The Changes in Bioactive Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage

Studies on herb chia (Salvia hispanica L.) are very limited. Therefore, the aim of this study was to assess how different drying methods and periods of storage affect the bioactive properties of the herb Salvia hispanica and to compare it with other species of sage (Salvia officinalis L. and Salvia sclarea L.). In fresh herbs, directly after drying (freeze-drying, natural drying, and drying at 30, 40, and 50 °C), and after storage (3, 6, and 12 months), the following analyses were performed: content of total carotenoids and total polyphenols, polyphenol profile (including 25 compounds), and antioxidant activity. Additionally, the basic chemical compositions of the herbs were analyzed. To the best of our knowledge, the content of total carotenoids and the quantitative polyphenol profile in Salvia hispanica and Salvia sclarea were evaluated for the first time. The obtained results showed that the barely investigated herb Salvia hispanica is rich in polyphenolic compounds and shows high antioxidant activity. In all the tested species, rosmarinic acid was the most abundant polyphenolic compound. The use of different drying methods allowed us to determine that freeze-drying was the most effective for preserving polyphenols and carotenoids. Long-term storage up to 12 months resulted in a gradual reduction in antioxidant activity and in the content of polyphenols and carotenoids.     

Hemp Seeds of the Polish ‘Bialobrzeskie’ and ‘Henola’ Varieties (Cannabis sativa L. var. sativa) as Prospective Plant Sources for Food Production

This publication characterizes the nutritional value of the Polish hemp seeds of the ‘Bialobrzeskie’ and ‘Henola’ varieties, including the profile/content of fatty acids and amino acids. Hemp seeds were found to be rich in protein, fat, and dietary fiber. Polyunsaturated fatty acids (PUFA) dominated the unsaturated fatty acids (UFA) profile. Their average share within the total fatty acids (FA) was as high as 75%. Linoleic acid belonging to this group accounted for 55% of the total FA. Lipid profile indices (Σ n − 6/Σ n − 3, Σ PUFA/Σ SFA, the thrombogenicity index, the atherogenicity index and the hypocholesterolemic/hypercholesterolemic ratio) proved the high nutritional value of hemp oil. Considering the tyrosine + phenylalanine and histidine contents, hemp protein exhibited a great degree of similarity to egg protein, which is known and valued for its high biological value.     

The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage

The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.     

Chemical Composition,Antioxidant, Antimicrobial and Cytotoxic/Cytoprotective Activity of Non-Polar Extracts of Grape (Vitis labrusca cv. Bordeaux) and Blackberry (Rubus fruticosus) Seeds

The aim of this study was to compare the influence of the extraction method, chemical composition, antimicrobial effects, antioxidant activity, and cytotoxicity on human cells of the non-polar extracts of grape (Vitis labrusca) and blackberry (Rubus fruticosus) seeds. The Soxhlet (Sox), Bligh–Dyer (BD), and ultrasound (US) methods were used for extractions. For blackberry non-polar seed extract, extraction via the BD method showed the highest mean values of total phenolic content (TPC), expressed in milligrams of gallic acid equivalent per 100 mL of non-polar seed extracts (102.37 mg GAE/100 mL), and higher antioxidant activity in relation to the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, expressed in milligrams of gallic acid equivalent per 100 mL of non-polar seed extracts (11.50 mg AAE/100 mL), if compared with the Sox and US extractions. Similar results were obtained for the non-polar grape seed extracts, where BD extraction obtained the highest values for TPC (28.61 mg GAE/100 mL) and DPPH (35.36 mg AAE/100 mL). The type of extraction method had an impact on the composition of fatty acids. Only the non-polar blackberry and grape seed extracts obtained via the Sox method showed some in vitro inhibitory effect against Escherichia coli (IAL 2064) and Staphylococcus aureus (ATCC 13565). Regardless of the extraction method used, the non-polar blackberry and grape seed extracts did not decrease the cell viability (IC₅₀ >1000 µg/mL) of cancer and normal cell lines, thus indicating the relative safety of the extracts. All the seed extracts decreased the generation of reactive oxygen species in the cell lines. Blackberry and grape seed lipid fractions can be utilized as antioxidants, and the extraction methods used cause significant changes in relation to their bioactivity and chemical composition.     

