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Lemon juice contains many bioactive compounds that have potential health benefits. In this study, two different lactic acid bacteria (LAB) strains were used as starter cultures, change in pH, viable cell count during fermentation and antimicrobial, immune boosting, anti-allergy properties were monitored. LAB strains were able to grow in the juice and their viable cell reached to 8.0 log CFU/mL after 72 h at 30°C. Fermentation of lemon juice with LAB had a 2+ inhibitory ability against Vibrio parahaemolyticus and 3+ inhibitory ability against uropathogenic Escherichia coli. The inhibitory action of lactic acid fermentation against the pathogens may be due to the accumulation of main primary metabolites and pH changed during the fermentation. In the adhesion assay, PL LP10069 and TL PM229 exhibited stronger adherence to the Caco-2 cell line. With the anti-allergy test, the expression of anti-allergy cytokine of lemon juice fermentation in PBMC cell lines. The result indicated the significant enhanced to IL-12 by 1% NE PM229. The conclusion showed that fermentation of Lemon juice by probiotic bacteria not only increase antibacterial and anti-allergy effects but also enhance health benefit.

Grapefruit (G) parts contain abundant phenolic acids and flavonoids (PPNs and FLVs). The wastes created from exocarps, mesocarps (G wastes, GW) and waste blanching water (WBW) lead to a considerable loss of PPNs and FLVs. Here, we assessed Buntan (CB), Buntan Hayata (CBH), and Peiyu (CP) cultivars and observed considerable amounts of PPNs and FLVs. The ethanolic extracts of GW (GWE) and WBW contained gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, ferulic acid, coumaric acid, naringin, hesperidin, diosmin, quercetin, hesperetin, nobiletin, and tangeretin (GWC). GWE has previously been reported to be a relatively active antioxidant, anti-inflammatory (based on the expression of TNF-α in Raw264.7 cells), antihypertensive, and anti-hyperglycemic compound. The IC50 values for antihyperglycemic activity with WBW for α-amylase were as follows: CB (27.96 ± 0.03 mg/mL) 50 values for the angiotensin-converting enzyme activity were: CBP (5.10 ± 0.02 mg/mL)

Changes in human life style have increased the incidence of obesity which has become a risk factor to human health. In Taiwan, the annual production of Citrus grandis [L.] reaches 75 000 tons, while the amount of waste fruits could reach 5%. We propose that abundant phytochemicals present in the wastes can be beneficial to attenuate obesity with hyperlipidemia. An animal Wistar rat model showed that pomelo flesh, peels, carpel (the segmental membrane), as well as the essential oil attenuated obesity as well as hyperlipidemia, and the AMPK-SREBP-PPARS pathway was involved. To further verify the mechanism, a HepG2 cell model was used to test some representative pomelo phytonutrients including limonene (Ln), γ-terpinene (γT), p-synephrine (SP), β-sitosterol (βS), and hesperidin (Hn). Data interestingly revealed it to be a multiple mechanism of anti-lipogenic bioactivity via downregulating the enzymes involved in both the cholesterol and triacylglyceride de novo biosynthesis (in the order of decreasing bioactivity): acetyl CoA carboxylase (Hn, SP, βS, Ln = γT), fatty acid synthase (Ln, γT, SP, βS, Hn), HMG-CoA synthase (Ln, Hn, SP, βS, γT), and HMG-CoA reductase (Hn, Ln, βS, γT, SP), and via upregulation of cholesterol-7α-monooxygenase (CYP7A1) (Hn, βS). In addition, all pomelo fruit parts enhanced the fecal crude lipid and sterol excretion capability. Thus, fruits of C. grandis can serve as a rather promising integrative antihyperlipidemic agent.

Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.

The volatile compounds obtained from different parts of fresh buntan shaddock flowers (Citrus grandis (L.) Osbeck grown in Taiwan) were analysed by solid phase microextraction (SPME) coupled with g...

Algae oil and fish oil are n-3 PUFA mainstream commercial products. The various sources for the stability of n-3 PUFA oxidation are influenced by the fatty acid composition, extraction and refined processing. In this study, the oil stability index (OSI) occurs within 2.3 to 7.6 hours with three different n-3 PUFA rich oil. To set the OSI in the Rancimat test as the oil stability limit and observed various degrees of oxidation (0, 25, 50, 75, 100 and 125%). The volatile oxidation compounds were analyzed via headspace-solid phase microextraction (HS-SPME) and GC/MS. We detected 51 volatile compound variations during the oxidation, which were composed of aldehydes, hydrocarbons, cyclic compounds, alcohols, benzene compounds, ketones, furans, ester and pyrrolidine. The off-flavor characteristics can be strongly influenced by the synergy effects of volatile oxidation compounds. Chemometric analysis (PCA and AHC) was applied to identify the sensitive oxidation marker compounds, which included a (E,E)-2,4-heptadienal appropriate marker, via lipid oxidation in the n-3 PUFA rich oil.

Perilla frutescens (L.) Britt Labiatae (Pl), known as “Zi-So” and widely grown in China (red cultivar, Rpl) and Japan (green cultivar, Gpl), is frequently served on “Sa-Shi-Mi” dishes. Considering ...

Taiwan produces large quantities of bananas in the southern area. Recently, due to the export quantity has been greatly reduced, in order to efficiently maintain the banana agriculture and economy, the development of alternate uses of bananas has become urgently in need. Bananas contain a fair amount of nutrients with low glycemic index. Currently, as the bread consumption is increasing, we tried to manufacture banana‐assorted breads. The desiccated powders of Musa sapientum var TC2‐425 Linn [(genomically, called as Musa (AAA) (MA)] and Musa basjoo “Nam Wa” (MB) were separately incorporated at 15%, 20%, and 25% (denoted as MA15‐MA25 and MB15‐MB25). Results indicated that MA exhibited higher contents of moisture, ash, crude protein, and lutein, while with lower crude fat, crude fibers, carbohydrate, sodium, total soluble sugars, and pectin. The contents of taste compounds (name, samples in decreasing order) were as follows: 5′‐CMP (MB25, MB20); 5′‐GMP (MA25, MA20); 5′‐AMP (MB25, MA15); 5′‐XMP (MA25, MA20); 5′‐IMP (MA25, MB20, MB25); and 5′‐UMP (MA20, MA25, MB20). Hedonic scoring (HS) indicated MA15, MA20, MB15, and MB20 were more acceptable. Textural profile analysis (TPA; for 0–6 days, only 0–4 days are shown) revealed that “flavor,” “mouthfeel,” “hardness,” “gumminess,” and “chewiness” were the determinant key roles. Conclusively, due to different chemical constituent of banana, different recipes must be considered. The bread acceptability is affected by the fermentative profile which in turn is governed by the contents of soluble sugars, pectin, taste compounds, and the overall activity of yeast cells., The bread acceptability is affected by the fermentative profile which in turn is governed by the contents of soluble sugars, pectin, and taste compounds. Hence, regarding the use of bananas in making the banana‐assorted breads, the recipes must be carefully designed by considering such factors.

