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Industrial Applications of Bacterial Enzymes
Published in Pankaj Bhatt, Industrial Applications of Microbial Enzymes, 2023
The stability and quality of juices manufactured are improved by adding enzymes that digest different substances, like pectin, starch, cellulose, and proteins, of fruits and vegetables and provide better yields, and they also reduce time to process the fruits and vegetables [110]. In the juice industry, cellulases in pure form or mixed with other enzymes are applied to increase the process presentation, improve the yield, and improve the extraction, clarification, and stabilization of juices [111]. They lower the viscosity of nectar and puree obtained from different fruits, like apricot, papaya, mango, plum, pear, and peach. Also, they are applied in the extraction of different flavonoids from flowers and seeds. The method of extraction by using cellulase is more preferred compared to the methods used conventionally because of the attributes like better yield, less loss due to heat damage, and low processing time. Cellulases are also used for taking out the phenolic compounds from grape pomace [112]. β-glucosidases mixed with pectinase are used to modify the structure, flavor, and aroma of fruits and vegetables [113]. They are also reported to lower the citrus bitterness and improve the aroma and taste [114]. Amylases are utilized to take advantage of clear or cloudy juice production [115, 116].
Microbial Biofilms-Aided Resistance and Remedies to Overcome It
Published in Bakrudeen Ali Ahmed Abdul, Microbial Biofilms, 2020
They are usually known as plant phenolics and are derived from amino acid phenylalanine and tyrosine. They possess a phenyl ring with a propane side chain. They are classified into hydroxycinnamic acid, coumarins, lignans, and flavonoids. Plant extracts are found to be rich in flavonoids. These flavonoids themselves are sub-classified into flavanol, flavanone, isoflavone, flavone, flavan-3-ols or catechin, and anthocyanin. The mode of action of flavonoids includes interaction with bacterial proteins and cell wall structures thus inhibiting nucleic acid, cell wall synthesis, or energy metabolism (Lahiri et al. 2019). Moreover, they also interfere with bacterial signaling within the biofilm by inhibiting N-acyl homoserine lactones-mediated QS (Górniak et al. 2019). Table 16.1 highlights the antibiofilm potentials of different flavonoids.
Biomaterial Surface Properties
Published in Nihal Engin Vrana, Biomaterials and Immune Response, 2018
Tuğba Endoğan Tanır, Güneş Esendağlı, Eda Ayşe Aksoy
Ti implants and Ti surfaces have a wide range of application in the biomedical field and they are promising materials for the development of new-generation intelligent nano-biomaterials. Neacsua and colleagues focused on a lipopolysaccharide bacterial mimicking model and investigated the inflammatory responses of TiO2 nanotube surfaces in different culture mediums. The finding of this study showed that TiO2 nanotubes decreased inflammatory activity of macrophages. In the presence of LPS, RAW 264.7 macrophages responded less to the nanotube-modified surface, compared to flat non-modified surface. TiO2 nanotubes provided macrophage modulation directed towards healing, rather than induction of a pro-inflammatory environment [24]. There are also examples of Ti surface modifications with natural compounds like flavonoids. Flavonoids are polyphenols of natural origin with known antimicrobial, antioxidant and anti-inflammatory properties. Surface modification was carried out by covalent immobilisation of flavonoids (taxifolin and quercitrin) on titanium substrates. Ti surfaces modified with flavonoids showed anti-inflammatory properties and anti-fibrotic potential [25].
ESI-TOF MS analysis and DNA cleavage activity of complexes formed by luteolin and five metal ions in hot water
Published in Inorganic and Nano-Metal Chemistry, 2020
Kangkang Zheng, Yunhao Xiong, Zhimin Li, Liang Peng, Qianhui Guo, Xiaojun Li, Xuezhen Deng
Flavonoids are a class of polyphenolic compounds widely distributed in vegetables, fruits, tea, and medicinal plants, and they have a variety of physiological and pharmacological activities. Since their structures generally contain carbonyl groups and phenolic hydroxyl groups, flavonoids exhibit a strong ion chelating ability and can undergo complexation with various metal ions to form complexes.[5] Depending on the metal ion involved in the coordination, the activities of these metal complexes may differ from their corresponding flavonoid ligands. For example, when coordinated with copper (II),[6,7] chromium(III),[8,9] zinc,[10] and magnesium,[11] the antioxidant activity of the flavonoid-metal complexes is enhanced. However, after complexation with metal ions such as cadmium,[12] tin,[13,14] and iron,[15] the antioxidant activity decreases. Therefore, when evaluating the health and medicinal effects of edible and medicinal plants, one should consider not only the organic components and trace elements contained therein, but also any metal complexes that may be formed.
Simultaneous optimization of ultrasound-assisted extraction of flavonoid compounds and antiradical activity from Artemisia herba-Alba using response surface methodology
Published in Preparative Biochemistry & Biotechnology, 2020
Nadia Sendi, Khaoula Mkadmini-Hammi, Rim Ben Mansour, Sawsen Selmi, Najla Trabelsi, Hiroko Isoda, Riadh Ksouri, Wided Megdiche-Ksouri
Exploration and use of natural bioactive compounds have gained considerable interest in recent time. The reason for this great attention is the restricted use of synthetic antioxidants such as BHA and BHT in foods and cosmetic industries because the possible risk to development health problem.[1] Flavonoids are an ubiquitous group of phenolic compounds present naturally in all part of the plant in sufficient amounts with wide range of beneficial properties.[2] These biological benefits are mainly to be due to their antioxidant, antiradical and their reducing/chelating capacities to protect cellular membranes and lipoproteins against oxidative reactions. It was be reported that dietary consumption of vegetables and fruits rich in flavonoids has proven to increase the antioxidant capacity of serum/plasma and has been negatively associated with many chronic diseases such as cardiovascular injury, atherosclerosis, diabetes, cancer etc.[1,3,4] The important flavonoid properties and functions were connected with their structural features. Depending on degree of unsaturation and oxidation of the central pyran ring (C-ring), these compounds are usually subdivided into flavones, flavonols, flavanones, flavanols, anthocyanins, and isoflavones.[5] The C- ring can be opened (chalcones) and recyclized into a furan ring (aurones).[6]
A colorimetric method for the determination of different functional flavonoids using 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and peroxidase
Published in Preparative Biochemistry and Biotechnology, 2019
Francisco R. Marín, Josefa Hernández-Ruiz, Marino B. Arnao
Flavonoids are phenolic compounds with a range of roles in biochemistry, plant physiology and ecophysiology.[1–5] They are involved in such important physiological phenomena as modulation of auxin transport,[6] pollen tube growth[7] and plant defenses, acting as chemical barriers,[8] among others. It is now widely accepted that the beneficial effects of fruit and vegetables in general health,[9,10] and also the prevention of specific dysfunction or diseases such as cardiovascular,[11–13] neurological,[14–16] metabolic (diabetic),[17,18] immunological,[19,20] and certain types of cancer,[21–24] can be ascribed to their bioactive components; also as anti-microbial agents against human pathogens[25–27] and in others situations.[28,29] Flavonoid content, as an extra added value for functional food, may be affected by food processing, as happens in citrus juices during squeezing.[30]