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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1007/s13224-015-0823-5

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ISSN

2092-6456

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Antidiabetic andantioxidant properties and αamyl

Authors: Rosa Martha Perez Gutierrez
Publish Date: 2016/02/29
Volume: 25, Issue: 1, Pages: 229-239
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Abstract

Bioactivityguided fractionation of methanol extracts from leaves of Piper auritum produced four triterpenoid saponin compounds 14 Structures were established based on interpretation of mass spectrometry MS nuclear magnetic resonance NMR data 21pmethoxycinnamoylolean12ene28oic cid3OαLarabinopyranosyl1→2βDglucopyranoside 1 and olean12ene28 methyl ester3OαLarabinofuranosyl1→2βDglucopyranoside 2 were orally administered to diabetic mice at dosage of 10 mg/kg of body weight per day for 30 days and resultant biochemical parameters were studied Both compounds significantly p005 decreased serum glucose total cholesterol and triglyceride levels compared with controls Low density lipoprotein and high density lipoprotein cholesterol levels were ameliorated The effects of lipid peroxidation and oxidative stress in the liver pancreas and kidney were reversed with reductions insulin resistance and stimulation of insulin production βGlucosidase activities were studied in vitro Compounds 1 and 2 can be used to improve glucose and lipid metabolism and to reduce the imbalance between generation of reactive oxygen species and scavenging enzyme activities for prevention of diabetic complications

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  1. Change of ginsenoside composition in red ginseng processed with citric acid
  2. Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs
  3. Bioactivities and action mechanisms of Acanthopanax species
  4. Improvement of the quality of gluten-free rice pound cake using extruded rice flour
  5. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria
  6. Dietary l -cysteine inhibits d -galactosamine-induced acute liver injury in rats
  7. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
  8. Modulation of intestinal microbiota in mice by kefir administration
  9. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
  10. Effect of heat and autoclave on allergenicity of porcine serum albumin
  11. Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw
  12. Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells
  13. Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops
  14. Effects of ozone on the cytomembrane and ultrastructure of Pseudomonas aeruginosa
  15. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice
  16. Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate
  17. Inhibition of β-amyloid peptide-induced neurotoxicity by kaempferol 3- O -(6″-acetyl)-β-glucopyranoside from butterbur ( Petasites japonicus ) leaves in B103 cells
  18. Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits
  19. Comparative study of soybean oil refining using rice hull silicate and commercial adsorbents
  20. Ultrasound-assisted extraction of flavonoids and phenolic compounds from Ocimum tenuiflorum leaves
  21. Effect of UV irradiation on the antioxidant and anti-adipogenic activities of quercetin
  22. Distribution of newly described enterotoxin-like genes in Staphylococcus aureus isolated from ready-to-eat foods in Korea
  23. Assessment of the pectolinarin content and the radical scavenging-linked antiobesity activity of Cirsium setidens Nakai extracts
  24. Inactivation kinetics of alkaline phosphatase from different species of milk using quinolyl phosphate as a substrate
  25. Anti-inflammatory effect of birsonimadiol from seeds of Byrsonima crassifolia
  26. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making
  27. Effect of illumination intensities on astaxanthin synthesis by Xanthophyllomyces dendrorhous and its mutants
  28. Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films
  29. Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread
  30. Production of white pan bread leavened by Pichia anomala SKM-T
  31. Changes in ginsenosides and antioxidant activity of Korean ginseng ( Panax ginseng C.A. Meyer) with Heating Temperature and Pressure
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  36. Characterization of subtilin KU43 Produced by Bacillus subtilis KU43 isolated from traditional Korean fermented foods
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  38. Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc
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