. Major phenolic acids were found in the bound fraction and were ferulic and p-coumaric acids.

Common blackberry ( Rubus spp.) is a rich source of phenolic antioxidants and has potential as a dietary source for the management of non-communicable chronic diseases (NCDs) such as early stages type 2 diabetes (T2D). While the potential health benefits are well-known, a gap in knowledge exists regarding differences in bioactive phenolic profiles of various commercial blackberry cultivars. Therefore, the main objective of this study was to screen and compare different blackberry cultivars for their phenolic antioxidant-linked functionalities targeting dietary management of early stages T2D using in vitro assay models. Water and 12% ethanol extracts of 13 blackberry cultivars were screened for total soluble phenolic (TSP) content, phenolic profile (HPLC), total antioxidant activity (DPPH scavenging), α-glucosidase, α −amylase, and angiotensin-I-converting enzyme (ACE) inhibitory activities. Overall, higher TSP content, moderate to high antioxidant activity, and high α-glucosidase inhibitory activity were found in ethanol extracts when compared to the water extracts. Among cultivars Natchez, A2215, Navaho, Ouachita, Chickasaw had higher TSP content, high α-glucosidase inhibitory activity (even at 1/5 th dilution), and higher catechin in water and rutin in ethanol extracts. High DPPH radical scavenging activity was observed in cultivars A2195, Prime Jan, Chickasaw, APF 27, and Navaho, while A2195, APF27, Ouachita, and Navaho had higher α–amylase inhibitory activity. Based on the results of this study, screened blackberry cultivars such as A2195, Ouachita, Navaho, and Natchez can be further evaluated as a whole fruit or functional ingredients for the dietary management of early stages T2D in animal models.

Type 2 diabetes is an epidemic in both developed and developing countries. The aim of this research was to evaluate the synergistic health benefits of apple cider and blueberry juice combinations for relevance in the potential management of early stages type 2 diabetes using in vitro assays. Inhibitory activity of α-amylase, α-glucosidase and angiotensin-1-converting enzyme (ACE) in the juice combinations were analyzed and correlated with the total soluble phenolic content and antioxidant activity. While the total soluble phenolic content increased with the increasing blueberry juice proportion in the juice combinations, the ACE inhibitory activity decreased. The antioxidant activity was maintained at its maximum level (50–70%) in all combinations. High α-glucosidase inhibitory activity was positively correlated with the total soluble phenolic content. A combination of 80% apple cider and 20% whole blueberry juice had optimum anti-hyperglycemia and anti-hypertension properties based on in vitro assays. Practical Applications Apple cider and blueberry juice combination was investigated as a strategy to explore the potential health benefits for the management of hyperglycemia and hypertension associated with early stage type 2 diabetes using in vitro assays. Beverage system with high soluble phenolic phytochemicals potentially provides a higher dose of daily intake of each fruit. The presence of various phenolic bioactives in apple cider and whole blueberry juice, supported with high total soluble phenolic content, antioxidant activity and inhibitory activity α-amylase, α-glucosidase and angiotensin-1-converting enzyme indicated an improvement of each fruit's functionalities through a synergistic interaction. This research resulted in the optimization of apple cider and blueberry juice combinations and could provide biochemical rationale to further improve the bioactive functionality. This synergistic whole food design may also offer effective, safe and inexpensive strategy for the management of diet-linked chronic noncommunicable diseases such as early stages of hyperglycemia associated with type 2 diabetes.

Basil (Ocimum spp.) is an important herb from the Lamiaceae family with a long history of use in traditional medicine and food applications. Thus, targeting basil varieties for developing herbal medicines against non-communicable chronic diseases (NCDs) such as type 2 diabetes has significant merit. The aim of this study was to screen Asian basil varieties with therapeutic potential for type 2 diabetes targeting relevant phenolic bioactive-linked antioxidant, anti-hyperglycemic, and antimicrobial properties and was compared with a high phenolic and high antioxidant mint species (Mentha arvensis). Aqueous and ethanol (12%) extracts of 8 different varieties of Asian basil were analyzed for total soluble phenolic (TSP) content, phenolic acid profiles, total antioxidant activity (TA), α-amylase, and α-glucosidase enzyme inhibitory activities and inhibition of ulcer-causing bacteria, Helicobacter pylori using in vitro assay models. The highest TSP content was observed in mint and all basil varieties were compared to this standard. High TA, and α-glucosidase enzyme inhibitory activity were observed in targeted varieties of Indian basils. Major phenolic acids found were rosmarinic, ellagic, benzoic, and gallic acids, which may potentially contribute to health benefits such as antioxidant and anti-hyperglycemic properties. Inhibitory activity against H. pylori was observed in response to high phenolic mint but not in Asian basil extracts. This in vitro study provides biochemical rationale on phenolic bioactive-linked antioxidant and anti-hyperglycemic potentials of Asian Basil varieties that need to be further validated with in vivo studies for therapeutic and herbal medicine related applications against type 2 diabetes and associated complications.