For a poly(ethylene terephthalate) (PET)/cotton blended fabric, a reactive-type flame retardant 2, 3-dibromo-succinic anhydride (DBSA) was used to endow durable flame retardancy via the pad-dry-cure method. DBSA was synthesized via the addition reaction of maleic anhydride and bromine in ethyl acetate solution and extracted by solventing-out crystallization. DBSA was used to finish a cotton fabric firstly with sodium hypophosphite as the catalyst. Thermal behaviors and amount of DBSA that esterified with the cotton was determined. Pyrovatex CP new was applied as a comparison. It was speculated from the thermogravimetric analysis result that esterification of cellulose with DBSA worked similar to phosphate-ester at the initial stage of thermal decomposition. DBSA was also applied to PET and PET/cotton blended fabrics. Flame retardancy, thermal behaviors and durability of the finished fabrics were investigated. Evidence of the condensed phase effect of DBSA was also observed on PET and PET/cotton.

Allium chinense is a medicinal plant and nutritional food commonly used in Eastern Asia. In this study, we investigated the in vitro antioxidant activity (scavenging of α,α-diphenyl-β-picrylhydrazyl free radical, total phenol content, reducing power, and total antioxidant activity) and constituents of various extracts from A. chinense. Moreover, we also studied the in vivo hypolipidemic effects of extracts on high-fat-diet Wistar rats. Ethanol extracts from A. chinense showed notable antioxidant activity, and its high-dose essential-oil extract both significantly reduced serum and hepatic total cholesterol, triglyceride, and low-density lipoprotein levels and increased serum high-density lipoprotein levels in high-fat-diet Wistar rats compared with those observed following treatment with the control drug probucol. Additionally, visceral fat in high-fat-diet Wistar rats was reduced. Furthermore, groups with high doses of essential-oil and residue extracts showed protective effects associated with histopathological liver alteration. These results suggested that A. chinense is a valuable plant worthy of further investigation as a potential dietary supplement or botanical drug.

Rhizoma Alpinia officinarum (Hance) Farw, Zingiberaceae (AO), a ginger family herb exhibiting stimulant and a carminative bioactivity, is widely used in European and Asian countries as spicy condiment and medicinal uses. Allyl isothiocyanate (AITC) is the main pungent taste of native Wasabi (Wasabia japonica). The cytotoxicity of AITC has been implicated in thymus, adrenals, and white blood cells. Considering food safety, apparently a safer substitute for wasabi is worthy commercialized. Previously, we found AO crude paste to be rather feasible for use as a "Wasabi-substitute" in fresh meat and cold salads. A process linking cold ethyl acetate (EtAc) extraction with silica gel adsorption and reversed phase high-performance liquid chromatography (RP-HPLC) (mobile phase, 75% methanol) was used to isolate galangal acetate, the Wasabi-like taste constituent. AO contained abundant galangal acetate (3.84 ± 0.07%) compared to A. galangal (0.57 ± 0.16%), and as already confirmed by thin layer chromatography (TLC), gas chromatography (GC)/mass spectrometry (MS)/MS and Nuclear Magnetic Resonance Spectroscopy (NMR), galangal acetate was particularly thermally labile. The steam distilled essential oil (SDEO) of AO (0.14% on wet basis) contained 80 compounds (number of component, %): monoterpene hydrocarbon (21, 13.83%); oxygenated monoterpene (17, 27.08%); sesquiterpene hydrocarbon (20, 31.03%), and oxygenated sesquiterpene (20, 21.85%), respectively. However, no spicy wasabi-like constituent remained in SDEO. Alternatively, n-hexane, EtAc, and methanol extracts of AO all showed potent DPPH- and superoxide anion-scavenging activity. Conclusively, SDEO although contains 80 volatiles, galangal acetate is absent due to thermal instability. Galangal acetate exhibits pleasant "Wasabi-like taste" for which we have successively developed an integrated process for mass production.

Because in vitro data have shown gamma-linolenic acid (GLA) to be protective in LPS-induced macrophage inflammation and myotube atrophy, we explored the therapeutic value of borage oil (BO), a GLA rich oil, in LPS-induced inflammation and muscle wasting in C57BL/6JNarl mice. Supplementation with BO was more potent than supplementation with soybean oil (SO) in decreasing LPS-induced expression of pro-inflammatory cytokines and glutathione in serum and tissues. Notably, GLA did not reverse LPS-induced inflammatory cytokine expression in C2C12 myotubes transfected with a constitutively active mutant IκB kinase-β plasmid, which suggested the importance of the inhibition of nuclear factor-κB (NF-κB) activation by GLA. Moreover, BO prevented LPS-induced skeletal muscle weight loss as well as molecule expression of ubiquitin-proteasome pathway and the autophagy-lysosomal pathway which played a key role in skeletal muscle protein degradation. BO but not SO reduced the LPS-induced increase in toll-like receptor 4 (TLR4) expression and activation of mitogen-activated protein kinases (MAPKs) and NF-κB in gastrocnemius muscle. In summary, supplementation with BO is more effective than supplementation with SO in preventing LPS-induced inflammation and muscle wasting. Blockade of the TLR4/MAPKs/NF-κB pathway is crucial in the action of BO on LPS-induced inflammation and wasting in skeletal muscle.

4-Dimethylaminoazobenzene (DAB, methyl yellow, or butter yellow), a human carcinogen, has been banned for use in foods since 1988. In 2014, DAB adulteration in Tofu occurred in Taiwan. We hypothesize that DAB can form [DAB•SBP]adduct adduct with soybean protein (SBP) which could damage Gastro-Duodenal-Hepatic axis. Sprague-Dawley rats gavage fed [DAB•SBP]adduct adduct revealed severely reduced body weight and damaged duodenum, liver, hepatic mitochondria, and spleen. Hepatic levels of glutathione and ATP were severely reduced. Serum GOT and GPT were substantially elevated. Analysis by the adsorption isotherm clearly revealed DAB formed very stable [DAB•SBP]adduct adduct at 1:1 molar ration (Phase A). The equilibrium constant of this colloidal adduct [DAB•SBP]adduct was KeqA = ∝, behaving as the most stable and toxic species. At higher protein concentration (Phase C) it formed conjugate [DAB×SBPgross]conjugate, with KeqC = 3.23×10-2 mg/mL, implicating a moderately strong adsorption. The in vitro pepsin digestibility test showed apparently reduced digestibility by 27% (by Ninhydrin assay) or 8% (by Bradford assay). Conclusively, this is the first report indicating that [DAB•SBP]adduct potentially is capable to damage the Gastro-Duodenal-Hepatic axis.

