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The Journal of Clinical and Aesthetic... Jul 2021Tannins are considered an important phytochemical used in cosmetics and cosmeceuticals and are well-known for their astringent and antioxidant properties. is a plant...
BACKGROUND
Tannins are considered an important phytochemical used in cosmetics and cosmeceuticals and are well-known for their astringent and antioxidant properties. is a plant that grows in the Southern part of Thailand. Its fruits have an astringent taste, which might correlate with the presence of tannins.
OBJECTIVE
We sought to evaluate the efficacy of a hydrogel containing extract for controlling sebum.
METHODS
First, the extract of fruit was evaluated for its tannin content and astringent activity . Then it was formulated into a hydrogel in different concentrations. After, the safety and sebum-control efficacy of this hydrogel was tested in 10 healthy volunteers. The safety of this hydrogel was evaluated in volunteers using a closed patch test.
RESULTS
The results of the first part of the study indicated that extract contained 0.0359±0.0003mg of tannic acid equivalent per gram of extract, and its astringent activity was 87.45%±1.76%. When formulated into hydrogels of different concentrations, the results showed that the hydrogel containing 0.1% w/w had the highest stability profile. No irritation or allergy was observed. Separately, after usage twice per day for 28 consecutive days, the sebum content of the volunteers was decreased by -54.36%±13.71% relative to baseline.
CONCLUSION
The results from this study suggest that fruit extract might be an effective active ingredient for use by the cosmetic and cosmeceutical industry.
PubMed: 34840650
DOI: No ID Found -
Molecules (Basel, Switzerland) Dec 2022The chemical mechanism of the acid cleavage of proanthocyanidins (PAs) has been known for decades but has yet to be optimized. Therefore, we optimized this process in...
The chemical mechanism of the acid cleavage of proanthocyanidins (PAs) has been known for decades but has yet to be optimized. Therefore, we optimized this process in Byrsonima crassifolia, Euterpe oleracea and Inga edulis extracts using the response surface methodology and assessed the effect of hydrochloric acid concentration (0.3−3.7 N), time (39−291 min), and temperature (56−98 °C) on the following response variables: PAs reduction, astringency reduction, antioxidant capacity/total polyphenols (TEAC/TP) ratio, and cyanidin content. The response variables were maximized when cleavage was performed with 3 N HCl at 88 °C for 165 min. Under these conditions, the mean PAs value and astringency in the three extracts decreased by 91% and 75%, respectively, the TEAC/TP ratio remained unchanged after treatment (p > 0.05), and the increase in cyanidin confirmed the occurrence of cleavage. Thus, the results suggest that acid cleavage efficiently minimizes undesirable technological PAs characteristics, expanding the industrial applications.
Topics: Polyphenols; Proanthocyanidins; Euterpe; Antioxidants; Plant Extracts
PubMed: 36615261
DOI: 10.3390/molecules28010066 -
Journal of Animal Science Sep 2021To assess the efficacy of bis-glycinate bound Zn, 36 crossbred wethers (34 ± 2 kg) were sorted by body weight into three groups and stagger started on a Zn-deficient...