Camu-camu (Myrciaria dubia (Kunth) Mc. Vaugh (Myrtaceae)) has shown potential for food and human health applications due to its rich bioactive functional properties linked to high antioxidant activity. The main objective of this study was to identify antioxidant-linked bioactive phenolic profiles in spray-dried and freeze dried camu-camu pulp and to evaluate potential functionality associated with anti-hyperglycemia and anti-hypertension properties using in vitro enzyme assay models. Further, antimicrobial properties and planarian-based cellular protection and regeneration were also investigated. Phenolic compounds, such as ellagitannins, ellagic acid, quercetin glycosides, syringic acid and myricetin were detected in camu-camu by LC–TOF-MS. Freeze dried camu-camu powder showed superior phenolic-linked antimicrobial properties and higher hyperglycemia relevant enzyme inhibitory activity compared to the spray dried samples. Besides that, freeze-dried powders and spray-dried (6% gum arabic at 120 °C) powders were more effective against prokaryotic Staphylococcus aureus and showed higher inhibition than ampicillin. Cellular regeneration of eukaryotic planarian model was stimulated with camu-camu powders when compared to control and showed potential of camu camu for redox-linked cellular protection and rejuvenation. Overall camu-camu rich in phenolic bioactive profiles showed superior antidiabetic and antimicrobial properties and has potential as part of dietary strategies in the management of early stages of type 2 diabetes and associated complications.

Cardiovascular disease remains the leading cause of death worldwide with hypertension being a major contributing factor to cardiovascular disease-associated mortality. On a population level, non-pharmacological approaches, such as alternative/complementary medicine, including phytochemicals, have the potential to ameliorate cardiovascular risk factors, including high blood pressure. Several epidemiological studies suggest an antihypertensive effect of garlic (Allium sativum) and of many its bioactive components. The aim of this review is to present an in-depth discussion regarding the molecular, biochemical and cellular rationale underlying the antihypertensive properties of garlic and its bioactive constituents with a primary focus on S-allyl cysteine and allicin. Key studies, largely from PubMed, were selected and screened to develop a comprehensive understanding of the specific role of garlic and its bioactive constituents in the management of hypertension. We also reviewed recent advances focusing on the role of garlic bioactives, S-allyl cysteine and allicin, in modulating various parameters implicated in the pathogenesis of hypertension. These parameters include oxidative stress, nitric oxide bioavailability, hydrogen sulfide production, angiotensin converting enzyme activity, expression of nuclear factor- ?B and the proliferation of vascular smooth muscle cells. This review suggests that garlic and garlic derived bioactives have significant medicinal properties with the potential for ameliorating hypertension and associated morbidity; however, further clinical and epidemiological studies are required to determine completely the specific physiological and biochemical mechanisms involved in disease prevention and management. grant # NPRP 4-571-3-171 from the Qatar National Research Fund (a member of Qatar Foundation). Scopus

Summary This study evaluated the oxidative stability of butter with added phenolics from Lamiaceae herbs. Initially antioxidant activity of crude rosemary, oregano, sage, thyme and marjoram extracts were screened through methods of inhibition of the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical, malondialdehyde (MDA) quantification and ferric reducing antioxidant power test. The alcoholic extract of rosemary showed the highest antioxidant activity in both assays for DPPH radical inhibition and MDA quantification. The alcoholic rosemary extract showed no cytotoxicity when assayed using MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] reduction method and had dose-dependent cytoprotective activity at 50 and 250 μg mL−1. These results suggest that the use of rosemary as natural antioxidant is safe in the concentrations tested. The highest oxidative stability of butter with added alcoholic rosemary extract at temperatures of 60 and 110 °C was obtained with the concentration of 400 mg of phenolic compounds per kg of butter and was reflected at the lowest formation of degraded peroxides from lipids.

