The Experts below are selected from a list of 23733 Experts worldwide ranked by ideXlab platform
Mario Estevez - One of the best experts on this subject based on the ideXlab platform.
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protein oxidation in emulsified cooked burger patties with added Fruit Extracts influence on colour and texture deterioration during chill storage
Meat Science, 2010Co-Authors: Rui Ganhao, David Morcuende, Mario EstevezAbstract:The influence of protein oxidation, as measured by the dinitrophenylhydrazine (DNPH) method, on colour and texture changes during chill storage (2 degrees C, 12days) of cooked burger patties was studied. Extracts from arbutus-berries (Arbutus unedoL., AU), common hawthorns (Crataegus monogynaL., CM), dog roses (Rosa caninaL., RC) and elm-leaf blackberries (Rubus ulmifoliusSchott., RU) were prepared, added to burger patties (3% of total weight) and evaluated as inhibitors of protein oxidation and colour and texture changes. Negative (no added extract, C) and positive control (added quercetin; 230mg/kg, Q) groups were also considered. The significant increase of protein carbonyls during chill storage of control burger patties reflect the intense oxidative degradation of the muscle proteins. Concomitantly, an intense loss of redness and increase of hardness was found to take place in burger patties throughout refrigerated storage. Most Fruit Extracts as well as Q significantly reduced the formation of protein carbonyls and inhibited colour and texture deterioration during chill storage. Likely mechanisms through which protein oxidation could play a major role on colour and texture changes during chill storage of burger patties are discussed. Amongst the Extracts, RC was most suitable for use as a functional ingredient in processed meats since it enhanced oxidative stability, colour and texture properties of burger patties with no apparent drawbacks.
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protein oxidation in emulsified cooked burger patties with added Fruit Extracts influence on colour and texture deterioration during chill storage
Meat Science, 2010Co-Authors: Rui Ganhao, David Morcuende, Mario EstevezAbstract:Abstract The influence of protein oxidation, as measured by the dinitrophenylhydrazine (DNPH) method, on colour and texture changes during chill storage (2 °C, 12 days) of cooked burger patties was studied. Extracts from arbutus-berries (Arbutus unedo L., AU), common hawthorns (Crataegus monogyna L., CM), dog roses (Rosa canina L., RC) and elm-leaf blackberries (Rubus ulmifolius Schott., RU) were prepared, added to burger patties (3% of total weight) and evaluated as inhibitors of protein oxidation and colour and texture changes. Negative (no added extract, C) and positive control (added quercetin; 230 mg/kg, Q) groups were also considered. The significant increase of protein carbonyls during chill storage of control burger patties reflect the intense oxidative degradation of the muscle proteins. Concomitantly, an intense loss of redness and increase of hardness was found to take place in burger patties throughout refrigerated storage. Most Fruit Extracts as well as Q significantly reduced the formation of protein carbonyls and inhibited colour and texture deterioration during chill storage. Likely mechanisms through which protein oxidation could play a major role on colour and texture changes during chill storage of burger patties are discussed. Amongst the Extracts, RC was most suitable for use as a functional ingredient in processed meats since it enhanced oxidative stability, colour and texture properties of burger patties with no apparent drawbacks.
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tryptophan depletion and formation of α aminoadipic and γ glutamic semialdehydes in porcine burger patties with added phenolic rich Fruit Extracts
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Rui Ganhao, David Morcuende, Mario EstevezAbstract:The effect of added Fruit Extracts on the oxidation of muscle proteins in porcine burger patties subjected to cooking and chill storage was studied. Extracts from arbutus berries (Arbutus unedo L., AU), common hawthorns (Crataegus monogyna L., CM), dog roses (Rosa canina L., RC), and elm-leaf blackberries (Rubus ulmifolius Schott, RU) were prepared, characterized, added to burger patties (3% of total weight), and evaluated as inhibitors of protein oxidation. Negative (no added extract, C) and positive control (added quercetin, 230 mg/kg, Q) groups were also included in the design. Protein oxidation was assessed by means of tryptophan loss using fluorescence spectroscopy (FS) and formation of the specific protein carbonyls α-aminoadipic (AAS) and γ-glutamic semialdehyde (GGS) using liquid chromatography and mass spectroscopy (LC−MS). Both advanced methodologies (FS and LC−MS) were found to be reliable and specific protein oxidation measurements that allow us to gain chemical insight into protein oxidation....