Chemical composition of volatile and fixed oils from of Salvia argentea L. (Lamiaceae) growing wild in Sicily

The chemical compositions of the essential oil and of the non-polar extracts (petroleum ether, dichloromethane) of the aerial parts (flowers, leaves and stems) of Salvia argentea L. were determined by GC-FID and gas chromatography–mass spectrometry analysis. 14-Hydroxy-α-humulene (40.1%) was recognised as the main constituents of the essential oil of S. argentea, together with 1,3,8-p-menthatriene (12.1%), globulol (7.4%) and β-sesquiphellandrene (5.8%). Tritriacontane (9.9% and 14.1%), heptacosane (8.4% and 10.5%), hentriacontane (8.3% and 10.9%), tetradecanal (8.4% and 10.2%) and methyldotriacontane (7.9% and 7.6%) were recognised as the main constituents of the extracts in petroleum ether and dichloromethane, respectively, whereas methyl linolenate (36.6% and 13.5%) and methyl myristoleate (10.5% and 18.5%) were recognised as the main constituents of the methylated extracts.     

Artemisia abrotanum L. (Southern Wormwood)—History,Current Knowledge on the Chemistry,Biological Activity,Traditional Use and Possible New Pharmaceutical and Cosmetological Applications

Artemisia abrotanum L. (southern wormwood) is a plant species with an important position in the history of European and Asian medicine. It is a species famous as a medicinal plant in Central Asia, Asia Minor, and in South-East and Central Europe. The raw materials obtained from this species are Abrotani herba and Abrotani folium. In the traditional European medicine, they have been used successfully most of all in liver and biliary tract diseases, in parasitic diseases in children and as antipyretic medication. In the official European medicine, this plant species is recommended by the French Pharmacopoeia for use in homeopathy. In many European countries, it is used traditionally in allopathy. The latest studies on the biological activity of extracts from the aboveground parts of the plant and/or the leaves, and/or the essential oil have provided evidence of other possible applications related to their antibacterial, antifungal, antioxidant, anticancer, and antiallergic properties. The latest studies have also focused on the repellent activity of the essential oil of this species and the possibility to use it in the prevention of diseases in which insects are the vectors. The main substances obtained from the plant that are responsible for this activity are: the essential oil, coumarins, phenolic acids, and flavonoids. Some of the latest investigations emphasize the large differences in the composition of the essential oil, determined by the geographical (climatic) origin of the plant. A. abrotanum is recommended by the European Cosmetic Ingredients Database (CosIng) as a source of valuable cosmetic ingredients. Additionally, the leaves of this species possess a well-established position in the food industry. This plant species is also the object of biotechnological studies.     

The Conformations of Amino Acids on a Gold(111) Surface

The interactions of amino acids with inorganic surfaces are of interest for biologists and biotechnologists alike. However, the structural determinants of peptide–surface interactions have remained elusive, but are important for a structural understanding of the interactions of biomolecules with gold surfaces. Molecular dynamics simulations are a tool to analyze structures of amino acids on surfaces. However, such an approach is challenging due to lacking parameterization for many surfaces and the polarizability of metal surfaces. Herein, we report DFT calculations of amino acid fragments in vacuo and molecular dynamics simulations of the interaction of all amino acids with a gold(111) surface in explicit solvent, using the recently introduced polarizable gold force field GolP. We describe preferred orientations of the amino acids on the metal surface. We find that all amino acids preferably interact with the gold surface at least partially with their backbone, underlining an unfolding propensity of gold surfaces.     

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta’s color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.     

Adsorption Sequence of Multifunctional Groups: A Study on the Reaction Pathway and the Adsorption Structure of Homocysteine on the Ge(100) Surface

We investigated the adsorption mechanism of homocysteine (HS? CH₂? CH₂? CH(NH₂)? COOH) on the Ge(100) surface along with its electronic structures and adsorption geometries to determine the sequence of adsorption of this amino acid′s functional groups using core‐level photoemission spectroscopy (CLPES) in conjunction with density functional theory (DFT) calculations. We found that the “SH‐dissociated OH‐dissociated N‐dative‐bonded structure” and the “SH‐dissociated OH‐dissociation‐bonded structure” were preferred at a monolayer (ML) coverage of 0.30 (lower coverage) and 0.60 (higher coverage), respectively. The “SH‐dissociated OH‐dissociated N‐dative‐bonded structure” was the most stable structure. Moreover, we systematically confirmed the sequence of adsorption of the functional groups of the homocysteine molecule on the Ge(100) surface, which is thiol group (? SH), carboxyl group (? COOH), and amine group (? NH₂).     