Fresh pear consumption could provide health benefits by reducing the risk of chronic diseases such as hyperglycemia linked to type 2 diabetes. This in vitro study investigated the phenolic-linked antihyperglycemia bioactive factors in aqueous and ethanolic extracts of peel and pulp from eight different freshly harvested and long-term stored pear varieties. Total soluble phenolics, 2,2-diphenyl-1-picrylhydrazyl radical scavenging-based antioxidant activity and associated in vitro alpha-glucosidase, alpha-amylase and angiotensin I-converting inhibitory activities were analyzed. Peel extracts had higher total soluble phenolic content and related antioxidant capacity than pulp extracts. Comice variety had the highest total phenolic contents with positive correlation to total antioxidant activity. Aqueous pulp extracts had high alpha-amylase inhibitory activities with no correlation to phenolic content. However, the peel ethanolic extracts had the highest alpha-glucosidase inhibitory activity with positive correlation to total phenolics. This research provides the biochemical rationale for further clinical studies to include pear as part of healthy diet. PRACTICAL APPLICATIONS Using in vitro structure-function relevant bioassays to screen a range of fruits and vegetables helps to develop biochemical rationale to target and strategize the increased use of these fresh fruits and vegetables for better health and wellness. Pears, because of their phenolic bioactives, have potential to be included as a part of a comprehensive diet for managing early stages of hyperglycemia linked to type 2 diabetes. This study provides foundation for screening of pears for improving dietary strategies for managing this chronic disease and can be the biochemical rationale for further clinical studies.

Compostos antioxidantes naturais adicionados em alimentos podem ter um impacto fisiologico sobre a saude humana, principalmente porque podem reduzir o risco de doencas ou promover retardamento dos danos provocados pelo efeito de radicais livres, como as doencas cardiovasculares, câncer intestinal, infeccoes intestinais, entre outras. Neste trabalho, foram otimizadas as condicoes de extracao de compostos fenolicos das especiarias Rosmarinus officinalis L. (alecrim) e Origanum vulgare (oregano), e a atividade antioxidante nos extratos brutos foi avaliada pela inibicao do radical DPPH e pela peroxidacao lipidica de microssoma. Os extratos obtidos foram adicionados, separadamente, ao queijo a base de ricota (FCS), e o produto foi avaliado sensorialmente. As condicoes otimas de extracao dos compostos fenolicos foram 75% de etanol em 8 horas de operacao para Rosmarinus officinalis L. (0,46 mg GAE/ml ± 0,01 p/v) e 40% de etanol em 7,5 horas de operacao para Origanum vulgare (2,57 mg GAE/mL ± 0,02 p/v). O extrato de alecrim apresentou maior atividade antioxidante em ambos os testes. O produto contendo extrato concentrado de alecrim (9,60 mg GAE/mL p/v) atingiu 76,0% de aceitacao, com compostos fenolicos na concentracao de 96 mg GAE/100g de produto. O produto lacteo formulado com extrato de oregano apresentou concentracao de compostos fenolicos de 396 mg GAE/100g de produto, com indice de aceitacao de 91,1%.

The crude extract of Swertia chirayita, an important medicinal plant of Nepal, is locally used for many diseases including type 2 diabetes. In this study, crude aqueous and 12% ethanol solution extracts of S. chirayita collected from nine districts of Nepal were analyzed for anti-diabetic-linked anti-hyperglycemia potential using in vitro biochemical assays. There was moderate-to-high positive correlation between antioxidant activity and total phenolic content of both extracts and moderate-to-high α-glucosidase inhibitory activity. Although the anti-diabetic property of S. chirayita is mainly attributed to the phytochemical swerchirin present in its hexane fraction, we propose that the crude extract of this plant used in local healing also has anti-hyperglycemia potential. The crude extracts indicated the presence of three main phytochemicals mainly mangiferin, swertiamarin, and amarogentin and their derivatives. Among the standard compounds (mangiferin, swertiamarin, and amarogentin), mangiferin showed α-glucosidase and 2,2-diphenyl-1-picrylhydrazyl radical inhibitory activity indicating anti-hyperglycemia potential. Copyright © 2012 John Wiley & Sons, Ltd.

Four commonly consumed cultivars of pear were homogenized to extract their juice, fermented using Lactobacillus acidophilus for 0, 24, 48 and 72 h and their potential for management of hyperglycemia and hypertension were evaluated using in vitro assays. The pH of the juices was adjusted to 6.0–7.0 before fermentation and assays at each time point were carried out at fermented acidic pH and by adjusting the pH to 6.0–7.0. Overall there was a decrease in total soluble phenolics and DPPH-linked free radical scavenging activity with fermentation over a period of 72 h. α-Glucosidase inhibitory activity increased or remained constant for both pH adjusted and fermented acidic pH samples. Initial ACE inhibitory activity decreased for all samples with fermentation. Epicatechin and quercetin derivatives were the major phenolic compounds in the fermented samples. Industrial relevance In this study, fermenting pear juice with lactic acid bacteria was shown to have potential for use in diet designs for managing type 2 diabetes due to the enhanced inhibitory bioactivity of the juice using relevant in vitro enzyme assay models. Our research provides innovative strategies to develop low-cost dietary support of common fruits enriched in bioactives to compliment traditional drug and nutritional therapies to potentially combat type 2 diabetes. Also from our fermentation-based strategies we can advance functional food designs using sound biochemical rationale to potentially manage early stage type 2 diabetes and its oxidative complications based on further animal and clinical studies. Our approach may be used as a novel method to deliver probiotic lactic acid bacteria in lactose intolerant people in fermented fruit-based system with multiple potential health benefits.