Rui Ganhao - One of the best experts on this subject based on the ideXlab platform.
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protein oxidation in emulsified cooked burger patties with added Fruit Extracts influence on colour and texture deterioration during chill storage
Meat Science, 2010Co-Authors: Rui Ganhao, David Morcuende, Mario EstevezAbstract:The influence of protein oxidation, as measured by the dinitrophenylhydrazine (DNPH) method, on colour and texture changes during chill storage (2 degrees C, 12days) of cooked burger patties was studied. Extracts from arbutus-berries (Arbutus unedoL., AU), common hawthorns (Crataegus monogynaL., CM), dog roses (Rosa caninaL., RC) and elm-leaf blackberries (Rubus ulmifoliusSchott., RU) were prepared, added to burger patties (3% of total weight) and evaluated as inhibitors of protein oxidation and colour and texture changes. Negative (no added extract, C) and positive control (added quercetin; 230mg/kg, Q) groups were also considered. The significant increase of protein carbonyls during chill storage of control burger patties reflect the intense oxidative degradation of the muscle proteins. Concomitantly, an intense loss of redness and increase of hardness was found to take place in burger patties throughout refrigerated storage. Most Fruit Extracts as well as Q significantly reduced the formation of protein carbonyls and inhibited colour and texture deterioration during chill storage. Likely mechanisms through which protein oxidation could play a major role on colour and texture changes during chill storage of burger patties are discussed. Amongst the Extracts, RC was most suitable for use as a functional ingredient in processed meats since it enhanced oxidative stability, colour and texture properties of burger patties with no apparent drawbacks.
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protein oxidation in emulsified cooked burger patties with added Fruit Extracts influence on colour and texture deterioration during chill storage
Meat Science, 2010Co-Authors: Rui Ganhao, David Morcuende, Mario EstevezAbstract:Abstract The influence of protein oxidation, as measured by the dinitrophenylhydrazine (DNPH) method, on colour and texture changes during chill storage (2 °C, 12 days) of cooked burger patties was studied. Extracts from arbutus-berries (Arbutus unedo L., AU), common hawthorns (Crataegus monogyna L., CM), dog roses (Rosa canina L., RC) and elm-leaf blackberries (Rubus ulmifolius Schott., RU) were prepared, added to burger patties (3% of total weight) and evaluated as inhibitors of protein oxidation and colour and texture changes. Negative (no added extract, C) and positive control (added quercetin; 230 mg/kg, Q) groups were also considered. The significant increase of protein carbonyls during chill storage of control burger patties reflect the intense oxidative degradation of the muscle proteins. Concomitantly, an intense loss of redness and increase of hardness was found to take place in burger patties throughout refrigerated storage. Most Fruit Extracts as well as Q significantly reduced the formation of protein carbonyls and inhibited colour and texture deterioration during chill storage. Likely mechanisms through which protein oxidation could play a major role on colour and texture changes during chill storage of burger patties are discussed. Amongst the Extracts, RC was most suitable for use as a functional ingredient in processed meats since it enhanced oxidative stability, colour and texture properties of burger patties with no apparent drawbacks.
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tryptophan depletion and formation of α aminoadipic and γ glutamic semialdehydes in porcine burger patties with added phenolic rich Fruit Extracts
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Rui Ganhao, David Morcuende, Mario EstevezAbstract:The effect of added Fruit Extracts on the oxidation of muscle proteins in porcine burger patties subjected to cooking and chill storage was studied. Extracts from arbutus berries (Arbutus unedo L., AU), common hawthorns (Crataegus monogyna L., CM), dog roses (Rosa canina L., RC), and elm-leaf blackberries (Rubus ulmifolius Schott, RU) were prepared, characterized, added to burger patties (3% of total weight), and evaluated as inhibitors of protein oxidation. Negative (no added extract, C) and positive control (added quercetin, 230 mg/kg, Q) groups were also included in the design. Protein oxidation was assessed by means of tryptophan loss using fluorescence spectroscopy (FS) and formation of the specific protein carbonyls α-aminoadipic (AAS) and γ-glutamic semialdehyde (GGS) using liquid chromatography and mass spectroscopy (LC−MS). Both advanced methodologies (FS and LC−MS) were found to be reliable and specific protein oxidation measurements that allow us to gain chemical insight into protein oxidation....