Colloidal Antimony Pentoxide was prepared through a simple method based on reflux oxidization system. Detailed investigations about the effects of experimental parameters on the colloid stability and size distribution of the final products were carried out. The use of the combination of a brominated flame retardant 2,3-dibromo-succinic anhydride (DBrFR) as the flame-retarding agent and colloidal antimony pentoxide (APO) as the synergist to reduce the flammability of PET/cotton blend fabric was also studied. The BFR was effective in reducing the flammability of the blended fabric whereas APO enhances the effectiveness of DBrFR due to bromine–antimony synergism. The limiting oxygen index (LOI) value and the breaking strength retention of PET/ cotton fabric treated with DBrFR and APO were studied and the thermal behaviors of different treated fabrics were investigated via thermo gravimetric analysis (TGA).

4-Dimethylaminoazobenzene (DAB, methyl yellow, or butter yellow), a human carcinogen, has been banned for use in foods since 1988. In 2014, DAB adulteration in Tofu occurred in Taiwan. We hypothesize that DAB can form [DAB•SBP]adduct adduct with soybean protein (SBP) which could damage Gastro-Duodenal-Hepatic axis. Sprague-Dawley rats gavage fed [DAB•SBP]adduct adduct revealed severely reduced body weight and damaged duodenum, liver, hepatic mitochondria, and spleen. Hepatic levels of glutathione and ATP were severely reduced. Serum GOT and GPT were substantially elevated. Analysis by the adsorption isotherm clearly revealed DAB formed very stable [DAB•SBP]adduct adduct at 1:1 molar ration (Phase A). The equilibrium constant of this colloidal adduct [DAB•SBP]adduct was KeqA = ∝, behaving as the most stable and toxic species. At higher protein concentration (Phase C) it formed conjugate [DAB×SBPgross]conjugate, with KeqC = 3.23×10−2 mg/mL, implicating a moderately strong adsorption. The in vitro pepsin digestibility test showed apparently reduced digestibility by 27% (by Ninhydrin assay) or 8% (by Bradford assay). Conclusively, this is the first report indicating that [DAB•SBP]adduct potentially is capable to damage the Gastro-Duodenal-Hepatic axis.

Green tea (GT), oolong tea (OT) and black tea (BT) powders were used to substitute 10, 20 and 30% (w/w) of wheat flour to make chiffon cakes, assigned as GT10, GT20, GT30, OT10, OT20, OT30, BT10, BT20 and BT30, respectively. The viscosity and specific gravity in cake batter, and hardness, adhesiveness, gumminess and chewiness of baked cakes increased with increasing tea powder levels, whereas the pH value in cake batter, and moisture, water activity, cake volume, cohesiveness, springiness, resilience, crust and crumb color values of baked cakes showed a reverse trend. Total phenol content, scavenging ability and reducing power of cake extracts increased with increasing tea powder levels. No differences were found in hedonic sensory results for control, 10 and 20% substituted cakes whereas 30% substituted cakes were rated lower in all sensory results. Overall, tea chiffon cake could be developed as a food with more effective antioxidant properties. Practical Applications Chiffon cake is enjoyed by consumers all over the world. Tea has many health-care functions from several studies. Thus, it would be beneficial to develop a novel formulation for cake production with tea. The study explores the possibility of utilizing different fermented tea powders to produce acceptable cakes.

Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste. This study reports the analysis of the volatile components present in eight varieties of Hsian-tsao using headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). HS-SPME is a non-heating method, and the results show relatively true values of the samples during flavor isolation. However, it is a kind of headspace analysis that has the disadvantage of a lower detection ability to relatively higher molecular weight compounds, also, the data are not quantitative, but instead are used for comparison. The SDE method uses distillation 2 h for flavor isolation, therefore, it quantitatively identifies more volatile compounds in the samples while the samples withstand heating. Both methods were used in this study to investigate information about the samples. The results showed that Nongshi No. 1 had the highest total quantity of volatile components using HS-SPME, whereas SDE indicated that Taoyuan Mesona 1301 (TYM1301) had the highest volatile concentration. Using the two extraction methods, 120 volatile components were identified. Fifty-six volatile components were identified using HS-SPME, and the main volatile compounds were &alpha, pinene, &beta, pinene, and limonene. A total of 108 volatile components were identified using SDE, and the main volatile compounds were &alpha, bisabolol, &beta, caryophyllene, and caryophyllene oxide. Compared with SDE, HS-SPME sampling extracted a significantly higher amount of monoterpenes and had a poorer detection of less volatile compounds, such as sesquiterpenes, terpene alcohols, and terpene oxide.

Lime peels are mainly obtained from the byproducts of the juice manufacturing industry, which we obtained and used to extract essential oil (2.3%) in order to examine the antioxidant and hypolipidaemic effects. We identified 60 volatile compounds of lime essential oil (LEO) with GC/MS, of which the predominant constituents were limonene, &gamma, terpinene, and &beta, pinene. Lime essential oil was measured according to the DPPH assay and ABTS assay, with IC50 values of 2.36 mg/mL and 0.26 mg/mL, respectively. This study also explored the protective effects of LEO against lipid-induced hyperlipidemia in a rat model. Two groups of rats received oral LEO in doses of 0.74 g/100 g and 2.23 g/100 g with their diets. Eight weeks later, we found that the administration of LEO improved the serum total cholesterol, triglyceride, low-density lipoprotein cholesterol, alanine aminotransferase, and aspartate transaminase levels in the hyperlipidemic rats (p &lt, 0.05). Simultaneously, the LEO improved the health of the rats in terms of obesity, atherogenic index, and fatty liver.