To assess the efficacy of bis-glycinate bound Zn, 36 crossbred wethers (34 ± 2 kg) were sorted by body weight into three groups and stagger started on a Zn-deficient diet (18 mg Zn/kg dry matter [DM]; 22.5% neutral detergent fiber [NDF]) for 45 d prior to a 15-d metabolism period (10 d adaptation and 5 d collection). On day 46, lambs were randomly assigned to dietary treatments (four lambs treatment-1group-1): no supplemental Zn (CON) or 15 mg supplemental Zn/kg DM (ZINC) as Zn sulfate (ZS) or bis-glycinate (GLY; Plexomin Zn, Phytobiotics). Blood was collected from all lambs on days 1, 44, 56, and 61. Liver, jejunum, and longissimus dorsi samples were collected after euthanasia on day 61. Gene expression was determined via quantitative real-time polymerase chain reaction. Data were analyzed using ProcMixed of SAS (experimental unit = lamb; fixed effects = treatment, group, and breed) and contrast statements assessed the effects of supplemental Zn concentration (ZINC vs. CON) and source (GLY vs. ZS). After 15 d of Zn supplementation, plasma Zn concentrations were greater for ZINC vs. CON and GLY vs. ZS (P ≤ 0.01); tissue Zn concentrations were unaffected (P ≥ 0.27). Liver Cu concentrations were lesser for ZINC vs. CON (P = 0.03). Longissimus dorsi Mn concentrations were greater for ZINC vs. CON (P = 0.05) and tended to be lesser for GLY vs. ZS (P = 0.09). Digestibility of DM, organic matter (OM), and NDF was lesser for ZINC vs. CON (P ≤ 0.05); acid detergent fiber digestibility tended to be greater for GLY vs. ZS (P = 0.06). Nitrogen retention (g/d) tended to be greater for GLY vs. ZS (P = 0.10), and N apparent absorption was lesser for ZINC vs. CON (P = 0.02). Zinc intake, fecal output, retention, and apparent absorption were greater for ZINC vs. CON (P ≤ 0.01). Apparent absorption of Zn was -5.1%, 12.8%, and 15.0% for CON, ZS, and GLY, respectively. Nitrogen and Zn retention and apparent absorption were not correlated for CON (P ≥ 0.14) but were positively correlated for ZINC (retention: P = 0.02, r = 0.52; apparent absorption: P < 0.01, r = 0.73). Intestinal expression of Zn transporter ZIP4 was lesser for ZINC vs. CON (P = 0.02). Liver expression of metallothionein-1 (MT1) tended to be greater for GLY vs. ZS (P = 0.07). Although Zn apparent absorption did not differ between sources (P = 0.71), differences in post-absorptive metabolism may be responsible for greater plasma Zn concentrations and liver MT1 expression for GLY-supplemented lambs, suggesting improved bioavailability of GLY relative to ZS.
Topics: Animal Feed; Animals; Diet; Dietary Supplements; Male; Sheep; Trace Elements; Zinc; Zinc Sulfate
PubMed: 34448471
DOI: 10.1093/jas/skab252 -
Foods (Basel, Switzerland) Jan 2023The effects of partial substitution of NaCl with 0%, 20%, 30% and 40% KCl on the physical characteristics, bacterial community and flavour profile of traditional dry...
The effects of partial substitution of NaCl with 0%, 20%, 30% and 40% KCl on the physical characteristics, bacterial community and flavour profile of traditional dry sausage were investigated in this study. With the increase in KCl substitution ratio, the moisture content, astringency, bitterness and umami increased significantly, and the saltiness gradually decreased (p < 0.05). The high-throughput sequencing results showed that the dry sausages with KCl substitution had relatively high abundances of Staphylococcus. For volatile compounds, increasing the KCl substitution ratio reduced the formation of aldehydes, ketones and some alcohols, but promoted the formation of acids and esters (p < 0.05). Sensory evaluation and partial least square regression analysis showed that the dry sausages with 20% and 30% KCl were similar in overall physical and microbial properties, flavour profiles and sensory attributes, and the sausages with 40% KCl were characterized by taste defects. Overall, partial substitution of NaCl with 30% KCl could ensure the acceptable flavour and sensory attributes of dry sausages.
PubMed: 36673479
DOI: 10.3390/foods12020388 -
Molecules (Basel, Switzerland) Feb 2024Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food...
Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using hydrodynamic cavitation (HC), a green, efficient, and scalable extraction technique. The extracts were chemically and physically characterized and used in gluten-free and vegan cookie formulations to replace part of the flour and sugar to study whether they can mimic the role of these ingredients. The amount of flour + sugar removed and replaced with extracts was 5% and 10% of the total. Physical (dimensions, color, hardness, moisture content, water activity), chemical (total phenolic content, DPPH radical-scavenging activity), and sensory characteristics of cookie samples were studied. Cookies supplemented with the apple extract were endowed with similar or better characteristics compared to control cookies: high spread ratio, similar color, and similar sensory characteristics. In contrast, the pomegranate peel extract enriched the cookies in antioxidant molecules but significantly changed their physical and sensory characteristics: high hardness value, different color, and a bitter and astringent taste. HC emerged as a feasible technique to enable the biofortification of consumer products at a real scale with extracts from agri-food by-products.
Topics: Humans; Fruit; Flour; Antioxidants; Sugars; Vegans; Food Handling; Carbohydrates; Plant Extracts
PubMed: 38474613
DOI: 10.3390/molecules29051102 -
Journal of Animal Science May 2022To explore the effect of coated tannin (CT) on the growth performance, nutrients digestibility, and intestinal function in weaned piglets, a total of 180 piglets Duroc...
