Impact of nanoencapsulated natural bioactive phenolic metabolites on chitosan nanoparticles as aflatoxins inhibitor

Aflatoxins are part of fungal secondary metabolites which become serious health, environmental, and economic problems and can cause corruption of many crops and agricultural grains that used as food and feed for human and animal. Aflatoxins mainly produce by Aspergillus spp. especially Aspergillus flavus and Aspergillus parasiticus. The present work aimed to study the effect of nanoencapsulation of chitosan (CS) nanoparticles with two phenolic compounds 1‐(2‐ethyl,6‐heptyl)phenol (EHP) extracted from Cuminum cyminum and 5‐ethyl‐2‐(methoxymethyl)phenol (EMMP) extracted from black pepper on growth and aflatoxins production of A. flavus and A. parasiticus. A. flavus growth was completely inhibited by 0.6 mg/ml of EHP and EMMP as well as A. parasiticus which showed the same minimal inhibition concentration with the first compound and 0.8 mg/ml with the second one. CS nanoparticles inhibited the growth of the tested organisms more than CS especially with A. parasiticus and this potency became much better when nanoencapsulated with the two extracted phenolic compounds. In inhibition of aflatoxins production, EHP reduced the production of aflatoxin B1 and B2 of A. flavus by 68.6% and 69.7%, respectively. In the same manner EMMP reduce the production of the two toxins by 87.3% and 82.6%, respectively. The reduction effect of CS nanoparticles is much more than that of CS as it record in most cases about twofold increase. Nanoencapsulation of CS nanoparticles by the extracted phenolic compounds is much more effective with complete inhibition of aflatoxin B1 of both fungi and aflatoxin G1 of A. parasiticus.     

胡椒碱与胡椒酸甲酯降血脂作用对比研究

目的荜茇提取物中胡椒碱与胡椒酸甲酯降血脂作用对比研究。方法通过荜茇提取胡椒碱,并将胡椒碱水解后制取胡椒酸甲酯。并将所得化合物进行了动物实验,以验证降血脂疗效。结果成功提取并合成了胡椒碱及胡椒酸甲酯,实验表明胡椒酸甲酯具有较好的降血脂作用。     

The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds

Water and ethanol crude extracts from black pepper (Piper nigrum) were investigated for their antioxidant and radical scavenging activities in six different assay, namely, total antioxidant activity, reducing power, 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. Both water extract (WEBP) and ethanol extract (EEBP) of black pepper exhibited strong total antioxidant activity. The 75?µg/ml concentration of WEBP and EEBP showed 95.5% and 93.3% inhibition on peroxidation of linoleic acid emulsion, respectively. On the other hand, at the same concentration, standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and α-tocopherol exhibited 92.1%, 95.0%, and 70.4% inhibition on peroxidation of linoleic acid emulsion, respectively. Also, total phenolic content in both WEBP and EEBP were determined as gallic acid equivalents. The total phenolics content of water and ethanol extracts were determined by the Folin-Ciocalteu procedure and 54.3 and 42.8?µg gallic acid equivalent of phenols was detected in 1?mg WEBP and EEBP.     

HPLC法测定辣椒秸秆中辣椒素和二氢辣椒素含量

目的:检测分析超越馨香和福椒六号辣椒品种秸秆不同时期叶片、侧枝、主杆部位的辣椒素与二氢辣椒素含量,为有效利用辣椒秸秆提供依据。方法:辣椒秸秆分成叶片、侧枝、主杆,60℃烘干粉碎,与甲醇溶液充分混合,采用HPLC法测定辣椒素和二氢辣椒素含量,并用精确度、浓缩、重复性、稳定性和加样回收率试验检验测定方法的可靠性。HPLC色谱条件:采用Agilent C18(4.6 mm×250 mm,5μm)色谱柱,以甲醇-超纯水(85:15)为流动相,流速1 mL·min-1,检测波长280 nm,柱温37℃。结果:辣椒素与二氢辣椒素的标准和浓缩曲线呈显著的线性变化;连续5次进样,RSD分别为0.13%和0.08%;重复性试验,样品辣椒素和二氢辣椒含量的RSD分别为1.7%和2.7%;稳定性试验,12 h内供试品溶液中辣椒素和二氢辣椒素浓度的RSD分别为2.3%和1.7%;回收率分别为95.8%和94.3%。除超越馨香,辣椒素和二氢辣椒素含量在不同收获时间和部位之间均存在显著差异,并存在时间和部位的交互效应,叶片辣椒素和二氢辣椒素含量显著高于侧枝和主杆(P<0.05)。结论:本研究采用HPLC法检测辣椒秸秆中辣椒素和二氢辣椒素含量的方法是可行的;辣椒秸秆中含有较高浓度的辣椒素和二氢辣椒素,其含量与品种、部位和采收时间有关。     

