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      Food preservation by Larrea divaricata extract: participation of polyphenols

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          Abstract

          The aim of this study was to evaluate the antioxidant and protease inhibitor capacities on eggs and milk protein of a nor‐dihydroguaiaretic ( NDGA)‐standardized aqueous extract of Larrea divaricata ( AE) and to analyze the participation of polyphenols as NDGA in these actions. NDGA was determined by high‐performance liquid chromatography; flavonoids and polyphenols were quantified by spectrophotometric methods as well as inhibition of lipid peroxidation, proteinase inhibitor capacity, advanced glycation end products ( AGES) formation, and inhibition of albumin denaturation. The extract protected food for oxidative damage by preventing malondialdehyde formation in egg yolk and by preventing AGE formation in completely cooked eggs, also impeded albumin denaturation, and casein hydrolysis induced by trypsin and heat. Polyphenols, especially flavonoids and NDGA, were involved in these actions.

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          Free radicals, antioxidants, and nutrition.

          Yun-Zhong Fang, Sheng Sheng Yang, Guoyao Wu (2002)
          Radiation hazards in outer space present an enormous challenge for the biological safety of astronauts. A deleterious effect of radiation is the production of reactive oxygen species, which result in damage to biomolecules (e.g., lipid, protein, amino acids, and DNA). Understanding free radical biology is necessary for designing an optimal nutritional countermeasure against space radiation-induced cytotoxicity. Free radicals (e.g., superoxide, nitric oxide, and hydroxyl radicals) and other reactive species (e.g., hydrogen peroxide, peroxynitrite, and hypochlorous acid) are produced in the body, primarily as a result of aerobic metabolism. Antioxidants (e.g., glutathione, arginine, citrulline, taurine, creatine, selenium, zinc, vitamin E, vitamin C, vitamin A, and tea polyphenols) and antioxidant enzymes (e.g., superoxide dismutase, catalase, glutathione reductase, and glutathione peroxidases) exert synergistic actions in scavenging free radicals. There has been growing evidence over the past three decades showing that malnutrition (e.g., dietary deficiencies of protein, selenium, and zinc) or excess of certain nutrients (e.g., iron and vitamin C) gives rise to the oxidation of biomolecules and cell injury. A large body of the literature supports the notion that dietary antioxidants are useful radioprotectors and play an important role in preventing many human diseases (e.g., cancer, atherosclerosis, stroke, rheumatoid arthritis, neurodegeneration, and diabetes). The knowledge of enzymatic and non-enzymatic oxidative defense mechanisms will serve as a guiding principle for establishing the most effective nutrition support to ensure the biological safety of manned space missions.
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            Interaction of aldehydes derived from lipid peroxidation and membrane proteins

            Stefania Pizzimenti, Eric Ciamporcero, Martina Daga … (2013)
            A great variety of compounds are formed during lipid peroxidation of polyunsaturated fatty acids of membrane phospholipids. Among them, bioactive aldehydes, such as 4-hydroxyalkenals, malondialdehyde (MDA) and acrolein, have received particular attention since they have been considered as toxic messengers that can propagate and amplify oxidative injury. In the 4-hydroxyalkenal class, 4-hydroxy-2-nonenal (HNE) is the most intensively studied aldehyde, in relation not only to its toxic function, but also to its physiological role. Indeed, HNE can be found at low concentrations in human tissues and plasma and participates in the control of biological processes, such as signal transduction, cell proliferation, and differentiation. Moreover, at low doses, HNE exerts an anti-cancer effect, by inhibiting cell proliferation, angiogenesis, cell adhesion and by inducing differentiation and/or apoptosis in various tumor cell lines. It is very likely that a substantial fraction of the effects observed in cellular responses, induced by HNE and related aldehydes, be mediated by their interaction with proteins, resulting in the formation of covalent adducts or in the modulation of their expression and/or activity. In this review we focus on membrane proteins affected by lipid peroxidation-derived aldehydes, under physiological and pathological conditions.
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              Screening of plants used in Argentine folk medicine for antimicrobial activity.

              Claudia Anesini, Cristina Perez (1993)
              Screening of 132 extracts from Argentine folk-medicinal plants for antimicrobial activity has been conducted using a penicillin G resistant strain of Staphylococcus aureus, Escherichia coli and Aspergillus niger as test microorganisms. Cephazolin, ampicillin and miconazole were used as standard antibiotics and concentration-response curves were obtained using the agar-well diffusion method. Boiling water extracts of plant materials were tested and 12 species were active against Staphylococcus aureus, whereas 10 were effective against Escherichia coli and 4 against Aspergillus niger. Tabebuia impetiginosa bark, Achyrocline sp. aerials parts, Larrea divaricata leaves, Rosa borboniana flowers, Punica granatum fruit pericarp, Psidium guineense fruit pericarp, Lithrea ternifolia leaves and Allium sativum bulbs produced some of the more active extracts.
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                Author and article information

                Contributors
                Claudia Anesini:
                ORCID: http://orcid.org/0000-0002-7338-9761
                canesini@yahoo.com.ar
                Journal
                Journal ID (nlm-ta): Food Sci Nutr
                Journal ID (iso-abbrev): Food Sci Nutr
                Journal ID (doi): 10.1002/(ISSN)2048-7177
                Journal ID (publisher-id): FSN3
                Title: Food Science & Nutrition
                Publisher: John Wiley and Sons Inc. (Hoboken )
                ISSN (Electronic): 2048-7177
                Publication date (Electronic): 16 May 2018
                Publication date Collection: July 2018
                Volume: 6
                Issue: 5 ( doiID: 10.1002/fsn3.2018.6.issue-5 )
                Pages: 1269-1275
                Affiliations
                [ 1 ] Universidad de Buenos Aires Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Instituto de Química y Metabolismo del Fármaco (IQUIMEFA) Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Buenos Aires Argentina
                Author notes
                [*] [* ] Correspondence

                Claudia Anesini, IQUIMEFA (UBA‐CONICET), Buenos Aires, Argentina.

                Email: canesini@ 123456yahoo.com.ar

                Author information
                http://orcid.org/0000-0002-7338-9761
                Article
                Publisher ID: FSN3640
                DOI: 10.1002/fsn3.640
                PMC ID: 6060890
                SO-VID: c9596bbb-5193-49a4-91cf-f8cc1113ca9a
                Copyright © © 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
                License:

                This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

                History
                Date received : 27 December 2017
                Date revision received : 23 February 2018
                Date accepted : 15 March 2018
                Page count
                Figures: 4, Tables: 1, Pages: 7, Words: 4241
                Funding
                Funded by: PIP CONICET and UBACYT UBA
                Award ID: 00067CO ‐ 20020130100686BA
                Categories
                Subject: Original Research
                Subject: Original Research
                Custom metadata
                source-schema-version-number 2.0
                component-id fsn3640
                cover-date July 2018
                details-of-publishers-convertor Converter:WILEY_ML3GV2_TO_NLMPMC version:version=5.4.4 mode:remove_FC converted:26.07.2018

                Keywords: antiglicant,antioxidant,food preservative,larrea divaricata cav.
                Data availability:
                Keywords: antiglicant, antioxidant, food preservative, larrea divaricata cav.

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