To explore the effect of coated tannin (CT) on the growth performance, nutrients digestibility, and intestinal function in weaned piglets, a total of 180 piglets Duroc × Landrace × Yorkshire (28 d old) weighing about 8.6 kg were randomly allotted to three treatments: 1) Con: basal diet (contains ZnSO4); 2) Tan: basal diet + 0.15% CT; and 3) ZnO: basal diet + ZnO (Zn content is 1,600 mg/kg). The results showed that 0.15% CT could highly increase the average daily gain and average daily feed intake of weaned piglets compared with the control group, especially decreasing diarrhea incidence significantly (P < 0.05). Compared with the control group, crude protein apparent digestibility and digestive enzyme activity of the piglets fed with 0.15% CT were enhanced obviously (P < 0.05). Meanwhile, the intestinal villi and microvilli arranged more densely, while the content of serum diamine oxidase was decreased, and the protein expressions of zonula occludens-1 (ZO-1) and claudin-1 were significantly upregulated (P < 0.05). In addition, CT altered the structure of intestinal microbiota and augmented some butyrate-producing bacteria such as Ruminococcaceae and Megasphaera. PICRUSt (Phylogenetic Investigation of Communities by Reconstruction of Unobserved States) analysis also showed that the abundances of pathways related to butyrate metabolism and tryptophan metabolism were increased; however, the function of lipopolysaccharide biosynthesis proteins was significantly decreased. The results demonstrated that 0.15% CT could improve growth performance, digestibility, and intestinal function of weaned piglets, and it had the potential to replace ZnO applied to farming.
Topics: Animals; Butyrates; Dietary Supplements; Nutrients; Phylogeny; Swine; Tannins; Zinc Oxide
PubMed: 35298652
DOI: 10.1093/jas/skac088 -
Molecules (Basel, Switzerland) Jul 2021In the production of red wines, the pressing of marcs and extended maceration techniques can increase the extraction of phenolic compounds, often imparting high...
In the production of red wines, the pressing of marcs and extended maceration techniques can increase the extraction of phenolic compounds, often imparting high bitterness and astringency to finished wines. Among various oenological products, mannoproteins have been shown to improve the mouthfeel of red wines. In this work, extended maceration (E), marc-pressed (P), and free-run (F) Sangiovese wines were aged for six months in contact with three different commercial mannoprotein-rich yeast extracts (MP, MS, and MF) at a concentration of 20 g/hL. Phenolic compounds were measured in treated and control wines, and sensory characteristics related to the astringency, aroma, and colour of the wines were studied. A multivariate analysis revealed that mannoproteins had a different effect depending on the anthocyanin/tannin (A/T) ratio of the wine. When tannins are strongly present (extended maceration wines with A/T = 0.2), the MP conferred mouthcoating and soft and velvety sensations, as well as colour stability to the wine. At A/T = 0.3, as in marc-pressed wines, both MF and MP improved the mouthfeel and colour of Sangiovese. However, in free-run wine, where the A/T ratio is 0.5, the formation of polymeric pigments was allowed by all treatments and correlated with silk, velvet, and mouthcoat subqualities. A decrease in bitterness was also obtained. Commercial mannoproteins may represent a way to improve the mouthfeel and colour of very tannic wines.
Topics: Color; Humans; Membrane Glycoproteins; Odorants; Sensation; Tannins; Taste; Wine
PubMed: 34299408
DOI: 10.3390/molecules26144133 -
Frontiers in Plant Science 2022Proanthocyanidins (PAs) derived from grape berries determine the astringency and bitterness of red wines. The two leucoanthocyanidin reductases (VviLAR1 and VviLAR2) are...
