Much work has been carried out in recent years on the beneficial effect of phenolic compounds which act as natural antioxidants and help to neutralize free radicals. We analysed the antioxidant activity of the rutin (quercetin-3-rhamnosyl glucoside) using different assays including: total antioxidant activity and reducing power, hydroxyl radical scavenging assay, superoxide radical scavenging assay, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging assay and lipid peroxidation assay which uses egg yolk as the lipid-rich source. Total antioxidant capacity was determined by the assay based on the decrease in absorbance of β-carotene by the sample. Rutin exhibited strong DPPH radical scavenging activity. At the concentration of 0.05 mg/ml, ascorbic acid (Vc), butylated hydroxytoluene (BHT) and rutin showed 92.8%, 58.8%, and 90.4% inhibition, respectively. In addition, rutin had effective inhibition of lipid peroxidation. Those various antioxidant activities were compared to standard antioxidants such as BHT and Vc.

In vitro antioxidant properties of rutin

Biogenic amines (BAs) are molecules which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine and agmatine. The importance of preventing the excessive accumulation of BAs in food is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BA accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting biogenic amine content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity and other BAs), environmental factors influencing BA formation (temperature, salt concentration, pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolising BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.

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Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Neuroactive compounds in foods: Occurrence, mechanism and potential health effects.

Background Bioactive peptides derived from food proteins have great potential for uses as functional food ingredients or nutraceuticals. Bioactive peptides are prepared mainly by enzymatic hydrolysis. High specificity, mild conditions, a lack of residual organic solvents and toxic chemicals in the final peptide preparations have positioned enzymatic hydrolysis the most preferred method for the production of bioactive peptides; however, the high cost of enzymes, a low yield, and limited choice of food-grade enzymes pose the industry seek for alternatives. Scope and approach This review mainly focuses on the potential use of novel technologies for the production of bioactive peptides, given the context of the conventional methods. The mechanisms of these novel technologies are presented, along with their respective examples of use. The advantages and challenges of each technology employed for the production of bioactive peptides are discussed. Key findings and conclusions: There is an increasing interest in preparing bioactive peptides using novel technologies such as high hydrostatic pressure, ultrasounds, ohmic heating, pulsed electric fields, microwave-assisted extractions, and subcritical water hydrolysis. These technologies are in general less effective than the conventional methods, and thus often applied in combination with the enzymatic method. Subcritical water hydrolysis is capable of cleaving peptide bonds but suffers from a lack of specificity in cleaving peptide bonds and peptide modifications. The new trend towards the use of novel technologies in producing bioactive peptides continues to gain momentum because they are environmentally friendly, innovative, and sustainable.

Novel technologies for the production of bioactive peptides

Artificial scent screening systems (known as electronic noses, E-noses) have been researched extensively. A portable, automatic, and accurate, real-time E-nose requires both robust cross-reactive sensing and fingerprint pattern recognition. Few E-noses have been commercialized because they suffer from either sensing or pattern-recognition issues. Here, cross-reactive colorimetric barcode combinatorics and deep convolutional neural networks (DCNNs) are combined to form a system for monitoring meat freshness that concurrently provides scent fingerprint and fingerprint recognition. The barcodes-comprising 20 different types of porous nanocomposites of chitosan, dye, and cellulose acetate-form scent fingerprints that are identifiable by DCNN. A fully supervised DCNN trained using 3475 labeled barcode images predicts meat freshness with an overall accuracy of 98.5%. Incorporating DCNN into a smartphone application forms a simple platform for rapid barcode scanning and identification of food freshness in real time. The system is fast, accurate, and non-destructive, enabling consumers and all stakeholders in the food supply chain to monitor food freshness.

Portable Food-Freshness Prediction Platform Based on Colorimetric Barcode Combinatorics and Deep Convolutional Neural Networks

Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.

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Biogenic amines in foods

trans-Cinnamaldehyde (tCIN), an active compound found in cinnamon, is well known for its antioxidant, anticancer, and anti-inflammatory activities. The β-cyclodextrin (β-CD) oligomer has been used for a variety of applications in nanotechnology, including pharmaceutical and cosmetic applications. Here, we aimed to evaluate the anti-inflammatory and antioxidant effects of tCIN self-included in β-CD complexes (CIs) in lipopolysaccharide (LPS)-treated murine RAW 264.7 macrophages. RAW 264.7 macrophages were treated with increasing concentrations of β-CD, tCIN, or CIs for different times. β-CD alone did not affect the production of nitric oxide (NO) or reactive oxygen species (ROS). However, both tCIN and CI significantly reduced NO and ROS production. Thus, CIs may have strong anti-inflammatory and antioxidant effects, similar to those of tCIN when used alone.

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Studies on the Anti-Oxidative Function of trans-Cinnamaldehyde-Included β-Cyclodextrin Complex.

This study aimed to evaluate the reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (hijiki). Initially, the six most common arsenic compounds in hijiki and its organs were evaluated, among which only arsenate and arsenobetaine were detected. Thereafter, the entire plant, including the stalk and leaves, was treated with heat and NaCl solution, individually and in combination. Heating at 90 °C for 5 min significantly reduced arsenic content in hijiki by approximately 33–80%. Treatment with NaCl solution significantly reduced arsenic content in hijiki, except for arsenobetaine content in the stalk. Combinatorial treatment further decreased arsenic content by more than 5–20%. In conclusion, consumption of hijiki after boiling at 90 °C and soaking in 2% NaCl solution reduces the intake of inorganic arsenic by consumers.

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Reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (Hijiki)

The objective of this study was to investigate the effect of subcritical water processing (SWP) temperature on the hydrolysis pattern and quality characteristics of soybean protein hydrolysates. Two common cultivars of soybean were subjected to SWP at temperature ranging from 150 to 250 °C and pressure of 22 MPa. The highest free amino group content and yield were obtained at a processing temperature of 190 °C for both the cultivars ( p

Characterization of soy protein hydrolysates produced by varying subcritical water processing temperature

In patients with inflammatory bowel disease (IBD), inflammation is induced and maintained by lymphangiogenesis and angiogenesis. 3,3′-Diindolylmethane (DIM) is a natural product formed in acidic conditions from indole-3-carbinol in cruciferous vegetables, and it is known for its chemotherapeutic activity. This study evaluated DIM’s effects on angiogenesis, lymphangiogenesis, and inflammation in a mouse colitis model. Experimental colitis was induced in mice by administering 3% dextran sulfate sodium (DSS) via drinking water. DIM remarkably attenuated the clinical signs and histological characteristics in mice with DSS-induced colitis. DIM suppressed neutrophil infiltration and pro-inflammatory cytokines. Moreover, it significantly suppressed the expression of vascular endothelial growth factor (VEGF)-A and VEGF receptor (VEGFR)-2, indicating that the mechanism may be related to the repression of pro-angiogenesis activity. DIM also remarkably suppressed the expression of VEGF-C, VEGF-D, VEGFR-3, and angiop...

Munkhtugs Davaatseren

Papers

Biogenic amines in foods

Studies on the Anti-Oxidative Function of trans-Cinnamaldehyde-Included β-Cyclodextrin Complex.

Reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (Hijiki)

Characterization of soy protein hydrolysates produced by varying subcritical water processing temperature

Effect of Oral Administration of 3,3'-Diindolylmethane on Dextran Sodium Sulfate-Induced Acute Colitis in Mice.