James K Hardy - One of the best experts on this subject based on the ideXlab platform.
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nmr based metabolomic investigation of bioactivity of chemical constituents in black raspberry rubus occidentalis l Fruit Extracts
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Liladhar Paudel, Faith J. Wyzgoski, Joseph C. Scheerens, Peter L. Rinaldi, Joshua A. Bomser, Jodee L. Johnson, Monica M Giusti, Ann M Chanon, Raymond A Miller, James K HardyAbstract:Black raspberry (Rubus occidentalis L.) (BR) Fruit Extracts with differing compound profiles have shown variable antiproliferative activities against HT-29 colon cancer cell lines. This study used partial least-squares (PLS) regression analysis to develop a high-resolution 1H NMR-based multivariate statistical model for discerning the biological activity of BR constituents. This model identified specific bioactive compounds and ascertained their relative contribution against cancer cell proliferation. Cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside were the predominant contributors to the extract bioactivity, but salicylic acid derivatives (e.g., salicylic acid glucosyl ester), quercetin 3-glucoside, quercetin 3-rutinoside, p-coumaric acid, epicatechin, methyl ellagic acid derivatives (e.g., methyl ellagic acetyl pentose), and citric acid derivatives also contributed significantly to the antiproliferative activity of the berry Extracts. This approach enabled the identification of new bioactive comp...
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modeling relationships among active components in black raspberry rubus occidentalis l Fruit Extracts using high resolution 1h nuclear magnetic resonance nmr spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Faith J. Wyzgoski, Joseph C. Scheerens, Peter L. Rinaldi, Liladhar Paudel, Raymond A Miller, Neil R Reese, Mustafa Ozgen, Artemio Z Tulio, James K HardyAbstract:A process was developed to ascertain the bioactive components of black raspberry (Rubus occidentalis L.) Fruit Extracts by relating chemical constituents determined by high-field nuclear magnetic resonance (NMR) spectroscopy to biological responses using partial least-squares regression analysis. To validate our approach, we outlined relationships between phenolic signals in NMR spectra and chemical data for total monomeric anthocyanin (TMA) content and antioxidant capacity by the ferric-reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Anthocyanins, cyanidin 3-O-rutinoside (Cy 3-rut), cyanidin 3-O-(2(G))-xylosylrutinoside (Cy 3-xylrut), and cyanidin 3-O-glucoside (Cy 3-glc), were significant contributors to the variability in assay results, with the two most important NMR bins corresponding to the methyl peaks in Cy 3-rut (6′′′) and/or Cy 3-xylrut (6IV). Many statistically important bins were common among assay models, but differences in structure−activity relationships r...
David Morcuende - One of the best experts on this subject based on the ideXlab platform.
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protein oxidation in emulsified cooked burger patties with added Fruit Extracts influence on colour and texture deterioration during chill storage
Meat Science, 2010Co-Authors: Rui Ganhao, David Morcuende, Mario EstevezAbstract:The influence of protein oxidation, as measured by the dinitrophenylhydrazine (DNPH) method, on colour and texture changes during chill storage (2 degrees C, 12days) of cooked burger patties was studied. Extracts from arbutus-berries (Arbutus unedoL., AU), common hawthorns (Crataegus monogynaL., CM), dog roses (Rosa caninaL., RC) and elm-leaf blackberries (Rubus ulmifoliusSchott., RU) were prepared, added to burger patties (3% of total weight) and evaluated as inhibitors of protein oxidation and colour and texture changes. Negative (no added extract, C) and positive control (added quercetin; 230mg/kg, Q) groups were also considered. The significant increase of protein carbonyls during chill storage of control burger patties reflect the intense oxidative degradation of the muscle proteins. Concomitantly, an intense loss of redness and increase of hardness was found to take place in burger patties throughout refrigerated storage. Most Fruit Extracts as well as Q significantly reduced the formation of protein carbonyls and inhibited colour and texture deterioration during chill storage. Likely mechanisms through which protein oxidation could play a major role on colour and texture changes during chill storage of burger patties are discussed. Amongst the Extracts, RC was most suitable for use as a functional ingredient in processed meats since it enhanced oxidative stability, colour and texture properties of burger patties with no apparent drawbacks.
