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AbstractThis study reports the green synthesis of Berberis vulgaris root water-mediated silver nanoparticles (BvAgNPs) showcasing high purity, size-controlled morphology, and potential anti-diabetic activity. Characterization techniques confirmed the successful synthesis of predominantly spherical BvAgNPs within the 15–70 nm range, coated with organic moieties from the extract. Remarkably, BvAgNPs exhibited significantly enhanced α-amylase and α-glucosidase inhibitory activity compared to the extract alone, with inhibition higher for α-amylase. This superior anti-diabetic activity, even comparable to the standard drug Acarbose for α-amylase inhibition, highlights the potential of BvAgNPs as natural and potentially less-toxic alternatives in diabetes management. Further research on their mechanisms and in vivo efficiency is warranted to pave the way for their future application as promising anti-diabetic therapeutics. [ABSTRACT FROM AUTHOR]

The impact of hydrogen (H 2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H 2 -producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 °C for 12 days. Other MBMs were vacuumed and gassed with H 2 or N 2. At the end of storage, the lowest browning index values were for H 2 and H2-P-Mg samples. H2- P Mg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H 2 , N 2 , H2-P-Mg, and VP samples. Using the H2-P-Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage. • H 2 -P-Mg controlled the microbial growth of minced beef meat (MBM). • H 2 -P-Mg restricted the formation of thiobarbituric acid reactive substances. • H 2 -P-Mg restricted the formation of biogenic amines. • H 2 -P-Mg restricted the formation of the off-volatile compounds. • H 2 -P-Mg method protected the whole quality of MBM. [ABSTRACT FROM AUTHOR]

[Display omitted] • HRW affected the profile of minerals, sugars, amino acids, and aroma of rice milk. • HRW rice milk showed a higher increase in some essential minerals. • HRW rice milk had higher levels of desirable aroma profile but not undesirable one. • HRW rice milk had higher levels of some essential amino acids. • Use of HRW enhanced the nutritional and sensorial quality of rice milk. The effect of using hydrogen-rich water (HRW) in the preparation of rice milk on the nutritional and sensorial properties was evaluated. The physicochemical parameters (pH, Eh7, titratable acidity), sensory properties (color), and minerals (ICP-MS), as well as amino acid (UPLC-ESI-MS/MS), sugar (HPLC-RID), and aroma (SPME–GC/MS) profiles, of four varieties of rice and their milk and waste were examined using Principal Component Analysis (PCA). Results showed that the profile of minerals, sugars, amino acids, and aroma was affected by the use of HRW. HRW-treated milk showed an increase in some essential minerals (Na, Mg, K, Ca, and Se) in some rice varieties. While HRW application enhanced the levels of desirable aroma compounds in milk but not the undesirable ones. This use of HRW allowed to increase in some essential amino acids (Ile, Leu, and Met) in HRW-treated rice milk samples. [ABSTRACT FROM AUTHOR]

Context:Stachys guyonianaNoë ex. Batt. andMentha aquaticaL. are two Algerian Lamiaceae used in folk medicine. Objective:To investigate their antioxidant, anticholinesterase and antibacterial activities. Material and methods:n-Butanol (BESG), ethyl acetate (EESG) and chloroform (CESG) extracts ofS. guyonianaand methanol (MEMA) and chloroform (CEMA) aerial part extracts ofM. aquaticaand methanol (MERMA) and acetone (AERMA) roots extracts ofM. aquaticawere evaluated for their antioxidant activity by the β-carotene-linoleic acid, DPPH•and ABTS•+ scavenging, CUPRAC and metal chelating assays. The anticholinesterase activity was tested against AChE and BChE. The antibacterial activity was assessed by MICs determination againstEscherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa,Salmonella heidelberg,Klebsiella pneumoniae, Enterobacter aerogenesandMorganella morganiistrains. Results:In the β-carotene test, the CESG (IC50: 2.3 ± 1.27 μg/mL) exhibited the highest activity. The BESG was the best scavenger of DPPH•(IC50: 2.91 ± 0.14 μg/mL). In the ABTS test, AERMA was the most active (IC50: 4.21 ± 0.28 μg/mL). However, with the CUPRAC, the BESG exhibited the best activity (A0.50: 0.15 ± 0.05 μg/mL) and was active in metal chelating assay with 48% inhibition at 100 μg/mL. The BESG was the best AChE inhibitor (IC50: 5.78 ± 0.01 μg/mL) however, the AERMA showed the highest BChE inhibitory activity (IC50: 19.23 ± 1.42 μg/mL). The tested extracts exhibited a good antibacterial activity. Conclusion:This study demonstrated good antioxidant, anticholinesterase and antibacterial potential ofS. guyonianaandM. aquatica,which fits in well with their use in folk medicine. [ABSTRACT FROM AUTHOR]

In this study, phenolic content of Pinus brutia's bark was examined using an ultra-performance liquid chromatography tandem mass spectrometry with electrospray ionization source (UPLC-ESI-MS/MS) working in multiple reaction monitoring mode. Ultrasonic extraction method with 50% ethanol solution was used for the extraction of bark. The bark of Pinus brutia consisted of 15 compounds: gallic acid, gentisic acid, protocatechuic acid, 4-hydroxy benzoic acid, catechin hydrate, vanillic acid, caffeic acid, vanillin, p-coumaric acid, ferulic acid, myricetin, resveratrol, luteolin, naringenin, kaempferol. Major compound detected was catechin hydrate (28.305 mg 100 g-1 extract). The phenolic compounds of Pinus brutia extract and pycnogenol were compared, and it is shown that both of them consisted of considerable amount of phenolic compounds. [ABSTRACT FROM AUTHOR]