Previously, we showed the essential oils (EO) of the mountain celery [Cryptotaenia japonica Hass (Umbelliferae)] seeds (MCS) to be a prominent hypolipidemic agent.We hypothesized the aqueous extract (AE) of its seeds could also exhibit a comparable nutritional effect.Experiments were carried out for compositional analysis, antioxidant assay, and hypolipidaemic assay with AE in hamsters.AE contained soluble arabinogalactan (AGal) with molecular weight (MW) 878 kDa. AE also was enriched in polyphenolics and flavonoids, reaching 30.4 and 2.20 mg/100 g, respectively. AGal consisted of eight monosaccharides (in mols %), galactose (28.75), arabinose (24.84), glucose (17.91), mannose (6.93), ribose (6.03), fucose (5.83), xylose (5.30), and rhamnose (4.41), with average MW 878 kDa. In vitro, AE showed potent ferrous chelating and DPPH scavenging effects but only moderate H₂O₂ scavenging capability. In hamsters, AE exhibited promising hypolipidemic bioactivity, in particular, the HDL-C and hepatic unsaturated fatty acid (UFA) biosynthesis regarding oleic, linoleic, and arachidonic acids.The presence of AGal enhanced the hypolipidemic and antioxidative bioactivity of MCS. MCS is feasibly beneficial to the hepatic de novo UFA synthesis and the hypolipidemics as evidenced by hamster model.

Many phytoantioxidants have therapeutic drawbacks due to their potent prooxidant bioactivity. It is hypothesized that phytoantioxidants (PAO) are beneficial only to the early-stage diabetes mellitus (DM) and will become ineffective once renopathy occurs. Gallic acid, rutin, EGCG, ferulic acid (FA), and quercetin were tried on the streptozotocin (STZ)-induced DM rat model for a 28 week experimental period. All of these PAO were shown to be ineffective for hypoglycemic action. The incidence of cataract (50%), injured glomerules, and renal cell carcinoma (RCC) was very common, among which the most severely affected involved the quercetin- and the FA-treated groups. The tumorigenicity of ferulic acid is still unclear. However, for quercetin, this can be attributted to (i) the prooxidant effect, (ii) the insulin-secretagogue bioactivity, and (iii) the competitive and noncompetitive inhibition on the O-methyltransferase to enhance the estradiol-induced tumorigenesis. Conclusively, quercetin and FA are able to aggravate, if not induce, nephrocarcinoma. It is time to reevaluate the tumorigenic detrimental effect of PAO, especially those exhibiting prooxidant bioactivity.

Conventionally, the ash content has been a quality control index for flour grading and blending. However, commercially, such a criteria is often found unreliable. In the present study, no significant correlation between the ash- and crude fat contents was found. Conversely, significant correlation was identified between the lipoxygenase activity and the crude fat. Furthermore, from the confirmatory experiment using the standardized synthetic formula, significant relationships were found among the crude fat content, the lipid peroxidative enzymes including the lipoxygenase, hydroperoxide lyase and peroxidase, which apparently could account for the progress of flour off-odor. In contrast, only poor correlation was found with the ash content. In addition, the sensory evaluation in parallel also supported such a result. Conclusively, the crude fat content could be a more reliable parameter than ash content to serve as a novel indicator for flour grading and blending. PRACTICAL APPLICATIONS Identification of effective selection criteria for flour grading and blending is highly desirable by the industry. The new criteria developed in the present study, which signifies the role of crude fat distribution instead of ash content in blending, is expected to provide the industry with a rational tool to ensure the quality of flour and subsequent products.

Inappropriate cooling and heating treatments in food bioprocesses may cause immediate decay or a time-dependent spoilage during storage. We encountered frequently the deterioration problems during the hot sale season of the product commercially branded “Maternal Milk Substitute,” a wheat flour milo-flake product. The claimed products were always characterized with chocolate color, off-odor, high peroxide values, increased total ferric ion content in both the claimed product and the process water. In addition, an unusual enthalpy increase in the stored semi-product were observed. The synergistic effect of these parameters obviously would have exerted a very strong activating effect on the oxidative enzymes. In order to eliminate such an effect, we propose to recruit the treatment facilities of process water, and at the same time to install a built-in cooling system to reinforce the cooling efficiency for the stored semi-products. PRACTICAL APPLICATIONS Cereal products are very thermal labile. In rushing for manufacturing enthalpy sensitive goods such products, the enthalpy increase and duration of which persisting in the storage tank would be the main determinant factor for the outcome of oxidative spoilages. To avoid such oxidative problems, installation of a reinforced cooling system and recruitment of the process water treatment facilities would be simultaneously required in this regards.

Common buckwheat (Fagopyrium esculentum Moench) was used to substitute 15% of wheat flour to make husked and unhusked buckwheat breads. Volatile compounds and taste components in buckwheat breads were analyzed and compared with those in white bread. Both buckwheat breads contained more sugars and had higher sugar contents than white bread. Both buckwheat breads contained more total free amino acids (86.36–87.73 mg/g) than white bread (73.90 mg/g). Contents of flavor 5′-nucleotides were higher in both buckwheat breads. Both buckwheat breads had higher umami intensities than white bread. Three breads had different profiles of volatile compounds, and total volatile contents in buckwheat breads (3564.36–4951.39 µg/g) were 2- to 3-folds higher than that in white bread (1,706.46 µg/g). In addition, buckwheat breads possessed a more characteristic aroma than white bread. Overall, buckwheat could be incorporated into bread and provide buckwheat bread with more sugars, a stronger umami taste and a more characteristic aroma. PRACTICAL APPLICATION Common buckwheat (Fagopyrium esculentum Moench) is commonly used as an important functional food and most popularly is ground to make buckwheat noodles. Buckwheat can be added to food as a supplement to provide beneficial health effects and prevent oxidation of food during processing. Bread is consumed all over the world, and many food ingredients have been included in bread formulations to increase the diversity, nutritional value and product appeal of bread. In the present study, buckwheat was used to substitute 15% of wheat flour to make buckwheat breads. Volatile compounds and taste components, including soluble sugars, free amino acids and 5′-nucleotides, in buckwheat bread are valuable information for its practical application. The present work showed that buckwheat could be incorporated into bread and provides buckwheat bread with more sugars, a stronger umami taste and a more characteristic aroma.

Guava [Psidium guajava L. (Myrtaceae)] budding leaf extract (PE) has shown tremendous bioactivities. Previously, we found seven major compounds in PE, i.e., gallic acid, catechin, epicatechin, rutin, quercetin, naringenin, and kaempferol. PE showed a potentially active antiglycative effect in an LDL (low density lipoprotein) mimic biomodel, which can be attributed to its large content of polyphenolics. The glycation and antiglycative reactions showed characteristic distinct four-phase kinetic patterns. In the presence of PE, the kinetic coefficients were 0.000438, 0.000060, 0.000, and -0.0001354 ABS-mL/mg-min, respectively, for phases 1 to 4. Computer simulation evidenced the dose-dependent inhibition model. Conclusively, PE contains a large amount of polyphenolics, whose antiglycative bioactivity fits the inhibition model.

