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Procyanidins are contained in various foods, and their effects on starch hydrolysis have been reported. In Japan, black soybeans, which contain a trimeric procyanidin, procyanidin C1 (proC1), are cooked with rice and used to prepare dumplings. In this study, the effects of proC1 on the pancreatin-induced formation of reducing sugars and starch hydrolysis were studied using potato starch and corn starch. ProC1 inhibited both reactions; the inhibition was greater in potato starch than corn starch when added to heated potato starch and corn starch. When heated with proC1, its inhibitory effects decreased, especially in potato starch, suggesting the important role of proC1 itself for the inhibition of potato starch hydrolysis. ProC1 also inhibited the hydrolysis when added to heated, longer amylose (average molecular weight: 31,200), and the inhibition decreased when heated with the amylose. On the other hand, proC1 could not inhibit the hydrolysis when added to heated, shorter amylose (average molecular weight: 4500), but could when heated with the amylose, suggesting the important role of the degradation products of proC1 for the inhibition. We discuss the mechanism of the proC1-dependent inhibition of amylose hydrolysis, taking the molecular weight into account.

Soybean seeds contain many antioxidants, including flavonoids and other phytochemicals. Isoflavone is a phytoestrogen that mimics estrogenic effects on target tissues and also exerts antioxidant activity by sequestering free radicals. Despite many cultivars developed to date, varietal differences in flavonoid content and antioxidant activity in Japanese soybean accessions remain less well characterized. Here, we evaluated the seed content of isoflavones, total flavonoids, and total phenolics in 26 soybean accessions. Next, the antioxidant activity of each accession was examined using antioxidant responsive element (ARE) linked to a luciferase reporter in human HepG2 stable cells. The relative ARE luciferase activity rate of all soybean accessions varied up to 4-fold which ranged from 1.00 to 4.02; and 22 accessions exhibited significant antioxidant activities. Correlation analysis indicated that the level of total isoflavone moderately correlated with antioxidant activity., (© The Author(s) 2020. Published by Oxford University Press on behalf of Japan Society for Bioscience, Biotechnology, and Agrochemistry.)

Myricitrin, a flavonoid extracted from the fruit, leaves, and bark of Chinese bayberry (Myrica rubra SIEBOLD), is currently used as a flavor modifier in snack foods, dairy products, and beverages in Japan. Myricitrin is converted to myricetin by intestinal microflora; myricetin also occurs ubiquitously in plants and is consumed in fruits, vegetables, and beverages. The genotoxic potential of myricitrin and myricetin was evaluated in anticipation of worldwide marketing of food products containing myricitrin. In a bacterial reverse mutation assay, myricetin tested positive for frameshift mutations under metabolic activation conditions whereas myricitrin tested negative for mutagenic potential. Both myricitrin and myricetin induced micronuclei formation in human TK6 lymphoblastoid cells under conditions lacking metabolic activation; however, the negative response observed in the presence of metabolic activation suggests that rat liver S9 homogenate may detoxify reactive metabolites of these chemicals in mammalian cells. In 3-day combined micronucleus/Comet assays using male and female B6C3F1 mice, no induction of micronuclei was observed in peripheral blood, or conclusive evidence of damage detected in the liver, glandular stomach, or duodenum following exposure to myricitrin or myricetin. Our studies did not reveal evidence of genotoxic potential of myricitrin in vivo, supporting its safe use in food and beverages., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Purpose: Green tea polyphenols have been reported to improve muscle function in dystrophic mice. The chemical structure of apple polyphenols (APP) is similar to that of tea polyphenols; however, their effects on muscle function have not been examined previously. We examined the effects of dietary intake of APP on gastrocnemius function in Wistar rats., Methods: Sixteen male rats (11 wk old) were divided into two groups: the 4.8% APP diet group and the control group (N=8 in each group). Before and after 3 wk of treatment, right-leg tetanic ankle torques were measured. Successive twitch torques (four sessions per minute for 2 min) were also measured to test indications of fatigue. Contralateral (left) legs were used for wet weight measurement and examination of mRNA expression., Results: Total-body and muscle weights were similar in both the groups. The adipose tissue weight of the APP group was significantly lower than that of the control group (P<0.05). The isometric torque of the APP group was significantly higher than that of the control group (P<0.05). During the 2-min experimental period, the relative twitch torques (compared with the initial value) of the APP group were larger than those of the control group. Statistical significance was observed at 90, 105, and 120 s (P<0.05). Expression of peroxisome proliferator-activated receptors alpha and delta--positive regulators of lipid oxidation--were significantly higher in the APP group than in the control group (P<0.05)., Conclusion: We conclude that dietary APP enhance normal muscle function in Wistar rats. Alteration of lipid metabolism might be one of the mechanisms of this phenomenon.