Medicinal plants have various beneficial conditions for humanity, one of them is its medicinal contribution due to the presence of phytochemicals and antioxidants, characterized by these bioactive compounds as the main source of nutraceuticals. The fruit of Cassia grandis, traditionally known as carao, is a plant that is attributed antimicrobial and medicinal properties. The objective of this work was to determine the bromatological, mineralogical composition and bioactive molecules of carao in the department of Choluteca (Honduras). Total phenolic compounds determined by the Folin-Ciocateau method resulted in higher concentrations in the seeds 11.1±0.3 mg EAG 100 g-1. The antioxidant activity was also found to be higher in carao seeds, with concentrations of 7.31±0.11 μg g-1 of DPPH and total carotenoids showed higher concentration in the pulp with a concentration of 4.12±0.11 μg mL-1. Among the macro minerals, high concentrations of magnesium and calcium stand out in the seed with a concentration of 18.27±0.14 mg 100 g-1 and 7.31±0.23 mg 100 g-1 respectively. Among the microminerals, iron stands out in higher concentrations than in the rest of the microminerals being higher in the shell with concentrations of 1.71±0.23 mg 100 g-1 followed by manganese in concentrations of 0.51±0.12 mg 100 g-1.
This study aimed to examine the prebiotic effect of Carao (Cassia grandis) pulp powder on the probiotic characteristics of Lactobacillus acidophilus regarding the viability, enzymatic activity, lysozyme resistance, bile and acid tolerances, and tolerance to gastric juices. Carao powder was used at 0% (control), 1%, 2%, and 3% (w/v). Acid and lysozyme tolerance were determined at 0, 30, 60, 90, and 120 min of incubation, whereas bile tolerance was analyzed at 0, 4, and 8 h. The gastric juice tolerance was determined at pH 2, 3, 4, 5, and 7 during 0 and 30 min of incubation. The protease was evaluated at 0, 12, and 24 h of incubation. The bacterial viability experiment was carried out for 10 h, taking readings every hour. Low-acidity conditions were used, and no significant differences were found between the control and the different Carao concentrations added to the L. acidophilus viability study. The Carao samples at 2% and 3% had significantly (p < 0.05) higher counts for bile and lysozyme resistance and higher protease activity when compared to control samples. On the other hand, Carao addition did not impact bacterial viability, acid tolerance, and gastric juice resistance. Thus, Carao pulp powder at different concentrations could act as a prebiotic source to enhance the development of L. acidophilus during gastrointestinal digestion.
Cell inflammation disrupts intestinal barrier functions and may cause disorders related to a leaky gut, possibly leading to diabetes. The objective of this study was to determine if carao (Cassia grandis) incorporated into yogurt enhances in vitro intestinal barrier function. To achieve this goal, Caco-2 cells were used as a model of intestinal barrier permeability. Caco-2 cells were treated with cytokines (interleukin-1β, tumor necrosis factor-α, interferon-γ, and lipopolysaccharide (LPS)) and yogurt with carao yogurt (CY) at different doses (1.3 g/L, 2.65 g/L, and 5.3 g/L). Real-time quantitative polymerase chain and immunofluorescence microscopy were applied to evaluate the expression and localization of tight junction proteins. Functional effects of the formulation of yogurt supplemented with carao were also evaluated in terms of the antioxidant activity, the α-glycosidase activity, and lipase inhibitory properties. In addition, the hypoglycemic potential was validated in vivo in a rat model. Compared to the control yogurt, Caco-2 TEER (transepithelial electrical resistance evaluation) by yogurt with 5.3 g/L of carao was significantly lower (p < 0.05) after 48 h. Yogurt with 5.3 g/L of carao had a considerably lower permeability (p < 0.05) than control yogurt in FD and LY flux. Yogurt with 5.3 g/L of carao enhanced the localization of ZO-1. Carao addition into yogurt increased the flavonoid content, apparent viscosity, lipase inhibition activity, and α-glycosidase activity. The rats fed with the yogurt with 5.3 g/L of carao demonstrated a higher blood glucose modulation.
Carao (Cassia grandis) is an America native plant characterized by its high iron content. This particular property allows its use as a natural additive to fix the black colour in California-style black olives, while masking its unpleasant aroma by stuffing olives with flavoured hydrocolloid. The tasting panel evaluated olives filled with unflavoured hydrocolloid with a fruity aroma, classified them as an extra category. Olives with the Carao addition presented a positive aroma, but also showed negative sensory attributes such as cheese, fermented and metallic flavours/aromas. The aroma of lyophilized Carao was better than the fresh one. The ‘Mojo picón’ aroma masked defective olives, allowing their classification from the second to the first commercial category. The volatile compounds belonged to the following families: terpenes, hydrocarbons, and oxygenated compounds, while the minor ones were alcohols and acid derivatives. The main volatile compounds identified were dialyl disulphide and 3-methyl-butanoic acid; among the minor ones were 2,4-dimethyl-hexane and dimethyl-silanediol and nonanal. Addition of fresh Carao increased the unpleasant aroma provoked by 3-methyl-butanoic acid, 2-methyl-butanoic acid and (E)-2-Decenal. Finally, an electronic device was able to discriminate these aromas and the results obtained agreed with those of the tasting panel and the volatile compounds.
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