Chorioallantoic membrane assay (CAM) has become a widely used tool for determination of anti-angiogenesis capability of many drugs including herbal extracts. Because varying results in same set of chicken embryos are often encountered, we developed the complex diffusion model that combined the Fick's second diffusion law, chemical–protein interaction (or binding) to explain the diffusion- or kinetic-limiting phenomena in egg white when performing CAM. In addition, we performed diffusion studies in egg white with Color Blue No. 1, Evans Blue, Color Red No. 40, and the aqueous extract of Psidium guajava budding leaves (PE) to support our model. Under same conditions, the diffusion coefficients of Blue No. 1, Evans Blue, Red No. 40, and PE were (2.0–2.8) × 10 −9 , (0.89–31) × 10 −9 , (2.8–12) × 10 −9 , and (7.0–21) × 10 −9 m 2 s −1 , respectively, depending upon the distance diffused. Whilst at the interface of egg white and embryo (egg yolk), a site about 1 cm apart from the aeration sac, the percent concentration reached only 10.5, 3.0, 3.6, and 2.2% of the original applied medicine, respectively. We conclude that CAM could only serve as a preliminary screening tool for angiogenesis, because the anisotropic diffusion in egg white affects greatly the effective dosages of medicines tested.

Common buckwheat ( Fagopyrium esculentum Moench) was used to substitute 15% of wheat flour to make buckwheat enhanced wheat breads. Proximate composition, physical quality, functional components and antioxidant properties of buckwheat enhanced wheat breads were analysed and compared with those of white bread. Specific volumes of three breads were 6.10–6.75 cm 3 /g. Buckwheat enhanced wheat bread showed lower lightness and whiteness index values and higher redness and yellowness values. On a seven-point hedonic scale, all sensory results were 5.33–5.91, indicating that three breads were moderately acceptable. No differences were found in appearance, colour and overall sensory attributes for three breads, whereas both buckwheat enhanced wheat breads were rated higher in flavour and mouth feel. Buckwheat enhanced wheat bread contained more rutin and quercetin as expected. Buckwheat enhanced wheat bread was good in antioxidant activity, reducing power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability with unhusked buckwheat enhanced wheat bread being the most effective. Overall, buckwheat enhanced wheat bread could be developed as a food with more effective antioxidant properties.

Nutritional values of buckwheat reach maximum on day 8 sprouting by solid-phase cultivation (BSSC). The precious nutrients surveyed included linolenic acid, total polyphenolics, rutin, quercetin, l-ascorbic acid and gamma-aminobutyric acid. To investigate whether a change of cultivation method could improve the nutritional status, we performed aquaculture. By performing chemical, biochemical and animal experiments, we found that maximization of nutrient levels in aquacultured buckwheat sprouts (BSAQ) occurred 2 days earlier than those from BSSC. Simultaneously, their bioactivities were much enhanced, being superior to BSSC regarding antioxidative, free radical scavenging (FRS), anti-low-density lipoprotein lipoperoxidative capabilities and hypolipidemic bioactivity with respect to serum total cholesterol and triglyceride levels in Syrian hamsters. In addition, serum low-density lipoprotein-cholesterol (LDL-C) and high-density lipoprotein-cholesterol (HDL-C) levels and the ratios LDL-C/HDL-C and total cholesterol/HDL-C were all more efficiently suppressed by BSAQ diets. In conclusion, aquaculture is more efficient than the solid-phase cultivation with regard to acceleration and maximization of precious nutrient levels in buckwheat sprouts.

In folkloric plant medicines, Alpinia zerumbet (AZ) has been popularly recognized as an exellent hepatoprotector. To search for a good high-density lipoprotein cholesterol (HDL-C) elevating herbal preparation, we examined AZ for its antioxidant and hypolipidaemic bioactivities, especially its HDL-C elevating activity. AZ seeds contain 0.51% essential oils (SO), which are comprised of monoterpenoids, oxygenated monoterpenoids, sesquiterpenoids, oxygenated sesquiterpenoids, aldehydes, acid, and esters. Gas chromatography/mass spectrometry analysis indicated that most of the monoterpenes and sesquiterpenes were recoverable in pentane eluent, whilst the oxygenated monoterpenoids and sesquiterpenoids remained in ether eluent. The high contents of rutin, quercetin, and polyphenolics in ethanolic extract of AZ seeds exhibit moderate antilipoperoxidative but potent DPPH free radical scavenging bioactivities. Conclusively, both seed powder (SP) and SO are effective hypolipidaemics with amazingly potent HDL-C elevating capabilities. On the basis of hepatoprotectivity, SP is a more feasible hypolipidemic agent as well as a promising HDL-C elevating plant medicine.

With an aim to effectively shorten the ageing period and reduce process cost, a nanogold photocatalyzed process was developed. This process successfully accelerated maturity of young sorghum spirit less than 120 min at ambient temperature. Process parameters relevant to process design were determined to be (1) the amount of acetic acid (≥1.53 g/100 ml); (2) an operation temperature ≤37°C; (3) a degree of mineralization ≤4.87%. Kinetic analysis indicated that to cautiously control dissolved oxygen (DO) to facilitate optimum production of hydroxyl free radical [-OH] could be a crucial step, while the kinetic equations elucidated to indicate production of ethyl acetate and acetic acid could be applicable to reactor scale-up. More importantly, this process provides several benefits including container-saving, space-saving, labor-saving, and no storage-loss due to evaporation; hence, a huge amount of cost reduction (20–24%) in a 4-year aging period could be attainable for each batch cycle.

Over 0.4 billion people consume Chinese white salted noodles (CWSN) as their daily main diet. Rapid flavour and taste control of CWSN has consequently attracted much attention from noodle processors and distributors. In this study, the conventional solid-phase microextraction (SPME) technique plus GC and GC–MS was used to concentrate the odorants in CWSN and examine its potential for improving the related quality control (QC) technology. The results indicated that the optimum adsorption time and temperature are 160 min and 30 °C, respectively. Higher temperatures are not suggested for SPME because of thermal leakage and desorption possibilities. Moreover, dry adsorption is more stable than wet adsorption regarding the amount adsorbed and the operational stability, and CAR/PDMS was found to be superior to PDMS/DVB in this regard. In this investigation, a total of 25 odorant species were identified; corresponding regains of 55.11 and 31.25 p.p.m. were obtained for dry and wet adsorption, respectively, among which hexanal was the most abundant (37.10 p.p.m. dry adsorption vs. 20.79 p.p.m. wet adsorption), while 2-heptenal (4.24 p.p.m.), 2-octenal (2.01 p.p.m.), 2-pentylfuran (1.91 p.p.m.), 2-nonenal (1.41 p.p.m.) and 2-butyl-2-octenal (1.35 p.p.m.) were the next in order of decreasing amount. Interestingly, dry adsorption with CAR/PDMS was specifically more efficient for quantification of total aldehydes (52 p.p.m. vs. 28 p.p.m. for wet adsorption). It is concluded that for flavour quality control of CWSN during both processing and storage, such an analytical technology can be very feasible and satisfactory. Copyright © 2007 John Wiley & Sons, Ltd.