Proanthocyanidins (PAs) derived from grape berries determine the astringency and bitterness of red wines. The two leucoanthocyanidin reductases (VviLAR1 and VviLAR2) are crucial for PA accumulation in grapevine. Our previous studies show that the promoter of contains multiple proposed bHLH transcription factor binding sites, but the corresponding bHLH family regulators remain unknown. Here we identified and functionally characterized VvibHLH93 as a new bHLH transcription factor in PA pathway. Yeast one-hybrid and electrophoretic mobility shift assays showed that VvibHLH93 bound the E/G-box in promoter. And gene was mainly expressed in grape flowers, tendrils, stems and berries at PA active stages. Overexpression of suppressed PA accumulation in grape callus, which was linked to the repression of the transcript levels of two s. The gene expression analysis in transgenic grape callus and the dual-luciferase assay in tobacco leaves together revealed that VvibHLH93 targeted a broad set of structural genes and transcription factors in flavonoid pathway. This research enriches the regulatory mechanism of the two genes, and provides new insights into regulating PA content in grape berries.
PubMed: 36092430
DOI: 10.3389/fpls.2022.1007895 -
International Journal of Molecular... Nov 2023This study aimed to determine the effects of Zn sources, used with potato fiber (PF) or lignocellulose (LC), on electrolyte concentration and the mucus layer in the...
Comparison between Organic and Inorganic Zinc Forms and Their Combinations with Various Dietary Fibers in Respect of the Effects on Electrolyte Concentrations and Mucosa in the Large Intestine of Pigs.
This study aimed to determine the effects of Zn sources, used with potato fiber (PF) or lignocellulose (LC), on electrolyte concentration and the mucus layer in the large intestine of pigs. The experiment involved 24 barrows with an initial body weight of 10.8 ± 0.82 kg, divided into four groups fed the following diets: LC and ZnSO, LC and Zn glycinate (ZnGly), PF and ZnSO, or PF and ZnGly. Fiber supplements provided 10 g crude fiber/kg diet, while Zn additives introduced 120 mg Zn/kg diet. After four weeks of feeding, the pigs were sacrificed and digesta and tissue samples were taken from the cecum and colon. PF increased the water content and decreased the phosphorus concentration in the large intestine in comparison with LC. PF also increased calcium, iron, and chloride concentrations in the descending colon. Mucus layer thickness and histological parameters of the large intestine were not affected. ZnGly diets increased expression in the cecum as compared to the LC-ZnSO group. In the ascending colon, the PF-ZnGly diet increased expression, while both PF groups had greater expression in comparison with the LC-ZnSO group. In the transverse colon, the LC-ZnGly group and both PF groups had higher expression in comparison with the LC-ZnSO group, and both ZnGly groups had higher expression than ZnSO groups. PF and ZnGly increased and expression in the descending colon. PF and ZnGly may exert a beneficial effect on colon health in pigs by upregulating the expression of the and genes and are more effective than LC and ZnSO.
Topics: Swine; Animals; Zinc; Zinc Sulfate; Dietary Fiber; Dietary Supplements; Diet; Intestine, Large; Electrolytes; Mucous Membrane; Animal Feed
PubMed: 38069066
DOI: 10.3390/ijms242316743 -
Antioxidants (Basel, Switzerland) Mar 2022In the thermal-drying processing of astringent persimmon fruit, the tissue-specific changes in the key antioxidants have hardly been investigated, while they have been...
In the thermal-drying processing of astringent persimmon fruit, the tissue-specific changes in the key antioxidants have hardly been investigated, while they have been well investigated in the flesh. We report here the different patterns of the antioxidant activities in the thermally processed flesh and peel of astringent persimmon, with analyses of the carotenoids, the condensed and hydrolysable tannins, and the total phenolics and flavonoids. The persimmon powders presented different colors on the basis of the drying temperatures: brown in 30 °C; light yellow in 60 °C; and dark brown in 90 °C, respectively. Non-maillard reaction and reduction of carotenoids caused the light-yellow color of 60 °C dried persimmon. Thermal drying reduced the antioxidant activities of the flesh in a temperature-dependent manner, with decreases in the carotenoids, the condensed and hydrolysable tannins, and the total phenolics and flavonoids, whereas it enhanced the antioxidant activities of the peel. The increase in the antioxidant activities in the peel were mainly the result of the increase in the total phenolics by the thermal effect, and especially in the content of the hydrolysable tannins, although the thermal processing decreased the other components. The heat-induced increase of antioxidant activity in the peel showed a strong significant correlation only with the contents of total phenolics ( = 0.9493) and total hydrolysable tannins ( = 0.9288), suggesting that the main antioxidant contributors differ from the flesh.
PubMed: 35326247
DOI: 10.3390/antiox11030597