Adsorption of Proline and Glycine on the TiO2(110) Surface: A Density Functional Theory Study

The optimal adsorption modes for the amino acids glycine and proline on the ideal TiO₂(110) surface are investigated by using density functional theory (PBE) applying periodic boundary conditions. Binding modes with anionic acid moieties bridging two titanium atoms after transferring a proton to the surface are the most stable configurations for both molecules investigated—similar to previous results for carboxylic acids. In contrast to the latter compounds, amino acids can form hydrogen bonds via the amino group towards the surface‐bound proton; this provides an additional stabilisation of 15–20 kJ mol^?1. Zwitterionic binding modes are less stable (by 10–20 kJ mol^?1) and are less important for proline. Neutral modes are energetically even less favourable. Calculations of vibrational frequencies and core‐level shifts complement the adsorption study and provide guidance for future experimental investigations. Control of the computational parameters is crucial for the derivation of accurate results. The layout and thickness of the slab model used are also shown to be decisive factors. Calculations with a different GGA‐functional (PW91) provide very similar relative energies, although the absolute energies change by about 20 kJ mol^?1. Results derived with the hybrid functional PBE0 show an even greater stabilisation of the anionic binding modes with respect to the zwitterionic modes. A previously observed discrepancy between experimental and theoretical results for glycine could be solved, although the experimentally proposed free rotation of the C? C bond could not be reproduced.     

Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet (Beta vulgaris L.) Leaves

To find the most optimal green valorization process of food by-products, sugar beet (Beta vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as a simple sample pretreatment method, before ultrasound-assisted extraction (UAE) of polyphenols. First, the water activity, proximate composition, amino acid (AA) and fatty acid (FA) profiles, and polyphenol oxidase (PPO) activity of dried and fresh SBLs were evaluated. Then, conventional extraction (CE) and UAE of polyphenols from SBLs using water/EtOH:water 14:6 (v/v) as extracting solvents were performed to determine the individual and combined effects of the sample preparation method and UAE. In all the freeze-dried samples, the specific activity of PPO decreased significantly (p ≤ 0.05). Freeze-drying significantly increased (p ≤ 0.05) the fiber and essential FA contents of SBLs. The FA profile of SBLs revealed that they are rich sources of oleic, linoleic, and α-linolenic acids. Although freeze-drying changed the contents of most AAs insignificantly, lysine increased significantly from 7.06 ± 0.46% to 8.32 ± 0.38%. The aqueous UAE of the freeze-dried samples without LN pretreatment yielded the most optimal total phenolic content (TPC) (69.44 ± 0.15 mg gallic acid equivalent/g dry matter (mg GAE/g DM)) and excellent antioxidant activities. Thus, combining freeze-drying with the aqueous UAE method could be proposed as a sustainable strategy for extracting bioactive compounds from food by-products.     

The role of multifunctionalized amine structure and reaction conditions on the transformations of crosslinked copoly(styrene-p-nitrophenylacrylate)

