Neurodegenerative diseases are major threats to human health. Here, through fluorescence, colorimetric, immunoblotting, spectroscopy, and laser scanning confocal microscopic techniques, we investigated the neuroprotective properties of chlorogenic acid‐rich Solanum melongena extracts (SM extract) in rotenone‐induced PC‐12 cell death. The results showed that rotenone caused apoptosis to PC‐12 cells by elevating Bax/Bcl‐2 ratio and increasing caspase‐3 activity. Rotenone also increased ROS in cells while suppressing SOD and catalase activities. This resulted in the depletion of ATP in cells by blocking mitochondria complex I activity. Pretreatment of the cells with SM extract at concentrations of 100, 250, and 500 μg/ml before incubation for 24 hr with rotenone significantly prevented apoptosis, decreased ROS, and increased ATP production in the cells. SM extract upregulated SOD and catalase activities in the cells. These results unveil evidence that SM extract content neuroprotective properties that can be exploited to prevent and treat neurodegenerative diseases. Practical applications Solanum melongena eggplant is a popular ingredient in many traditional recipes and is well known in Asia for its medicinal benefits. Despite numerous scientific reports of the potential health benefits of this plant, reports on its effects in neurodegenerative diseases is still lacking. This pilot study demonstrates that S. melongena eggplant can protect against neurotoxicity in neurodegenerative diseases. The results of this research serves as a base for further research on eggplant that will result in its usage on a larger scale as functional food materials.
This study aimed to investigate and optimize the quality of tomato 'Soksungjang'. Tomato 'Soksungjang' was prepared using 10% tomato paste with the addition of Rhizopus oligosporus Koji. Various quality characteristics were determined including proximate composition, physicochemical properties, free sugar and organic acid contents, free amino acid content, total microbial count, enzyme activity, and the presence of volatile compounds. The results showed that the free sugar content of tomato 'Soksungjang' was 14.81 mg%. The individual sugars identified were glucose, galactose, fructose, sucrose, maltose, and lactose. The total organic acid content was 162.79 mg% and the identified individual organic acids were citric acid, lactic acid, acetic acid, malic acid, formic acid, and succinic acid. The total free amino acid content was 1,440 mg%, including major amino acids, such as glutamic acid, lysine, and arginine. The α-amylase activity of the tomato 'Soksungjang' was 74.42 unit/mL, whereas lipase and neutral protease activities were 93.59 and 35.79 unit/mL, respectively. Total 30 compounds including alcohols, esters, ketones, and aldehydes were detected in tomato 'Soksungjang'. Ethyl alcohol, 3-methyl-1-butanol, and ethyl acetate were among the major volatile compounds.
This study aimed to identify the phytochemical compounds in purple wheat bran 'Arriheuk' extract, with water, 50% ethanol and 70% ethanol and determine its physiological activities. Six types of flavonoids were identified in 'Arriheuk' extract using a HPLC analysis. The highest total polyphenol content was observed in the 70% ethanol extract, while the highest total flavonoid content was obtained both from the water and the 70% ethanol extracts of 'Arriheuk'. 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity was significantly high in the 48-h water extract and the 12-h 70% ethanol extract, while the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging activity was not significantly different between the two extracts. Cell viability, determined by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, was high for cells treated with 70% ethanol extract. The apoptosis protective effect, confirmed by Hoechst staining, showed that the morphological features were significantly reduced in cells treated with the 70% ethanol extract. Oil-Red-O staining was used to confirm the protective effect of 'Arriheuk' extracts on the intracellular lipid accumulation in cells, and the results showed the best inhibitory effect was observed at the 70% ethanol extract. However, the effect decreased in a concentration dependent manner. These results may improve the usage of 'Arriheuk' as a food material in the future.
This study was performed to provide information for improving the quality characteristics of tangerine peel Soksungjang. Tangerine peel Soksungjangs were prepared with 10% tangerine peel powder by addition of different koji such as Rhizopus oligosporus (RS, RTS) and Aspergillus oryzae (AS, ATS). As a result, the moisture content was not changed and crude protein content decreased during fermentation in all samples. The pH of RS (Soksungjang manufactured with Rhizopus oligosporus koji) and RTS (Soksungjang manufactured with Rhizopus oligosporus koji and 10% tangerine peel powder) was not changed, whereas pH of AS (Soksungjang manufactured with Aspergillus oryzae) and ATS (Soksungjang manufactured with Aspergillus oryzae koji and 10% tangerine peel powder) decreased rapidly after 10 days of fermentation. The acidity values of all the samples increased during fermentation. The major free sugars were glucose, fructose, and maltose; while, the major organic acids were citric acid, succinic acid, acetic acid, and lactic acid in all the samples. The amino nitrogen content and protease activity were highest in the AS and ATS. Conversely, the reducing sugar content and α-amylase activity were highest in the RS and RTS. The major free amino acids in all samples were glutamic acid, lysine, leucine, and arginine. Sixty kinds of volatile flavor compounds were identified from all samples; the majority of which were 21 alcohols, 14 hydrocarbons, 5 esters, and others identifies as acids, ketones, and aldehydes.
This study was performed to verify the possibility of manufacturing Rhizopus oligosporus 'Koji', which is cultured using a range of different substrates. The growth characteristics of R. oligosporus were therefore investigated for the preparation of R. oligosporus 'Koji', and the optimal incubation conditions were determined to be 30 ℃ for 24 h, with an optimal NaCl concentration were 5%. Based on these results, R. oligosporus was incubated using three substrates, namely beans, rice and a mixture of beans and rice, for 6 d, and the enzyme activities and volatile compounds of the fermentation products were investigated. On the fourth day of incubation, the α-amylase activities of the rice and the mixed substrates were 155 and 42 unit/mL, respectively, while on the fifth day of incubation, the neutral protease activities of the beans and the mixed substrate were 14 and 15 unit/mL, respectively. In terms of the lipase activity, the mixed substrate resulted in a higher activity than the other substrates. Various volatile flavor compounds, including alcohols, ketones, esters, aldehydes, and pyrazines, were identified in R. oligosporus 'Koji' cultured using the mixed substrate.
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