1,721,035 research outputs found
Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation
No full textBiogenic amines (BAs) are detrimental to health and originate in foods mainly from
decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by
various microorganisms. BAs can be generated at different stages of the wine production. Some of
them are formed in the vineyard and are normal constituents of grapes with amounts varying with
variety, soil type and composition, fertilization and climatic conditions during growth and degree of
maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as
by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex
and multifactorial phenomenon, the studies carried out to identify the main vinification stage of
BAs production yielded contradictory results. In particular, there is not a general consensus yet on
which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the
present paper deals with the most recent results related with the influence of alcoholic and malolactic
fermentation parameters on BAs-producer microorganism in wine
The role of omega 3 fatty acid and antioxidants in food[Il ruolo degli acidi grassi ω3 e degli antiossidanti negli alimenti]
No full textQuality and safety issues related with the presence of biogenic amines in coffee, tea, and cocoa-based beverages
No full textBiogenic amines (BAs) are detrimental to health and originate in foods from decarboxylation of the corresponding amino acid and transamination of aldehydes and ketones. In foods, the decarboxylation process can be related with the activity of decarboxylase enzymes, widely distributed in spoilage and other microorganisms involved in food fermentation. Moreover, the oxidative decarboxylation can be also obtained during thermal processing of foods. Tea, coffee, and cocoa, as well as their derivatives, have been considered as a source of BAs. Amines, can be present in raw materials, can take origin during the production process and/or they can be formed/accumulated during storage, although raw materials have been investigated much more in comparison with the corresponding beverages. In this context, the goal of this chapter is the evaluation of the studies present in the literature regarding the presence of BAs in tea, coffee, and cocoa and their derivatives as well as their analytical determination
Comparative study on the antioxidant capacity and cholinesterase inhibitory activity of citrus aurantifolia swingle, c. aurantium l., and c. bergamia risso and poit. peel essential oils
No full textDaphne striata Tratt. and D. mezereum L.: a study of anti-proliferative activity towards human cancer cells and antioxidant properties
No full textIn this study, we investigated for the first time the anti-proliferative
and antioxidant properties of D. mezereum and D. striata. The aerial
parts were extracted by maceration with n-hexane, dichloromethane,
and methanol. MPLC, GC, and GC-MS were used for the phytochemical
study. The anti-proliferative activity was tested against MCF-7, A549,
LNCaP, ACHN, and C32 cancer human cells. The antioxidant activity was
measured by employing β-carotene bleaching, ABTS, DPPH, and FRAP
tests. The Relative Antioxidant Capacity Index (RACI) was applied from
the perspective of statistics. D. mezereum dichloromethane extract
showed a remarkable anti-proliferative with an IC50 of 6.08 μg/mL
against LNCaP cells. Experimental data indicate that Daphne species
have interesting anti-proliferative and antioxidant properties that
deserve more investigations to develop novel antineoplastic drugs
Antioxidant and Antibacterial Activities on Foodborne Pathogens of Artocarpus heterophyllus Lam. (Moraceae) Leaves Extracts
No full textTechnological aspects and analytical determination of biogenic amines in cheese
No full textBiogenic amines (BAs) are detrimental to health and the con-sumption of food containing high concentrations of these com-pounds may cause toxic reactions. In particular, cases oftyramine intoxication have occurred subsequent to the con-sumption of cheese and the term “cheese reaction” has beencoined to refer to it. The main pre-requisites for the presenceof BAs in foods include: availability of free amino acids, thepresence of microorganisms producing BA enzymes (mainlyfrom raw materials and/or added starter cultures), conditionsallowing their growth (particularly temperature, pH), as wellas conditions affecting the enzyme production and activity(particularly low pH). The main technological aspects affectingaminogenesis in cheese are the presence of micro-organisms,their proteolytic and decarboxylase activities, ripening time,ripening temperature, pH and NaCl concentration. Moreover secondary parameters such as post-ripening processes andpackaging can affect the accumulation of BAs as well. High temperature, high pH, low salt content, prolonged ageing and air packaging seem to accelerate the amino acid accumulation while the effect of grating seem to be mostly related with microbiological contamination, both aspects supporting the BAs increase
Analgesic properties of electromagnetic field therapy in patients with chronic pelvic pain.
No full textAIM: Demonstration of analgesic effects of electromagnetic field treatment in cases of chronic refractory pelvic pain. STUDY DESIGN: Prospective non-controlled trial, 64 women complaining about pelvic pain of at least 6 months duration, resistant to standard therapies, submitted to electromagnetic field applications on both iliac regions by Thelf Systems apparatus by two applications daily lasting 2 hours each for 20-40 days. Control visit after 3 months. RESULTS: Complete subsidence of pain in 39 cases (61%), in 15 patients (23%) relief during treatment, then mild endopelvic tension after a 3-month control; in 10 cases (16%) symptoms reduced only during application hours, unchanged at follow-up. Outcome of treatment appears to be independent of pre-existent psychosocial variables. CONCLUSION: Magnetic therapy shows a real analgesic effect on pelvic pain, and seems to contribute to resolution of complex interactions between somatic nociceptive stimuli and psychosocial implications affecting pain perception in these patients
Antioxidant and anti-cholinesterase activity of Globularia meridionalis extracts and isolated constituents
No full textThe antioxidant and anti-cholinesterase properties of Globularia meridionalis (Podp.) O. Schwarz (Globulariaceae) were investigated. G. meridionalis aerial parts and roots were extracted with methanol, and the total extract successively partitioned with n-hexane. The methanol fraction of the roots showed the highest antioxidant activity with IC 50 values of 8.0 and 2.1 μg/mL in the DPPH and β-carotene bleaching tests, respectively. From this fraction, three flavonoids, namely pectolinarigenin 7-O-β-glucoside, apigenin 7-O-β-glucoside and luteolin, and two phenylethanoids, namely acteoside and isoacteoside, were isolated. Potential anti-cholinesterase effects were assessed through the acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes inhibition assay. The n-hexane fraction of the roots exhibited the highest activity against both AChE and BChE with IC 50 values of 65.5 and 70.4 μg/mL, respectively
In vitro antioxidant effect and inhibition of alfa-amylase of two varieties of Amaranthus caudatus seeds.
No full textThis study reports on the biological properties, antioxidant and antidiabetic, of two varieties of Amaranthus caudatus seeds, Oscar blanco and Victor red. Oil, squalene and phenolic contents were also determined. Seeds of both investigated varieties were found to possess very different levels of squalene (2.2% in Oscar blanco variety and 7.5% in Victor red variety). Although the antioxidant activity of A. caudatus var. Oscar blanco and A. caudatus
var. Victor red statistically did not differ significantly from each other (IC50 values of ethyl acetate extracts were 0.50 mg/ml and 0.62 mg/ml, respectively), significant differences were noticed in relation to antidiabetic activity (inhibition of a-amylase, EC 3.2.1.1) of methanolic extracts that showed 50.5% for A. caudatus var. Oscar blanco and 28% for A. caudatus var. Victor red at concentration of 25m g/ml
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