Rhizoma A. officinarum (Hance) Farw, synonymously is called rhizoma galangae or smaller galangal (hereafter abbreviated as AO). Numerous studies reported that AO possesses anti-inflammatory, anticancer, chemoprotective, antibacterial, antifungal and diuretic properties. To understand whether AO exhibits antihyperlipidemic bioactivity and what is the mechanism of action, we performed chemical and animal studies using hamsters (age: 4 weeks, body weight: 45 ± 4 g). The grouping of the animals was as follows: control, high fat (HF) diet, HF + AO2%, HF + AO4%, HF + AO6%, HF + AO8% and HF + AO10%. AO contained curcumin 5.67 mg g(-1) (on wet basis), crude fiber 1.3% ± 0.0%, soluble diet fiber 92 ± 2 mg g(-1), insoluble diet fiber 502 ± 5 mg g(-1), and phytosterols 63.9 ± 1.6 mg/100 g. Its methanolic extract consisted of high polyphenolics 4927.8 ± 101.1 mgGAE/100 g and flavonoids 593.2 ± 22.2 mgQE/100 g. The enlarged organs, including liver, kidney, and spleen, which were elicited by HF were completely alleviated by AO supplement diets. Levels of serum cholesterol, triglyceride, LDL-C, HDL-C and LDL-C/HDL-C ratio for the control originally were 138 ± 6, 98 ± 4, 40 ± 5, 168 ± 7 mg dL(-1) and 0.24, which were elevated by HF to 319 ± 12, 223 ± 13, 108 ± 11, 194 ± 6 mg dL(-1) and 0.05, and alleviated completely by HF + AO8% and HF + AO10%. In vitro, AO extracts showed potent DPPH free radical-scavenging and superoxide anion scavenging capabilities. In vivo, AO (at dose ≥8%) dose-dependently alleviated levels of superoxide dismutase, catalase, GSH, and MDA to 117 ± 6.9 U mL(-1), 32.9 ± 3.7 U mL(-1), 7.0 ± 1.7 μmol mL(-1) and 1.8 ± 0.4 nmol L(-1), respectively, exhibiting the remarkable antioxidative and antihyperlipidemic effects of AO. Conclusively, we are the first to report the occurrence of curcumin in rhizoma A. officinarum. Curcumin synergistically elicits promising anti-dyslipidemic bioactivity with coexisting total polyphenolics, dietary fibers and phytosterols.

Significant decreases of the hematocrit, hemoglobin, and plasma iron levels were observed in rats receiving daily intraperitoneal injections of aluminum at a dose of 27 mg Al/kg body wt for 3 wk, as compared to untreated controls. The activity of alkaline phosphatase was also significantly lower in the treated animals as a result of the accumulation of aluminum in the liver (p0.05). Following aluminum administration, the plasma concentrations of aluminum and copper were also significantly increased, whereas the plasma zinc levels and oxidative stress measured through thiobarbituric acid reaction products showed nonsignificant differences between the two groups (p0.05). The erythrocyte concentrations of aluminum, copper, zinc, and iron and of superoxide dismutase activity were found to be significantly higher in the study group as compared to controls. The treated animals also showed evidence of higher oxidative stress in comparison to controls. These results suggest that erythrocyte aluminum accumulation could result in abnormal trace element homeostasis and increasing oxidative stress, which might be a mechanism of aluminum-induced anemia.

Phalaenopsis is the most important economic crop in the Orchidaceae family. There are currently numerous beautiful and colorful Phalaenopsis flowers, but only a few species of Phalaenopsis have an aroma. This study reports the analysis volatile components present in P. Nobby’s Pacific Sunset by solid-phase microextraction (SPME) coupled with gas chromatography (GC) and gas chromatography/mass spectrometry (GC-MS). The results show that the optimal extraction conditions were obtained by using a DVB/CAR/PDMS fiber. A total of 31 compounds were identified, with the major compounds being geraniol, linalool and α-farnesene. P. Nobby’s Pacific Sunset had the highest odor concentration from 09:00 to 13:00 on the eighth day of storage. It was also found that in P. Nobby’s Pacific Sunset orchids the dorsal sepals and petals had the highest odor concentrations, whereas the column had the lowest.

According to the literatures,Flammulina velutipescontains biologically active components such as dietary fiber, polysaccharide, and mycosterol, whose effects in reducing blood sugar, blood pressure, and cholesterol have been proven. This study used the active components extracted fromFlammulina velutipespowder (FVP) andFlammulina velutipesextract (FVE) to investigate the impact of these active components on lipid metabolism of hamsters. The results show that the total dietary fiber content in FVP and FVE is 29.34 mg/100 g and 15.08 mg/100 g, respectively. The total mycosterol content is 46.57 ± 0.37 mg/100 g and 9.01 ± 0.17 mg/100 g, respectively. The male hamsters were subjected to lipid metabolism monitoring by adding 1, 2, and 3% FVP or FVE into their diets for a period of 8 weeks. The animal assay results show that the 3% FVP and FVE groups have the lowest concentration of TC (total cholesterol), TG (triacylglycerol), LDL (low density lipoprotein cholesterol), and LDL/HDL (high density lipoprotein cholesterol) in the serum and liver (P< 0.05). Our results demonstrate that the addition of 3% FVP or FVE has a significant effect on the lipid metabolism in hamsters whose increased level of HDL in the serum was induced by high fat diet.

The volatile components in single-flowered and double-flowered Chinese narcissus were identified by headspace-solid phase microextraction (HS-SPME) coupled with GC and GC/MS. Changes in aroma during the vase-life (days 0, 1, 2, 3, 4, 5 and 6) of two samples were also studied. A total of 35 compounds were identified, of which all were present in single-flowered and 26 in double-flowered samples. The main aroma components were (E)-β-ocimene, and benzyl acetate. Single-flowered narcissus have a higher percentage of benzyl acetate, while double-flowered narcissus have a higher percentage of 1,8-cineole. In vase-life, the total volatile component content peaked on day 2 for single-flowered and day 3 for the double-flowered narcissus. For both single-flowered and double-flowered narcissus flowers, the total content of volatile components had decreased significantly by day 4.