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protein oxidation in emulsified cooked burger patties with added Fruit Extracts influence on colour and texture deterioration during chill storage
Meat Science, 2010Co-Authors: Rui Ganhao, David Morcuende, Mario EstevezAbstract:Abstract The influence of protein oxidation, as measured by the dinitrophenylhydrazine (DNPH) method, on colour and texture changes during chill storage (2 °C, 12 days) of cooked burger patties was studied. Extracts from arbutus-berries (Arbutus unedo L., AU), common hawthorns (Crataegus monogyna L., CM), dog roses (Rosa canina L., RC) and elm-leaf blackberries (Rubus ulmifolius Schott., RU) were prepared, added to burger patties (3% of total weight) and evaluated as inhibitors of protein oxidation and colour and texture changes. Negative (no added extract, C) and positive control (added quercetin; 230 mg/kg, Q) groups were also considered. The significant increase of protein carbonyls during chill storage of control burger patties reflect the intense oxidative degradation of the muscle proteins. Concomitantly, an intense loss of redness and increase of hardness was found to take place in burger patties throughout refrigerated storage. Most Fruit Extracts as well as Q significantly reduced the formation of protein carbonyls and inhibited colour and texture deterioration during chill storage. Likely mechanisms through which protein oxidation could play a major role on colour and texture changes during chill storage of burger patties are discussed. Amongst the Extracts, RC was most suitable for use as a functional ingredient in processed meats since it enhanced oxidative stability, colour and texture properties of burger patties with no apparent drawbacks.
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tryptophan depletion and formation of α aminoadipic and γ glutamic semialdehydes in porcine burger patties with added phenolic rich Fruit Extracts
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Rui Ganhao, David Morcuende, Mario EstevezAbstract:The effect of added Fruit Extracts on the oxidation of muscle proteins in porcine burger patties subjected to cooking and chill storage was studied. Extracts from arbutus berries (Arbutus unedo L., AU), common hawthorns (Crataegus monogyna L., CM), dog roses (Rosa canina L., RC), and elm-leaf blackberries (Rubus ulmifolius Schott, RU) were prepared, characterized, added to burger patties (3% of total weight), and evaluated as inhibitors of protein oxidation. Negative (no added extract, C) and positive control (added quercetin, 230 mg/kg, Q) groups were also included in the design. Protein oxidation was assessed by means of tryptophan loss using fluorescence spectroscopy (FS) and formation of the specific protein carbonyls α-aminoadipic (AAS) and γ-glutamic semialdehyde (GGS) using liquid chromatography and mass spectroscopy (LC−MS). Both advanced methodologies (FS and LC−MS) were found to be reliable and specific protein oxidation measurements that allow us to gain chemical insight into protein oxidation....
Ian Edwin Cock - One of the best experts on this subject based on the ideXlab platform.
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terminalia chebula retz Fruit Extracts inhibit bacterial triggers of some autoimmune diseases and potentiate the activity of tetracycline
Indian Journal of Microbiology, 2018Co-Authors: Aaron Mandeville, Ian Edwin CockAbstract:Terminalia chebula Retz. is a northern Indian plant species known for its anti-inflammatory and antimicrobial properties. T. chebula Fruit powder was extracted with solvents of varying polarity and screened for bacterial growth inhibition by disc diffusion assay. The minimum inhibitory concentration (MIC) was quantified by both liquid dilution and disc diffusion techniques. To screen for combinatorial effects, the T. chebula Fruit Extracts were combined with a range of conventional antibiotics and tested against each bacteria using a liquid dilution assay. Where synergy was detected, the optimal ratios were determined using isobologram analysis. Toxicity was examined using Artemia nauplii and HDF bioassays. T. chebula Fruit methanolic, aqueous and ethyl acetate Extracts displayed strong antimicrobial activity against the bacterial triggers of all autoimmune inflammatory diseases except K. pneumoniae, for which only moderate inhibition was observed. Indeed, MIC values as low as 195 μg/mL were measured for the aqueous extract against a resistant strain of P. aeruginosa. Of further note, both the aqueous and ethyl acetate Extracts interacted synergistically in combination with tetracycline against K. pneumoniae (Σ FIC 0.38 and 0.25 respectively). All Extracts were nontoxic in the Artemia and HDF toxicity assays, further indicating their potential for medicinal use.
