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This study investigates the impact of bromelain, a plant enzyme, on the physicochemical and sensory properties of horse meat, as well as the effects of different bacterial cultures (Lactococcus lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus acidophilus, and Bifidobacterium longum) on the inhibition of lipid oxidation and control of pH during chilled storage. Horse meat (longissimus dorsi) samples (n = 14) were treated with bromelain in two forms (powder and aqueous solution) and with three methods: immersion in enzyme solution, spreading enzyme powder on meat, and syringing enzyme solution into the meat. After fermentation, a part of the meat samples (n = 6) was treated with different bacteria compositions at a 5% weight ratio and stored at 0–2 °C for 6 days. Injecting 3–5% bromelain solutions was most effective at tenderizing the meat, reducing shear force by up to 56% after 8 h. This injection also maximized the water-holding capacity (78–81%) and minimized cooking losses (21–26%), compared to 38% for the control meat sample without treatment. Syringing with 3% bromelain yielded the highest sensory scores across the tenderness, flavor, and overall palatability parameters. The combination of L. acidophilus, Lc. lactis, and B. longum at a ratio of 1.5:1.5:2 was highly effective in reducing oxidative spoilage and optimizing pH levels, thereby ensuring extended meat storability. This study demonstrates that bromelain treatment is an effective method for improving the tenderness, WHC, and sensory properties of horse meat. The LAB combination showed efficient acid formation, crucial for enhancing meat preservation. [ABSTRACT FROM AUTHOR]

The current study aims at exploring enzyme inhibition of four species of medicinal herbs, namely Senna bicapsularis, Thevetia peruviana, Nerium oleander and Vinca major. Plant selection was done on the basis of their therapeutic uses by local practitioners. The crude methanolic extracts of these plants were tested for their α-glycosidase and urease enzyme inhibition potential. The observed urease inhibitory potential for the crude extract of S. bicapsularis, T. peruviana and N. oleander were 8.3 ± 0.33 μg, 6.98 ± 0.98 μg and 9.56 ± 1.43 μg, respectively while the V. major did not show any inhibition. In addition, the IC50 value for Thiourea was 22.3 ± 1.14 μg. The crude extracts of S. bicapsularis, T. peruviana, N. oleander, V. major were shown to inhibit α-glycosidase activity with an IC50 value of 630.3 ± 0.03 μg, 700.7 ± 2.43 μg, 430.4 ± 3.97 μg, and the standard (acarbose) 880 ± 1.03 μM, respectively. Based on the TLC profile, the extract of S. bicapsularis was subjected to column chromatography and the major component named rhein (1) was identified. Compound 1 exhibited excellent urease and α-glycosidase inhibitory activity with an IC50 value of 7.4 ± 0.32 and 622.3 ± 1.03 μM, respectively. [ABSTRACT FROM AUTHOR]

Sea buckthorn fruits are highly valued for its rich content of vitamins and essential nutrients for human body. The main physico-chemical indicators were determined on 5 different samples of wild sea-buckthorn fruits (pulp, skin and seed) collected in the East Kazakhstan region. Fatty acid composition represented with C12:0 to C18:3 group of fatty acids with high content of palmitic, palmitoleic, oleic, linoleic and linolenic fatty acids. The qualitative composition and quantitative ratios of amino acids of pulp and skin were very close. [ABSTRACT FROM AUTHOR]

The search and study of promising natural sources of compounds with antioxidant activity is an urgent task. In this work the food value and antioxidant properties and phenolic and flavonoid compounds of Brassica oleracea (white cabbage) and Coriandrum sativum (cilantro) are investigated. DPPH, ABTS and β-Karoten/linoleic acids have been used to determine the antioxidant activity. By mineral composition cilantro is rich in sodium (5490.05 mg/kg), iron (43.59 mg/kg), magnesium (440.31 mg/kg), while cabbage has high calcium content (1515.09 mg/kg), potassium (4003.32 mg/kg), phosphorus (737.87 mg/kg). In terms of vitamin composition, white cabbage is a rich source of vitamin C (432.64 mg/kg), whereas vitamin A (2.46 mg/kg) and vitamin E (1.85 mg/kg) prevail in cilantro. The antioxidant activity varied according to the model system used, all extracts generally exhibited strong antioxidant activity. B. oleracea and C. sativum extracts contain significant amounts of phenols and flavonoids. [ABSTRACT FROM AUTHOR]