The composition of the essential oil obtained from the hydrodistillation of the leaves of Psidium guajava L. was analyzed by capillary GC and GC/MS. A total of 50 compounds were identified. The major constituents identified in the oil were: β-caryophyllene (27.7%), α-pinene (14.7%) and 1,8-cineole (12.4%).

The antidiabetic effect of cinnamon has generated broad interest during the past decade. We investigated the hypoglycemic activity and pancreas-protective effect of leaf essential oil from indigenous cinnamon (CO) in diabetic rats induced with streptozotocin (STZ, iv, 65 mg/(kg bw)) and found linalool to be the major component representing 40.24% of the CO composition. In diabetics, all tested doses of CO significantly lowered fasting blood glucose and fructosamine and are concomitant with elevated plasma and pancreatic insulin levels under a fasting condition. However, during the oral glucose tolerance test (OGTT) period the effect of 25 and 50 mg/(kg bw) of CO was shown to be less effective than that of 12.5 mg/(kg bw) in ameliorating the accumulation of plasma insulin. In addition, at 12.5 mg/(kg bw), CO significantly ameliorated pancreatic values of thiobarbituric acid reactive substances and activities of superoxide dismutase and glutathione reductase in diabetics to an extent greater than that of higher CO doses. At doses 12.5 and 25 but not 50 mg/(kg bw), CO significantly ameliorated pancreatic levels of interleukin-1β and nitric oxide. In conclusion, appropriate doses of CO of the linalool chemotype exhibited therapeutic potential in glycemic control in diabetes that was at least partially resulted from improved insulin secretion. The ameliorated oxidative stress and proinflammatory environment in the pancreas by CO may provide a protective effect on pancreatic β cells and warrant further investigation.

Kumquats (Fortunella margarita Swingle) cultivated in Taiwan are eaten raw or made into candied fruit or fruit tea. For the experiments described in this paper, essential oils were obtained from kumquat peels or whole fruit by cold pressing, steam distillation or heating in water at 90 °C for 15 min followed by steam distillation. The volatile components contained in the essential oils were identified by direct injection (DI) or headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography (GC). A total of 43 compounds were identified, of which 37 were verified by DI/GC and 31 by HS-SPME/GC. Hot water heating increased the yields of essential oils from both peels and whole fruit. The principal constituents of the oils were similar except for the minor compounds, including linalool, terpinen-4-ol and α-terpineol, the levels of which increased after steam distillation. The whole fruit also contained higher levels of terpene alcohols.

Mushroom mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus and Phellinus linteus were used to substitute 5% of wheat flour to make bread. Bread quality, including specific volume, colour property, equivalent umami concentration (EUC), texture profile analysis, sensory evaluation and functional components, was analysed. Mycelium-supplemented bread was smaller in loaf volume and coloured, and had lower lightness and white index values. White bread contained the lowest amounts of free umami amino acids and umami 5'-nucleotides and showed the lowest EUC value. Incorporating 5% mushroom mycelia into the bread formula did not adversely affect the texture profile of the bread. However, incorporating 5% mushroom mycelia into the bread formula did lower bread's acceptability. After baking, mycelium-supplemented bread still contained substantial amounts of γ-aminobutyric acid and ergothioneine (0.23-0.86 and 0.79-2.10 mg/g dry matter, respectively). Overall, mushroom mycelium could be incorporated into bread to provide its beneficial health effects.

After being blanched in boiling water, intact peeled garlic cloves were sliced and then deep-oil-fried or oven-baked to study the contribution of nonvolatile flavor precursors of garlic to thermal flavor generation. Sixteen volatile compounds were detected from blanched garlic; 60 volatile compounds were identified from fried blanched and/or baked blanched garlic. The volatile compounds identified can be divided into four groups: those generated from thermal degradation of nonvolatile flavor precursors of garlic, those generated from thermal interactions of sugars and nonvolatile flavor precursors of garlic, those generated from thermal interactions of lipids and nonvolatile flavor precursors of garlic, and those generated from thermal interactions of sugars, lipids, and nonvolatile flavor precursors of garlic

Sesamin, a lignan from sesame oil, has been shown to have antihypertensive and antioxidative properties. This study examined the effects of sesamin on oxidized low-density lipoprotein (oxLDL)-induced endothelial dysfunction. Oxidative stress was determined by measuring the generation of intracellular reactive oxygen species (ROS) and by measuring the expression levels of superoxide dismutase (SOD) and endothelial nitric oxide synthase (eNOS). To assess the pro-inflammatory effects of oxLDL, ELISA was used to detect IL-8 expression, endothelin-1 (ET-1) secretion, and nuclear factor-kappaB (NF-kappaB) activation. The expression of adhesion molecules (ICAM-1, VCAM-1, and E-selectin) was examined by flow cytometry. In addition, several apoptotic signaling pathways were also investigated. The data showed that sesamin significantly ameliorated oxLDL-induced ROS generation and SOD-1 inactivation. Sesamin also attenuated the oxLDL-induced activation of NF-kappaB, suggesting that the inhibitory effects of sesamin on IL-8 and ET-1 release, adhesion molecule expression, and the adherence of THP-1 cells were at least partially through the blockade of NF-kappaB activation. Furthermore, sesamin attenuated oxLDL-induced apoptotic features, such as intracellular calcium accumulation and the subsequent collapse of mitochondrial membrane potential, release of cytochrome c, and activation of caspase-3. Results from this study may provide insight into possible molecular mechanisms underlying sesamin's beneficial effects against oxLDL-mediated vascular endothelial dysfunction.

Mountain celery seed essential oils (MC-E) contained 109 compounds, including mainly nine kinds of monoterpenoids, 31 kinds of of sesquiterpenoids, and 22 kinds of alcohols. A successive gel column adsorption with solvent fractionation yielded four fractionates. The pentane fractionate revealed potent hypolipidemic but poor antioxidant activities. The ether fractionate exhibited strong hypolipidemic activity in addition to excellent 1,1-diphenyl-2-picrylhydrazyl free radical- and superoxide anion-scavenging capabilities. The third acetone fractionate only showed moderate superoxide anion-scavenging activity. Finally, the fourth methanol fractionate having a rather high content of gamma-selinene, 2-methylpropanal, and Z-9-octadecenamide uniquely revealed very strong superoxide anion-scavenging capability. All MC diets except the MC-E-added diet simultaneously exhibited both significant hypolipidemic and high-density lipoprotein-cholesterol (HDL-C)-elevating capabilities. However, all diets totally failed to affect the hepatic phospholipid levels. Conclusively, the MC-E can be fractionated by such a separation technology to produce products uniquely possessing hypolipidemic and HDL-C-elevating activities.