Crosslinked copoly(styrene-p-nitrophenylacrylates), containing 2% (1) or 4% DVB (2) were converted with various diaminoalkanes (1,2-diaminoethane 3a, 1,4-diaminobutane 3b, 1,8-diaminooctane 3c) to amides. The degree of additional crosslinking depended on the chain length of the diaminoalkane, the molar ratio of ester function in 1 or 2 to diaminoalkane, solvent polarity (dimethylformamide, chloroform, toluene), while reaction temperature (50 or 100°C) had only a minor effect. 2 was also converted with various amines bearing additional functional groups (ethanolamine, 3-amino-1-propanol, 4-aminomethylpyridine, 2-(2-aminoethylamino)-ethanol, 2-(2-aminoethoxy)-ethanol, 6-aminocaproic acid, N-propylaminomorpholine, 3-N,N-diethylamino-1-propylamine) to the corresponding amides. The swelling ability of the resins depended on the crosslinking of the starting copoly(styrene-p-nitrophenylacrylate) (1, 2), the structure of the amide, the degree of additional crosslinking, and solvent polarity (chloroform, dimethylformamide, methanol, toluene). The accessibility of nitrogen atoms in the polymer matrix was examined by EtX functionalization of the 3-N,N-diethylamino-1-propylamine derivative (10) and 4-aminomethylpyridine derivative (13), and more than 85% functionalization was found. © 1998 John Wiley & Sons, Inc. J Polym Sci A: Polym Chem 36: 1699–1706, 1998     

The Effect of Media Composition,pH, and Formulation Excipients on the In Vitro Lipolysis of Self-Emulsifying Drug Delivery Systems (SEDDS)

The objective of the present work was to investigate the effects of pH, ions, and excipients on the in vitro lipolysis of self-emulsifying drug delivery systems (SEDDS). Studies were performed in bio-relevant media using a pH stat autotitrator for analysis. The results demonstrated that alkaline media were essential for lipolysis, which was enhanced by divalent CaCl₂ ions and medium chain glycerides. Monovalent NaCl and the hydrophile-lipophile balance (HLB) of the surfactant had insignificant effect on lipolysis. Consequently, it was concluded that the activity of lipase, at an optimum pH of 6.5, is the predominant factors for digestion of SEDDS.     

The behavior of poly(amino acids) containing l‐cysteine and their block copolymers with poly(ethylene glycol) on gold surfaces

Poly(ethylene glycol) (PEG) is often used to biocompatibilize surfaces of implantable biomedical devices. Here, block copolymers consisting of PEG and l ‐cysteine‐containing poly(amino acid)s (PAA's) were synthesized as polymeric multianchor systems for the covalent attachment to gold surfaces or surfaces decorated with gold nanoparticles. Amino‐terminated PEG was used as macroinitiator in the ring‐opening polymerization, (ROP), of respective amino acid N‐carboxyanhydrides (NCA's) of l ‐cysteine (l ‐Cys), l ‐glutamate (l ‐Glu), and l ‐lysine (l ‐Lys). The resulting block copolymers formed either diblock copolymers, PEG‐b‐p(l ‐Glu_x‐co‐l ‐Cys_y) or triblock copolymers, PEG‐b‐p(l ‐Glu)_x‐b‐p(l ‐Cys)_y. The monomer feed ratio matches the actual copolymer composition, which, together with high yields and a low polydispersity, indicates that the NCA ROP follows a living mechanism. The l ‐Cys repeat units act as anchors to the gold surface or the gold nanoparticles and the l ‐Glu repeat units act as spacers for the reactive l ‐Cys units. Surface analysis by atomic force microscopy revealed that all block copolymers formed homogenous and pin‐hole free surface coatings and the phase separation of mutually immiscible PEG and PAA blocks was observed. A different concept for the biocompatibilization of surfaces was followed when thiol‐terminated p(l ‐Lys) homopolymer was first grafted to the surface and then covalently decorated with HOOC‐CH₂‐PEG‐b‐p(Bz‐l ‐Glu) polymeric micelles. © 2013 Wiley Periodicals, Inc. J. Polym. Sci., Part A: Polym. Chem. 2014 , 52, 248–257     

Opuntia dillenii (Ker Gawl.) Haw., Seeds Oil Antidiabetic Potential Using In Vivo,In Vitro,In Situ,and Ex Vivo Approaches to Reveal Its Underlying Mechanism of Action