Apple juice from four cultivars were fermented for 0, 24, 48 and 72 h using Lactobacillus acidophilus and their effects related to management of hyperglycemia, hypertension, inhibition of Helicobacter pylori and proliferation of probiotic Bifidobacterium longum were evaluated using in vitro models. All the assays were carried out at fermented acidic pH and by adjusting the pH to 6.0–7.0. Total soluble phenolics, 2,2-diphenyl-1-picrylhydrazyl-linked free radical-scavenging activity and α-amylase inhibition decreased over 72 h. Overall, α-glucosidase inhibition and hypertension-relevant angiotensin-converting enzyme inhibition decreased after 72 h for pH-adjusted samples, whereas contrasting results were obtained for fermented acidic pH samples. Only at 48- and 72-h fermented acidic pH samples had H. pylori inhibitory activity. Further investigations into mechanisms using proline revealed that H. pylori inhibition was not through inhibition of proline oxidation via proline dehydrogenase. No inhibition was observed when samples that had H. pylori inhibition were further tested for their effect on probiotic Bifidobacterium longum growth. PRATICAL APPLICATIONS In this study, for the first time, fermentation of apple juice using lactic acid bacteria was shown to have relevance in managing hyperglycemia and hypertension using in vitro models. This approach was also shown to have potential to inhibit stomach ulcer relevant bacterium Helicobacter pylori. Further, we also established that fermented extracts will not inhibit the beneficial intestinal lactic acid bacteria. This research provides biochemical rationale for further in vivo studies based on the in vitro enzyme assay models used in this study. Further, this study can provide biochemical rationale for the development of fermented food design strategies that can have potential to reduce hyperglycemia linked to type 2 diabetes and related chronic diseases. This research also provides new approaches to develop low-cost, natural antimicrobials with no side effects, which can be used as whole food dietary bioactive to manage and/or prevent infectious and diet-linked chronic diseases.

The ultraviolet (UV) protective effects of aqueous herb extracts from Latin America such as Yerba Mate (Ilex paraguariensis), Chancapiedra (Phyllanthus niruri L.) and Huacatay (Tagetes minuta) were assessed by using the UV light-induced cell death in Saccharomyces cerevisiae yeast model. UV radiation–mediated oxidative stress promoted cell death of S. cerevisiae by inducing breakdown of its energy metabolism. The addition of high-phenolic herb extracts (61–103 mg gallic acid equivalents/g dw) prior to UV treatment protected yeast from UV-induced oxidative stress and delayed death. This effect appeared to be related with the high free radical scavenging activities shown by all extracts (91%). Insights into the UV protective mechanisms of Yerba Mate extract in yeast model indicated that protection was achieved by maintaining the growth-supporting tricarboxylic acid cycle/NADH–linked system and the proline-linked mitochondrial oxidative phosphorylation coupled to pentose phosphate pathway. Therefore, studied herb extracts show potential protective properties against UV radiation–induced yeast death. PRACTICAL APPLICATIONS Yerba Mate (Ilex paraguariensis), Chancapiedra (Phyllanthus niruri L.) and Huacatay (Tagetes minuta) have been traditionally consumed in Latin American countries because of their potential health benefits. Results from this study using the UV-induced cell death in Saccharomyces cerevisiae yeast model indicate that such high-phenolic herbs (61–103 mg gallic acid equivalents/g dw) would have potential applications as beneficial dietary supplements for protecting eukaryotic cells against UV-induced free radical–mediated damage with potential implications in the dietary management of oxidation-linked diseases in humans. Furthermore, the model for the UV-protective effect of external phenolic phytochemicals in eukaryotic cellular systems proposed by our laboratory was investigated, and according to results from this study, this model could provide a sound rationale for understanding the mechanism of action of phenolic phytochemicals from dietary or medicinal plants in cellular systems and help screen diverse relevant extracts influencing endogenous enzyme response more rapidly.