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kakadu plum Fruit Extracts inhibit growth of the bacterial triggers of rheumatoid arthritis identification of stilbene and tannin components
Journal of Functional Foods, 2015Co-Authors: Joseph Sirdaarta, Ben Matthews, Ian Edwin CockAbstract:Rheumatoid arthritis is an autoimmune disease which can be triggered in genetically susceptible individuals by Proteus spp. infections. Terminalia ferdinandiana (Kakadu plum) Fruit Extracts were investigated by disc diffusion assay against reference and clinical strains of Proteus mirabilis and Proteus vulgaris and their MIC values were determined. Polar Extracts displayed potent antibacterial activity against the bacterial triggers of rheumatoid arthritis, with MIC values as low as 32 µg/ml (methanolic extract against the P. mirabilis reference strain). The aqueous extract was also a potent inhibitor of Proteus growth (MIC values <300 µg/ml against all bacterial species). Whilst substantially less potent, the ethyl acetate and chloroform Extracts also displayed moderate to good inhibition (as determined by MIC) against both P. mirabilis strains. All T. ferdinandiana Fruit Extracts were nontoxic in the Artemia franciscana bioassay. The most potent extract (methanolic extract) was analysed by HPLC-QTOF mass spectroscopy (with screening against 3 compound databases). Five stilbenes and 7 tannins were identified in the methanolic extract. The low toxicity of the T. ferdinandiana Fruit Extracts and their potent inhibitory bioactivity against some bacterial triggers of rheumatoid arthritis indicates their potential as medicinal agents in the treatment and prevention of this disease.
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an examination of the antibacterial antifungal anti giardial and anticancer properties of kigelia africana Fruit Extracts
Pharmacognosy Communications, 2014Co-Authors: A Arkhipov, Joseph Sirdaarta, Paran Rayan, P A Mcdonnell, Ian Edwin CockAbstract:Background: Kigelia africana is a common component of the pharmacopeia's of multiple African groupings which inhabit the areas in which it grows. Amongst these groups there is a myriad of medicinal uses in the treatment of a wide variety of bacterial, fungal and protozoal infections, as well as in the treatment of cancers. This study was undertaken to test K. africana Fruit Extracts for the ability to inhibit microbial and cancer cell growth, and thus to validate traditional African medicinal usage of this plant in treating a variety of diseases. Materials and Methods: K. africana Fruit powder was extracted and tested for antimicrobial activity using modified disc diffusion and MIC methods. Inhibitory activity against the gastrointestinal protozoal parasite Giardia duodenalis and against CaCo2 and HeLa cancer cell lines was evaluated using colorimetric cell proliferation assays. Toxicity was evaluated using an Artemia franciscana nauplii bioassay. Results: The methanol, water and ethyl acetate K. africana Fruit Extracts displayed potent antibacterial activity. The methanol and water Extracts displayed the broadest specificity, inhibiting the growth of 12 of the 18 bacteria tested (67 %) and 11 of the 18 bacteria tested (61 %) respectively. The ethyl acetate extract also displayed antibacterial activity, inhibiting the growth of 4 (22 %) of the 18 bacteria tested. These Extracts were approximately equally effective against Gram-positive and Gram-negative bacteria, generally inhibiting the growth of 60-70 % of the bacteria tested. The methanol, water and ethyl acetate Extracts also displayed broad spectrum antifungal activity, each inhibiting the growth of 3 of the 4 fungal species tested (75 %), including an ampicillin strain of A. niger. The methanol, water and ethyl acetate Extracts also inhibited between 55 and 70 % of the growth of the gastrointestinal parasite Giardia duodenalis. These Extracts also proved effective at blocking the proliferation of the colorectal cancer cell line CaCo2 to between 37 and 55 % of the untreated cell growth. The methanol extract also inhibited HeLa cervical cancer cell growth, albeit to a lesser extent (81 % of the untreated control growth), whilst the chloroform and hexane Extracts stimulated HeLa cell proliferation. With the exception of the water extract, all Extracts were non-toxic or of low toxicity. Conclusion: These studies validate traditional African therapeutic usage of K. africana in the treatment of several bacterial, fungal and protozoal illnesses and some cancers.
