青椒总黄酮提取及对羟自由基清除作用

为充分利用青椒植物资源,避免资源的浪费,探讨青椒总黄酮的提取、鉴别及对羟自由基的清除作用。采用超声波乙醇浸提法从青椒中提取黄酮类物质,对所提取的黄酮类物质进行验证,并用分光光度法测定含量,用青椒中总黄酮对羟自由基清除作用进行试验。测得样品中总黄酮的含量C=0.192 mg/ml,回收率为100.9%,其纯度和产率均较高。该方法采用全物理过程,无任何污染,是提取青椒黄酮类物质的有效途径。青椒中总黄酮提取液对Fenton体系产生的.OH自由基有很好的清除作用。     

Novel pepper extract for enhanced P‐glycoprotein inhibition

Objectives Piperine is one of the most promising bioenhancers to date. Methods used for its extraction suffer from drawbacks such as use of organic solvents, poor extraction efficiency, tedious and expensive methodology. These methods are not encouraged with a view to reducing global warming. The objective was therefore to develop an alternative solvent‐free extraction method. Methods An aqueous extract of long pepper fruits was prepared using hydrophilic lipid Gelucire 44/14 as the extracting aid and this was compared with an alcoholic extract. Extracts were characterized using high‐performance thin layer chromatography and differential scanning calorimetry. P‐glycoprotein (P‐gp) inhibitory activity of the aqueous and alcoholic extracts and pure piperine was compared using an in‐vitro everted rat intestinal model using ornidazole as the model drug. The study was performed using two oral pretreatment dose levels (10 and 20 mg/kg) and durations (1 and 3 days). Exsorption of ornidazole from serosal to mucosal surface was monitored. Key findings P‐gp inhibitory activity of the aqueous extract was comparable with that of pure piperine (P > 0.05) and was significantly higher than the alcoholic extract (P < 0.05). Pure piperine and the aqueous extract exhibited significant P‐gp inhibitory activity compared with control, which was irrespective of oral pretreatment dose and duration levels. No significant effect of oral pretreatment duration of the aqueous extract was observed. The observed enhancement in P‐gp inhibitory activity of the aqueous extract may have been attributed to the P‐gp inhibitory potential of Gelucire 44/14 and its efficient extraction and solubility enhancement ability. Conclusions In the field of phytopharmaceuticals efficient and eco‐friendly extraction processes are still a goal to be achieved. Extraction with Gelucire 44/14 could be a potential method of extraction for phytopharmaceuticals. Compared with conventional methods of extraction it is more efficient, easier to prepare, eco‐friendly and scalable.     

In vivo and in vitro activities of the seed extract of Piper guineense Schum. and Thonn. against skin and gill monogenean parasites of gold fish (Carassius auratus auratus)

Methanol extracts of the seeds of Piper guineense (Piperaceae) were active against gold fish (Carassius auratus auratus L. Pisces Cyprinidae) monogenean parasites. The seed extract of P. guineense was administered at different concentrations (0.5-2.0 mg/L) under in vivo and in vitro conditions. There was a higher efficacy of the effects of the extracts against fish parasites under in vitro situations than under in vivo. Three major compounds (piperanine, N-isobutyl (E,E)-2,4 decadienamide and Deltaalpha,beta-dihydrowasanine) were identified from the seed extract of Piper guineense by LC-MS analysis.     

Allergens in pepper and paprika

Mugwort and birch pollen allergy are frequently associated with IgEmediated hypersensitivity to celery and spices. We analyzed 22 sera from patients with the mugwort-birch-celery-spice syndrome for IgE binding to the spices pepper and paprika by immunoblotting. Immunoblot results revealed two major allergens of 28 and 60 kDa in pepper and a 23-kDa allergen together with allergens of higher molecular weight in paprika. In immunoblot-inhibition studies, crude mugwort, birch pollen, and celery extracts significantly reduced the IgE binding to pepper and paprika allergens. However, no inhibition was achieved with rBet v 1 and rBet v 2, suggesting that no homologs of these birch proteins act as allergens in pepper or paprika extracts, N-terminal sequence analysis of the 14- and 28-kDa pepper and 23-kDa paprika allergens revealed no homology to known allergens. The 28-kDa pepper allergen showed homology to a wheat germin protein, and the 23-kDa paprika allergen was identified as a homolog of a osmotin-like or pathogenesis-related protein in tomato. Therefore, we conclude that the IgE cross-reactivity in the mugwort-birch-celery-spice syndrome to the spices pepper and paprika is not caused by homologs of Bet v 1 and profilin, N-terminal amino acid sequence analysis of the main allergens in pepper and paprika indicate a relation to frequently occurring plant proteins.     

New data on the carotenoid composition of raw salad vegetables

This study was carried out to determine the concentrations of the principal carotenoids of eight vegetables (Nantes carrot, chicory, Boston and curly lettuce, green bell pepper, rucula, Carmen tomato and cress), which are the most consumed in raw salad by the Brazilian population. The samples were purchased from three major supermarkets in the city of Sao Paulo. For each vegetable, six composite samples collected at different times during the year were analyzed individually. The green vegetables had lutein (7.7–56.1 μg/g), β-carotene (2.7–35.3 μg/g), violaxanthin (4.6–31.7 μg/g) and neoxanthin (3.1–20.5 μg/g) as principal carotenoids. Boston and curly lettuce also contained lactucaxanthin (7.5 and 6.7 μg/g, respectively). Carrot had α-carotene (35.0 μg/g) and β-carotene (61.5 μg/g) as principal carotenoids and lutein (5.1 μg/g) as minor component. Tomato, a rich source of lycopene (35.4 μg/g), also contained lutein (1.0 μg/g) and β-carotene (3.2 μg/g) in much smaller amounts.     

