Water chestnut is an annual aquatic plant that grows in Asia and Europe. Although water chestnut has been used as food and herbal medicine, its physiological functions and active ingredients are unknown. Here, we extracted polyphenols from the husk of the Japanese water chestnut (Trapa japonica) and assessed their effects on blood glucose levels. Three hydrolysable polyphenolics (WCPs), eugeniin, 1,2,3,6-tetra-O-galloyl-β-d-glucopyranose, and trapain, were predominant with dry-weight contents of 2.3 ± 0.0, 2.7 ± 0.1, and 1.2 ± 0.1g/100g, respectively. These WCPs exhibited inhibitory activity against α-amylase and α-glucosidase. Whereas (-)-epigallocatechin gallate does not inhibit α-amylase, WCPs exhibited high inhibitory activity (>80% at 0.15 mg/mL). In mice, administration of WCPs (40 mg/kg) significantly reduced blood glucose and serum insulin levels as assessed by the carbohydrate tolerance test.

As olive oil production increases, so does the amount of olive oil by-products, which can cause environmental problems. Thus, new ways to utilize the by-products are needed. In the present study, five bioactive characteristics of olive oil by-products were assessed, namely their antioxidant, anti-bacterial, anti-melanogenesis, anti-allergic, and collagen-production-promoting activities. First, the extracts of leaves (May and October), stems (May and October), flowers, olive milled waste, fruit pulp and seeds were prepared using two safe solvents, ethanol and water. According to HPLC and LC/MS analysis and Folin-Ciocalteu assay, the ethanol extracts of the leaves (May and October), stems (May and October) and flowers contained oleuropein, and the ethanol extract of the stems showed the highest total phenol content. Oleuropein may contribute to the antioxidant and anti-melanogenesis activities of the leaves, stems, and flowers. However, other active compounds or synergistic effects present in the ethanol extracts are also likely to contribute to the anti-bacterial activity of the leaves and flowers, the anti-melanogenesis activity of some parts, the anti-allergic activity of olive milled waste, and the collagen-production-promoting activity of the leaves, stems, olive milled waste and fruit pulp. This study provides evidence that the by-products of olive oil have the potential to be further developed and used in the skin care industry.

No abstract

No abstract

In this study, we aimed to investigate the properties of polyphenols in the husk of the "water chestnut", which is an aquatic plant, and effects on postprandial blood glucose levels in humans. We prepared a hot water extract of the husk of the Japanese water chestnut ( Trapa japonica ) , and investigated the content of polyphenols in the extract and their stability against heat. The result showed that the total polyphenol content in the hot water extract of water chestnut was approximately ２ ０ ０!/１ ０ ０!, and the total content of polyphenols (eugeniin, １, ２, ３, ６-tetra-O-galloyl-β -Dglucopyranose ( TGG ) and trapain ) exclusive to water chestnut was approximately ２ ０! /１ ０ ０! . Eugeniin and TGG were observed to be stable against heat ; however, trapain was sensitive to heat (８ ０℃ or higher) . Twenty-one healthy volunteers drank water or the hot water extract of water chestnut husk(２ ０ ０!) , and were subjected to a cooked rice load test. The group that consumed the hot water extract of water chestnut exhibited significant suppression in blood glucose elevation ２ ０ and ３ ０ minutes after meal. This was speculated to be due to the inhibitions of carbohydrase activity and glucose uptake into the small intestine by the polyphenols of water chestnut husk.Key words：water chestnut, polyphenols, suppressive effect on blood glucose elevation, inhibitory effect of carbohydrase, Caco-2 cells ヒシ，ポリフェノール，血糖値上昇抑制作用，糖質分解酵素の阻害活性，Caco-２細胞

The retention behavior and mechanism of methyl, ethyl, propyl, isopropyl, buthyl and isobuthyl benzoates have been studied at different eluent compositions of aqueous mixtures with water-soluble organic solvents (methanol, ethanol, 1-propanol, 2-propanol, acetonitrile (AN), 1,4-dioxane and tetrahydrofuran (THF)) in RPLC. The retention of the solutes is discussed based on the solvent composition, solvent polarity (ET N value), preferential solvation, hydrogen bonding and solvent clusters of the eluents. The smaller ET N values and the larger preferential solvation of the mixed solvent eluted the solutes faster. The IR spectra of HDO suggested that the solvents, except for methanol and ethanol, break the hydrogen bonding between water molecules, resulting in fast elution of the solutes. Based upon the results, we chose an optimum solvent composition for the separation of benzoates and applied it to the determination of the benzoates in clove.

Water chestnut is a floating leaf plant native to Asia and Europe. Its fruit has long been used as an edible and herbal medicine. Water chestnut contains many polyphenols and its consumption can prevent lifestyle-related diseases because it has a suppressive effect on postprandial blood glucose elevation; however, its suitability as a cosmetic material is unknown. Therefore, this study aimed at investigating the antiaging effect of polyphenols contained in the husk of the devil water chestnut (Trapa natans). Six hydrolyzable polyphenols—1,6-di-O-galloyl-β-d-glucopyranose, 1,2,6-tri-O-galloyl-β-d-glucopyranose, 1,6-di-O-galloyl-2,3-O-(S)-hexahydroxydiphenoyl-β-d-glucopyranose (nobotanin D), eugeniin, 1,2,3,6-tetra-O-galloyl-β-d-glucopyranose, and trapain—were collected and isolated from the water chestnut husk. These polyphenols showed high antioxidant and antiglycation activities. In addition, inhibitory activities against hyaluronidase, elastase, and collagenase were observed. Especially, eugeniin and trapain, which have many gallic acids and a hexahydroxy-biphenyl group, showed high inhibitory activities. Thus, the polyphenols in water chestnut are beneficial for antiaging effects.

The discoloration of chlorophyll (Chl) by light is an ongoing issue for green beverages in the food industry. To suppress the discoloration of Chl in aqueous solution, the effects of different emulsifiers were investigated on the discoloration of Chl under ultraviolet (UV) irradiation to determine their potential application for use as food additives. Sucrose fatty acid ester (SE), sorbitan fatty acid ester (TW), and quillaja saponin (QS) were used as emulsifiers, while Triton X‐100 (TX) was used for reference. The discoloration of Chl was measured using a color difference meter. The species of Chl in solution were determined using ultraviolet–visible (UV–Vis), fluorescence, and circular dichroism (CD) spectroscopy, and the particle size of Chl in solution was determined using dynamic light scattering. The Chl aggregates were observed by the observation of increased peak areas at longer wavelengths in the UV spectra of Chl, in addition to a reduced fluorescence intensity. The CD spectra showed that the Chl aggregates were arranged in a random structure. Furthermore, the average particle size of the Chl aggregates was determined to be approximately 100 nm. SE and QS were found to significantly enhance the formation of self‐aggregates due to their high hydrophilicities compared to those of TW and TX. As a result, SE and QS protect themselves from light to suppress the discoloration of Chl. The present results therefore suggest that SE and QS are suitable emulsifiers to address the problem of Chl discoloration in beverages, such as green tea and vegetable juices. Practical Application Chlorophyll (Chl), a green pigment present in vegetables and green tea, is discolored by light. In this study, it was found that emulsifiers (sucrose fatty acid ester and quillaja saponin) suppress the discoloration of Chl. The implementation of these emulsifiers as food additives would enable green tea or green vegetable juices to maintain their colors for long periods and could contribute significantly to the beverage industry.