当归四逆汤加味防治冻疮的实验研究

目的对当归四逆汤加味花椒的药理作用进行研究,探讨其预防治疗冻疮的作用。方法分别采用水煎和渗漉两种中药提取方法,于60℃减压浓缩制备中药提取物浸膏。将30只SD大鼠随机分为空白组、模型组、水煎组、渗漉组4组,采用冻疮治疗前后外观描述、抗炎-肿胀度检查法、镇痛作用测定、组织切片等方法来综合评价两种中药提取物的冻疮防治效果。结果当归四逆汤加味花椒的水煎、渗漉提取物均可显著减轻大鼠冻伤肿胀;可提高热板致痛小鼠在给药后0.5 h痛阈值;肉眼、镜下观察均有肿胀消退,且组织切片中皮下组织血管减少,并发现毛囊。结论当归四逆汤加味花椒具有较好的抗炎、镇痛、活血化瘀等作用,水煎和渗滤组均具有较好的冻疮防治效果,对实验性动物冻伤后皮肤具有一定的促进康复作用。     

乳香、没药中挥发油单提、混提的工艺研究

目的:研究乳香、没药中挥发油单提和混提的最佳提取工艺。方法:采用药材固液比、浸泡时间、提取时间为因素的正交设计,以提取的挥发油体积作为筛选指标。结果:乳香挥发油的最佳提取工艺为:加入蒸馏水使固液比为1∶5,不浸泡,电炉加热提取6 h。乳香、没药混合提取挥发油的最佳工艺为:加入自来水使固液比为1∶5,浸泡1 h,加热提取6 h。没药中挥发油的最佳提取工艺为:加入自来水使固液比为1∶5,浸泡0.5 h,加热提取8 h。而且单提与混体相比,单提效果较佳。结论:本提取方法简单、效率高,适合于工业化生产。     

Red Hot Chili Pepper and Hemorrhoids: The Explosion of a Myth: Results of a Prospective, Randomized, Placebo-Controlled, Crossover Trial

Purpose Spicy foods are appreciated by a large part of the world population but have been blamed for causing hemorrhoids or exacerbating their symptoms, although no epidemiologic studies have been performed supporting this hypothesis. In this double-blind, randomized, placebo-controlled, crossover trial, we have studied the effects of a single dose of red hot chili pepper on the hemorrhoidal symptoms. Methods Fifty patients with second-degree and third-degree symptomatic hemorrhoids were randomly assigned to take a capsule containing red hot chili powder or placebo during lunch, scoring five hemorrhoidal symptoms (bleeding, swelling, pain, itching, and burning) on a visual analog scale. After one week, crossover treatment was administered according to the same methodology. Other treatments and foods potentially related with anorectal symptoms were discontinued during the study periods. Results Patients assigned low scores to their hemorrhoidal symptoms before the study and the scores remained unchanged during the 48 hours after both placebo and chili pepper treatment, the latter showing no statistically significant effects. Conclusions There is no scientific evidence that a spicy meal based on red hot chili pepper may worsen hemorrhoidal symptoms and, therefore, there is no reason to prevent these patients from occasionally enjoying a spicy dish if they so wish.     

胡椒碱的致突变作用

背景与目的： 探讨胡椒碱的致突变性。 材料与方法： 用昆明种小鼠骨髓微核实验、小鼠次级精母细胞染色体畸变实验和精子畸变试验研究胡椒碱的致突变性。 结果： 胡椒碱574 mg/kg、287 mg/kg剂量组的小鼠骨髓微核率及小鼠次级精母细胞畸变率较阴性对照组显著增加(P均<0.01);胡椒碱各剂量组精子畸变率较阴性对照组均显著增加(P均<0.01)。 结论： 在本实验条件下,胡椒碱有致突变的作用。     

Ascorbic Acid and Provitamin A Contents in Unusually Colored Bell Peppers (Capsicum annuumL.)

Most bell pepper fruits are green at the unripe stages, and they become red as they ripen. However, the fruits of new varieties may be white, yellow, orange, red, purple, brown, or black. Ascorbic acid, provitamin A carotenoids, proximate composition, and 11 mineral elements were evaluated in these unusually colored bell peppers (Capsicum annuum L.). Over a 2-year period, peppers were grown at the same location following current recommendations for bell pepper production. The fruits were harvested at the unripe and fully colored stages. For each variety, total ascorbic acid and provitamin A contents were determined on two independent samples by microfluorometry and HPLC, respectively. Minerals and proximate composition were determined by AOAC methods. Ascorbic acid (P< 0.001), provitamin A (P< 0.001), protein (P< 0.001), and some minerals (P< 0.001) were affected by genotypes and color stages (R²= 0.96), but fat or moisture was not (P> 0.05). Ascorbic acid increased as color developed in some cultivars, but remained unchanged or decreased in others. Black, purple, and white peppers contained lower ascorbic acid levels compared to the green, yellow, red, brown, or orange peppers. Provitamin A increased as color developed in most cultivars except for yellow varieties. Brown peppers had the highest provitamin A activity compared to other colored peppers.