Nutrient levels in buckwheats that were maximized in day 8 sprouts (D8SP) included total phenolics, quercetin, and l-ascorbic acid, whereas those of oxalic, malic, tartaric, and citric acids, rutin, and gamma-aminobutyric acid (GABA) were found to reach maximum levels on day 10. Ethanolic extract of D8SP (2.5 mg/mL) revealed potent free-radical scavenging (FRS) and antioxidative (ANO) capabilities. However, its Fe2+-chelating capability was only moderate. To further study the hypolipidemic activity of D8SP, 36 Syrian hamsters were grouped into six groups and fed for 28 days, respectively, with (i) control meal, (ii) high fat plus high cholesterol meal, (iii) high fat plus high cholesterol plus 2.5% of buckwheat seeds, (iv) high fat plus high cholesterol plus 25% of buckwheat seeds, (v) high fat plus high cholesterol plus 2.5% of D8SP, and (vi) high fat plus high cholesterol plus 25% of D8SP. High seed meal prominently enhanced body weight gain, whereas high sprout meal exhibited the highest feed efficiency. Ratios of liver/body weight (L/B) were significantly lowered by all BS meals. Although low seed meal reduced serum total cholesterol (TC) levels (p

We report here a mathematical model using computer simulation to solve the phase fractionation coefficient (f) of instantaneous insulin release on glucose infusion. By extensive model testing with the cited parameters obtained from the literature, the values of the factor f were shown to lie in range of 0.93 ± 0.02 (mean ± 2S.D., n = 15), indicating that the high pulsatile bolus of glucose by i.v. infusion may trigger acute insulin release (AIR) corresponding to a fraction of more than 90% of the stored insulin release in the first phase from the secretory granules of pancreatic β cells. In addition, the value of the factor f was shown to be independent of both the glucose infusion method and the non-insulin-dependent uptake of glucose.

After being blanched in boiling water, intact peeled garlic cloves were homogenated and then heated in closed cylinders with or without glucose or 2,4-decadient at 180°C. By using modified Likens-Nickerson distillation-solvent extraction, followed by GC and GC-MS analysis, seventy-three volatile compounds were identified from thermal degraded blanched garlic, thermal degraded blanched garlic + glucose, and thermal degraded blanched garlic + 2,4-decadienal. These volatile compounds can be divided into those generated from the thermal degradation of nonvolatile flavor precursors of garlic, those generated from thermal interactions of sugar and nonvolatile flavor precursors of garlic, and those generated from thermal interactions of lipids and nonvolatile flavor precursors of garlic.

AIM: To assess the extent of micronutrient and oxidative stress in blood and to examine their linkages with viral loads in chronic hepatitis C patients. METHODS: Hepatitis C virus (HCV)-RNA levels were quantified in the serum from 37 previously untreated patients with chronic hepatitis C. The plasma and erythrocyte micronutrients (zinc, selenium, copper, and iron) were estimated, and malondialdehyde (MDA) contents were determined as a marker to detect oxidative stress. Antioxidant enzymes, superoxide dismutase (SOD), glutathione peroxidase (GPX) and glutathione reductase (GR) activities in blood were also measured. The control group contained 31 healthy volunteers. RESULTS: The contents of zinc (Zn), and selenium (Se) in plasma and erythrocytes were significantly lower in hepatitis C patients than in the controls. On the contrary, copper (Cu) levels were significantly higher. Furthermore, plasma and erythrocyte MDA levels, and the SOD and GR activities in erythrocytes significantly increased in hepatitis C patients compared to the controls. However, the plasma GPX activity in patients was markedly lower. Plasma Se (r = -0.730, P < 0.05), Cu (r = 0.635), and GPX (r = -0.675) demonstrated correlations with HCV-RNA loads. Significant correlation coefficients were also observed between HCV-RNA levels and erythrocyte Zn (r = -0.403), Se (r = -0.544), Cu (r = 0.701) and MDA (r = 0.629) and GR (r = 0.441). CONCLUSION: The levels of Zn, Se, Cu, and oxidative stress (MDA), as well as related anti-oxidative enzymes (GR and GPX) in blood have important impact on the viral factors in chronic hepatitis C. The distribution of these parameters might be significant biomarkers for HCV.

Volatile constituents of calamondin peel or whole fruit were obtained by cold pressing, steam distillation, or hot water treatment at 90°C for 15 minutes followed by steam distillation. The volatile components of the essential oils were identified by direct injection coupled with gas chromatography–flame ionization detector. A total of 54 compounds were identified, including 13 monoterpenes, 7 monoterpene alcohols, 1 monoterpene oxide, 4 monoterpene aldehydes, 2 monoterpene ketones, 4 monoterpene esters, 12 sesquiterpenes, 3 aliphatic alcohols, 6 aliphatic aldehydes, and 2 aliphatic esters, with limonene and β-myrcene as the major compounds. The results showed that hot water treatment increased the yields of essential oils from both peel and whole fruit. The relative percentage of the principle constituents in the various prepared essential oils were similar, except for some minor compounds, including linalool, terpinen-4-ol, α-terpineol, and carvone, the content of which were boosted by steam distillation. Whole fruit contained higher levels of monoterpene alcohols than peel did.

Ponkan ( Citrus poonensis hort.) juice and ponkan pulp were used as raw materials for the production of ponkan wines fermented with six different strains of Saccharomyces cerevisiae. We found that ponkan wines fermented with S. cerevisiae BCRC 22332 and commercial yeast HF-08 had higher alcohol contents (10.70–11.86%), lower contents of residual sugar (0.64–1.14%), lower degrees of browning (OD 420 = 0.20–0.34), higher clarity (OD 660 = 0.07–0.17), and higher sensory scores (5.15–6.25 points). Flavor analysis revealed that, in addition to the citrus flavor characters of α-pipene, limonene, and α-terpineol, ponkan wine contained the yeast-generated characteristic aromatic components of isoamyl alcohol, phenethyl alcohol, 2,3-butandiol, ethyl acetate, diethyl succinate, isoamyl acetate, ethyl 3-hydroxybutyrate, ethyl caproate, ethyl 4-hydroxybutanoate, ethyl caprylate, phenethyl acetate, ethyl caprate, and ethyl 3-methylbutyl butanedioate. The aromatic components of isobutyl alcohol, isoamyl alcohol, diethyl succinate, phenethyl alcohol, ethyl acetate, and isoamyl acetate in the ponkan wine fermented with HF-08 were higher in amounts than that fermented with BCRC 22332. In summary, S. cerevisiae HF-08 produced more types of aroma and higher aroma contents.