Opuntia dillenii Ker Gawl. is one of the medicinal plants used for the prevention and treatment of diabetes mellitus (DM) in Morocco. This study aims to investigate the antihyperglycemic effect of Opuntia dillenii seed oil (ODSO), its mechanism of action, and any hypoglycemic risk and toxic effects. The antihyperglycemic effect was assessed using the OGTT test in normal and streptozotocin (STZ)-diabetic rats. The mechanisms of action were explored by studying the effect of ODSO on the intestinal absorption of d-glucose using the intestinal in situ single-pass perfusion technique. An Ussing chamber was used to explore the effects of ODSO on intestinal sodium-glucose cotransporter 1 (SGLT1). Additionally, ODSO’s effect on carbohydrate degrading enzymes, pancreatic α-amylase, and intestinal α-glucosidase was evaluated in vitro and in vivo using STZ-diabetic rats. The acute toxicity test on mice was performed, along with a single-dose hypoglycemic effect test. The results showed that ODSO significantly attenuated the postprandial hyperglycemia in normal and STZ-diabetic rats. Indeed, ODSO significantly decreased the intestinal d-glucose absorption in situ. The ex vivo test (Ussing chamber) showed that the ODSO significantly blocks the SGLT1 (IC₅₀ = 60.24 µg/mL). Moreover, ODSO indu\ced a significant inhibition of intestinal α-glucosidase (IC₅₀ = 278 ± 0.01 µg/mL) and pancreatic α-amylase (IC₅₀ = 0.81 ± 0.09 mg/mL) in vitro. A significant decrease of postprandial hyperglycemia was observed in sucrose/starch-loaded normal and STZ-diabetic ODSO-treated rats. On the other hand, ODSO had no risk of hypoglycemia on the basal glucose levels in normal rats. Therefore, no toxic effect was observed in ODSO-treated mice up to 7 mL/kg. The results of this study suggest that ODSO could be suitable as an antidiabetic functional food.     

Study on the Mechanism of Ionic Liquids Improving the Extraction Efficiency of Essential Oil Based on Experimental Optimization and Density Functional Theory: The Fennel (Foeniculi fructus) Essential Oil Case

In this work, microwave-assisted ionic liquids treatment, followed by hydro-distillation (MILT-HD), as an efficient extraction technology, was used to extract essential oil. The purpose for this was to use multivariate analysis (MVA) models to investigate the effects of potential critical process parameters on the extraction efficiency of essential oil, and explore the mechanism of ionic liquids (ILs). According to the design of experiment (DoE), under optimal process conditions, the extraction efficiency of essential oil was dramatically enhanced, and had low energy demands. Since little is known regarding those mechanisms, according to the non-covalent interaction analysis, the underlying mechanism for ILs improving extraction efficiency was explored based on the density functional theory (DFT). The results showed that ILs could form intense non-covalent bond interaction with cellulose. It helped destroy the network hydrogen bond structure of cellulose in plant cells and caused the essential oils in the cells to be more easily exposed to the extraction solution, thereby accelerating extraction efficiency. Based on this work, it is conducive to understand the MILT-HD process better and gain knowledge of the mechanism of ILs.     

Effect of fluorinated/non‐fluorinated β‐diketones and side‐chain branching of N‐protected amino acids on the antibacterial potential of new heptacoordinated monobutyltin(IV) complexes

The effect of fluorinated/non‐fluorinated β‐diketones and side‐chain branching of N‐protected amino acids on the antibacterial potential of new heptacoordinated monobutyltin(IV) complexes was investigated. New heptacoordinated monobutyltin(IV) complexes having the general formulae BuSn(A)₂B and BuSnA(B)₂ [where AH = (1,3‐dihydro‐1,3‐dioxo‐α‐(substituted)‐2H ‐isoindole‐2‐acetic acids, N‐protected amino acids), R =  CH(CH₃)CH₂CH₃: A₁H; R =  CH(CH₃)₂: A₂H; and BH = R'COCH₂COR″ (β‐diketones), R′ = R″ =  CH₃: B₁H; R′ =  CH₃, R″ =  C₆H₅: B₂H; R′ =  CF₃, R″ =  C₆H₅: B₃H] were synthesized. Complexes BuSn(A)₂B and BuSnA(B)₂ were generated by the reaction of sodium salts of the ligands AH and BH with BuSnCl₃ in 2:1:1 and 1:2:1 molar ratios, respectively. These newly generated complexes were characterized in physicochemical and spectroscopic studies. These complexes contain heptacoordinated tin centres as revealed by ¹¹⁹Sn NMR chemical shift values. Some of the newly generated complexes and their corresponding ligands were screened for their antibacterial activity to study the structure–activity relationship.