Translation of papaya ringspot virus RNA in vitro: detection of a possible polyprotein that is processed for capsid protein, cylindrical-inclusion protein, and amorphous-inclusion protein

The genomic RNA of papaya ringspot virus (PRV), a member of the potyvirus group, was translated in a rabbit reticulocyte cell-free system as an approach to determining the translation strategy of the virus. The RNA directed synthesis of more than 20 distinct polypeptides ranging from apparent molecular weight of 26,000 (26K) to 220K. Antiserum to PRV capsid protein (CP) reacted with a subset of these polypeptides, including a 36K protein that comigrated with PRV CP during electrophoresis. Immunoprecipitation with antiserum to PRV cylindrical-inclusion protein (CIP) defined another set of polypeptides including 70K, 108K, 205K, and 220K proteins as major precipitates. The 70K protein comigrated with authentic CIP, and the 205K and 220K proteins were related to both CP and CIP. Immunoprecipitation with antiserum to PRV amorphous-inclusion protein (AIP) defined a unique set of polypeptides which contained a 112K protein as the major precipitate and 51K, 65K, and 86K proteins as minor precipitates. The 51K protein comigrated with authentic AIR A major product of 330K was observed when translation was done without the reducing agent, dithiothreitol. Immunological analyses and kinetic studies indicated that the 330K protein zone was related to the presumed CP, CIP, and AIP zones and 330K possibly is the common precursor for these viral proteins. The presence of a polyprotein of Mr corresponding to the entire coding capacity of the genomic RNA and its likely precursor relationship to the other polypeptides suggest that proteolytic processing is involved in the translation of PRV RNA.     

锶在土培辣椒不同器官中的富集与迁移规律

目的： 探讨土壤中的锶在辣椒不同器官中的富集与迁移规律，为核事故后可食植物、蔬菜等食品的放射性风险评估提供基础数据。方法： 采用稳定性核素锶-88替代放射性核素锶-90，在实验温室大棚内盆栽种植辣椒，以土壤锶本底159.33 mg/kg为对照，设置5个土壤锶浓度梯度，分别为对照的1.5、2、2.5、3和3.5倍，采用电感耦合等离子体发射光谱仪（ICP-AES）测定蔬菜辣椒和土壤中锶含量，计算辣椒茎、叶、果实对锶的迁移系数（TF）和根、茎、叶、果实对锶的富集系数（CR）。结果： 辣椒的各器官锶含量均随土壤锶浓度的增加而增加，排序为C_根 > C_叶 > C_茎 > C_果实；辣椒CR值排序为：CR_根 > CR_叶 > CR_茎 > CR_果实，辣椒TF值排序为：TF_叶 > TF_茎 > TF_果实。结论： 辣椒可食用部分的锶含量最低，从食品安全角度考虑辣椒果实相对安全；非食用部分辣椒根、叶具有较强富集能力，辣椒叶、茎具有较强迁移能力，因此，可考虑将其作为放射性核素污染修复备选植物。     

Application of encapsulated natural bioactive compounds from red pepper waste in yogurt

Abstract

Aim: The aim of this study was to encapsulate red pepper waste (RPW) bioactives and monitor their stability in yogurt.

Methods: RPW extract was encapsulated in whey protein using spray and freeze-drying techniques. Physicochemical characteristics of encapsulates were evaluated, and better encapsulates were used to develop functional yogurt. Retention of bioactives was followed over 21?days of storage, and sensory analyses were assessed.

Results: Freeze-dried encapsulates (FDE) showed better characteristics like water activity, moisture content, solubility, flowing and colour properties, and, therefore, incorporated in yogurt. Yogurt with FDE successfully retained carotenoids (71.43%) and caused increasing of polyphenol retention (up to 123.73%). This yogurt exhibited higher sensory and general acceptability scores compared to control sample. The fortification of yogurts had a positive influence on maintaining the initial number of lactic acid bacteria during storage.

Conclusion: Freeze drying and utilisation of pepper waste are efficient for functional food development, with improved nutritional, colour and bioactive properties.     

Perception of Nigerian Consumers on the Culinary,Social, and Health Attributes of Pepper Soup

This study evaluated the perception of consumers on the culinary, social, and health attributes of pepper soup. A structured questionnaire was used to identified reasons for taking pepper soup, the preferred type of pepper soup, social environment for the consumption of pepper soup, beverage accompaniment preferred with pepper soup, and types of food preferred as accompaniment with pepper soup. It also evaluated the perception about the claimed health benefits of the constituents of pepper soup. The survey indicated that pepper soup was mostly a weekly and occasional diet taken by respondents for enjoyment (68.3%) and relaxation (55.8%). About 90.2, 85.9, 90.2, and 92% of the respondents preferred catfish, goat meat, chicken, and cow tail, respectively, as the flesh components in their pepper soup. The preferred color, texture, and flavor was either light or dark brown, viscous or light, and peppery and spicy. Hot and warm pepper soup was preferred by 97% and 65.8% of the respondents, respectively. The respondents (66.3 and 79%) preferred to take their pepper soup with beer and wine, while 75.9 and 90.7% of respondents that have preference for non-alcoholic beverage as accompaniment preferred carbonated beverages and juices or mineral water, respectively. The majority of respondents (60.5 ± 8.52%) disagreed significantly (p > 0.05) that pepper soup possessed most of the health benefits associated with herbs, spices, and other constituents of pepper soup, implying that pepper soup may not be consumed for its perceived medicinal value.